I hope you’re not sick of red velvet recipes…this is my last one for a while. I think.
Red velvet cake always seems to go hand in hand with cream cheese frosting. The thing is, I don’t really like cream cheese frosting. I always wipe it off and just eat the red velvet cake.
So I decided to bake some red velvet cakes in this heart-shaped silicone mold pan I have and instead of frosting it with cream cheese frosting, I decided to drizzle the cakes with Nutella and add some Nutella in the middle of each cake too.
I love how these came out. The Nutella paired well with the red velvet. I wasn’t as happy with the heart molds. The cakes had little holes in them and some of them broke when I tried to remove them. I think it would have been easier to bake it as a sheet cake and use a heart cookie cutter to cut out heart shapes. The Nutella drizzle did hide most of the flaws of the plain cakes though.
These were so cute and I loved presenting them to DH.
Red Velvet Nutella Cakes
- 1 box red velvet cake mix plus eggs oil or water required with box mix
- 1 cup of Nutella for filling
- 1 cup of Nutella for frosting
- Preheat oven to 350°F and make cake batter according to instructions. Grease cupcake tins or heart-shaped molds. Pour batter about 1/3 full. Add 1 tbsp of Nutella in the middle. Pour additional cake batter on top until molds are 2/3 full.
- Bake about 18-20 minutes until toothpick inserted to the batter comes out clean. Time will vary depending on the size of your molds.
- Let cakes cool fully before frosting. Take remaining Nutella and heat in microwave for about 20 seconds to make it easier to pipe. Pour into piping bag and drizzle over cakes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.