If you’re searching for a way to wow your loved ones with a dessert that’s both stunning and delicious, this Heart Shaped Red Velvet Cake Recipe is going to be your new best friend. I absolutely love this cake because it combines that classic red velvet flavor with a unique, loving presentation that instantly says, “I care.” Whether you’re celebrating Valentine’s Day, an anniversary, or just a cozy night in, this recipe makes you feel like a pro baker without the stress. Stick with me—I promise you’ll want to make this again and again!
Why You’ll Love This Recipe
- Classic Flavor with a Twist: Red velvet’s rich taste meets a fun heart shape, perfect for sharing love.
- Simple Assembly: The unique heart shape comes together easily using just two pans you probably already have.
- Creamy, Tangy Frosting: The cream cheese frosting balances sweetness with a slight tang that everyone adores.
- Perfect for Any Occasion: From birthdays to romantic dinners, this cake impresses every time.
Ingredients You’ll Need
Every ingredient in this Heart Shaped Red Velvet Cake Recipe plays a role in creating that perfect balance of flavor and texture. I like to make sure my buttermilk and eggs are at room temperature—it really helps the cake turn out tender and light. Also, picking a good quality cream cheese for the frosting elevates the whole experience!
- All-purpose flour: Using plain flour is key for structure without weighing the cake down.
- Cocoa powder: I prefer natural unsweetened for that subtle chocolate note typical of red velvet.
- Baking soda & baking powder: These leavening agents work together to give your cake the right lift and crumb.
- Granulated sugar: Sweetness and moisture go hand in hand here.
- Salt: Just a pinch to balance sweetness and enhance flavors.
- Buttermilk: Room temperature ensures the cake stays moist and tender; it adds mild tang and reacts perfectly with baking soda.
- Vegetable oil: This keeps the cake super moist—no one wants a dry red velvet!
- Eggs: I always let mine come to room temperature for better consistency.
- White vinegar: This little addition helps activate the baking soda and intensify red velvet’s signature flavor.
- Vanilla extract: Pure vanilla adds warmth and depth.
- Liquid red food coloring: I recommend starting with gel or liquid—you want that vibrant color without affecting texture.
- Cream cheese: Use full-fat, room temperature cream cheese for the creamiest frosting.
- Unsalted butter: Softened to room temperature so it blends seamlessly with cream cheese.
- Powdered sugar: Sifted for a smooth, lump-free frosting.
Variations
I love customizing this Heart Shaped Red Velvet Cake Recipe depending on the occasion or what I have on hand. You’ll find it’s super versatile, so don’t hesitate to make it your own!
- Dairy-free version: I once swapped regular buttermilk for a plant-based alternative and used vegan cream cheese, which worked surprisingly well for those with dietary restrictions.
- Chocolate lovers’ twist: Adding chocolate chips to the batter gives a fun surprise in each bite—my kids went crazy for that.
- Spiced red velvet: A pinch of cinnamon or allspice gives this cake a cozy, autumnal vibe that’s perfect for cooler months.
- Mini heart cakes: Using smaller pans lets you make individual heart cakes — great for parties!
How to Make Heart Shaped Red Velvet Cake Recipe
Step 1: Get Your Oven and Pans Ready
Start by preheating your oven to 350°F (175°C). I like to be precise here because temperature really affects the cake’s texture. While the oven warms up, spray both an 8-inch round pan and an 8-inch square pan with cooking spray, and then line them with parchment paper—don’t forget to spray the parchment too! This little trick makes it so much easier to flip the cakes out without breaking them.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. I learned this sifting step really helps avoid lumps and makes your batter silky smooth. Then whisk in the sugar and salt evenly to blend all the dry ingredients.
Step 3: Combine the Wet Ingredients
In a large bowl, use a whisk to blend together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring. You’ll want these fully mixed before adding your dry ingredients. When I first tried this recipe, I was worried the food coloring might taste artificial, but using just two tablespoons gives that perfect red without overpowering the flavor.
Step 4: Stir It All Together
Pour the dry mixture into the wet ingredients and whisk until the batter is smooth and free of lumps—don’t overmix, though! I usually mix just until combined to keep the cake tender. You’ll notice your batter has that lovely deep red hue, which always gets me excited!
Step 5: Bake!
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, but start checking around 28 minutes. You want a toothpick inserted in the center to come out clean or with just a few moist crumbs. When you gently press the cakes, they should spring back. This is one step I always keep a close eye on to avoid drying out these beauties.
Step 6: Cool Before Frosting
Once your cakes are out of the oven, let them cool in the pans for 10-15 minutes. Then carefully transfer them onto a wire rack to cool completely. I promise, it’s tempting to frost while still warm, but giving them time to cool prevents the frosting from melting into a mess.
Step 7: Make That Cream Cheese Frosting
While the cakes cool, whip up the frosting. Beat the softened cream cheese and butter together until creamy and smooth. Add vanilla, then gradually mix in the powdered sugar. I like to start slow with the sugar to avoid clouds of powder everywhere! You’ll end up with fluffy frosting that tastes as dreamy as it looks.
Step 8: Shape and Assemble Your Heart
Once completely cooled, cut the round cake in half to make two semi-circles—the curved parts of your heart. Place the square cake in the center of your serving plate, then position the two half circles on opposite sides of the square so their straight edges line up, forming that iconic heart shape. I get a little smile every time I do this because even though the shape is simple, it looks fancy.
Step 9: Crumb Coat and Final Frosting
Spread a thin layer of frosting all around the cake to lock in crumbs—a step called the crumb coat. Pop the cake into the fridge for about 15 minutes if your house is warm. Then finish with a thicker, smooth layer of frosting. Decorating is where you can really shine! I love adding sprinkles, edible glitter, or even fresh berries on top to elevate the look.
