Description
This Heart-Shaped Red Velvet Layer Cake with Berries is a stunning and delicious dessert perfect for special occasions or festive celebrations. Featuring moist, tender red velvet layers baked to perfection and generously coated with smooth, creamy cream cheese frosting, this cake is beautifully crowned with a mix of fresh berries and optional edible flowers for a vibrant, elegant finish. The recipe includes detailed instructions to create either two mini heart-shaped cakes or one large heart-shaped cake, making it versatile and impressive for any gathering.
Ingredients
Scale
For the Red Velvet Cake
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring (gel or liquid)
For the Cream Cheese Frosting
- 6 oz (170g) cream cheese, cold
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Topping
- Fresh strawberries, halved
- Raspberries
- Blueberries
- Blackberries
- Optional: edible flowers, red velvet cake crumbs, mint leaves
Instructions
- Make the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line 2 to 3 heart-shaped cake pans (or use round pans and cut cakes into hearts later). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then set aside. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, red food coloring, and white vinegar. Gradually add the dry ingredient mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely and level the tops if necessary before assembling.
- Make the Cream Cheese Frosting: In a large bowl, beat the cold cream cheese for about 30 seconds until smooth. Add the room temperature butter and beat together until the mixture is fluffy and well combined, about 2 to 3 minutes. Gradually add the sifted powdered sugar and beat until the frosting is smooth and creamy. Stir in the vanilla extract and a pinch of salt. Transfer the frosting to a piping bag fitted with a large round tip for easy assembly.
- Assemble the Cake: Place one cake layer on a cake board or serving plate. Pipe large dollops of frosting evenly over the top. Gently place the second cake layer on top and repeat the frosting process. If you have a third layer, repeat adding cake and frosting layers once more. Finish with a final layer of frosting dollops on top. Garnish the top of the assembled cake generously with a mixture of fresh strawberries, raspberries, blueberries, and blackberries. Optionally, add red velvet cake crumbs, edible flowers, or mint leaves for extra decoration. Chill the layers before stacking to minimize crumbling and use a serrated knife to cut heart shapes from round cakes if needed.
Notes
- Chill cake layers before assembling to reduce crumbling during frosting.
- If you don’t have heart-shaped pans, bake in round pans and shape cakes using a serrated knife.
- Adding lemon zest to the cream cheese frosting can provide a fresh citrus flavor.
- Store the finished cake in the refrigerator for up to 3 days; bring to room temperature before serving for the best taste and texture.
- Make sure all ingredients are at room temperature for best mixing results, especially eggs and buttermilk.
