Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. If you're looking for something special to make for your sweetheart, this is the place to be!
This cake recipe is my go-to Red Velvet sponge roll, but instead of rolling it up, I've used a pastry ring to cut the sponge sheet into 3" stackable rounds. The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.
I love to give (and get!) chocolates for Valentine's Day, so I used gold-covered chocolate buttons and a squares of Godiva chocolate for decoration. Of course, any square of good quality chocolate will work. If Godiva doesn't strike your fancy, a Vosages square would be yummy, or spherical Lindor chocolates or Ferrero Rocher would do the trick too!
(For those curious, I found my gold-covered chocolate buttons here.)
Be sure to visit all my friends for fabulous inspired Valentine's Day desserts!
1. Confessions of a Cook Book Queen ~ Valentines Twinkies on a Stick
2. Buns in My Oven ~ Hot Fudge and Strawberry Doughnut Pudding
3. Glorious Treats ~ Red Velvet Cupcakes
4. Cookies and Cups ~ Glass Topper Valentines Cookies
5. Bakingdom ~ Valentines Day Cookie Cakes
6. The Hungry Housewife ~ Valentines Jello Hearts
7. Sweet Adventures of Sugarbelle ~ Valentines Dotty Cookies
8. Sprinkle Bakes ~ Red Velvet Cake Minis (that's me!)
9. Bake at 350 ~ Double-Decker, Stripey, Valentine Cookies
10. Two Peas and Their Pod ~ Red Velvet Crinkle Cookies
11. Scarletta Bakes ~ Mexican Chocolate Hearts
12. She Wears Many Hats ~ Valentines Popcorn
Red Velvet Cake Minis
Yield: Six 3" cakes [click for printable version]
Red Velvet Sponge:
3/4 cup superfine sugar
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ounce (2 tablespoons) red food coloring
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
- Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
- Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
- Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
2 cups heavy whipping cream
4 oz. cream cheese softened
1/3 cup granulated sugar
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
- Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
- Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated
6 gold chocolate buttons or other metallic dragees
6 squares of quality chocolate such as Godiva, Vosages or Lindor/Lindt
Special equipment -
Piping bag fitted with large star decorator tip, or a zip-top bag with the corner snipped
6 pastry rings *optional
- Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling. Top with second cake round. Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with star tip.
- Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.