Red Velvet Cake Hearts
So Valentine’s Day is coming up & I knew I wanted to make something festive for you all, as well as for my cute family. I whipped up this Red Velvet Cake Roll & shaped it into a heart. It turned out pretty nice, I must say! Wouldn’t this be fun to put in your kids’ school lunches on Valentine’s Day? Or just to serve your hubby after a special dinner, just the two of you? My 3 year old LOVED the heart shape. He also told me, “Mommy, this is the best cake!” What a cutie! I am glad that he enjoyed this fun little cake & I am sure your little ones or significant other will enjoy it too!
Red Velvet Cake Hearts
Yields Servings
Ingredients
Cake:
- ¾ cup (90 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (20 g) cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- 1 Tbsp canola oil
- 2 Tbsp buttermilk, (or 2 Tbsp milk with ½ tsp lemon juice/white vinegar)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 Tbsp red food coloring
- ½ cup (60 g) powdered sugar, for dusting
Cream Cheese Filling:
- 8 oz (226 g) cream cheese, cold
- 6 Tbsp (85 g) butter, lightly softened
- 1 tsp vanilla extract
- 2 ½ cups (300 g) powdered sugar
Instructions
- Preheat oven to 350˚F. Grease 15×10" jelly-roll pan; line with wax paper. Grease & flour paper. Sprinkle a thin, kitchen towel with approximately ½ cup powdered sugar (a heavy coating.)
- In a bowl, sift together flour, cocoa, baking powder, & salt. Set aside.
- In the bowl of a stand mixer using the whisk attachment, whip eggs on medium speed for 5 minutes. Slowly add sugar & oil. Beat until combined. Add buttermilk, vinegar, vanilla, & red food coloring. Stir in flour mixture until combined. Spread evenly into prepared pan.
- Bake in preheated oven for 13-15 minutes or until top of cake springs back when touched.
- Immediately loosen & turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake & towel together from each end meeting in the center. Turn cake onto it’s side so both rolls are stacked one on top of the other. Gather ends & tie shut using a rubber band. Allow cake to rest on it’s side on a wire rack until cool.
- To make the filling: Using the paddle attachment of your stand mixer, beat cream cheese & butter until incorporated & smooth. Should not take more than 1 minute. Add vanilla & powdered sugar all at once. Mix until combined.
- Carefully unroll cake. Spread cream cheese mixture over the cake leaving a generous amount down the seam where the two rolls meet (this will be the bottom point of the heart, so you want extra icing there.) Re-roll each end as tight as you can until both ends meet in the center. Stack rolls on it’s side, one on top of the other, & slice. If needed, gently help shape the cake into a heart & serve.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Did you make this?
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Thank you for sharing. We plan to make these, because it’s just got too expensive to buy half-cakes like this from Kroger’s. They went up on the prices for their Red Velvet cakes to $ 5.99, so we’ve got to stay home and cook this ourselves.
So cute, great idea!
How awesome is that!!! I can’t wait to try it. You have a lovely blog, I’m now following. I would love it if you stopped by to visit me @ http://www.friskycook.blogspot.in/
Nice job. Looks delicious.
Amber, what can I say?! They look so amazingly delicious and perfect! You have done such a great job with them! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness 🙂
Like palmiers, only red velvet cake instead – great idea!
Patricia @ ButterYum
SoOo CUTE & I’m sure delicious too!! LOVE red velvet & your adorable spin on it makes it even better! Thanks for sharing!! Pinning 😉
– Brenda @ChattingOverChocolate.blogspot.com
What a great idea! These are so fun!