(FOR A TUTORIAL CLICK HERE)
I’m so excited to share another creation I have been working on for Valentines Day. We had cookies for breakfast (why not?) and now here is my we-can-make-it-to-lunch-without-eating-it-if-we-really-really-try cake.
Introducing my Surprise Inside Heart Cake.
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Pretty boring huh?
This is white vanilla frosting covered white cake with red velvet cake crumbled on top.
I loved the contrast in color and textures here.
Now.
You know I cant make a cake without a surprise inside.
Did ya guess? Of course you did. I have very smart readers.
Plus, its like in the title and stuff.
I gotta be honest. This was not easy. This is my second attempt at my Heart Cake.
It involves a lot of carving and vision and attention to detail, and well, I have been seriously lacking in those lately.
But I have lots of tips and tricks for next time, so I may even attempt a tutorial if warranted!
RECIPE TIME!
For the red velvet cake I messed around with a recipe from Magnolia Bakery.
Ingredients
- *This is how I modified this recipe: I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.
- 3 1/3 cups cake flour (not self-rising)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 3 large eggs, at room temperature
- 6 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons baking soda
- .
Instructions
- Preheat oven to 350 degrees.
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
- In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time,beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans.
- Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
***
And I am loving Magnolia’s Vanilla Buttercream frosting… it might have even replaced Wiltons as my favorite!
*My only modification to the recipe is I like to add a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
-
1 cup (2 sticks) unsalted butter, softened
-
6 to 8 cups confectioners’ sugar
-
1/2 cup milk
-
2 teaspoons vanilla extract
Place
the butter in a large mixing bowl. Add 4 cups of the sugar and then the
milk and vanilla. On the medium speed of an electric mixer, beat until
smooth and creamy, about 3-5 minutes. Gradually add the remaining
sugar, 1 cup at a time, beating well after each addition (about 2
minutes), until the icing is thick enough to be of good spreading
consistency. You may not need to add all of the sugar. If desired, add
a few drops of food coloring and mix thoroughly. (Use and store the
icing at room temperature because icing will set if chilled.) Icing can
be stored in an airtight container for up to 3 days.
***
Would you like a little piece of my heart? 
And since this was my second attempt that the Heart Cake (in two days!), I did not make the white cake from scratch. I used white cake from a box and followed the directions for the WHITE cake. No egg yolks allowed.
But, believe it or not, I have actually found a white cake recipe I really like and will be sharing that soon!
Adorable!!!!!!!!
OMG, I just died and went to heaven – this is sooo adorable!!!
I don’t know if it would have made it to lunch! Looks so yummy!
I am more impressed by your creations every single day!! You are so so so so talented!! This is gorgeous.
very cute!
Gorgeous! I’d love to try some of these surprise-inside cakes, but I don’t know if I have the patience. My son has declared that he’d like the faith cake for his birthday next month–don’t know if that’s gonna happen, lol.
Can ya send me a piece? My daughter and I would love to drown our sorrows in some yummy cake. Its a rough day.
Wow! You had me drooling at red velvet crumbs… That is amazing! And now, I’m craving cake!
I knew there had to be a surprise in there. Yummy!
Beautiful! And cookies *can* count for breakfast if you put eggs in them….
Another great cake! I wish I could find the time to bake agian but with homeschooling my girls I haven’t had the time to spend on the “fun stuff” like decorating. I did make two loaves of cinnamon swirl bread the other day and it is already gone! It is one of our favorites.
very cool cake, i love it
So, so cool Amanda!!! I cannot even comprehend how to do that!
I love how simple it looks on the outside, yet it is still so strikingly beautiful. It hits something in my heart, crazy but true. Thanks for reading my blog…my best wishes to you in 2010.
Looks fantastic!
You do a wonderful job. Great photos:)
Yuuuummmmmmeeeeeee!
Can you ship that?
Ok, that is awesome! I’ve been thinking about your faith cake, and have been pondering ways to make this easier… because I like easy!
What if… I send this to you in an email? Yeah, I like that idea… email coming soon.
You are so creative. Beautiful pictures too.
awesome!
Pretty! I love red velvet cake. I made one once with a cream sugar frosting and just about went into sugar shock from the icing. Maybe I should try the one you mention in your post
I am in awe. This is so pretty.
I have been looking for a valentine cake, this might be the one!
Great job!
I just bought a pan at Hobby Lobby that has the heart design in it. I also bought red velvet cake mix at the store (b/c you know that’s how I roll!). I’m going to try that version first but I LOVE the idea of the sprinkled cake on top. Very, very clever.
Your cake is so cool looking! I can’t believe your patience! Thanks for sharing!
~ingrid
Ok, so I’ve done the sugar cookies, and the christmas cake – I was going to do the faith cake but find this one much more appealing… if you can do a tutorial that would be awesome.
Thank you!
cutest cake everrrrrrr!
Beautiful cake!
