Menu Enter a recipe name, ingredient, keyword...

Little Red Velvet Hearts

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Little Red Velvet Hearts 0 Picture

Ingredients

  • Cakes:
  • 1 1/4 c all-purpose flour
  • 1 T unsweetened cocoa powder
  • 1 T baking powder
  • 1/8 t baking soda
  • 1/4 t salt
  • 1/2 c milk
  • 2 t red food coloring
  • 6 T butter, softened
  • 1/4 c superfine sugar
  • 1 egg plus 2 yolks
  • 1 t vanilla extract
  • Icing: 8 oz cream cheese, room temp
  • 6 oz butter, room temp
  • 1 1/2 c confectioners' sugar
  • 1/2 t vanilla extract
  • red and pink candy

Details

Servings 4

Preparation

Step 1

1. Line an 8x8" square cake tin with baking parchment, coming part way up the sides. Preheat oven to 350. Sift together flour, cocoa, baking powder, baking soda and salt.
2. Heat milk until lukewarm. Add food coloring and set aside.
3. Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half the milk, 1/3 of the flour, the rest of the milk and finally the remaining flour.
4. Spread batter into prepared tin evenly. Bake for 25-30 mins until cake is risen and a toothpick inserted in the center comes out clean. Leave cake to cool 30 mins, then invert onto cooling rack and leave to cool completely.
5. For icing, beat together cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla.
6. Turn cake right side up unto a cutting board. Cut out 4 hearts using a 4" cutter.
7. Split the cakes in half horizontally. Spread 1/4 of the icing over the 4 bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink sweets. Store in a cool place in airtight containers.

Review this recipe