{Happy Valentine’s Day} Red Velvet Tower

Happy Valentine’s day to all of you out there! My third and last post of this year’s Valentine’s series is a red velvet tower. This red velvet cake is extra chocolatey with a whole half cup of cocoa powder. That’s exactly what you need on Valentine’s Day: something red and chocolatey and delicious!

Red Velvet Tower | I Want to Bake

I used the recipe from Smitten Kitchen, but this cake would also go really well with the marshmallow buttercream I used in these macarons. I got two sheet cakes and one 20cm round cake, which two of the cutest kids I know helped me to decorate.

Red Velvet Tower | I Want to Bake


Remember Valentine’s Day is a day of Love: whether it be love for your partner, friend, yourself, or a good cake 🙂

Red Velvet Tower


    Red Velvet Cake
  • 3 1/2 cups Cake Flour
  • 1/2 cup Cocoa Powder
  • 1 1/2 tsp Salt
  • 2 cups Conola Oil
  • 2 1/4 cups Sugar
  • 3 Eggs
  • 6 tbsp Red food colouring
  • 1 1/2 tsp Vanilla essence
  • 1 1/4 cups Buttermilk
  • 2 tsp Baking soda
  • 2 1/2 tsp White vinegar
  • Cream Cheese Icing
  • 226g Cream cheese (room temperature)
  • 113g Unsalted butter (room temperature)
  • 3 cups Icing sugar
  • 1tsp Vanilla essence
  • Assembly
  • Heart cookie cutter


    For the cake
  • Preheat the oven to 180C and butter and line either sheet pans or round tins.
  • Whisk flour, cocoa powder and salt together in a bowl.
  • In a large bowl, mix together oil and sugar until well combined.
  • With your mixer on low speed, slowly add food colouring followed by the vanilla.
  • Mix in the flour and buttermilk alternately in two batches, scraping down the sides of the bowl as you go.
  • In a small bowl, mix together baking soda and vinegar. Add this mixture to the batter and mix until combined.
  • For sheet cakes to make a tower, pour batter about 1cm deep in the pan. If making round cakes, divide evenly between three 20cm cake tins.
  • Bake sheet cake for 10-15 minutes, round cakes will take 35-40 minutes. Don't rely on the timer, keep an eye on the cakes.
  • Leave the cakes to cool in the tins for 15 minutes and then allow to cool completely on a cooling rack.
  • For the Icing
  • Beat cream cheese and butter until light and fluffy.
  • Add in the sugar, followed by the vanilla. Mix until well combined.
  • To Assemble
  • Use a bread knife to level off the top of the sheet cake.
  • Cut out hearts from the sheet cake using the cookie cutter.
  • Place one heart on a plate, top this with icing and continue layering until you are happy with the height.

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