Valentine's Day Hidden Heart Cake
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Cooling Time
2 hrs
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Total Time
3 hrs 40 mins
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Servings
10 slices
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Calories
501 kcal
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Course
Dessert
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Cuisine
International
Valentine's Day Hidden Heart Cake
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Celebrate Valentine's Day in style with this Hidden Heart Cake, a delicious vanilla sponge loaf cake with a vibrant red heart revelead with every slice, and vanilla icing on top. It's a rich and indulgent Valentine's Day cake that will impress your loved ones, and it's easy to make with a handful of ingredients.
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Ingredients
For the sponge
- 300 g self-raising flour
- 300 g butter, soft
- 250 g granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon red food colouring, paste
For the glaze
- 200 g icing sugar ( confectioners' sugar)
- 2 tablespoon milk
- ½ teaspoon vanilla extract
For decorating
- 1 tablespoon red sponge crumbs ( or sprinkles)
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Instructions
- Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
- To make the sponge, add the soften butter and sugar to a large mixing bowl.
- Use a hand mixer to beat them well until creamy.
- Add the eggs one by one, beating well after every egg added.
- Sift in the flour, add the baking powder and vanilla extract, and use a spatula to mix everything well into a batter.
- Transfer a quarter of the batter to a different mixing bowl, add the red food colouring, and mix well to get a smooth red batter.
- Line a square baking tray ( mine is 20 cm, 8 inches in diameter) and add the red batter to it in one even layer.
- Bake for 20 minutes, then remove the sponge from the oven, and leave it to cool down completely.
- Freeze it for 10-15 minutes once it's cool.
- Use a heart-shaped cookie cutter to cut out hearts from the red sponge.
- Butter and flour a regular loaf tin.
- Add 3 tablespoons of the remaining vanilla batter to the bottom of the tin, making sure it's nice and even.
- Arrange the hearts on top of the batter, pressing down well to make sure the hearts are stuck into the batter.
- Cover the hearts with the rest of the batter.
- Bake at 170 degrees Celsius (340 Fahrenheit) for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Remove the cake from the oven and leave it to cool down completely.
- To make the icing, mix the icing sugar, vanilla extract and milk to get a smooth, runny glaze.
- Pour the glaze over the cake, then decorate with crumbs left from the red sponge.
- Allow the glaze to set before slicing the cake.
Notes
- Click on the US Customary at the bottom of the list of ingredients to see the amounts listed in cups and ounces.
- Make sure the oven is well preheated when the cake goes in, this is ensure that the cake rises rapidly before the hearts can shuffle around.
- It is crucial to have plenty of batter left for covering the hearts, otherwise the top of the hearts will be exposed during baking.
Nutrition Information
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Calories
501kcal
(25%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
195mg
(8%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
755IU
(15%)
Calcium
16mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 195mg | 8% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 755IU | 15% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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