Strawberry Heart Bundt Cake Recipes

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HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY



Hidden Heart Strawberry Bundt Cake Recipe by Tasty image

What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 19

2 loaves vanilla pound cake
16 tablespoons unsalted butter, room temperature
1 ½ cups sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
½ cup whole milk
½ cup strawberry puree
nonstick cooking spray
¼ cup water
¼ cup sugar
½ tablespoon vanilla extract
1 cup white chocolate chip
½ cup heavy cream, hot
red sprinkle
pink heart sprinkle
heart shaped cookie cutter

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!

Nutrition Facts : Calories 934 calories, Carbohydrate 114 grams, Fat 49 grams, Fiber 2 grams, Protein 14 grams, Sugar 59 grams

STRAWBERRY HEART CAKE



Strawberry Heart Cake image

My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
4 large eggs
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup cold water
1/2 cup butter, softened
5 to 5-1/2 cups confectioners' sugar
Red-hot candies, optional

Steps:

  • In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

Nutrition Facts : Calories 430 calories, Fat 15g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-COVERED STRAWBERRY BROKEN HEART CAKE RECIPE BY TASTY



Chocolate-Covered Strawberry Broken Heart Cake Recipe by Tasty image

Getting your heart broken hurts, but we have the perfect way to put it back together. This easy heart-shaped cake is filled with a sweet strawberry sauce and topped with a decadent chocolate ganache and chocolate-covered strawberries. So grab your girls or guys and get bakin'!

Provided by Betsy Carter

Categories     Desserts

Time 4h15m

Yield 10 servings

Number Of Ingredients 14

1 ½ cups strawberry, hulled and quartered
2 teaspoons lemon juice
½ cup sugar
nonstick cooking spray, for greasing
1 box chocolate cake mix
1 cup water
½ cup canola oil
3 large eggs
3 jars chocolate frosting, in a piping bag fitted with a medium round tip
¼ cup semi-sweet chocolate chips, melted
2 cups semi-sweet chocolate chips
½ cup heavy cream, divided
8 whole strawberries
2 parchment papers, 10 in squares

Steps:

  • Make the strawberry sauce: Add the strawberries, lemon juice, and sugar to a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the strawberries have softened but are still vibrant red.
  • Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the juice out of the berries. Discard the pulp and set the sauce in the refrigerator to cool.
  • Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
  • In a medium bowl, whisk together the cake mix, water, canola oil, and eggs until smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes according to the package instructions, until a toothpick inserted in the centers comes out clean. Let cool completely.
  • Place one of the cooled cakes on a cutting board on top of a 10-inch (25 cm) square of parchment paper. Carefully trim off the domed top of the cake so it is level. Use a sharp knife to lightly make an X across the cake. Using the X as a guide, trim the top and bottom of the cake to create straight edges, discarding the trimmings. Cut the top triangle of the cake out, and place on the bottom, so it aligns neatly along the bottom edge. Trim the top points of cake so they become rounded, to create a heart. Use a pencil to trace the heart on the parchment. Move the cake pieces and parchment aside, reserving the parchment for later use. Repeat with the remaining cake.
  • On a rimmed serving platter, build the cake: Transfer one of the heart cakes to the platter. Pipe a strip of chocolate frosting to attach the top and bottom of the heart. Pipe a layer of frosting over the top of the cake. Stack the remaining cake layer on top and repeat frosting.
  • Pipe frosting onto the sides of the cake and use an offset spatula to spread evenly over the entire cake. Pipe a thick ¾-inch (2 mm) tall border around the top edge of the cake. Make sure there are no gaps. Chill the cake in the refrigerator for at least 30 minutes.
  • Place the parchment with the traced heart on a baking sheet. Pour the melted chocolate into the center of the traced heart, using an offset spatula to fill in evenly. Place the other square of parchment on top. Refrigerate until hardened, at least 20 minutes.
  • Peel back the top sheet of parchment from the chocolate heart and pipe a thin layer of chocolate frosting on top, spreading evenly with an offset spatula. If not using immediately, cover with the second piece of parchment paper again and place in the refrigerator until ready to assemble the cake.
  • Remove the cake from the refrigerator and carefully pour in the strawberry sauce into the bordered top until nearly full. Carefully place the frosting-coated chocolate heart on top of the frosting border. Use the remaining chocolate frosting to carefully fill in the sides between the heart and the cake, then spread another thin layer of frosting over the top. Return to the refrigerator for at least 20 minutes.
  • Make the chocolate ganache: Combine the chocolate chips and ¼ cup (60 ml) heavy cream in a microwave-safe medium bowl. Microwave on medium power for 1½ minutes, then let sit 2 minutes. Stir until smooth. Add the remaining ¼ cup (60 ml) heavy cream and stir to incorporate. Let cool at room temperature for 10-15 minutes, stirring occasionally, until just slightly warm to the touch, but still runny.
  • Remove the cake from the refrigerator. Pour about ½ cup of the ganache in the center of the cake. Use an offset spatula to lightly push to the edges, allowing some of the ganache to drip over the sides. Add more ganache as needed. Refrigerate for 5 minutes.
  • Dip the strawberries in the remaining ganache and arrange around the edges of the cake. Refrigerate for at least 20 minutes, until completely set, or until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 798 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 4 grams, Protein 8 grams, Sugar 77 grams

STRAWBERRY HEART BUNDT CAKE



Strawberry Heart Bundt Cake image

I found this recipe on Diana's Desserts and she says it should be made with an Elegant Heart Cake Pan by Nordic Ware. It can be purchased online or at JCPenney's. She made it for her husband on Valentine's Day in 2005 and she calls it a winner! It looks awesome in the picture! The cake takes a long time to cool but it is worth it, I guess!

Provided by Manami

Categories     Dessert

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 10

5 eggs
1 2/3 cups granulated sugar
1 1/4 cups unsalted butter, at room temperature, cut into small pieces
3 tablespoons kirsch liqueur or 3 tablespoons other fruit liqueur
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 1/2 cups strawberries, cleaned & hulled & chopped
2 cups fresh strawberries, cleaned & hulled
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325F(160.
  • Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
  • In a large bowl, blend the eggs and granulated sugar.
  • Using an electric mixer, beat in the butter & liqueur until fluffy.
  • Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
  • In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
  • Toss to coat the strawberries evenly with the flour.
  • Using a rubber spatula, gently fold the berries into the batter.
  • Pour the batter into the prepared pan and level top with rubber spatula.
  • Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
  • Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
  • Unmold the cake onto the rack and let cool completely.
  • Fill the center of the cake with remaining 2 cups(whole) strawberries.
  • Dust cake with confectioners' sugar.
  • Enjoy!

Nutrition Facts : Calories 499.3, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 91.1, Carbohydrate 61.4, Fiber 1.9, Sugar 36, Protein 7

STRAWBERRY-ORANGE BUNDT CAKE



Strawberry-Orange Bundt Cake image

This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

Provided by Bringhomethebakin'

Categories     Bundt Cake

Time 2h20m

Yield 14

Number Of Ingredients 14

nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
⅓ cup orange juice
4 large eggs
2 ½ teaspoons vanilla extract
1 medium orange, zested
1 pound fresh strawberries, hulled and sliced
2 cups powdered sugar, sifted
½ medium lemon, juiced
1 tablespoon orange juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
  • Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
  • Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 84.4 g, Cholesterol 62 mg, Fat 20.8 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 957.6 mg

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