Heart Inside Cake Recipes

HEART INSIDE CAKE

Steps:

• Preheat the oven at 350°F. Grease a loaf pan with butter and line with parchment paper.
• Make the red velvet cake batter according to the package directions. Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.
• Remove the cake from oven and allow to cool in the pan for 5 minutes before unmolding onto a wire rack to cool completely.
• Cut the cake widthwise into 1-inch thick slabs. Place the slab on a work surface and use a 2-inch heart-shaped cookie cutter to make heart-shaped cutouts (see note). Place them in a resealable plastic bag and freeze for 30 minutes.
• Meanwhile, prepare the white cake batter according to the package directions. Clean and dry the loaf pan, greasing it and lining with parchment again.
• Pour a 1/2 inch layer of white cake batter into the bottom of the pan. Carefully stack the hearts upright in the pan side-to-side so they are touching. Then pour the remaining batter on top just to cover completely (you may find it helpful to have a second set of hands to pour while you hold the hearts while you're doing this).
• Bake 20-25 minutes or until a toothpick or cake tester comes out clean. Cool completely in the pan without unmolding.
• When completely cool, use a spatula to spread the frosting evenly across the top and sides of the cake. Add sprinkles and serve.

HIDDEN HEART CAKE

Steps:

• For the cake: Place a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 9-by-4 1/2-inch loaf pan and a quarter sheet pan (13 by 9 inches).
• Sift the flour and salt into a medium bowl; set aside. Whisk the whole eggs, yolks, milk and vanilla together in a medium bowl; set aside. Beat the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute. Gradually add the granulated sugar 1/4 cup at a time until well combined. Turn the machine off and scrape down the paddle and sides of the bowl with a rubber spatula. Continue to beat the butter mixture on medium speed until light and fluffy, about 4 minutes.
• Turn the machine off and scrape the sides of the bowl again. Turn the mixer to its lowest setting and gradually add in the flour mixture 1/4 cup at a time until just combined. Slowly add the egg mixture. Remove the bowl from the mixer, scrape any batter off the paddle and make sure the batter is well combined. (Take care not to overmix.)
• Divide the batter in half. Fold the red food coloring into one half and the green into the other half with a rubber spatula until no streaks remain.
• Pour the red batter into the prepared quarter sheet pan and bake until set, but slightly under-baked, about 18 minutes.
• Turn the cake out onto a parchment-lined surface. Let cool slightly, then cut 12 hearts out of the sheet cake with a 2- or 3-inch heart cookie cutter.
• Pour enough green batter into the prepared loaf pan to just cover the bottom. Nestle the hearts point-end down in a row down the center of the batter, so that they snugly fit the length of the pan. Spoon the remaining batter on top and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, 50 minutes to 1 hour.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a medium bowl to make a thick but pourable glaze.
• Cool the cake in the pan on a rack set into a rimmed baking sheet, 10 to 15 minutes. Invert the cake onto a plate. Re-invert the cake and set it right-side up on the rack. Pour the glaze over the cake while still warm, allowing excess glaze to drip into the pan below. Allow the cake to cool completely. Slice into the cake to reveal the heart inside.
• The cake will keep wrapped in plastic wrap at room temperature for 4 to 5 days, and freezes well for up to 1 month.
• Combine the beet juice, beet powder and cocoa powder in a small bowl and whisk until smooth. Combine the matcha powder with 3 tablespoons water in another small bowl and whisk until smooth. Use the beet coloring in place of red food coloring and the matcha coloring in place of green coloring in the Hidden Heart Cake.

HIDDEN HEART CAKE

Steps:

• Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside.
• Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.
• Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible.
• Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.
• Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.
• Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed.
• Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely.
• Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

HEART CAKE

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.

HIDDEN HEART CAKE

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.

HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
• Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
• Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
• Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
• Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
• Grease a bundt pan with nonstick spray.
• Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
• Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
• Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
• Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
• Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
• Pour the white chocolate ganache over the cake. Decorate with sprinkles.
• Slice the cake to reveal the hidden hearts, then serve.
• Enjoy!

HEART CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
• Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
• Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
• Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
• Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
• Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
• Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
• Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.