Heart-Shaped Pink Velvet Bundt Cake + Cookies for Kids’ Cancer

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.net

I’m excited to share this recipe with you and an event that I have been organizing behind the scenes.

Let’s first talk about the event. I organized a bunch of food bloggers together to share Valentine’s Day inspired recipes to help raise funds for pediatric cancer. For an organization called Cookies for Kids’ Cancer, a nonprofit that is on the front lines of that fight.

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.netFor the last few years, I have helped organized a food blogger cookie swap and while we decided to discontinue that event, I felt a strong feeling that I wanted to continue my support of C4KC and rally my food blogger friends to help bring awareness to what this amazing organization does for pediatric cancer research.

We are doing this event because we want to make a difference in the fight against pediatric cancer.

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.net

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

Currently, we have raised: $1,515 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps! (Click the Donate Now button to get to our fundraising page and donate today!)

Donate Now

We have until February 28th to raise $3000! So please donate today!

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

Let’s get to this recipe. I love using a box mix and adding things to it to make it even better!

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

I was in the store the other day and came upon this heart-shaped bundt cake pan and I had to get it!

Spray it generously with baking spray. Don’t miss any nook or cranny!

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

Smooth the top of the batter with a spatula.

Bake in the oven for about 33 to 35 minutes at 350 degrees F.

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

While that’s baking, make the cream cheese frosting. This is my absolute favorite cream cheese frosting recipe!

I made it with Dixie Crystals powdered sugar and Land O’Lakes unsalted butter!

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

Sift the powdered sugar.

Heart-Shaped Pink Velvet Bundt Cake from thelittlekitchen.net

After mixing the cream cheese and butter together, add the powdered sugar in batches and keep mixing!

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.net

I just used a coupler (without the ring) instead of a tip with a decorating bag to pipe the cream cheese frosting on!

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.net

And now let me give you a piece of my heart! 😀

This cake is so easy to make and sooooo good!

Don’t forget to tell the ones you love that you love them every day and if you’re so inclined, make a donation today!

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Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting Recipe

Ingredients:

Pink Velvet Cake
  • 1 package pink velvet cake mix (16.5  ounces)
  • 3.4-ounce package of vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2/3 cup water
  • 4 large eggs
  • 3 teaspoons pure vanilla extract
Cream Cheese Frosting
  • 3 cups (1 1/2 pounds) cream cheese, softened
  • 1 cup + 1/2 Tablespoon unsalted butter, room temperature
  • 1 1/2 cups sifted powdered sugar

Directions:

  1. Heat oven to 350 degrees F.
  2. Add cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using a large spatula, mix ingredients until combined, don’t over mix.
  3. Spray a heart-shaped bundt cake pan generously with baking spray. Pour batter into the the bundt cake pan and smooth the top with a spatula.
  4. Bake for 33 to 35 minutes, until a toothpick inserted in several places in the bundt cake comes out clean. Place on a cooling rack for 10 minutes. Then, carefully (pan will still be hot), flip the cake onto the cooling rake and allow the cake to cool.
  5. While the cake is baking, make the cream cheese frosting.
    In a large bowl, add the cream cheese and butter. Mix together with an electric hand mixer, thoroughly, for at least 90 seconds to a minute. Add the sugar in batches and mix thoroughly. Mix until perfectly smooth and shiny, another 2 to 3 minutes.
  6. Refrigerate until use. If refrigerating, leave the frosting on the counter for at least 30 minutes and then mix with spatula, thoroughly, before frosting the cake with it. Makes 5 cups of frosting.

Cream Cheese Frosting is slightly modified from Miette, 2011 Chronicle Books

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Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting from thelittlekitchen.net

Here are some more wonderful recipes you should check out!! Bloggers who are also sharing a recipe and supporting Cookies for Kids’ Cancer!

Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Triple Chocolate Cherry Cookies from Sue of It’s Okay to Eat the Cupcake
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Cannoli {in support of Cookies for Kids’ Cancer} from Sheila of Life, Love, and Good Food
Red Velvet Pizzelle from Liren of Kitchen Confidante
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine’s Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
Flourless Dark Chocolate Cookies from Carolann of Apron Warrior
Chocolate Chip Butter Cookies from Jessica of My Baking Heart
Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co.
love bug cookies from Meaghan of the decorated cookie
Helping Hand Cookies from Sara of My Imperfect Kitchen
Potato Roses from Camilla of Culinary Adventures with Camilla
Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

Donate Here

Just a note that I volunteered my time to organize this event and I’m not receiving any money from sponsors or anyone for organizing this event. All money raised is going to directly to Cookies for Kids’ Cancer, a nonprofit organization. CK4C is a 501(3)(c) charity and your donation is tax deductible.

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