ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Valentine Cake

Yield one 2-layer cake


  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons hot coffee
  • 2 tablespoons cocoa
  • 1 teaspoon red food coloring
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Toasted Pecan Topping

How to Make It

  1. Cream butter; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 3 ingredients; add to creamed mixture, beating well.

  2. Dissolve soda in buttermilk, stirring well. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

  3. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove layers from pans, and let cool completely.

  4. Spread Toasted Pecan Topping between layers and on top of cake.

Oxmoor House Homestyle Recipes