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

Yield 16 Servings

Ingredients

Cake:

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cup sugar
  • 1 Tbsp canola oil
  • 2 Tbsp buttermilk (or 2 Tbsp milk with 1/2 tsp lemon juice)
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring
  • 1/2 cup powdered sugar, for dusting

Cream Cheese Filling:

  • 8 oz cream cheese, cold
  • 6 Tbsp butter, lightly softened
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350*F. Grease 15x10" jelly-roll pan; line with wax paper. Grease & flour paper. Sprinkle a thin, kitchen towel with approximately ½ cup powdered sugar (a heavy coating.)
  2. In a bowl, sift together flour, cocoa, baking powder, & salt. Set aside.
  3. 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.
  4. Bake in preheated oven for 13-15 minutes or until top of cake springs back when touched.
  5. 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.
  6. 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.
  7. 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.

Recipe Notes

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