Sunday, May 5, 2024
HomeRECIPESVALENTINE’S HEART CAKE {SURPRISE INSIDE}

VALENTINE’S HEART CAKE {SURPRISE INSIDE}

Instructions

In a medium bowl, add a box of cake mix, 2 eggs, ¼ cup butter, 2/3 cup water and 1 teaspoon red gel food coloring.
Mix on low for 30 seconds and then turn the mixer up to medium and mix for another 1-2 minutes, until the dough is smooth. Add additional food coloring if necessary.
Spray a 9×5 bread pan with Baker’s Joy and pour the red dough into the pan.
Bake at 350 for 45 minutes.
Remove from oven and let cool for 1 hour in the refrigerator.
Remove the cake from the refrigerator and turn it over on a clean surface.
Using a bread knife, cut slices from ¾ inches thick. Use the heart cookie cutter to cut a heart from each slice. Set the hearts aside.
Make the second pound of cake, mix the butter, water, eggs and cake mix until smooth.
Spray a clean 9×5 cake pan with Baker’s Joy and place the hearts on the bottom of the pan. (To keep the hearts from falling out, I used a piece of cake to coin at the end and keep the heart pieces in place. See photo for example).
You can also pour some of the second dough into the pan before you put the hearts in, as a base.
Gently pour the prepared cake batter onto the sides of the cake and then onto the top. Gently shake the pan to make sure the dough sits around the hearts. Remove the “wedge”.
Bake at 350 for 40 minutes or until a toothpick inserted in the side comes out clean. (All ovens bake differently, it is not necessary to bake the full amount this time. Keep your eye on it and remove it when you are done).
) As the cake cools, make the frosting. Mix one cup of powdered sugar. Add the milk, one tablespoon at a time, until it reaches the desired thickness. I usually like my icing to be very thick so that it stays in place on the bread.
Take it out of the oven and let it cool.
Glaze and add sprinkles. Let stand before cutting and serving.

Recipe notes

Note: The ingredient list contains what you need to make both cake mix boxes.
An exact 9×5 mold is a must for this recipe. I didn’t start with a 9×5 mold and my dough overflowed (The top opening of the bread mold should be exactly 9×5 inches).

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