Red Velvet Heart Cake with Swiss Meringue Buttercream

Ingredients

• 4 eggs (at room temperature)
• 150 g granulated sugar
• 1 c. à café vanilla extract (or 1 split vanilla bean)
• 125 g plain unsweetened yogurt (equivalent to one yogurt pot)
• 100 ml sunflower oil (or neutral oil)
• 150 g all-purpose flour
• 1 sachet (10 g) baking powder
• 1 pincée salt
• 30 g unsweetened cocoa powder
• a few drops red gel food coloring (adjust to achieve a deep red)
• 4 egg whites (at room temperature)
• 200 g granulated sugar (for the meringue)
• 250 g unsalted butter (at room temperature, softened)
• 1 petite cuillère red gel coloring (for the red buttercream)
• 1 petite cuillère pale pink gel coloring (for the light pink buttercream)
• 2 petites cuillères intense pink gel coloring (for the dark pink buttercream)
• 1 petite cuillère white gel coloring (for the white buttercream)
• 12 candied cherries with stems (for final decoration)

Instructions

1. Prepare the cake batter

   In the bowl, crack the 4 eggs, add 150 g sugar, 1 tsp vanilla extract. Whisk on high speed for 10 minutes until a thick ribbon forms and the volume triples.

   Time: PT10M

2. Incorporate yogurt and oil

   Add 125 g plain yogurt then 100 ml sunflower oil. Whisk gently for 2 minutes to fully incorporate.

   Time: PT2M

3. Mix the dry ingredients

   In another bowl, sift 150 g flour, 1 packet baking powder, a pinch of salt and 30 g unsweetened cocoa powder. Fold quickly into the previous mixture, lifting the batter, without over‑mixing.

   Time: PT2M

4. Color the batter

   Add a few drops of red gel food coloring and mix for 1 minute until a purplish hue is achieved (the red will intensify during baking).

   Time: PT1M

5. Bake the cake

   Butter the 15 cm heart‑shaped pan, pour in the batter and smooth the surface. Bake 15 minutes at 180 °C, then, without opening the door, lower to 165 °C and continue for 30 minutes.

   Time: PT45M

   Temperature: 180°C then 165°C

6. Cool the cake

   Let the cake cool for 30 minutes at room temperature, then place in the refrigerator while you prepare the buttercream.

   Time: PT30M

7. Prepare the Swiss meringue

   In a heat‑proof bowl, place 4 egg whites and 200 g sugar. Whisk lightly, set the bowl over a simmering water bath and whisk until the sugar is dissolved (no grains feel gritty).

   Time: PT5M

8. Whip the meringue

   Remove the bowl from the bain‑marie and whisk on maximum speed for 10 minutes until a firm, glossy meringue forms.

   Time: PT10M

9. Incorporate the butter

   Add the softened butter in several additions, on medium speed, until fully incorporated.

   Time: PT5M

10. Whisk the final buttercream

    Increase speed to maximum and whisk for an additional 5 minutes until a silky, airy texture, similar to mousseline buttercream, is achieved.

    Time: PT5M

11. Color the buttercream

    Divide the buttercream into four portions. Color one portion red, two pink (one pale, one more intense) and one white, using the gel colorings. Gently mix each portion to homogenize the color.

    Time: PT5M

12. Pipe the buttercream

    Fill piping bags fitted with 1 M (star) tips and a small tip for decorations. Keep each color in a separate bag.

    Time: PT5M

13. Dress and cover the cake

    On the completely cooled cake, spread the pale pink buttercream over the entire surface using a spatula. Smooth carefully, leaving extra buttercream for touch‑ups.

    Time: PT15M

14. Decorate

    With the colored bags, pipe patterns (hearts, lines, dots) in intense pink, red and white as you wish. Arrange the candied cherries with stems on top for the final touch.

    Time: PT10M

15. Final rest

    Refrigerate the decorated cake for 30 minutes before serving so the buttercream sets.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of eggs: organic chicken eggs
• Instead of granulated sugar: cane sugar
• Instead of vanilla extract: vanilla sugar
• Instead of plain unsweetened yogurt: fat-free fromage blanc
• Instead of sunflower oil (or neutral oil): rapeseed oil, grapeseed oil
• Instead of all-purpose flour: whole wheat flour (80% of the amount)
• Instead of baking powder: baking soda + vinegar (½ tsp + 1 tsp)
• Instead of unsweetened cocoa powder: Dutch-processed cocoa
• Instead of red gel food coloring: liquid food coloring, less concentrated
• Instead of egg whites: pasteurized egg whites
• Instead of granulated sugar (for the meringue): powdered sugar
• Instead of unsalted butter: vegetable margarine (for lactose‑free version)
• Instead of red gel coloring: liquid coloring
• Instead of candied cherries with stems: marzipan cherries, candied cherries without stems

Equipment Needed

• mixing bowl (2 L capacity)
• electric mixer
• bain‑marie saucepan
• heat‑proof bowl (for the meringue)
• silicone spatula
• piping bag + tips (1 M, star, small)
• heart‑shaped cake pan (15 cm)
• cooling rack
• knife or dough cutter (optional)
• oven thermometer (optional)
• kitchen scale (optional)
• parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Achieve the ribbon by whisking eggs and sugar for 10 minutes.
• Bake in two phases (180 °C then 165 °C) without opening the oven.
• Whip the Swiss meringue until sugar grains disappear.
• Incorporate the softened butter correctly to avoid a grainy texture.
• Let the cake fully cool before applying the buttercream.

Chef Tips from the Video

• Use a clear glass bowl to see the ribbon form.
• Slightly melt the butter in the microwave (15 s), stirring between bursts to achieve a soft consistency quickly.
• For a perfectly clean heart, place the pan on a baking sheet to prevent overflow.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap the cake (without decoration) in cling film and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep chilled.

Make-Ahead Tips

• Bake the cake the day before and keep it refrigerated, then bring to room temperature before frosting.
• Prepare the Swiss meringue buttercream 24 hours ahead and keep refrigerated; bring to room temperature before using.