Ah, red velvet! While I love baking (and eating!) red velvet year round, it feels a bit more special during Valentine's Day. Each February, I try to do some type of red velvet treat. These little desserts (there were more, but only one is pictured above) were for a combination Valentine's Day dinner and 30th birthday party.
There are two layers of both red velvet cake and cream cheese frosting, making this a pseudo-trifle of sorts (no alcohol and no custard/cream). Garnishing the top is a little chocolate heart with super tiny sprinkle-confetti hearts.
The serving dish is a perfect hand-held size, yet the cake is ever so slightly bigger than a standard cupcake. I feel it's such a great dessert-sized portion; not so big that it can't be eaten after a scrumptious dinner and not so small that you take two bites and it's already gone.
Happy Valentine's Day!
