There’s no better way to say "I love you" than
with this stunning Heart-Shaped Red Velvet Cake. The soft, moist layers
of red velvet cake are paired with a creamy, indulgent filling and
topped with a generous swirl of vibrant buttercream icing.
Perfect for Valentine’s Day, anniversaries, or any
special occasion- a memorable treat
that’s sure to impress. The combination of rich cake and smooth buttercream
creates the perfect balance of flavours, while the bright and beautiful icing
colours give it a playful touch.
Whether you're sharing it with someone special or
celebrating with friends, this heart-shaped cake is the perfect way to add a
little extra sweetness to your day.
Preheat the oven to 160°C fan.
Lightly grease and line three 8 inch heart shaped cake tins with baking paper.
In a measuring jug, stir the red
food colouring into the buttermilk and set aside.
Cream together the caster sugar
and butter in a bowl for 2 mins, until light and fluffy.
Add the eggs one at a time mixing
well in between each.
Mix in the vanilla extract, vegetable
oil and vinegar.
In a large bowl, combine the flour,
cocoa powder and bicarbonate of soda. These are your dry ingredients.
Add half the dry ingredients to the
mixed wet ingredients and combine. Then add half the buttermilk and mix. Repeat
this step using up the rest of the flour and buttermilk.
Add equal amounts of the mixture
to each tin and bake in the oven for approx. 25 mins.
Leave the sponges in the tins for
10 mins, then remove and cool on a wire rack.
Buttercream
With a handheld or stand mixer, beat
the butter for 3-5 mins until pale and fluffy.
Add a third of the icing sugar
and beat again until combined.
Mix in the next third of icing
sugar, along with the cream cheese and vanilla extract.
Then mix the final third of icing
sugar and beat the buttercream for 5 mins. If the buttercream is too stiff, add
a tablespoon of milk.
Fold the buttercream using a
silicone spatula, pressing out the air bubbles. This will make the buttercream
nice and smooth.
Decorating
Assemble the cake by adding a
layer of buttercream to the first sponge (approx. 250g).
Place the next sponge on top and
add the same amount of buttercream on top of the second sponge. Add the third
sponge on top.
Cover the cake with a layer of
buttercream (approx. 400g). The piping will cover the cake so this layer doesn’t
need to be neat.
Place the cake in the fridge for
at least half an hour to chill.
Divide the remaining buttercream
in half and colour one half red and the other half pink.
Pipe your design on the cake. We used
the following method:
Red buttercream, piping tip #4B around
the bottom and top edge.
Pink buttercream, piping tip #32
next to the piped red buttercream.
Red buttercream, piping tip #21 next
to the pink buttercream on top.
Red and pink buttercream, piping
tip #21 randomly piped to fill in the gaps.
Tips
Make sure the cream cheese is at room temperature when adding it to the buttercream. If it is too cold, the cream cheese will form lumps in your buttercream.
