(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.
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!
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
Red Velvet Cake
Ingredients
- 3 1/3 cups cake flour (not self-rising)
- 1 1/2 teaspoons salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs at room temperature
- 3-6 tablespoons liquid red food coloring, such as McCormick
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons baking soda
Instructions
- Preheat oven to 350°F.
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with parchment paper.
- In a small bowl, sift the cake flour, baking soda, salt 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 butter mixture and beat well.
- Add the buttermilk to the batter in three parts, alternating with the cake flour. With each addition, stir until the ingredients are incorporated, but do not overheat.
- 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 10 minutes. 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
***
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!
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 🙂