Still looking for a sweet treat to make for Valentine’s Day?! These Red Velvet Hearts are not only delicious and festive but they’re a cinch to make too. This recipe is made up of super simple ingredients, including a few store bought hacks but no one will know the difference! Even the homemade cream cheese frosting is a cinch!
Making Red Velvet Hearts: The Easy Way
These Red Velvet Hearts aren’t just perfect for Valentine’s Day but also for any red velvet lover in your life. Once you see how easy it is to create these fun, creative treats; you’ll want to make them for all sorts of occasions.
Luckily all the ingredients for this recipe are super easy to find. You’ll need a red velvet boxed cake mix, a few extra accessories like eggs, oil, half & half and vanilla. Oh yeah, and cream cheese! Now you might be saying “Cake mix? Ew.” But I say, don’t sleep on cake mix. Cake mix should be considered a glorious shortcut to make our baking adventures easier. Cake mix is held in high esteem in my kitchen.
Just look at how thick and fudgy they are ↑
Cookie Cutters & Cream Cheese Frosting
I want to jump ahead to the part where you’re ready to assemble and decorate these lovely red beauties. Once the red velvet batter has been baked and completely cooled, transfer the cake out of the pan by using the sides of parchment paper. Place the cake on a clean work sure (parchment paper still underneath) and use a heart shaped cookie cutter to punch out hearts and set them to the side. Depending on the size of your cookie cutter, you make get more or less hearts. I used a 4 inch cookie cutter and got 8 hearts. To get as many hearts as possible make sure to start at one of the corners and work your way from there, make sure to punch out the hearts close together. Looking for other heart shaped desserts for the season check out these heart shaped snack cakes or these funfetti hearts.
As far as the frosting go I like to make frosting completely from scratch, especially because homemade frosting is the best, and it’s easy! Since we don’t need a ton of frosting for this recipe, making the cream cheese frosting slightly different. Make sure to have an 8 oz block of cream cheese, you’ll need some powdered sugar, half & half (or milk), vanilla extract and a pinch of salt. No butter? Yup, that’s right. I personally don’t feel it’s needed in this because while we want the frosting to be think, we’re not relying on the fluffiness of buttercream that we see with cakes and cupcakes. Once the cream cheese has softened to room temperature, the frosting comes together in a matter of minutes! Then you’re ready to spread and garnish these beautiful hearts.
Red Velvet Hearts
- heart shaped cookie cutter
- 15.25 oz red velvet cake mix
- 1 large egg beaten
- 1/4 cup vegetable oil
- 1/4 cup half & half or milk
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 8 oz block of cream cheese softened to room temperature
- 1 cup powdered sugar
- 2 tbsp half & half
- 2 tsp pure vanilla extract
- pinch salt
- Preheat oven to 350 degrees. Line a 8x8 inch baking pan with parchment paper, leave enough overhand for the sides. Set aside. Remove creem cheese from the refrigerator and let it sit out while you bake the hearts.
- In a mixing bowl combine the cake mix, egg, vegetable oil, half & half and vanilla. Use a large spoon to mix everything together. Batter will be very thick and seem a little dry so be patient to incorporate all the ingredients, it may take a few minutes. Spoon the batetr into the lined baking pan and use a spoon or spatula to evenly spread the batter out. Again, the batter is thick so be patient. Bake in the oven for 20 to 25 minutes. The batter may seem under-done in the middle but this is fine, it will set as it cools. Do not over bake. Remove from oven and allow to cool completely.
- Once the red velvet "cake" has cooled completely, transfer it to a clean work surface by lifting up the sides of the parchment paper from the pan. Make sure to leave the parchment paper underneath the red velvet cake. Use a heart shaped cookie cutter to punch out hearts and set them to the side.
- Make the frosting: Place the cream cheese in a mixing bowl and beat it on medium speed for 2 to 3 minutes. Slowly add in the powdered sugar and half & half, beating on low speed and then working back up to medium speed until combined. Add in the vanilla extract and salt. Beat for a few extra minutes on medium speed.
- Frost and decorate the hearts as desired. Store in an airtight container and keep in the refrigerator for up to 3 days.