Woah! AMAZING!! What a beautiful cake!! Did you ever get to try out Bridget’s White Cake on my blog? Anyway, it doesn’t matter, your cake looks fantastic!! I’m looking forward to the tutorials.
How unique! My boyfriend loves red velvet, I would love to suprise him with this cake on Valentines Day. (Though I am hoping for something sparkly in return!)
This is gorgeous!!!!
That cake is loaded with awesomeness! I had to tweet it too @noshtopia.
That isn’t a cake, that’s nirvana. Yummmmmmmmmmm.
sooooooooo beautiful¡¡¡¡¡!!!!!!!!!!!
http://www.deharinaydemaiz.com
I got here from Sweet Savory Life – wow, what a blog! I’m totally subscribing!
Hi Amanda!
This cake is SO cool! I love your work and I’m so excited to add your blog to my daily reading
Best Wishes,
Jennifer
absolutely adorable! Thats one of my favorite things about baking…getting creative! I have a separate section on my blog devoted to what I call “crafty cooking” .. this would fall into that category.
So creative! I love it
*Applause!!* I saw this on foodgawker – there I was, just scanning around and then “Whaaaaa?”… this awesome masterpiece.
Love LOVES it!
You are insane! Is there any shape you CAN’T put in a cake?!
I heart this!
Such a pretty cake. Love the inside!
Yum! And I LOVE Magnolia Bakery.
you, milady, are so clever and capable. bravo–this is a brilliant idea and i love that you kept at it until your creation was satisfactory to you! the almond extract in the frosting is a great idea, as is the crumble of cake on top. that red-on-white contrast is simply stunning!
oh gosh. That is SO AMAZING. How did you manage to do it? Oh please please teach!
How great! I love this…you’re inspiring!
TUTORIAL! TUTORIAL! I am not much of a baker but was thinking about doing a cake for my b/f as a thrifty Valentine this year. My spacial IQ is about as high as the temperature outside (below freezing!); needless to say I could never figure this out on my own. Pleeeease teach us! It would be such a special treat!
Tutorial! Tutorial!
Also, I want to subscribe, but google is telling me your feed is broken. Or is it just me?
Okay I am going to sound like a broken record….but OH MY GOSH that is AWESOME! You definitely should do a tutorial! This is the coolest thing since string cheese I swear!
PLEASE PLEASE PLEASE!! Thank you for sharing this WONDERFUL cake with us!! Oh my word…I have never seen anything so precious. Blog Land must know how to make this!
Tutorial please!!! This is adorable! You can make a third cake in three days, right? Third times a charm
Would love to see a tutorial for this! I have extended family coming in for the weekend of Valentine’s day and would LOVE to surprise them with something this awesome! (Assuming I can do it!) This is my first time to your site, I linked over here from MckMama, and you do some gorgeous work – how creative!
Ok, how can you share this and then not tell us how to do it?!!? Awesome!
OMGosh!!!!! I just came over from MckMama’s blog and my heart (HAHA) was racing as soon as I saw this cake, but I was totally bummed you didn’t share how to make it!:( Those of us that are “creativly” challenged need time to make a practice run before we actually attempt this for Valentines Day!:) I know this is your blog and your creation and you have every right to keep it to yourself, but I am not above begging!;) PLEASE, PLEASE, PLEASE do a tutorial or give us some typed instructions or pics or something…I simply cannot be left to figure this out on my own…the results could be disastrous or at the very least unedible, which IMO is worse!:(
Oh dear! You are too precious. I am not intentionally with holding how to make it… I just didnt document as I went along this time and its a time consuming cake to make, so I havent had time to do it again! I am sorry!! Maybe next year?? he he I wish I could do another one but being a SAHM and stickin to a budget just dont allow it this month.
Sorry!
this is just amazing!!! I love red velvet cake!!!!
That’s a great cake. My daughter is born on Valentines day and we always make red velvet cake.
Am I crazy or are there no instructions about how to actually make the heart shape? Can someone please share that detail?
Um, yes to the tutorial please?!? I was about to attempt this until I realized I had no idea, none at all, on how to even start with a heart. So I thought maybe something simple on the inside instead…yeah, again, no idea. Help please?!? Girl, you have talent!
Would love a tutorial!
Just read your earlier reply to comments! Ok, how about you just give a tip on how to add it…no pictures needed?!? As in I have no idea where to even begin! Ok, enough begging!
Heart cake is so hot….
http://www.facebook.com/pages/Viva-Magazine-Your-Premium-Womens-Natural-Health-Magazine/262734921452?ref=ts
I don’t know if you’ll see this comment, but… if one was to leave out the food coloring,
(a) do you know what color this would turn out? roughly white? no?
(b) if the food coloring was left out, that’s a lot of moisture missing. What would you substitute for it to keep things even and make sure it turned out okay?
That is amazing!!! I’d love to know how you did that (but I’m proably too lazy to actually do it myself). I’m a fan of the classic cooked icing for Red Velvet cake, but thanks for the new cake and buttercream recipe. I’m happy with my cake recipe except it isn’t chocolatey enough for my tastes.
