Learn how to make this fabulous Vanilla Cake with heart inside, the heart is made of Red Velvet Cake. Glaze the cake with a delicious cream cheese glaze.
Course Dessert
Cuisine American
Keyword cake
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 3mini loaves
Calories 160kcal
Author Camila Hurst
Ingredients
Red Velvet Cake
1 1/3cupall-purpose flour167 grams
2tbspcocoa powder15 grams
1/2tspbaking soda
1/4tspsalt
1/4cupunsalted butterroom temperature, 56 grams
1/4cupvegetable oil60 ml
3/4cupgranulated sugar150 grams
1large egg
1tspvanilla extract
1tbspred gel food coloring14 grams
2/3cupbuttermilk156 ml
Vanilla Cake
8tbspunsalted butterroom temperature, 113 grams
1cupsugar200 grams
2eggs
1/3cupsour cream75 grams
2tspvanilla
1cupall-purpose flour127 grams
1/2tspbaking powder
1/4tspsalt
Cream Cheese Glaze
1/2cupcream cheeseroom temperature, 113 grams
1/2cuppowdered sugar62 grams
3tbspmilk or more to adjust consistency
1tspvanilla extract
Instructions
Red velvet cake
Pre-heat the oven to 350ºF.
Grease a jelly roll pan (10.5x5.5”)
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.
Vanilla Cake
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.
Storage
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.
Notes
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.If using a large pan, baking time will be longer.Sour cream: you can substitute with yogurt if needed.Buttermilk: mix the same amount of regular milk with a teaspoon of vinegar and let it sit for a minute.