Print

Decadent Red Velvet Heart-Shaped Layer Cake with Easy Homemade Cream Cheese Frosting

red velvet heart-shaped layer cake - featured image
Print Recipe

A rich, moist red velvet cake with a tangy, smooth cream cheese frosting, perfect for special occasions like Valentine’s Day or any celebration. This heart-shaped layer cake combines classic flavors with a romantic shape and easy-to-make frosting.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 1 ½ cups (300 grams) granulated sugar
  • 1 ½ tablespoons (12 grams) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (3 grams) salt
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30 ml) red food coloring, gel or liquid (gel preferred)
  • 1 teaspoon (5 ml) distilled white vinegar
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch heart-shaped cake pans, then line the bottoms with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and slightly thickened, about 2 minutes. Add vanilla extract and red food coloring, mixing until the color is even and vibrant.
  4. Slowly alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition to avoid overmixing. The batter should be smooth and pourable.
  5. Stir in the distilled white vinegar at the end; it will fizz slightly.
  6. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release air bubbles.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cakes should spring back lightly when pressed.
  8. Remove from oven and cool in pans for 10 minutes. Then invert cakes onto cooling racks and peel off parchment paper. Let cool completely before frosting.
  9. To make the cream cheese frosting, beat together the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Gradually add the powdered sugar, one cup at a time, mixing on low until combined, then increase speed to medium-high and beat until fluffy, about 3-4 minutes. Add vanilla extract and salt, beating briefly to combine.
  11. Assemble the cake by placing one layer on a serving plate, spreading a generous amount of frosting evenly. Top with the second layer and cover the entire cake with remaining frosting. Use an offset spatula to smooth the sides and top.
  12. Chill the cake in the refrigerator for at least 30 minutes before serving to help the frosting set and make slicing neater.

Notes

Bring eggs and buttermilk to room temperature before starting for a smoother batter and finer crumb. Do not overmix the batter to avoid toughness. Use parchment paper in pans to prevent sticking. Chill cream cheese and butter but ensure they are soft enough to beat easily. Trim domed cake tops for even stacking. Bake layers back-to-back if possible to save time.

Nutrition

Keywords: red velvet cake, heart-shaped cake, cream cheese frosting, Valentine's Day cake, layer cake, homemade frosting, easy cake recipe

Find it online: https://yumnode.com/decadent-red-velvet-heart-shaped-layer-cake-recipe-easy-homemade-cream-cheese-frosting/