Red Velvet Mole Cake in a Heart Shape
This Red Velvet Mole Cake in a Heart Shape is a nostalgic and romantic twist on a German classic — fluffy red velvet crumbs cover a whipped cream and berry filling inside a heart-shaped cake. Perfect for Valentine’s Day, anniversaries, or a sweet surprise any time of year.
Equipment
- Heart-shaped cake pan
- Mixer
- Spatula
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
For the Filling
- 1 1/2 cups heavy cream chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup strawberries sliced
- 1/2 cup raspberries optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a small cup, mix the buttermilk, vanilla extract, and red food coloring.
- Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well.
- Gradually add the dry ingredients and buttermilk mixture, alternating and mixing until combined.
- Pour the batter into your heart-shaped pan and bake for 30–35 minutes. Let the cake cool completely.
- Use a spoon to gently scoop out the center of the cake, leaving a ½-inch border. Crumble the scooped-out cake and set aside.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the strawberries and raspberries.
- Fill the hollowed cake with the cream mixture, creating a slight mound. Cover with red velvet crumbs, pressing gently.
- Chill for at least 1 hour. Serve with extra berries and powdered sugar if desired.
Notes
Try swapping the berries for cherries or blackberries, or adding a hint of liqueur to the whipped cream for a more indulgent twist.