Recipes and Cooking Red Velvet Heart Cake By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Cool Time: 1 hrs Stand Time: 30 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Red Velvet Cake or 1 package 2-layer-size cake mix 2 cup Chocolate-Sour Cream Frosting or canned chocolate frosting 2 tablespoon milk or water 14 maraschino cherries* ½ cup fresh raspberries ¼ cup whole almonds ¼ cup pecan halves ⅓ cup Creamy White Frosting or canned white frosting (optional) Red food coloring (optional) Chocolate-Sour Cream Frosting 12 ounce semisweet chocolate pieces (2 cups) ½ cup butter 1 8 ounce container dairy sour cream 4 ½ cup sifted powdered sugar (about 1 pound) Directions Preheat oven to 350°F. Grease and lightly flour one 8x8x2-inch square baking pan and one 8x1 1/2-inch round cake pan. Set aside. Prepare batter for Red Velvet Cake as directed. Divide batter between the prepared pans so batter is the same height in each pan (square pan will require more batter). Bake for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks. Using a long serrated knife, trim rounded tops of cake layers flat. Cut round cake layer in half crosswise, making two half-circles. On a large flat serving platter or tray place half-circles next to adjacent sides of square cake, making a heart shape. Transfer about 1 cup of the Chocolate-Sour Cream Frosting to a small bowl. Stir in milk to thin frosting. Spread thinned frosting in a very thin layer over top and sides of cake. Let stand about 30 minutes or until set. Spread the remaining chocolate frosting over top and sides of cake. Smooth top with a long metal spatula. Arrange maraschino cherries, raspberries, almonds, and pecans in separate rows on top of cake. If using, tint Creamy White Frosting pink with red food coloring (if desired). Transfer to a decorating bag fitted with a ribbon tip or other tip; pipe in rows on top of cake. Store cake, covered, in the refrigerator. Chocolate-Sour Cream Frosting In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers. *Tip: Place maraschino cherries on a double thickness of paper towels to blot dry. Rate it Print Nutrition Facts (per serving) 624 Calories 25g Fat 96g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 624 % Daily Value * Total Fat 25g 32% Saturated Fat 14g 70% Cholesterol 92mg 31% Sodium 495mg 22% Total Carbohydrate 96g 35% Total Sugars 69g Protein 8g Vitamin C 1.8mg 9% Calcium 83mg 6% Iron 2.4mg 13% Potassium 210mg 4% Fatty acids, total trans 1g Folate, total 70.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.