Heart Red Velvet Cake (Printable Version)
Moist red velvet cake packed with chocolatey flavor. Topped with cream cheese frosting and heart accents, great for special occasions.
# Ingredients:
→ For the Cake Layers
01 -
2 1/2 cups (312g) plain flour
02 -
2 tbsp (14g) unsweetened cocoa powder
03 -
1 tsp baking soda
04 -
1 tsp salt
05 -
1/2 cup (115g) softened unsalted butter
06 -
1 1/2 cups (300g) granulated sugar
07 -
2 tsp vanilla essence
08 -
2 large eggs, at room temperature
09 -
1 cup (240ml) buttermilk, at room temperature
10 -
3/4 cup + 1 tbsp (195ml) neutral oil like vegetable oil
11 -
1 tsp plain white vinegar
12 -
1–2 tbsp red gel food coloring
→ For the Creamy Frosting
13 -
1 1/4 cups (300ml) chilled heavy cream
14 -
16 oz (450g) full-fat cream cheese, softened
15 -
1 3/4 cups (210g) icing sugar, split into two portions
16 -
2 tsp vanilla flavoring
# Steps:
01 -
Heat your oven to 350F (175C). Grease and prep two 8-inch round baking pans with parchment at the bottom. Mix the dry ingredients together. Whisk butter with sugar until fluffy, then add eggs one by one. Stir in the rest of the wet ingredients. Slowly combine everything, including the food coloring, until smooth. Split batter into pans and bake 35–40 minutes.
02 -
Leave the finished cakes to cool in their pans for 10 minutes. Then transfer to wire racks to cool off fully.
03 -
Cream the softened cream cheese with 1 cup of icing sugar along with the vanilla. In a separate bowl, whip the heavy cream and the remaining 3/4 cup sugar until stiff. Fold both mixtures together delicately.
04 -
Even out the cake tops with a knife. Use a heart-shaped cutter to punch out 8–12 hearts from the removed tops. Crumble leftover cake scraps for decoration later.
05 -
Position one cake on your serving plate. Spread frosting across the top, stack the second cake on, and cover the top and sides with frosting. Garnish with the crumbs and heart cutouts. Chill in the fridge 3–4 hours before cutting.
# Notes:
01 -
Keep leftovers in the fridge for up to 5 days
02 -
You can make buttermilk by combining lemon juice or vinegar with milk
03 -
Make it 1–2 days earlier to save time