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Perfect Red Velvet Heart Shaped Layer Cake Easy Homemade Recipe with Cream Cheese Frosting

red velvet heart shaped layer cake - featured image
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A moist and tender red velvet heart-shaped layer cake with tangy cream cheese frosting, perfect for romantic occasions or special celebrations. This recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice/vinegar)
  • 1 cup (240ml) vegetable oil (neutral oils like canola preferred)
  • 2 large eggs, room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch heart-shaped pans with butter or non-stick spray, dust with flour, and tap out excess.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
  3. In a separate bowl, beat sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract, white vinegar, and red food coloring until uniform in color.
  5. Slowly mix in room temperature buttermilk until batter is smooth and slightly thick but pourable.
  6. Gradually fold dry ingredients into wet mixture with a rubber spatula until no dry streaks remain. Avoid overmixing.
  7. Divide batter evenly between prepared pans. Smooth tops and tap pans gently to release air bubbles.
  8. Bake for 28-32 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
  10. For frosting, beat cream cheese and butter until smooth and creamy (3-4 minutes). Gradually add powdered sugar on low speed, then increase speed until fluffy.
  11. Mix in vanilla extract and a pinch of salt until combined.
  12. Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  13. Place second layer on top, align heart shapes, and cover top and sides with remaining frosting.
  14. For smooth finish, dip spatula in warm water, shake off excess, and glide over frosting gently.
  15. Refrigerate cake for at least 30 minutes to set frosting and meld flavors before serving.

Notes

If you don’t have heart-shaped pans, use round pans and cut into heart shapes after baking. For dairy-free frosting, substitute cream cheese and butter with vegan alternatives and use coconut sugar instead of powdered sugar. Chill frosting if too soft before spreading. Use gel food coloring for vibrant color without thinning batter. Avoid overmixing to keep cake tender. Let cake come to room temperature before slicing if refrigerated.

Nutrition

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

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