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Red Velvet Heart Torte Recipe

Red Velvet Heart Torte 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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:14 servings


  • 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.

Reviews for Red Velvet Heart Torte

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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?????"

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."

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."

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!"

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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