Red Velvet Cake Hearts with Cream Cheese Filling
These adorable Red Velvet Cake Hearts with Cream Cheese Filling are the perfect treat for Valentine’s Day. Soft, moist red velvet cake layers sandwich a luscious cream cheese filling, creating a delightful dessert that’s both festive and delicious.
Equipment
- 15×10-inch rimmed baking sheet
- Parchment paper
- Heart-shaped cookie cutter (2-inch)
- - Electric mixer
- Mixing bowl
- Cooling rack
Ingredients
- 1 18.25-ounce box red velvet cake mix
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1½ cups confectioners’ sugar
- Garnish: confectioners’ sugar optional
Instructions
- Preheat the oven to 350°F (175°C). Spray a 15×10-inch rimmed baking sheet with nonstick baking spray with flour, then line the pan with parchment paper.
- Prepare the red velvet cake mix according to the package instructions. Pour the batter into the prepared pan and spread it evenly.
- Bake for 15–18 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a cutting board to cool completely.
- Once cooled, use a 2-inch heart-shaped cookie cutter to cut out 24 hearts. Slice each heart horizontally to create two layers.
- In a large bowl, combine cream cheese and butter. Beat with an electric mixer on medium speed until fluffy. Gradually add confectioners’ sugar and mix until smooth.
- Pipe or spread the cream cheese filling onto the cut side of 12 hearts. Place the remaining hearts on top to form sandwiches.
- Refrigerate until ready to serve. Garnish with confectioners’ sugar if desired.
Notes
For a twist, add a splash of vanilla extract to the cream cheese filling.
Substitute mascarpone for cream cheese for a creamier texture.
If you don’t have a heart-shaped cutter, use a round cutter for a different look.
Substitute mascarpone for cream cheese for a creamier texture.
If you don’t have a heart-shaped cutter, use a round cutter for a different look.