SIMPLE HEART CAKE RECIPES
HEART CAKE RECIPE - BETTYCROCKER.COM
Perfect for a Valentine’s or anniversary party, this lovely dessert requires just a half hour of preparation time and serves 12.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch round cake pan and 8-inch square pan with cooking spray or grease with shortening. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour 2 cups batter into round pan and remaining batter into square pan.
- Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 30 minutes.
- Cut round cake in half. On serving tray or large platter, arrange square cake and round cake halves into heart shape (see diagram); attach cakes with small amount of frosting. Spread frosting on sides and top of cake. Arrange chocolate candies around top edge of cake. About 2 inches inside chocolate candies, arrange cinnamon candies in heart shape.
- Place 3-inch heart-shaped open cookie cutter in center of cake. Pour candy decors evenly inside cookie cutter; remove cookie cutter from cake. Arrange conversation heart candies and chocolate candies around smaller heart.
Nutrition Facts : Calories 440 , CarbohydrateContent 69 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 52 g, TransFatContent 1 g
SWEET HEART CAKE RECIPE - BETTYCROCKER.COM
Bake your feelings known with a heart-shaped cake that's as sweet as it is easy. Wondering how to make a Sweet Heart Cake? Start with Betty Crocker™ cake mix, and then use one 8-inch round pan and one 8-inch square pan. Follow our step-by-step directions and diagram to create this Valentine's Day cake.
Provided by Betty Crocker Kitchens
Total Time 1 hours 58 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
- Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
- Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.
Nutrition Facts : Calories 330 , CarbohydrateContent 48 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 32 g, TransFatContent 2 g
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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.
From delish.com
Reviews 1
Total Time 2 hours
Category nut-free, vegetarian, romantic meals, Valentine's Day, baking, dessert
Cuisine American
From delish.com
Reviews 1
Total Time 2 hours
Category nut-free, vegetarian, romantic meals, Valentine's Day, baking, dessert
Cuisine American
- 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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HEART CAKE RECIPE - BETTYCROCKER.COM
Perfect for a Valentine’s or anniversary party, this lovely dessert requires just a half hour of preparation time and serves 12.
From bettycrocker.com
Reviews 3
Total Time 1 hours 45 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 3
Total Time 1 hours 45 minutes
Calories 440 per serving
- Place 3-inch heart-shaped open cookie cutter in center of cake. Pour candy decors evenly inside cookie cutter; remove cookie cutter from cake. Arrange conversation heart candies and chocolate candies around smaller heart.
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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!
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dessert, Treat
Calories 858 calories per serving
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dessert, Treat
Calories 858 calories per serving
- 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.
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ALEXIS' HEART CAKE RECIPE | MARTHA STEWART
Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.
From marthastewart.com
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Category Cake Recipes
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RAINBOW HEART CAKE RECIPE - DELISH
This cake has a surprise inside; cut it open to reveal a rainbow-colored heart!
From delish.com
Total Time 0S
Category vegetarian, baby shower, birthday, dinner party, feed a crowd, baking, dessert
Cuisine American, Asian
From delish.com
Total Time 0S
Category vegetarian, baby shower, birthday, dinner party, feed a crowd, baking, dessert
Cuisine American, Asian
- Combine the sugar with 1 cup of water in a saucepan and bring it to a boil. Stir occasionally, until the sugar dissolves, then cool the simple syrup to room temperature. Bake 2 recipes of white cake into four 8-inch layers. Cool thoroughly. Prepare the buttercream. Using an offset spatula, cover the top of 1 layer in a thin coat of 1/4 to 1/2 cup of buttercream and top with another layer. Repeat with the 2 remaining cake layers. You now have two 2-layer cakes. Refrigerate the cakes for 4 hours (or overnight) or freeze them for at least 1 hour. Make the batter for the third recipe of white cake. Divide the batter among 6 bowls, about 1/2 cup to 3/4 cup batter per bowl. Add 4 to 6 drops of food coloring to each bowl to make batter in each shade: red, orange, yellow, green, blue, and purple. (You can always modify the recipe to have 7 layers if you’re a purist and want to see indigo in there!) Bake each color in a 6-inch cake pan, working in batches depending on how many pans you have. Bake for just 10 to 12 minutes. Set the colored cakes aside to cool, then remove them from the pans. Stack the layers with parchment between them. Start with red on the bottom: Weight can often flatten cakes a bit, so at this stage, stack them in the opposite order they’ll appear in the cake. Freeze the stack for about 30 minutes, or until firm but not fully frozen. When you’re ready to begin carving, remove the 2-layer cakes from the freezer. Remove the rainbow layers from the freezer, turn them red layer up, and measure the stack to determine its height. The total height of my rainbow stack is about 4 inches. That means I need to carve down approximately 2 inches into each layer cake. After you've measured, place the rainbow stack back in the refrigerator or freezer. Remove the rainbow layers from the refrigerator and have ready the simple syrup and a glazing brush. Place the red layer next to the cake with the channel cut from it. Eyeball where the center is and cut a circle from the red layer. Use the 4-inch cutter to trim around the edges to be sure it will fit the cavity of the cake. Carefully place the red layer into the cavity. If it doesn’t fit, remove it and make the necessary cuts and adjustments. A very chilled cake will allow you to handle it with less risk of breaking. Once the red layer fits snugly, gently brush it with no more than 1 tablespoon of simple syrup. Now set the orange cake layer next to the cake. Estimate how much you’ll need to trim from around the edges and to remove from the center so that it fits snugly in the cavity. This can be a rough estimate — it doesn’t need to be perfect. Make the cuts and adjustments, then gently place the orange layer into the cake and brush it with simple syrup. Next, lay in the yellow layer, which will only need to be trimmed around the edges. Set this cake in the refrigerator or freezer and bring out the other 2-layer cake. Lay out the purple layer. Roughly estimate the size of the bottom third of the cavity where the cone was removed; a small cone of purple cake goes there. Insert the knife at a 45-degree angle and cut out a small cone from the purple cake. Insert the purple cone into the cavity of the white cake. If you’ve miscalculated the size of the purple cone, go back and make another — you have plenty of cake! Brush with a thin layer of simple syrup. Repeat with the blue layer; making the circle slightly larger. Brush with a thin layer of simple syrup. Finally, trim off the edges of the green layer so that it fits snugly on top of the blue layer. Spread a thin layer of buttercream around the top perimeter of the white cake, avoiding the green cake. Remove the other cake from the refrigerator, invert it, and carefully place it on top so that the yellow layer meets the green layer. Freeze the cake for at least 2 hours. Don’t skip this step! It’s important to make sure those individual layers inside really bond together. Cover the cake in a crumb coat (a thin, even layer of frosting meant to seal in any loose crumbs). Place the cake in the refrigerator for about an hour to set before covering it in a smooth coating of buttercream. Decorate the cake in buttercream roses and chill until serving.
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HEART HEALTHY CARROT CAKE RECIPE - FOOD.COM
EXTRA moist carrot. very dense mixture does not raise much but is absoultly FAB. I prepare in mini loafs and sharing with friend(I am the only one in the house who like Carrot cake)but everyone else is gradually trying this recipe and liking it. I omit the raisins and nuts and does great(if you ever wonder. Cuts very easily due to its denseness. Unfrosted "bars" Great for breakfast, no crumbs travels well in the car for on the go mornings.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 209.8 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 209.8 per serving
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From bhg.com
Reviews 4.2
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Total Time 0 minutes
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