Red Velvet Sponge Cake Hearts with Cream Cheese Frosting

Ingredients

• 100 g Butter for the sponge cake (At room temperature or slightly melted)
• 2.5 Eggs (The author specifies 2–3 eggs; the average quantity was used for the calculation)
• Ready-made dry Red Velvet sponge cake mix (The Red Velvet mix by S. Pudov was used; the quantity is not specified in the source)
• 280 g Cream cheese
• 140 g Butter for the frosting (Softened)
• 200 g Powdered sugar

Steps

1. 1

   Mix the eggs, butter, and dry Red Velvet sponge cake mix until smooth.

2. 2

   Spread the batter on parchment paper in a single layer approximately 0.5–1 cm thick.

3. 3

   Bake the sponge cake at 180 °C for 7–10 minutes.

4. 4

   Remove the sponge cake from the oven and cut out hearts with a cookie cutter.

5. 5

   For the frosting, beat the cream cheese, softened butter, and powdered sugar with a mixer.

6. 6

   Chill the frosting briefly and allow the sponge cake to cool completely.

7. 7

   Spread frosting on one sponge cake heart and cover with a second heart.

Notes

The quantity of dry sponge cake mix is not specified in the source. The layer thickness is approximate; the exact pan size and number of finished hearts are not provided by the author.

Nutrition per serving

• dessert
• baking
• sponge cake
• red velvet
• hearts
• festive
• cream cheese frosting