Red Velvet Heart-Shaped Baby Cakes

Red Velvet Heart-Shaped Baby Cakes
Prep time
Cook time
Total time
Serves: 4
  • 1 (16.5 ounce) box Shurfine Red Velvet Cake mix
  • 3 large Shurfine Eggs
  • 1 cup Water
  • ⅓ cup Shurfine Vegetable oil
  • 1 cup Shurfine Semi Sweet Chocolate Chips
  • 1 (16- ounce) can Shurfine Vanilla Frosting
  • Fresh Strawberries
  1. In a large mixing bowl, follow package directions for cake mix; add in chocolate chips and stir by hand.
  2. Pour cake mix in a parchment paper lined 16” x 13” x ¾” jelly roll pan. Bake at 350oF for 15 minutes. Cool completely.
  3. Gently slide cake and parchment paper from the pan onto a flat surface.
  4. Using a 4“heart-shaped cookie cutter, cut out eight heart shapes from cake.
  5. Place the heart-shaped cakes onto a plate or other flat dish, and put in freezer for 2 hours. Reserve cake scraps in a bowl, covered.
  6. Remove frozen cakes and frost each with a ¼ “thick spread of frosting.
  7. Stack two frosted layers onto each other. Hold in fridge for up to three days, or garnish to serve immediately.
  8. Top each cake with sliced or whole strawberries.
  1. Use a three layer cake for a special cake for two.
  2. Scoop half the container of Vanilla frosting into a small bowl to keep free of any cake crumbs. Frost cakes, and then finish with reserved frosting using a clean spreader, to create a frosted cake free of cake crumbs.
  3. Use a variety of decorative toppings, or create different patterns with same topping on each cake to customize.
  4. Cut or shape reserved cake trimmings into bite sized cubes. Place in individual serving bowls and top with ice cream or whipped cream for an additional dessert.