Red Velvet Bundt Cake with Chocolate Hearts

🧂 Ingredients

• 2 Cups All-purpose flour
• ½ tsp Salt
• 1 tsp Baking powder
• ½ cup Cocoa powder

  unsweetened
• 4 Eggs
• 1 cup Yogurt
• 2 tsp Vanilla extract
• 1 cup unsalted butter

  room temperature
• 2 cups Sugar
• 1 ½ tsp Red food coloring
• 8 oz cream cheese

  one package 8 oz, room temperature
• 1 Egg
• 1 tsp vanilla extract
• ½ cup powdered sugar
• 2 tbsp all-purpose flour
• 1 tbsp Vegetable shortening
• 1 tbsp unsweetened cocoa powder
• 4 oz cream cheese

  room temperature
• ½ tsp Vanilla extract
• 4 tbsp milk
• 2 cup Powdered sugar
• 1 cup Red Wilton Candy Melts
• Pink luster

Instructions

• 1 First, use the measuring cups and spoons to prepare the ingredients and preheat
  the oven to 350°F.
• 2 In a medium-size glass mixing bowl, combine the flour, baking powder, cocoa
  powder, and salt.
• 3 Mix the dry ingredients together with a blending whisk.
• 4 Then, in a separate medium bowl, combine the eggs, yogurt, and vanilla extract.
• 5 Mix the wet ingredients together with a clean blending whisk.
• 6 Next, in a separate large mixing bowl, combine the butter and sugar together.
• 7 Use a hand mixer to beat the ingredients together until smooth and pale in
  color.
• 8 Then, pour the mixture of wet ingredients into the big bowl of the butter
  mixture.
• 9 Mix with the hand mixer until completely combined.
• 10 Then, add the dry ingredient mixture, ⅓ at a time, into the large bowl with the
  wet ingredients.
• 11 Mix well between each addition.
• 12 Keep mixing until all ingredients are completely combined and the cake batter is
  smooth.
• 13 Next, drop a small amount of red food coloring into the batter.
• 14 Mix well and adjust the color until you reach the desired shade of red.
• 15 First, measure out all of the filling ingredients.
• 16 In a large mixing bowl, combine the cream cheese, egg, and vanilla extract.
• 17 Beat the ingredients with the hand mixer until completely combined.
• 18 Next, add in the powdered sugar and flour.
• 19 Beat the mixture again until smooth and creamy.
• 20 First, I recommend covering your hands with disposable gloves or a small ziploc
  bag. Then, grease the bundt cake pan with the vegetable shortening.
  
  Make sure to get in all the corners and crevices of the pan.
• 21 Next, very lightly coat the inside of the pan with cocoa powder, then dump out
  any excess powder.
  
  If you put too much it will burn in the baking process and it will break your
  heart so be careful.
• 22 Grab the coated pan, cake batter, cream cheese filling, 2 dough scoops (one big
  and one small), and a rubber spatula.
• 23 Then, using the big scoop, scoop about 6 full scoops of batter into the bottom
  of the cake pan.
• 24 Spread the first layer with the rubber spatula.
• 25 Next, using the smaller scoop, scoop the cream cheese filling on top of the
  first layer of cake batter.
• 26 Spread the layer with a clean, rubber spatula.
• 27 Then, scoop the remainder of the cake batter on top of the filling, then spread
  out evenly.
• 28 Bake the filled bundt cake for 50-65 minutes, or until a toothpick inserted in
  the center comes out clean. The bundt cake will rise when it is almost ready.
• 29 After removing from the oven, let the cake cool inside the pan for 10 minutes.
• 30 Then, place a round wire rack on the opening of the cake pan.
• 31 Flip the pan upside down on top of the wire rack.
• 32 Finally, gently remove the cake from the pan and let it cool completely, about 1
  hour, before drizzling with the frosting.
• 33 First, measure out all of the frosting ingredients.
• 34 Next, in a medium mixing bowl, combine the cream cheese, powdered sugar, milk,
  and vanilla extract.
• 35 Finally, beat the mixture with a hand mixer until it is light, fluffy, and
  smooth.
• 36 First, gather the red candy melts, silicone molds, and the candy melt pot.
• 37 Pour the red candy melts into the candy melt pot.
• 38 Heat and stir the candy melts until completely melted and smooth.
• 39 Next, set the silicone molds on a small baking sheet to keep them flat.
• 40 Then, spoon the melted chocolate into the molds and tap the tray gently to make
  sure no air bubbles get trapped. Use a cake spatula to scrape away any excess
  chocolate from the top of the molds.
• 41 Freeze the tray of molds completely flat for 10 minutes.
• 42 Next, spread out a sheet of parchment paper. Gently remove the hardened
  chocolates from the molds and transfer to the parchment paper. Repeat this
  molding process 3 times to get enough chocolates to decorate the entire bundt
  cake.
  
  Use disposable gloves when removing the chocolates so they don’t start melting
  from the heat of your hands.
• 43 After hardening, dust all of the chocolate hearts and lips with the Pink Luster
  Dust.
• 44 First, slide a sheet of parchment paper underneath the cooling rack to collect
  any messes. Spread the cream cheese frosting over the entire top of the red
  velvet bundt cake.
• 45 Then, grab a plate, cake stand, or cake lift, and a clean cake spatula.
• 46 Use the cake spatula to carefully and safely transfer the frosted bundt cake to
  a plate or cake stand.
• 47 Grab the chocolate hearts and lips cake decorations.
• 48 Finally, finish this Valentine's bundt cake by gently sticking the chocolates
  into the cream cheese frosting over the entire bundt cake. Serve and enjoy!
  
  Remember to use disposable gloves whenever handling homemade chocolates so they
  don’t melt.
  
  I like to store my bundt cakes in tall wilton plastic containers.

Nutrition Info