Red Velvet Heart Cake

Feeling romantic? Serve up this gorgeous red velvet heart cake with cream cheese frosting.


Cream cheese frosting


  1. Preheat oven to 180C/160C fan-forced. Grease an 8cm-deep, 21cm x 23.5cm (base) heart-shaped cake pan. Line base and sides with baking paper.
  2. Sift flour, cocoa and bicarbonate of soda into a large bowl. Stir in sugar. Make a well in the centre. Lightly whisk buttermilk, palm oil, egg, red food colouring, essence and vinegar together in a bowl. Add to well. Stir until smooth and combined. Pour into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.
  3. Meanwhile, make cream cheese frosting using an electric mixer, beat cream cheese, butter and essence until pale and creamy. Gradually add icing sugar, beating until well combined. Cut cake in half horizontally. Place base of cake on a plate. Spread over ¹⁄³ of the frosting. Top with cake top. Spread top and sides with remaining frosting. Sprinkle with heart-shaped sprinkles. Serve.

Thanks to ferlife for the image :)

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