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–+ servings

Red Velvet Cake Hearts

Author Amber Brady
Yields 16 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 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.)
  • 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