Make Valentine’s Day even sweeter with these easy, adorable and delicious Heart Red Velvet Sandwich Cakes! Two layers of rich red velvet cake filled with decadent coconut cream cheese frosting!
Heart Red Velvet Sandwich cakes
As you may have noticed, I’m all about red velvet cake goodies lately. I personally think a Valentine’s Day celebration is not complete without a red velvet cake dessert. These Heart Red Velvet Sandwich Cakes are not only cute and sweet but easy to make and truly stand out through color, design and taste.
The coconut cream cheese is the perfect addition, making this decadent dessert even more festive, lending these mini heart cakes a special flavor. The cakes are very dramatic looking with all that bright red color sharply contrasted by the white in the filling, beautifully moist and tender.
These cakes bake best in non stick heart shaped silicone cake molds like any of these
I used a simple pound cake recipe where I added gel red coloring for that deep red color. Pound cakes work best with room temperature ingredients so take them out the fridge a couple of hours before baking. Then I cut the hearts in half, on the diagonal and filled the halves with a delicious and super easy to make coconut cream cheese buttercream.
I then drizzled some white chocolate for an extra dramatic look and my sandwiches were ready to serve and wow my guests (that would be my imaginary guests. I always invite some around when I cook or bake; they’re the best ever, always praising my cooking/baking skills and delicious dishes, never complaining!)
Heart Red Velvet Sandwich Cakes recipe
- 6 1/2 oz = 184 gr Cake Flour
- ½ teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 cup room temperature butter, unsalted
- 7 oz = 200 gr icing sugar (do not replace with regular sugar)
- ½ cup heavy cream
- 3 eggs, room temperature
- Gel Red Food Coloring
- white baking chocolate
For the frosting:
- 1 stick butter (4 oz = 110 gr), room temperature (don’t use low fat, you won’t get a proper texture on your frosting)
- 4 oz = 110 gr cream cheese
- 2 cups icing sugar
- 2/3 cup coconut flakes
- Preheat the oven to 350 F = 180 C
- Prepare the heart molds: butter and flour then place in a baking sheet lined with wax paper.
- Mix baking powder with vinegar and set aside
- Whisk the eggs and set aside.
- Mix the butter with a hand mixer on medium speed for 2 minutes, then on high until it’s creamy, then slowly add icing sugar and continue beating until it’s creamy. Don’t replace the icing sugar for regular sugar or you’ll have troubles getting the butter to fluff.
- Add heavy cream and beat on medium speed.
- Beat in food coloring until you’re happy with the color.
- Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
- Mix until completely smooth.
- Pour the batter into the prepared molds, to cover about half the cavity, smooth the tops to spread evenly and gently tap the baking sheet on a working surface to remove air bubbles.
- Bake in the center of the oven until a toothpick inserted comes out clean (about 30 minutes).
- Cool the cakes in the molds for 15 minutes, then remove and cool on a rack.
- Let cool completely, then keep in the fridge for 1/2 hr.
- Meanwhile make the frosting. In a hand mixer beat butter on low speed for 2 minutes then on high speed until light and fluff. Add cream cheese and mix until smooth. Add sugar gradually until fully incorporated and smooth. Add in the coconut flakes and mix with a spatula.
- Remove the cakes from the fridge and cut in half, on the diagonal.
- Pipe or spoon the coconut cream cheese frosting on one half, top with the other half and keep in the fridge while you melt the white chocolate (freeze any leftover frosting)
- In a bain marie (read about the technique here), melt the chocolate until runny. You should be able to drizzle it over the cakes with a fork.
- Remove sandwiches from the fridge and drizzle chocolate.