(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?
I loved the contrast in color and textures here.
You know I cant make a cake without a surprise inside.
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
A really delicious and mist red velvet cake!
- 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
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.
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!