Classic Red Velvet Heart Cakes Recipe

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Classic Red Velvet Heart Cakes Recipe
Classic Red Velvet Heart Cakes Recipe photo by Taste of Home
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Classic Red Velvet Heart Cakes Recipe

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Publisher Photo
For a perfect dessert recipe for any romance dinner, try these cakes. It will be very impressive to your guests and also tastes wonderful.—Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1 tablespoon vinegar
  • 1 can (16 ounces) vanilla frosting
  • 1 cup miniature semisweet chocolate chips, optional

Directions

In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired. Yield: 12-15 servings.
Originally published as Classic Red Velvet Heart Cakes in Country Woman January/February 1997, p41

Nutritional Facts

1 each: 347 calories, 13g fat (5g saturated fat), 45mg cholesterol, 433mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1 tablespoon vinegar
  • 1 can (16 ounces) vanilla frosting
  • 1 cup miniature semisweet chocolate chips, optional
  1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan.
  2. Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired. Yield: 12-15 servings.
Originally published as Classic Red Velvet Heart Cakes in Country Woman January/February 1997, p41

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Reviews forClassic Red Velvet Heart Cakes

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MY REVIEW
John Deere Lady User ID: 6994772 41444
Reviewed Dec. 2, 2013

"Any red velvet recipes are the best cakes that you can make; so why do people submit a LOW rating when they have not made & served the cake? TO SUBMIT A RATING MEANS THAT YOU HAVE TRIED THE RECIPE!!!!!! duh!"

MY REVIEW
muffinmonster User ID: 2793033 42657
Reviewed Jul. 7, 2011

"How ADORABLE. Thank you, Cheryl Reitz, for sharing this CUTIE recipe. It looks delcious. I will HAVE to try it!!"

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