Since Valentine’s Day is right around the corner, I decided to make a red velvet heart shape cake. Walmart has an array of Valentine’s Day baking goods for sale lately, including the Bundt cake pan I got. While I didn’t necessarily need a new pan, I really enjoy cooking and trying out new things. In addition, my family appreciates it too.
This was the first time I’ve made a Bundt cake in a long time. Even though I have other Bundt pans, I just haven’t used them in a while. Although I intended on it. But I would forget I had the pans and use another. Or make a different kind of cake. However, when I saw the heart shape pan, I just had to have it. And I didn’t put off using it.
So you might be wondering if you can even use a Bundt pan for a regular red velvet cake. Or any other type of cake for that matter. And the answer is yes. Though, make sure you have the right amount of batter for the size pan.
How to Figure out the Batter
In another post, I shared a link to Wilton’s blog, where there’s a chart for how much batter to add to various cake pan sizes. Additionally it gives cooking times. So with most cake pans, measure the pan’s length and depth. But this cake is a Bundt cake. And not just any Bundt cake, a heart shape Bundt cake.
So if you don’t know this, find out the size of your Bundt pan by measuring how much water it holds. Although, don’t fill any cake pan to the top, because it will overflow! For this recipe, it’s a Wilton Bundt pan, and it holds approximately 4 cups of water.
The general rule for filling Bundt cakes is to leave ~ 1 inch of clearance from the top of the batter to the top of the pan. However, that’s based on the size of the pan. And it’s recommended to only fill small Bundt pans, < 10 inches in length, half full. With that being said, I filled my heart shape pan 2/3 full, like I do with my muffins and cupcakes, and it didn’t overflow.
Red Velvet Heart Shape Cake Ingredients:
- 1 Duncan Hines Perfectly Moist Red Velvet Cake mix
- 1 c buttermilk or *buttermilk substitute*
- 3 eggs
- 1/2 c melted butter
- 1 egg yolk
- 3.4 oz package of instant chocolate pudding
- 1/2 tsp vanilla extract
- 3/4 tsp apple cider vinegar
- and a handful of lightly floured semi-sweet chocolate chips
- a few fresh strawberries, de-stemmed and washed
*If, like me, you don’t have buttermilk when you want to make red velvet cake, then here’s a very simple buttermilk substitute. Add 1 tbsp of distilled vinegar to 1 cup of milk; let it sit for 10 minutes to thicken.
Red Velvet Heart Cake Instructions:
- Heat oven to 350 degrees. And very generously spray your heart shape Bundt pan with non-stick cooking spray.
- Mix the first 8 ingredients on low speed until moistened. Then beat on medium speed for ~ 2 minutes.
- Next, pour ~ 3 full measuring cups into your prepared Bundt pan. And bake on the center rack in the middle of the oven for 35-40 minutes, or until toothpick inserted in the center comes out clean.
- Cool cake in the pan on a wire rack for no more than 15 minutes. Then invert cake onto a plate or serving platter, and allow to cool completely before frosting.
- Frost with your favorite pink Buttercream or whipped cream frosting. I made a whipped cream frosting and added a few drops of red food coloring to it. Then I filled the hole with the fresh strawberries.
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