Valentine’s Day Red Cake

Valentine’s Day Red Cake

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  • 2 ½ C self rising flour
  • 1 ½ C Pioneer® Sugar
  • 1 tsp. baking soda
  • 1 tsp. cocoa
  • 2 LG eggs
  • 1 ½ C vegetable oil
  • 1 tsp. white vinegar
  • 1 C buttermilk
  • 1 tsp. vanilla
  • ¼ C red food coloring, (two 1-oz. bottles)


  • 1 ½ sticks butter, softened
  • 10 ounces cream cheese, softened
  • 1 lb. Pioneer® Confectioners Powdered Sugar
  • 2 C pecans, chopped (optional)


  1. Preheat oven to 350° F. Spray three 9-inch round cake pans with non-stick cooking spray; set aside.
  2. In a large mixing bowl add flour, Pioneer® Sugar, baking soda and cocoa. Stir together until blended. Beat in eggs one at a time, add vegetable oil, white vinegar, buttermilk, vanilla and red food coloring. Beat on medium speed for 2 minutes.
  3. Pour batter dividing evenly into prepared pans. Bake for 20 minutes. Cool 10 minutes, remove from pans onto a wire rack to cool completely before frosting.


  1. Combine butter, cream cheese and Pioneer® Confectioners Powdered Sugar in a bowl and beat until very fluffy. Fold in 1 ½ cups pecans.
  2. On cake plate spread a little of the frosting in the center before adding the first layer to hold it in place. Spread the frosting between the layers of cake and on the top. Use remaining ½ cup pecans to decorate top of cake. Refrigerate at least 1 hour before serving. Store in refrigerator.

Cook's Note

To give it a little more color add red & pink [valentine colored] M&M’s candies or Red Hots to the top of the cake.
Valentine’s Day Red Cake
5 votes, 3.00 avg. rating (61% score)

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