Heart Cake {Surprise Inside Cake!}

(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

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

A really delicious and mist red velvet cake!

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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.

Course: Dessert

Keyword: Magnolia Bakery Red Velvet Cake

Servings: 12 servings

Author: Amanda Rettke

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***

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!