Red velvet recipes for your Valentine's sweetheart

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Want to give your loved one something other than chocolate for the holiday of love? Give these red velvet recipes a spin to mix things up.

Heart-shaped truffles


Navigator. Londons student lifestyles magazine.

• 1 box red velvet cake mix

• 225 g cream cheese, softened

• 455 g white chocolate chips

• Choice of topping, e.g. sprinkles


1. Prepare the red velvet cake according to the box’s instructions.

2. Crumble the cake in a bowl.

3. Mix in the cream cheese a bit at a time until you have everything smooth and evenly combined. You should mix enough so that it’s moist, but still holds together.

4. Put the mixture on a large sheet of parchment paper and press it to form about 1/2 to 3/4 inch thick layers. You can use a rolling pin to make it nice and flat. Cover it with a piece of paper if mixture is too sticky.

5. Put onto a tray and chill them until the are firm enough to cut, about 30 minutes.

6. Cut out the hearts using a cookie cutter and place them onto another paper-lined tray. After, chill them again until they’re completely firm.

7. Melt the chocolate and using a fork, dip the hearts into the chocolate to coat them, then place them back on paper tray to set the coating.

8. Decorate them however you want and enjoy.

Spritz cookies


• 1 cup butter, softened

• 85 g cream cheese, softened

• 1 cup sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 tsp red paste food colouring

• 2 1/2 cups all-purpose flour

• 1 tbsp baking cocoa

• 1 tbsp water

• Choice of topping, e.g. sprinkles


1. Preheat oven to 350°F/180°C. Mix butter, cream cheese and sugar until light and fluffy then beat in egg yolk, vanilla and the food colouring. In another bowl whisk the flour and cocoa and gradually beat it into the creamed mix.

2. Using a cookie press with design of your choice, press the dough one inch apart onto an ungreased baking sheet.

3. In a small bowl mix egg white and water then brush mix over the cookies.

4. Decorate tops with desired topping, then bake until set, around 10 to 12 minutes. Cinnamon rolls


• 1 box red velvet cake mix

• 2 1/2 – 3 cups all-purpose flour

• 1 pkg (7g) active dry yeast

• 1 1/4 cups warm water

• 1/2 cup brown sugar, packed

• 1 tsp ground cinnamon

• 1/4 cup butter, melted


• 2 cups confectioner’s sugar

• 2 tbsp softened butter

• 1 tsp vanilla extract

• 3 – 5 tbsp milk


1. Combine cake mix with one cup of flour and yeast. Add water, then beat on medium speed for two minutes, stirring to form a soft dough.

2. Put it onto a floured surface and knead gently six to eight times then place dough in a greased bowl and turn over to cover the top.

3. Cover bowl and let it rise for about two hours, until size is doubled. Mix the brown sugar and cinnamon in another bowl.

4. Punch down dough, putting it on a lightly floured surface, flip to cover both sides, then roll it into a rectangle. Brush melted butter a bit within the edges then sprinkle it with sugar.

5. Roll up it up, starting with the long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-inch baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about one hour.

6. Preheat oven to 350°F/180°C. Bake until puffed and light brown, 15-20 minutes. Cool slightly. Mix confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.



• 10 cups all-purpose flour

• 1 1/4 cups sugar

• 2/3 cup baking cocoa

• 6 tsp baking soda

• 4 tsp baking powder

• 4 tsp salt

• 2 cups buttermilk

• 2 eggs

• 2 tbsp red food colouring


1. In a large bowl mix the dry ingredients together.

2. Whisk the buttermilk, eggs and food colouring into a small bowl, then add and stir the wet mix into the dry mix until ingredients moisten.

3. Pour batter by 1/4 cups onto a greased hot pan. Flip them over when bubbles form on top. Cook until other side is golden brown.