Interior Hearts Cake : A Video Tutorial
 
Prep time
Cook time
Total time
 
A rich pound cake with hearts in the centre. A video tutorial on the blog as well.
Author:
Recipe type: cake
Cuisine: dessert
Ingredients
  • 1 pound (455 gms) unsalted butter, at room temperature
  • 4 cups (800 gms) granulated sugar
  • 10 eggs, room temperature
  • 1 tsp vanilla extract ( I used vanilla bean paste)
  • 6 cups (750 gms) all purpose flour
  • 1½ tsp salt
  • 2 tbsp baking powder
  • 2½ cups (600 ml) buttermilk
  • 3-4 drops red food coloring
Instructions
  1. Preheat oven to 350 F.
  2. Line a half sheet pan with parchment paper and spray with non stick cooking spray.
  3. Prepare a large tube or angel food baking mold by spraying it well with nonstick baking spray.
  4. In a bowl, cream butter and sugar until light and fluffy, 5 to 10 min, scraping sides and bottom from time to time.
  5. Add the eggs, one at a time, beating for a few seconds between each addition. Add the vanilla.
  6. In another bowl, stir together flour, salt, and baking powder.
  7. With the mixer on low, add the flour and buttermilk in alternate additions starting and ending with the flour. keep scraping the bottom and sides time to time to ensure the batter is well mixed.
  8. In a bowl, transfer a little less than half the batter, and add in the red food coloring. Mix well to distribute the color.
  9. Spread the red batter evenly on the prepared half sheet pan. Bake in preheated oven for 10-15 minutes, until the cake is just barely done. It should be firm to touch. It shouldn't spring back. Let cool completely.
  10. Using a 3 inch heart shaped cookie cutter, cut out 14-15 hearts from the red sheet cake.
  11. In the prepared tube pan, put half of the un-dyed batter in the bottom. Place the cut out red hearts with the rounded side down into the batter and points sticking up and slightly angled. Keep the hearts as close together.
  12. Fill a large pastry bag with the remaining batter and pipe into the tube pan (See video), covering hearts completely and filling any hard to reach areas.
  13. Bake 45-50 minutes, until cake is golden brown and tester comes out clean.
  14. Cool completely in pan before you slice and serve with whipped cream.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/01/24/interior-hearts-cake-a-video-tutorial/