Red Velvet Heart Torte Recipe

4.5 5 6
Red Velvet Heart Torte Recipe
Red Velvet Heart Torte Recipe photo by Taste of Home
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Red Velvet Heart Torte Recipe

Read Reviews
4.5 5 6
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

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

  • 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
  1. 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.
  2. 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

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Reviews forRed Velvet Heart Torte

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BoosBug User ID: 7052546 164174
Reviewed Feb. 11, 2014

"I haven't tried this recipe yet but for the simple fact it got 5 stars from other reviewers and 2 stars from one only because they don't sell red velvet cake mix in her grocers and would like the recipe, bringing the overall rating down I felt the need to offset the rating with annoying peoples ratings. To lindabrandon: DO NOT rate a recipe based on what's not available in your market or your lack of googling red velvet cake recipe and rating a recipe based on your laziness. That's not what the rating system is for. You make a recipe per the submitters instructions and rate it based on your experience. What's so hard about that?????"

MY REVIEW
SA1974 User ID: 5748457 101819
Reviewed Feb. 14, 2011

"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."

MY REVIEW
red_savage1 User ID: 854436 164171
Reviewed Nov. 10, 2010

"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."

MY REVIEW
smelonas User ID: 3078149 162779
Reviewed Feb. 8, 2010

"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!"

MY REVIEW
lindabrandon User ID: 4414119 148265
Reviewed Jan. 16, 2010

"This recipe sounds good but I have never seen a red velvet cake mix in my stores here in WA. I would love a recipe for red velvet cake."

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