Step 10: Chill and Serve
Refrigerate the finished cake for at least 30 minutes before serving. This helps the frosting set beautifully so your slices come out clean and neat. Trust me, this patience totally pays off when you serve up this gorgeous heart-shaped delight.
Pro Tips for Making Heart Shaped Red Velvet Cake Recipe
- Room Temperature Ingredients: Bringing eggs and buttermilk to room temp helps the batter mix evenly and rise perfectly.
- Don’t Skip Sifting: Sifting dry ingredients prevents lumps and gives the cake a fine crumb texture I adore.
- Food Coloring Balance: Start with 2 tablespoons of red food coloring—you can always add more for a deeper red but too much can affect moisture.
- Chill Between Coats: Refrigerate after crumb coating to avoid mixing crumbs into your final frosting layer.
How to Serve Heart Shaped Red Velvet Cake Recipe
Garnishes
I usually top mine with a light dusting of edible red glitter or heart-shaped sprinkles to keep that romantic vibe going. Sometimes fresh raspberries or sliced strawberries around the edges bring a fresh burst of color and tartness that complements the frosting beautifully. You can even add a few edible flowers if you’re feeling fancy!
Side Dishes
This cake is a sweet star on its own, but I love pairing it with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream. A cup of rich coffee or a glass of cold milk rounds out the perfect dessert experience in my book.
Creative Ways to Present
One time, I layered the heart-shaped red velvet cake with thin slices and arranged them in a circular pattern on a platter for a unique twist. I’ve also used edible gold leaf on the frosting to add an extra touch of glamour for special celebrations. Wrapping the cake base with a ribbon adds a lovely finishing touch if you’re gifting it!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes doesn’t happen because my family devours this cake fast!), I keep it covered in the fridge, wrapped gently with plastic wrap or stored in an airtight container to prevent the frosting from drying out. It stays moist and delicious for up to 4 days.
Freezing
I’ve frozen fully frosted slices wrapped tightly in plastic and foil before, and they defrost beautifully overnight in the fridge. Freezing works best if you cover the cake well to avoid freezer burn and preserve the texture and flavors.
Reheating
Leftover cake tastes best chilled or at room temperature, but if you want it a bit warmer, I lightly microwave individual slices for 10–15 seconds. This softens the cream cheese frosting just right without melting it too much. Just watch carefully!
FAQs
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Can I use regular milk instead of buttermilk in this recipe?
While buttermilk adds moisture and a slight tang that’s essential to red velvet, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the effect. Let it sit for 5 minutes before using to thicken and acidify the milk.
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What kind of red food coloring is best for this Heart Shaped Red Velvet Cake Recipe?
I recommend liquid or gel food coloring as they blend smoothly into the batter. Avoid paste or powdered colors that may affect the batter’s texture or moisture content.
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Can I make this cake gluten-free?
Yes! Substituting a 1-to-1 gluten-free baking flour blend should work well, but be sure to check if your blend contains xanthan gum or other binders to maintain the cake’s texture.
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How do I prevent the cake from crumbling when cutting and assembling?
Letting the cakes cool completely and using a sharp serrated knife to cut the round cake helps immensely. Also, chilling the crumb coated cake before applying the final frosting layer locks everything in place and reduces crumb fallout.
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Can I make the cake a day ahead?
Absolutely! I often bake and frost the cake a day ahead, keeping it refrigerated until serving to let the flavors meld and the frosting set nicely.
Final Thoughts
This Heart Shaped Red Velvet Cake Recipe holds a special place in my heart because it brings people together with its eye-catching shape and luscious flavor. Every time I make it, I’m reminded how a simple twist on a classic can make celebrations feel extra special. Trust me, once you try this, you’ll want to bake it for every occasion. So grab your pans, turn on some music, and let’s make some love-filled memories in the kitchen!
Print
Heart Shaped Red Velvet Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful heart-shaped cake is a perfect dessert for special occasions like Valentine’s Day or anniversaries. Made with rich cocoa, vibrant red food coloring, and enveloped in creamy, smooth cream cheese frosting, this cake not only looks stunning but tastes heavenly. The layered design with a round and square cake combined into a heart shape adds a charming and festive touch to your celebration.
Ingredients
Cake
- 2 ½ Cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cup granulated sugar
- ½ teaspoon salt
- 1 ½ cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
Frosting
- 1 pound cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray one 8-inch round pan and one 8-inch square pan with pan spray, then line them with parchment paper. Spray the parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder. Add the granulated sugar and salt, then whisk all dry ingredients thoroughly to combine. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until fully combined.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and whisk until the batter is smooth and free of lumps.
- Bake the Cakes: Divide the batter evenly between the prepared round and square pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Cool the Cakes: Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl or stand mixer, cream the softened cream cheese and unsalted butter together until smooth and creamy. Add the vanilla extract and mix to combine, scraping down the sides if necessary. Gradually add powdered sugar and beat until the frosting is fluffy and well incorporated.
- Assemble the Heart Shape: Once cooled, cut the round cake in half to create two half circles. Place the square cake on your serving plate and position the two half circles on adjacent sides of the square to form a heart shape.
- Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill briefly if needed to set the crumb coat.
- Final Frosting and Decoration: Cover the cake smoothly with the remaining frosting. Decorate with sprinkles or other decorations as desired.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing and serving.
Notes
- Ensure all wet ingredients like eggs and buttermilk are at room temperature to help create a smooth batter.
- Be careful not to overmix the batter once the flour is added to avoid a dense cake.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ½ cups of milk and letting it sit for 5 minutes before using.
- For a stronger red color, you can adjust the amount of red food coloring according to your preference.
- Make sure to fully cool the cakes before frosting to prevent melting or sliding of frosting layers.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
