The individual red velvet heart for Valentine’s Day is a very romantic and delicious dessert, easy to prepare, fantastic for celebrating Valentine’s Day or any special occasion to celebrate the person you love. A perfect delicious after-dinner treat, but also great for an afternoon snack with friends.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 individual portions
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients for Individual Red Velvet Heart for Valentine’s Day
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1/4 cup butter (Soft)
- 1/3 cup milk (Plus as needed for soaking)
- 1 packet vanillin
- 1 tsp baking powder
- 2 tbsps cocoa
- 1 tbsp lemon juice
- 1 tbsp red food coloring
- 3/4 cup mascarpone
- 1/2 cup powdered sugar
- 2/3 cup sweetened whipping cream
Tools
- 1 Cookie Cutter
- 1 Piping Bag
Preparation of Individual Red Velvet Heart for Valentine’s Day
Let’s see how to prepare the individual red velvet heart for Valentine’s Day
In a bowl, combine the milk, vanilla essence, lemon juice, and food coloring, mix well, and the buttermilk is ready, let it rest.
In another bowl, add sugar, eggs, and softened butter cut into pieces, mix with an electric mixer until you get a smooth and creamy mixture.
Add about half of the buttermilk and mix, gradually add the sifted flour with cocoa, vanillin, and baking powder, always mixing with the electric mixer, then add the remaining buttermilk continuing to mix, it should be smooth and homogeneous.
Flour and butter a possibly rectangular baking pan and pour the prepared mixture inside, level the surface. Bake in a hot oven at 350°F for about 20 minutes, once cooked let it cool.
In the meantime, prepare the cream, in a bowl pour the cream and whip it, in another bowl work the mascarpone with the powdered sugar, then incorporate the cream by mixing from the bottom up.
When your cake is cold, use a heart-shaped cookie cutter to cut your individual portions, there will be at least 8 hearts for 4 mini cakes, it then depends on the size of the cookie cutter.
Soak each heart with milk, fill the first heart with a layer of cream, cover with the second heart that you will fill with the help of a piping bag, making some swirls. Take a part of the cake and crumble over the cream swirls to make them even more beautiful.
Notes
With the leftover cake scraps, you can make a dessert in a glass simply by adding some yogurt and chocolate chips. If there is leftover filled red velvet, store it in the refrigerator in a closed container for a maximum of 2 days.
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