Red Velvet Cake Hearts
Dessert Now, Dinner Later!
Dessert Now, Dinner Later!
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  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cup sugar
  • 1/2 tsp lemon juice
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 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.Yield:
  • 15-16 slices



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