Roll out the red velvet this Valentine’s Day!
Studio 5 Contributor, Becky Low, turns a crumbly cake roll into a
sweetheart of a treat!
Red Velvet Cake Hearts
Powdered sugar, for dusting
1/3 cup powdered sugar
4 ounces cream cheese, softened
1 1/3 cups whipping cream
3/4 teaspoon almond extract
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2/3 cup cultured buttermilk
2/3 cup sugar
1/2 cup unseasoned mashed potatoes
3/4 teaspoon cherry extract
2 teaspoons red food color
Pre-heat oven to 350 degrees; line an 11×17 inch jelly roll pan with parchment paper or
wax paper, spray parchment with non-stick spray; set aside.
Beat until smooth 1/3-cup powdered sugar, softened cream cheese, 1/3-cup cream and
almond extract. Whip remaining cream; fold cream cheese into whipped cream; cover and
refrigerate until ready to use.
Whisk together flour, baking soda, salt and cocoa. Set aside.
Whisk together buttermilk, sugar, eggs, mashed potatoes, cherry extract and red food
Combine dry ingredients with moist ingredients, whisk until smooth; pour into prepared
baking pan; spread batter and tamp pan to evenly distribute batter. Bake 12-15 minutes or
until toothpick inserted in center comes out clean. Cool 2-5 minutes.
Sprinkle a clean non-terry kitchen towel with powdered sugar; invert cake onto prepared
kitchen towel. Remove parchment paper. While cake is still warm, carefully roll narrow ends
of cake to the center; cool on wire rack for at least 30-45 minutes.
Carefully unroll cake and remove towel; place cake on sheet of plastic wrap (inside of cake
should not be warm to the touch). Spread chilled filling inside the rolled ends of cake
(filling will squish into center and out to ends of cake); re-roll cake ends to center of cake.
If needed, sprinkle roll with powdered sugar and wrap in plastic wrap; refrigerate 24-48
hours. To serve, slice into 16 slices (NOTE -to help create heart shape, place filled cake roll
in v-shaped cardboard supported in French bread loaf pan).