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The Best Red Velvet Recipes for Valentine's Day

Holiday Recipe Simplicity

Happy Valentine's Day

Check out some of the tastiest red velvet recipes below, perfect for sharing with the one you love:

1. Red Velvet Cheesecake


For cake layers:
  • Butter, for cake pans
  • Flour, for cake pans
  • 1 box red velvet cake mix, plus ingredients called for on the box
For cheesecake layer:
  • 2 8-oz. packages cream cheese, softened
  • 2/3 c. sugar
  • 2 large eggs
  • 1/3 c. sour cream
  • 1 tbsp. flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
For frosting:
  • 2 8-oz. packages cream cheese, softened
  • 1 stick butter, softened
  • 2 1/4 c. powdered sugar
  • 1 tsp. vanilla extract


  1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely.
  2. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
  3. Pour filling into prepared pan and bake until only slightly jiggly in the center, 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
  4. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.
  5. Assemble cake: On a cake platter, place one red velvet cake. Using a serrated knife, level out the top of the cake so it's flat (save scraps for decorating!). Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
  6. Using an offset spatula, frost cake with cream cheese frosting.
  7. Garnish with red velvet cake crumbs and serve.

2. Red Velvet Cinnamon Rolls


  • 1/2 c. warm water
  • 1 envelope active dry yeast
  • 3/4 c. warm milk
  • 1 package red velvet cake mix
  • 2 1/2 c. all-purpose flour
  • Pinch kosher salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon
  • 1/2 c. (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. milk


  1. Preheat oven to 375 degrees F.
  2. Butter a 9”x13” pan and set aside.
  3. In a small bowl, combine warm water and yeast. Allow to sit and bloom, 10 minutes. Mixture should be foamy.
  4. Once yeast is active, add to the bowl of a stand mixer. Add milk, cake mix, flour, and salt. With the dough hook attached, mix on low until dough comes together and starts to pull away from the sides, 5 minutes. (Alternatively, you can mix all ingredients in a large bowl and knead the dough by hand on a well-floured surface).
  5. Move dough to a large bowl and cover with plastic wrap. Let sit until almost doubled in size, about 1 hour.
  6. Meanwhile, make filling: In a large bowl, mix together butter, sugars, and cinnamon until well combined.
  7. Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough and roll up into a long log. Slice into 15 rolls. Place rolls into prepared pan and bake until golden, 18-20 minutes.
  8. In a large bowl, make cream cheese icing: Beat together butter, cream cheese, sugar, vanilla, and milk. Mixture should be pourable. Drizzle icing over rolls and serve immediately.

3. Red Velvet Fudge


  • 24 oz. milk chocolate chips
  • 1/4 c. cocoa powder
  • 2 1/3 c. sweetened condensed milk
  • 1 1/2 c. white chocolate chips
  • red food coloring
  • Pinch salt


  1. Grease an 8" or 9" square pan with cooking spray then line with parchment paper.
  2. In a small saucepan over medium heat, add 1/3 cup sweetened condensed milk and white chocolate chips. Heat until chocolate chips melt, stirring continuously. Remove from heat.
  3. In a separate medium saucepan over medium-low heat, add 2 cups sweetened condensed milk, milk chocolate chips, cocoa powder a pinch of salt. Heat until the chocolate chips melt. Remove from heat and whisk in red food coloring. Pour red velvet mixture into the prepared pan. Drizzle white chocolate on top, and use a toothpick to create swirls.
  4. Refrigerate until firm, about 2 hours. Remove from pan by lifting edges of parchment paper. Cut into squares.

4. Red Velvet Skillet Cookie


  • 6 tbsp. butter, softened
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. flour
  • 2 tbsp. Unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1 tbsp. red food coloring
  • 1/2 tsp. kosher salt
  • 1/2 c. mini white chocolate chips, plus more for sprinkling
  • 1/2 c. semi-sweet chocolate, plus more for sprinkling
  • Vanilla ice cream, for serving (optional)
  • Chocolate syrup, for serving (optional)


  1. Preheat oven to 350 degrees F. Grease a 10” cast-iron skillet with cooking spray.
  2. In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, cocoa powder, baking soda, food coloring, and salt. Mix until just combined. Fold in chocolate chips.
  3. Spread dough into skillet in an even layer. Top with more chocolate chips and bake 15 to 20 minutes. Serve warm with ice cream and chocolate syrup, if desired.

Recipes courtesy of Delish.

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