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Red Velvet Anniversary Heart Cakes

  • Author: Paula Dean
  • Prep Time: 15 mins
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 cakes 1x


Cute and decadent these cakes go well with anniversaries or any other celebration of love in your life.


Units Scale


  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 1 eggs
  • 2 Tbsp cocoa powder
  • 15 drops red food coloring
  • 1 1/4 cups cake flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/4 tsp baking soda
  • 1/2 Tbsp vinegar


  • 16 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar, sifted
  • vanilla extract


  1. Butter and flour the soup cans you will be using to bake the cakes.
  2. Cream butter and sugar until light and fluffy. Add the egg, mix, and scrape down sides. Add food coloring, cocoa powder, and vanilla: mix until incorporated.
  3. In a separate bowl, combine cake flour and salt.
  4. Add flour mixture to butter mixture, alternating with the buttermilk. Combine baking soda and vinegar in a separate bowl, then add to the batter and mix until incorporated.
  5. Divide batter among soup cans, filling about 1/2 way full. Bake at 350 F for 30 minutes for 14.5 oz cans, and 45 minutes for 29 oz cans - or until cake tester comes out clean.
  6. Let cool in the cans for 30 minutes, then run a butter knife around the edges of the cake and gently guide the cakes out the bottom of the cans. Wait to decorate until cakes are completely cooled.
  7. To make the frosting, cream the butter and cream cheese until smooth and light. Add vanilla extract, then powdered sugar until the desired consistency is reached (at least 2 cups). Add food coloring as desired. Spread, pipe, or decorate to your hearts content!