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Red-Hot: Have a Red Velvet Valentine's Day, With Love from Cakespy


Red Velvet Cupcakes at Saint Cupcake

Valentine’s day, that polarizing bitch of a holiday, is just around the corner--a holiday loved or hated depending on romantic status. Well, this year we're raging against the red velvet chocolate box in favor of Red Velvet Cake! No problem if you're unattached-- just more cake for you. Really, no matter where you are in life and/or love, you're bound to have a sweet Valentine's Day with these red-hot Red Velvet suggestions:

Here: For if you, like the Cakespy headquarters, are in Seattle...


Seattle loves Red Velvet! If you're in the Emerald City, don’t miss some of our favorite Red Velvet cupcakes around, at Café Sweet Posie in Ballard—or try a slice at the Kingfish Cafe in Capitol Hill. South of Seattle? No problem--hello, cupcake in Tacoma's got you covered with sweet and adorable Red Velvet cupcakes with a southern (well, south of Seattle, anyway) flair!

There: Not in Seattle? Perhaps you can find Red Velvet Nirvana at one of these spots in your town:

If you’re in NYC, be sure to stop by Sugar Sweet Sunshine on Manhattan's Lower East Side for some of their Sexy Red Velvet Cake (photo left) which certainly lives up to its name! There’s also a damn fine one at Cake Man Raven, not to mention Cheeks Bakery--the latter two both in Brooklyn.

In Portland, we hear that Saint Cupcake makes a mean Vegan Red Velvet Cupcake, and their dairy ones are no slouch either (photo top)!

Or perhaps you’re in Chicago? Trust the expert opinion of Natalie from Bake + Destroy!, who suggests hitting up Molly's Cupcakes not only for their awesome Red Velvet cupcakes but for their cute decor too.

Or if you’re in San Francisco, check out Cake Gumshoe Bridget’s favorite: red velvet cupcakes from That Takes the Cake.

In central New Jersey, they really know how to make Red Velvet layer cakes right at The Baker Boys in Ocean Grove (photo left).

Even in Britain, you can still get your stateside fix: Outsider Tart, opened by American expats, happily serves up delicious Red Velvet in London.

Everywhere: Online and accessible no matter where you are:



Not into Red? Think Pink with the Pink Velvet Cake from Zabar’s (photo left), which can be shipped anywhere in the US (2-day shipping required). As an added bonus, part of the sale price goes toward Breast Cancer Research--and we can all feel good about contributing to that cause! Available at zabar.com.
On a diet? Shame on you. Nonetheless, we have a sweet and calorie-free suggestion: get crafty with Red Velvet Soap dyes from the lovely and amazing Brambleberry

Can’t bother with pre-orders or leaving the house? Well, we've got the thing for you, too: a recipe for Red Velvet Black and White Cookies, which will appear in an upcoming issue of Every Day With Rachael Ray:
Red Velvet Black & White Cookies


Makes 10 large cookies
Prep Time: 40 minutes
Bake Time: 15 minutes

  • 1 ¼ cups flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 ½ teaspoons pure vanilla extract
  • ½ cut buttermilk
  • 2 cups confectioners’ sugar
  • 2 tablespoons corn syrup
  • 4 ounces semisweet chocolate


1. Preheat the oven to 350oF. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
2. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.

3. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
4. Place ¼-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
5. In a bowl, whisk together the confectioners’ sugar, remaining ½ teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
6. Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.
Happy Valentine's Day! Xoxoxo, Cakespy




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Reader Comments (43)

Emiline: oh they would be perfect for a bake sale!!

Indigo: Yea! I hope you get to try them out. They're so nice there!!

Rosie: Thank you, and I hope you get to try out the cookies!

Vegan Noodle: Oh, I am so glad you had a chance to visit Saint Cupcake--they are the best! Can't wait to see all about the potluck!

Puglyfeet: We are so glad we found you too! Your site rules. And let us know how your baking comes out!

Maria: Just eat your damn cupcake! :-)

Sandy: Clearly you need to make it happen! There's a market for sure!

Ricki: Oooh, can't wait to see your modified version!

Cielo: Thank you, glad you enjoyed and hope you do try the recipe out!

Eat Me, Delicious: Clearly it's time to try again?

