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Heart Shape Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 80 reviews

This Heart Shape Red Velvet Cake features a moist, tender crumb with classic red velvet flavor and a creamy, tangy cream cheese frosting. The cake is shaped into a heart using a simple paper template, making it perfect for special occasions like Valentine’s Day or anniversaries. Finished with crumbled cake accents pressed onto the frosting for added texture and visual appeal, this homemade cake combines rich flavors and an impressive presentation.

Ingredients

Scale

Cake

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 tbsp cocoa powder
  • 1 1/2 tbsp liquid red food coloring
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tbsp cider vinegar

Cream Cheese Frosting

  • 16 oz. cream cheese, softened
  • 1 cup butter, softened
  • 2 tsp vanilla extract
  • 4–5 cups sifted confectioners’ sugar

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and lightly flour two or three 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour and salt in a bowl, then set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
  4. Add Eggs: Add the eggs one at a time, thoroughly mixing after each addition to ensure full incorporation.
  5. Combine Flour and Buttermilk: Alternately add the sifted flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Add the vanilla extract and mix until just combined.
  6. Add Red Coloring and Cocoa: In a small bowl, mix together the liquid red food coloring and cocoa powder until a smooth paste forms. Add this paste to the batter and mix well to evenly distribute the color.
  7. Activate Baking Soda: In a small bowl, stir together the baking soda and cider vinegar; this will foam. Immediately fold this mixture into the batter and beat on medium-high speed until the batter is smooth and consistent.
  8. Prepare and Bake Cake: Spoon the thick batter evenly into the prepared pans. Smooth the tops with an offset spatula. Bake for 25 to 30 minutes or until a cake tester inserted into the center comes out clean and the cake springs back when lightly pressed.
  9. Cool Cake: Remove the cakes from the oven and let them cool in the pans for a few minutes, then turn them out onto wire racks to cool completely.
  10. Create Heart Template and Trim Cakes: Trace a 9-inch cake pan bottom on parchment or wax paper and cut out the circle. Fold it in half and cut a heart shape out with scissors. Place this paper heart onto the cake and trim the cake layers to match the heart shape, ensuring it fits comfortably inside the original circumference.
  11. Prepare Cake Scraps: Crumble the trimmed cake scraps into a bowl, discarding any overly crusty or browned pieces. Cover and set aside for decorating.
  12. Make Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the sifted confectioners’ sugar on low speed to avoid a sugar cloud, then increase the speed to high and beat until the frosting is light and fluffy. Adjust consistency with a little milk if too thick or more powdered sugar if too thin. Refrigerate briefly if needed to firm up.
  13. Assemble Cake: Fill and frost the entire heart-shaped cake evenly with the cream cheese frosting. While the frosting is still slightly tacky, gently press the reserved cake crumbs onto the edges and top surface of the cake for decoration.
  14. Chill and Serve: Brush off any excess crumbs, cover the cake with plastic wrap, and refrigerate until the frosting sets. Before serving, bring the cake to room temperature for optimal flavor and texture. Refrigerate any leftovers to maintain freshness.

Notes

  • Using buttermilk helps keep the cake moist and tender.
  • Make sure not to overmix the batter after adding the baking soda and vinegar to preserve its light texture.
  • The red food coloring contributes to the cake’s signature color; adjusting the quantity can deepen or lighten the hue.
  • If you don’t have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice, let sit 5 minutes.
  • The cake scraps provide a beautiful decorative touch and reduce waste.
  • Allow the cake to come to room temperature before serving to enhance the cream cheese frosting flavor.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Red Velvet Cake, Heart Shape Cake, Cream Cheese Frosting, Valentine's Cake, Celebration Cake

Find it online: https://todayquickmeals.com/heart-shape-red-velvet-cake-with-cream-cheese-frosting-recipe/