Learn how to make this fabulous Vanilla Cake with heart inside, the heart is made of Red Velvet Cake. Glaze them with a delicious cream cheese glaze.
Valentine’s Day is quickly approaching, and what better way to celebrate the day of love than with a special cake with a heart inside? Whether you’re making a cake for your significant other, your family, or just for yourself, this cake is sure to be a hit!
If you’re looking for a show-stopping dessert that will wow your guests, look no further than this delicious Vanilla Cake with Red Velvet Heart in the center! This decadent cake is sure to be the star of the show at any event or gathering.
How to make a cake with heart inside
Step one is to make the Red Velvet batter to make the cake with heart inside.
The heart inside the cake is created by baking a Red Velvet Cake in a jelly roll pan.
First beat the butter, sugar, and oil. In this picture below I am actually using olive oil, which is why it looks so yellow. I was out of vegetable oil that day.
You can use any kind of oil you want, except for coconut oil. Add the eggs, the red food coloring, vanilla, and mix.
Sift the dry ingredients into the batter, alternating with the buttermilk. You can sift them prior and have them ready to go as well.
Pour the cake on a greased jelly roll pan and bake in the oven.
Once the cake is cool, cut out hearts using a cookie cutter. I actually find it easier to cut the cake with the cutter once the cake is cold from the fridge.
To store the cake in the fridge, make sure to cover it, so it doesn’t dry out.
Once you have the hearts, it’s time to make the vanilla cake batter.
I like to cut the hearts first, before making the batter. I’ve made this cake a couple of times, and cutting the hearts prior to start making the vanilla cake batter makes it easier because the vanilla batter won’t have to sit for too long.
I also had to wash my heart cutter a couple of times in between, because the red velvet cake is super moist so it kept getting cake stuck in it.
Once the vanilla cake batter is ready, place it in a piping bag. Do this to assist with assembling the loaves.
Pipe a thin layer of frosting on the bottom of the loaf pan.
Arrange the hearts on top of the piped batter right in the center.
Then pipe more batter around the sides and on top of the hearts. This is why the piping bag comes in handy, because allows for you to get under the sides of the heart.
After the cake bakes, let it cool down before making the frosting.
I suggest making this delicious Cream Cheese Glaze, which compliments the cake so well.
For a special touch, you can decorate the cake with fresh flowers or a few edible hearts. You can also top it with a few Valentine’s Day themed sprinkles or some chocolate chips.
No matter how you choose to decorate it, this cake with a heart inside is sure to be a hit this Valentine’s Day! It’s a great way to show someone special in your life how much you care, and it’s sure to make their day even sweeter.
Tips on how to make this Valentine’s Day cake
- This is a small loaf pan measures 5″x2.5″ and this recipe will make 3 mini loaves. To make a large loaf, double the recipe for the vanilla cake.
- Change up the flavors a bit by adding almond extract to the batter instead of vanilla.
- You can also change the flavor of the glaze by using lemon juice instead of milk, and adding lemon zest to the mixture.
- You can make any other shapes in the center, or use a chocolate cake batter for example to change it up.
- Don’t over bake the cakes, and make sure to serve them at room temperature instead of cold.
- Does the heart in the center get dry from baking twice?
It doesn’t. This cake is overall super moist, and the addition of oil to the red velvet batter makes it so that the cake won’t get dry. Make sure not to over bake the red velvet cake, or the vanilla cake.
- How to store the cakes?
Store the unfrosted cakes in an air-tight container at room temperature for up to 3 days. And store the frosted cakes in the fridge for up to 5 days.
- What can I use instead of sour cream?
You can substitute the sour cream with yogurt if needed.
- What can I use instead of buttermilk?
Mix the same amount of regular milk with a teaspoon of vinegar and let it sit for a minute.
This cake is perfect for any special occasion, from birthdays to anniversaries. The contrasting colors of the red velvet heart and the vanilla cake make it a stunning centerpiece. Plus, the flavors are sure to be a hit with everyone. The combination of the rich red velvet and the sweet vanilla is truly irresistible.
This Vanilla Cake with Red Velvet Heart in the center is sure to be a hit at any gathering. With its beautiful presentation and delicious flavors, it’s sure to be a memorable dessert that your guests won’t soon forget.
If you like this cake with heart inside, you might also like these recipes:
- Almond Raspberry Cake
- Blackberry Icebox Cake
- Strawberry Nutella Cake
- Raspberry Coconut Cake
- Chocolate Lava Cake for Two
- Heart Cookie Cake
Cake with heart inside
Red Velvet Cake
- 1 1/3 cup all-purpose flour 167 grams
- 2 tbsp cocoa powder 15 grams
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter room temperature, 56 grams
- 1/4 cup vegetable oil 60 ml
- 3/4 cup granulated sugar 150 grams
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring 14 grams
- 2/3 cup buttermilk 156 ml
- 8 tbsp unsalted butter room temperature, 113 grams
- 1 cup sugar 200 grams
- 2 eggs
- 1/3 cup sour cream 75 grams
- 2 tsp vanilla
- 1 cup all-purpose flour 127 grams
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Glaze
- 1/2 cup cream cheese room temperature, 113 grams
- 1/2 cup powdered sugar 62 grams
- 3 tbsp milk or more to adjust consistency
- 1 tsp vanilla extract
Red velvet cake
- Pre-heat the oven to 350ºF.
- Grease a jelly roll pan (10.5×5.5”)
- Mix the flour, cocoa powder, baking soda, and salt in a bowl.
- Beat the butter with the oil and sugar with an electric mixer over medium speed until creamy, for about 2 minutes.
- Add the egg, vanilla, and red food coloring.
- Add half of the flour mixture. Mix to combine.
- Add the buttermilk.
- Finish with the remaining dry mixture.
- Spread the batter in the greased pan and bake in the pre-heated oven for 20 minutes, until the cake springs back when touched gently.
- Let the cake cool down completely.
- When the cake cools down, cut out hearts that are smaller than the height of the pan you’ll be using for the loaf cake. It’s actually easier to cut the hearts if the cake is cold from the fridge, but if you do store the cake in the fridge, make sure to cover it.
- Pre-heat the oven to 350ºF. Grease and line with parchment the bottom of 3 mini cake loaves.
- Beat the butter and the sugar together using an electric mixer.
- Add the eggs one at a time, along with the vanilla.
- Add the sour cream and mix.
- Add the flour, baking powder, and salt. Mix until the batter becomes smooth.
- Place the batter in a piping bag, this will help with preparing the cake for baking.
- Pour or pipe a thin layer of batter on the bottom of the pan.
- Arrange the hearts in the center on top of the batter.
- Then use the piping bag to pipe batter around the hearts and on top. Use a spatula to smooth the batter out.
- Bake at 350ºF for about 30 minutes.
- The cakes should be golden on top, if you insert a toothpick it should come out clean.
Cream Cheese Glaze
- To make the glaze mix the cream cheese, powdered sugar, milk and vanilla with an electric mixer, beating for one to two minutes.
- Spread on top of the cooled cakes and enjoy.
- The unfrosted cakes can be stored at room temperature for up to 3 days in an air tight container.
- Store the frosted cakes in the fridge, for up to 5 days, in a sealed container.
- If the cakes were in the fridge, let them sit at room temperature for about 10 minutes before serving.