First, use the measuring cups and spoons to prepare the ingredients and preheat the oven to 350°F.
In a medium-size glass mixing bowl, combine the flour, baking powder, cocoa powder, and salt.
Mix the dry ingredients together with a blending whisk.
Then, in a separate medium bowl, combine the eggs, yogurt, and vanilla extract.
Mix the wet ingredients together with a clean blending whisk.
Next, in a separate large mixing bowl, combine the butter and sugar together.
Use a hand mixer to beat the ingredients together until smooth and pale in color.
Then, pour the mixture of wet ingredients into the big bowl of the butter mixture.
Mix with the hand mixer until completely combined.
Then, add the dry ingredient mixture, ⅓ at a time, into the large bowl with the wet ingredients.
Mix well between each addition.
Keep mixing until all ingredients are completely combined and the cake batter is smooth.
Next, drop a small amount of red food coloring into the batter.
Mix well and adjust the color until you reach the desired shade of red.
Making the Cream Cheese Filling
First, measure out all of the filling ingredients.
In a large mixing bowl, combine the cream cheese, egg, and vanilla extract.
Beat the ingredients with the hand mixer until completely combined.
Next, add in the powdered sugar and flour.
Beat the mixture again until smooth and creamy.
Coating the Bundt Cake Pan and Baking the Cake
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.
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.
Grab the coated pan, cake batter, cream cheese filling, 2 dough scoops (one big and one small), and a rubber spatula.
Then, using the big scoop, scoop about 6 full scoops of batter into the bottom of the cake pan.
Spread the first layer with the rubber spatula.
Next, using the smaller scoop, scoop the cream cheese filling on top of the first layer of cake batter.
Spread the layer with a clean, rubber spatula.
Then, scoop the remainder of the cake batter on top of the filling, then spread out evenly.
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.
After removing from the oven, let the cake cool inside the pan for 10 minutes.
Then, place a round wire rack on the opening of the cake pan.
Flip the pan upside down on top of the wire rack.
Finally, gently remove the cake from the pan and let it cool completely, about 1 hour, before drizzling with the frosting.
Whipping Up the Cream Cheese Frosting
First, measure out all of the frosting ingredients.
Next, in a medium mixing bowl, combine the cream cheese, powdered sugar, milk, and vanilla extract.
Finally, beat the mixture with a hand mixer until it is light, fluffy, and smooth.
Making the Chocolate Heart Cake Toppers
First, gather the red candy melts, silicone molds, and the candy melt pot.
Pour the red candy melts into the candy melt pot.
Heat and stir the candy melts until completely melted and smooth.
Next, set the silicone molds on a small baking sheet to keep them flat.
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.
Freeze the tray of molds completely flat for 10 minutes.
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.
After hardening, dust all of the chocolate hearts and lips with the Pink Luster Dust.
Bundt cake decoration
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.
Then, grab a plate, cake stand, or cake lift, and a clean cake spatula.
Use the cake spatula to carefully and safely transfer the frosted bundt cake to a plate or cake stand.
Grab the chocolate hearts and lips cake decorations.
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.
Video
Notes
Bundt Cake Storage:To store a decorated bundt cake: transfer the cake to a tall cake container or cover tightly with plastic wrap. Store the cake like this on the counter for up to 3 days or in the fridge for up to 1 week. To freeze individual slices: wrap the slices in plastic food wrap, then wrap again in kitchen foil before sealing in an airtight container to avoid freezer burn. These wrapped slices can be stored in the freezer for up to 3 months. Thaw completely before serving. Always label the date on the outside of the container to keep up with freshness.