Cotton Candy: Even if there was a guy, would you *really* share? ;-)

Freshly Found: Glad to introduce you to one of America's best treats!

Familia: Clearly this needed to be changed. Get some right now!

Diana: yea! We love your illustrations, and please do visit often!

Abbey, Aww, you made our day! Everyone should check out her awesome design blog.

Janice: Thanks! As usual you have a delicious post up too!

Patricia: Thanks! And what could be cuter than a pink cake?

Jenn: Exactly! This is a trend we feel ok about!

February 11 | Unregistered CommenterCakespy

Oh, Molly's is awesome for red-velvet-but-not-cream-cheese-frosting-lovers because the cake is an option on their build-your-own menu. You can get whatever kind of frosting you want on them! Red velvet and chocolate sounds yummy to me!

February 11 | Unregistered CommenterNatalie

Those cookies are adorable!

February 11 | Unregistered CommenterDeborah

I love red velvet cake, but rarely see it. There's an excellent Russian bakery with giant red velvet cookies not too far from here.

February 11 | Unregistered CommenterJeanna

I love red velvet! Adore it! And black and white cookies - I only ever eat half - the black half! Luckily my hubby likes the white half.

God I love your blog! And you know how hard it is for me? I gave up sweets for lent and here I am torturing myself with your amazing pictures.

February 11 | Unregistered CommenterEllo

What an amazing shape of red! Bookmarked to try the cookies.

February 11 | Unregistered CommenterKevin

What beautiful pictures!
I have a very sweet tooth (more like 32 sweet teeth....) and any excuse to eat cake is GOOD.

February 12 | Unregistered CommenterMary-Laure

can i substitute corn syrup with golden syrup ?

February 12 | Unregistered CommenterKate / Kajal

WoW! Red velvet cake everywhere I look -- that's simply delightful!

I've been wanting to try Sugar Sweet Sunshine. Looks like this is the perfect excuse!

February 12 | Unregistered CommenterSarah

Honestly--- I think it's my Southern roots or something but I adore red velvet. You totally did it justice (of course). Happy Valentine's Day!


February 12 | Unregistered CommenterEB

I love all the red velvet cake locations. Which means there's no excuse to have something red and valentine-y! Great cookie recipe as well!

February 12 | Unregistered CommenterGigi

Natalie: Ooh, that does sound like a good combo. And nice color combo to boot!

Jeanna: oooh, what are they called? Maybe if I am travelling...

Deborah: Aren't they? Thanks!

Ello: You complete each other, clearly! Why did you do such a silly thing as giving up sweets though? Oh well, it will make them that much SWEETER after Lent.

Kevin: Let us know how they come out!

Mary-Laure: Who needs an excuse?

Kate / Kajal: I have never tried substituting golden syrup, but if you generally can, then I would say give it a shot!

Susan: Yea, could be worse things to see everywhere, right? Like Atkins Diet Cake. Wouldn't want to see that everywhere.

Sarah: Clearly you need to go! They were very friendly to us there.

EB: It's hard not to love it. I think people who say they don't still secretly do love it. ;-) Happy Heart Day to you too!

Gigi: Yup! No excuse NOT to have Red Velvet!! Glad you like the recipe!

February 12 | Unregistered CommenterCakespy

I have never tried red velvet cake, but after reading this post, I'm convinced! I am also keen to make the red velvet black and white cookies - I have made the ordinary kind after seeing them on The Amateur Gourmet and Seinfeld, but the red and white ones are cool.

February 14 | Unregistered CommenterCakelaw

cookie recipe looks great!

February 14 | Unregistered Commenterfrantic foodie

Inspired by this post, I made red velvet for Valentines. Except it's not very red--I just couldn't stomach putting all the food coloring in!

February 14 | Unregistered Commenterchou

Cakelaw: Clearly it is time to give it a try--at least in one of the forms!

Frantic Foodie: Thanks, let us know if you try it!

Chou: Oh, how lovely! That's ok, was it more pink? We like pink.

February 15 | Unregistered CommenterCakespy

These are so perfect and right for V-day! I recently tasted Red velvet cake which was my bday cake last month. I loved it. Can't wait to try your Red Velvet cookies:)

Thanks for stopping by my blog :)

February 20 | Unregistered CommenterNamratha
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