[X]

Home > Recipes > Red Velvet Heart Torte

Red Velvet Heart Torte Recipe

Red Velvet Heart Torte Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

I bake this scrumptious, fruit-topped layer cake every February 14 for my husband's birthday. The heart shape is really pretty for Valentine's Day. —Amy Freitag, Stanford, Illinois

[X]

Rate Red Velvet Heart Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Red Velvet Heart Torte Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 14 Servings

25 30 55

Ingredients

1 package red velvet cake mix (regular size)
1 carton (6 ounces) raspberry yogurt
1/3 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup raspberry pie filling

Directions

Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings.

Originally published as Red Velvet Heart Torte in Taste of Home February/March 2007, p14

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Red Velvet Heart Torte

Red Velvet Heart Torte

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Feb. 14, 2011 by SA1974

I modified it a little bit. I used fat free frozen whipped topping. Otherwise I left everything the same. It was very delicious. I would definitly make it again. The only problem is there is no nutritional value and calories there. I figured out, that my version has 269 calories, and 11.4g of fat.

Reviewed on Nov. 10, 2010 by red_savage1

I made this cake for a church bake sale. Local stores did not carry raspberry pie filling. I changed everything raspberry to strawberry. Not hard to make. Beautiful on the table. Filling is quite tasty.

Reviewed on Feb. 08, 2010 by smelonas

I made this in round pans and it turned out perfectly! I brought it to school to share with my lunch bunch and everyone raved and asked for the recipe. A full-fledged hit!