(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?

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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.

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Did ya guess? Of course you did. I have very smart readers.

Plus, its like in the title and stuff.

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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!

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Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

Seriously moist and rich red velvet cake! #redvelvet #redvelvetcake #cake #iambaker

Red Velvet Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
A really delicious and mist 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.

***

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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!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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!

  3. Tutorial! Tutorial!
    Also, I want to subscribe, but google is telling me your feed is broken. Or is it just me?

  4. 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!

  5. 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!

  6. Tutorial please!!! This is adorable! You can make a third cake in three days, right? Third times a charm 🙂

  7. 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!

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