Super-Sweeeeeet! …& Lovely!
this is incredible
I have linked it from my blog – http://tarwe.wordpress.com
i hope you don’t mind
Carmel
I actually linked it to my blog too (credited you with a link and everything!) because I am so inspired by this cake! Wonderful job!
xoxo
Nicole*
http://sngriffi.blogspot.com/
Wow! That is so neat – would love to know how to do it. Very creative and beautiful! Thanks for posting it.
I gave this idea a try, but I’m a chocolate-lover, and figured if I was going to put forth the effort, I wanted it to really be worth my while! ;D So, I made a chocolate cake for the main cake and used chocolate frosting. Then, I made a vanilla cake, added pureed raspberries, butter cream frosting (as you instructed) & a touch of red food coloring for the center heart. It was rich and yummy! My sis-in-law suggested using strawberry cake, and I think that is another tasty option.
My daughters had a blast helping me make this special cake for Daddy, and we enjoyed a festive Valentine treat! THANKS for the tutorial – I never would’ve tried it otherwise!
Health is the best treasure (which) a man can possess. Money can do many things, but it cannot buy happiness. However, so long as man has good health, he can enjoy the pleasures of human life.
Superb combination of color Red and White. I like this. Such a best recpe. Thank you.
added pureed raspberries, butter cream frosting (as you instructed) & a touch of red food coloring for the center heart.
THANKS for the tutorial – I never would’ve tried it otherwise!
THANKS for the tutorial – I never would’ve tried it otherwise!
Poor edward has to do his work after dinner and he couldn’t go with us to play football. Because he dare not go against his mother’s orders. What a pity!
Let you gain plenty of knowledge when you are eating moon cakes.
hey buddy,this is one of the best posts that I’ve ever seen; you may include some more ideas in the same theme. I’m still waiting for some interesting thoughts from your side in your next post.
Im not going to say what everyone else has already said, but I do want to comment on your knowledge of the topic. You’re truly well-informed.
Gorgeous! I’d love to try some of these surprise-inside cakes, but I don’t know if I have the patience. My son has declared that he’d like the faith cake for his birthday next month–don’t know if that’s gonna.
wow all those garments are so amazing and fabulous I don’t come to your blog as often as I would like, but whenever I do I see some really amazing things keep up the good work! =)
One word: yummy.
Very nice, but can you do something a with a groundhog? My daughter’s “special day” falls on Groundhog Day this year, and it’d be great to bring in treats with an appropriate theme.
I may have to try this one!!!
Very nice!! I would have love to see it in person. Maybe at the next family party?
I think it’s nice of you to ‘introduce’ your heart cake.
Came here through Sweetopia
Making this cake for my boyfriend’s coworkers tomorrow so he can bring something in on Monday. I’m cheating by using box mixes, but I still think they will get a kick out of it. Thanks for the tut!
agreed…..tutorial, please. there are plenty of us bake-challenged people out here! it’s gorgeous! bravo!
Very enlightening and beneficial to someone whose been out of the circuit for a long time.
Hi Heart Cake. I am so fun-filled with your site here. My eyes are glistening upon visiting here. Your post is awesome! Plus there is a tutorial. I enjoyed learning Thanks so much.
Hello, I am an Italian girl happened to be on this site and I am fascinated by your
creations ….. I try to make this cake with a hidden heart for my birthday
daughter, but I struggle to understand the dose …. you could help me understand better?
I tried a table that converts I doses with the Italian American, but I do not find to be
Nowhere is this example: 31 / 3
aspect News
by Francesca from Rome
Hello Heart Cake. I am planning to put up a bakery. Maybe this recipe of yours could help. Thanks so much for sharing.
Heart Cake | i am baker I was recommended this blog by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my difficulty. You are amazing! Thanks! your article about Heart Cake | i am bakerBest Regards Lisa
Hello! I have a red velvet cake in the oven right now, and I noticed that you said to let it cool for an hour in the pan once you take it out of the oven. I was wondering if there was any specific reason to do this since most advice I’ve seen recommends not leaving the cake in the pan for more than 10 minutes.
I did this recipe but I made cupcakes and they came out yummy!!! I was wondering if the addition of the almond extract that you used is to replace the vanilla or you used them both together? Thank you!
I can not bake at all BUT I am surely going to try and bake this. It looks so G O O D!!!!.
Hi! i recently came across your blog and just love it! I have a question i was wondering i could ask you? In using coloring, is it better to use gel colors or liquid ones? I am planning on making a red velvet cake and the recipe calls for 5 tbsps of coloring, but i am hesitant to use the liquid because of the coloring taste. I just would not know how much gel to use in place of it.
I would definitely use gel paste… you will want to get a feel for it, to see how much you need. Just start small and work your way up!
i want to try this for valentines day but what white cake recipe did you use?
i was just wondering what white cake recipe you used I want to try this but want it to come out right!! thanks!!!