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Classic Red Velvet Heart Cakes

 Classic Red Velvet Heart Cakes
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
12-15 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Classic Red Velvet Heart Cakes (continued)

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