HIDDEN HEART CAKE RECIPE | BBC GOOD FOOD
Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!
Provided by Good Food team
Categories Dessert, Treat
Total Time 3 hours 10 minutes
Prep Time 50 minutes
Cook Time 2 hours 20 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1/2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11/2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
- Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
- Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3/4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
- For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
Nutrition Facts : Calories 858 calories, FatContent 60 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.6 milligram of sodium
HOW TO MAKE HEART SHAPED CAKE - BEST HEART SHAPED CAKE ...
This easy hack utilizes a square and round cake pan, as well as our absolute favorite red velvet cake recipe. If you're in a hurry, boxed cake mix works just as well! Here's how to make the best heart shaped cake for Valentine's Day or any romantic occasion.
Provided by Lena Abraham
Categories nut-free vegetarian romantic meals Valentine's Day baking dessert
Total Time 2 hours
Prep Time 25 minutes
Cook Time 0S
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line one 8" round cake pan and one 8" square cake pan with parchment paper. Grease both with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla. In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients. Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely. Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Cut round cake down the center, then place cut sides on 2 adjacent sides of the square cake. Frost entirely with cream cheese frosting. If using, garnish with sprinkles and serve.
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