Valentine's Red Velvet Cake with White Chocolate Frosting

There’s nothing better than tucking into a red velvet cake on Valentine’s Day. ​Whether you’re staying in with your other half or hanging out with your friends or family – you really don’t need an excuse to bake this showstopper.

Justin’s Côte de Boeuf is the ideal meal for a romantic night in for two – see our top picks in tools for the perfect valentine’s meal, here


For the cake:

  • 250g plain flour
  • 2 1/2 tbsp cocoa powder
  • 350g caster sugar
  • 100g unsalted butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 240ml buttermilk or whole milk
  • 2 tsp - 1 tbsp red gel food colouring mixed with 3 tbsp water
  • 2 tsp white wine vinegar
  • 1 tsp bicarbonate of soda
  • 1 tsp salt

For the frosting:

  • 200g good-quality white chocolate
  • 225g unsalted butter
  • 250g icing sugar
  • 60ml double cream (optional)
  • 1 tsp vanilla extract

Making the cake:

  1. Preheat oven to 180°C/160°C Fan/Gas Mark 4
  2. Grease and line 2 8-inch cake tins
  3. Sift the flour, cocoa powder and salt together in a mixing bowl and set aside
  4. Beat the butter and sugar together with an electric hand whisk until light and fluffy. Mix the eggs together in a separate bowl and add bit by bit - whisking after each addition
  5. In a separate bowl mix the buttermilk, vanilla extract and red food gel
  6. Add the flour and buttermilk to the butter mixture in alternative batches, one after the other, mixing as you go
  7. Stir the bicarbonate of soda and vinegar together and fold into the batter
  8. Quickly divide the batter between the two cake tins and place in the oven
  9. Bake for 25-35 minutes or until a skewer comes out clean. Do not overbake as the cake will start to lose its colour
  10. Leave pans on a cooling rack until cool to the touch and then turn the cakes out onto the cooling rack
  11. Leave to cool completely before icing
  12. Pop them into the fridge if you're in a rush, to make icing easier

Making the frosting:

  1. Melt the white chocolate in bain marie and leave to cool slightly
  2. Beat the butter in a bowl using an electric whisk until fluffy. Add the icing sugar and whisk until combined
  3. Add the cooled melted chocolate to the butter mixture and beat together until creamy
  4. Add the cream and vanilla and beat for a further 1-2 minutes
  5. Put half the mixture in the centre of your cake to sandwich the layers together and place the remaining icing on top and spread using a palette knife
  6. Decorate as desired - we used dried raspberries