Red Velvet Cake Valentine’s Hearts – fun and festive, bite sized treat for Valentine’s Day!!! Classic Red Velvet Cake with Cream Cheese Frosting just got a holiday makeover! Simply, I couldn’t resist to transform another traditional dessert into cute, heart shaped Valentine’s Day sweets.
However, Red Velvet Cake is traditional dessert for Christmas and Valentine’s Day, right?! Christmas is behind us, but Valentine’s Day is coming. It’s time o make delicious red velvet dessert. And I’m sure you are all familiar with Red Velvet Cake Truffles, too. They were so popular a few years ago. At that time, I shared a recipe for Red Velvet Truffles, as well.
But lately I’m a little obsessed with my “new way” of making “truffles”. To tell the truth, I’m a bit bored with classic truffles. Instead of rolling the truffle mixture into small balls, I found it much easier (and not to mention more interesting!!!) to shape it using a cookie cutter. Yes, you read it correct! I use a cookie cutter to make the truffles. Just spread the truffle mixture to make a flat surface, freeze it until firm and cut out the shape I like. Then, I dip my cute little “truffles” in melted chocolate to coat them.
That’s just my fun way to make holiday desserts festive and cute looking. If you find this interesting, too, you could check my older recipes for Oreo Truffles Valentine’s Hearts, Chocolate Chip Cookie Dough Valentine’s Heart, Reese’s Peanut Butter Christmas Trees, Homemade Reese’s Eggs and my latest Reese’s Peanut Butter Valentine’s Heart.
The idea for these Red Velvet Cake Valentine’s Hearts was born a few months ago. I was so anxious to make them and share with you. Since it’s only a month until Valentine’s Day, it’s perfect time to share them!
However, I hope you’ll like them, too! Red Velvet Cake Valentine’s Hearts are super simple to make! The recipe calls for a box cake mix and canned cream cheese frosting.
Red Velvet Cake Valentine’s Hearts Recipe:Print
Red Velvet Cake Valentine’s Hearts – fun and festive, bite sized treat for Valentine’s Day!!!
- 1 box red velvet cake mix (plus ingredients listed on a box to make the cake)
- 8 oz. can of cream cheese frosting
- 14–16 oz. white chocolate candy coating
- Pink or red food coloring (for decorations)
- Bake the cake according to box instructions and cool completely.
- Crumble cake in a large bowl.
- Add a few tablespoons of the cream cheese frosting and stir well. Add more frosting and stir again. You can knead it by hands to make everything smooth and evenly combined. DO NOT ADD ALL CREAM CHEESE FROSTING AT ONCE!!! The amount of the frosting you’ll need depend on how moist (or dry) is your cake. The mixture should be moist and hold together, but you don’t want it to be wet or greasy.
- Transfer the mixture on a large sheet of parchment paper and press the mixture to form about ½- ¾ inch thick layer. Press it well to avoid crumbling or falling apart of hearts later when dip into candy coating!!! You can roll it out using a rolling pin to make it nice and flat. If your mixture is too stick for rolling, cover with another piece of parchment paper, then roll out.
- Transfer on a tray and freeze until it’s firm enough to cut out the hearts (about 30 minutes).
- Line another tray with parchment paper.
- Using a small heart shaped cookie cutter ( about 1 ½- 1 ¾ inches) cut out the hearts and arrange them on a parchment paper lined tray. If the edges of hearts are a bit crumbly shape them with your fingers to make it easier to coating later. Place back in the freezer until completely firm.
- Now, melt the candy coating. Using forks dip heart in the coating. Take it out and gently tap the fork against the edge of the bowl to drips off the excess. Place covered heart back on parchment paper until the coating has set.
- To decorate the hearts, reheat the remaining candy coating, add a few drops of red food coloring to reach desired color. Transfer it into a small zip lock bag, cut off the corner and write on the hearts.