Soft Red Velvet Heart Cake with Creamy Frosting
A delightful and romantic red velvet cake shaped like a heart, perfect for Valentine's Day celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 oz red food coloring
Frosting
- 1 cup cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is evenly colored.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, carefully cut the cake into a heart shape using a template or freehand.
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Apply a thin layer of frosting over the entire cake to lock in crumbs. Chill the cake for 15 minutes to set the crumb coat.
- After chilling, apply a thicker layer of frosting over the cake, smoothing it with a spatula for an even finish.
- Decorate the cake with piped frosting designs, edible glitter, or fresh berries to enhance its romantic appeal.
Serving
- Slice the cake into 8 pieces and serve with your choice of beverages, such as coffee or champagne.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving again.
Notes
Pro Tips: Use room temperature ingredients for better mixing results. Avoid overmixing the batter to ensure a tender crumb.
Ingredient Substitutions: You can substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: For a festive touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Ensure the cake is stored in an airtight container to maintain its freshness.
Make-Ahead Tips: You can bake the cake layers a day in advance and frost them on the day of serving.
Ingredient Substitutions: You can substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: For a festive touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Ensure the cake is stored in an airtight container to maintain its freshness.
Make-Ahead Tips: You can bake the cake layers a day in advance and frost them on the day of serving.