These individual heart-shaped red velvet cakes are a decadent treat, perfect for Valentine’s Day or any romantic celebration. Topped with piped peaks of cream cheese frosting and a fresh strawberry garnish, they’re as beautiful as they are delicious.

High Heeled Hostess Red Velvet Hearts Recipe:
Individual Desserts with Cream Cheese Frosting Peaks and Strawberry Garnish
Yields: 6 Individual Servings
Ingredients:
For the Red Velvet Cake:
1 ¼ cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1 tbsp (7g) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (120ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
1 large egg, room temperature
½ tsp white vinegar
1 tsp vanilla extract
1 tbsp red food coloring
For the Cream Cheese Frosting:
8 oz (227g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 tsp vanilla extract
For the Garnish:
6 fresh strawberries, halved lengthwise
Optional: Edible glitter or powdered sugar for extra flair
Instructions:

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
Sift together the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
In a separate large mixing bowl, whisk together the buttermilk, vegetable oil, egg, vinegar, vanilla extract, and red food coloring until smooth.
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
Step 2: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to remove air bubbles.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating after each addition, until fully incorporated.
Stir in the vanilla extract and mix until smooth. If needed, chill slightly to firm up the frosting for piping.
Step 4: Cut and Plate the Cakes
Once the cake is completely cool, use a 3-inch heart-shaped cookie cutter to cut out individual hearts. You should get about 6 hearts.
Gently place each cake heart onto an individual dessert plate for serving.
Step 5: Pipe Frosting Peaks
Transfer the frosting to a piping bag fitted with a star or round tip (e.g., Wilton 1M or 2D).
Pipe small individual peaks onto the top of each cake by holding the piping bag vertically and squeezing gently to form a peak. Release pressure and lift the bag to finish each peak. Cover the entire top with evenly spaced peaks.
Step 6: Add the Strawberry Garnish
Place a halved strawberry in the center or slightly offset on top of the frosting peaks.
For a finishing touch, dust the cakes lightly with powdered sugar or add edible glitter for a glamorous look.
Step 7: Serve with High Heeled Hostess Flair
Present each plated dessert to your guests with a chic flourish.
Serve immediately or refrigerate until ready to enjoy. Allow the cakes to return to room temperature before serving for the best flavor.
Tips for High Heeled Elegance:

Use gold-edged or patterned dessert plates to enhance presentation.
Include a small fork with a ribbon-tied handle for a luxurious touch.
Pair the cakes with a glass of champagne or rosé to elevate the dessert experience.
Indulge in these High Heeled Hostess Red Velvet Hearts for a sweet, elegant ending to your gathering. ❤️

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