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Red Raspberry Velvet Cake

Our Heart Tasty-Fill pan bakes a cake you fill with a tunnel of love! The indentations are baked right into your cake layers so each wedge-shaped slice shows the heart-shaped design.


Difficulty: Somewhat Easy


  • 1 package (18.25 oz.) Red Velvet cake mix
  • 1 container (12 oz.) Frozen whipped topping (thawed)
  • 1 cup raspberry preserves
  • White chocolate shavings (optional)
  • fresh raspberries (optional)
  • vegetable pan spray


8-10 servings.


Step 1

Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.

Step 2

Prepare cake mix according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.

Step 3

In medium bowl, fold together whipped topping and preserves. Spoon into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Chill cake while preparing icing.

Step 4

Ice cake and add white chocolate shavings and raspberries as desired. Chill until ready to serve.