‘I Love You’ Red Velvet Cakes

Tender-hearted mini cakes get dressed up for gifting with white chocolate whipped cream and cherry pie filling. 


6 - 6 serving

Total Time

Prep Time

Cook Time


  • 3/4 c. all-purpose flour
  • 3 tbsp. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 9 tbsp. butter at room temp
  • 1/2 c. sugar
  • 2 eggs
  • 1 tsp. almond extract
  • 1/3 c. buttermilk
  • 2 tsp. red liquid food coloring
  • 1/4 c. white chocolate chips
  • 2 tbsp. + 1/2 cup heavy cream
  • 1 c. canned cherry pie filling


Heat oven to 350°F. Coat six 2/3-cup capacity mini heart baking pans with baking spray with flour.

Mix first 4 ingredients.

On medium, beat butter and sugar 2 min.

On low, beat in eggs one at a time, then extract. 

Alternately beat in flour mixture and buttermilk until smooth; beat in food coloring. 

Divide among pans. Bake 15-20 min. until toothpick inserted into centers comes out clean. Cool 10 min. Transfer to racks.

In microwave-safe bowl, microwave chocolate chips and 2 Tbs. cream in 15-sec. intervals until melted; cool. 

Beat remaining cream with chocolate mixture until stiff peaks form. Transfer to pastry bag fitted with medium star tip.

Place cakes on plates. Pipe whipped cream along edges; spoon pie filling into centers.

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