Red velvet Pound Cake with Heart Center
This Red velvet Pound Cake with Heart Center is the ultimate Valentine´s day cake you can surprise your loved one with this year!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g Powdered sugar (sifted)
- 75 g Unsalted butter (soft, room temperature)
- 1 Egg (room temprature)
- 1 teaspoon Vanilla extract
- 75 g All-purpose flour
- 1/2 teaspoon Baking powder
- 170 g Unsalted butter (soft, room temperature)
- 130 g Granulated sugar
- 3 Eggs (room temperature)
- 155 g All-purpose flour
- 1 teaspoon Baking powder
- Pinch of salt
- 15 g Cocoa powder
- Red food colouring (ideally gel, high quantity )
- 150 g Cream cheese (ex. Philadelphia. Use full fat)
- 50 g Mascarpone (full fat)
- 25 g Powdered sugar (sifted)
Instructions
- 1
Start with the Heart insert
- 2
Pre-heat the oven to 180 C / 356°F.
- 3
Beat together room temperature butter and powdered sugar until pale and fluffy, then mix in the eggs, then sift in flour & baking powder and fold until combined
- 4
Line approx. 32x25 cm / 12.5x9.8 inches baking tray with parchment paper and bake the sponge for 10-14 min or until a skewer inserted comes out clean. Do not overbake or it mihht dry out
- 5
Once baked, allow it to cool completely on a wire rack. Once cooled, using a heart shape cookie cutter, cut heart shapes out of the sponge. Note: The cookie cutter should be the same height or lower than the height of your loaf tin
- 6
Arrange the heart shapes tightly after each other. Wrap them together in foil and freeze them while assemblinh the red velvet cake. Note: The length of the heart pattern should be at least 3cm / 1inch shorter than the length of your loaf tin.
- 7
Continue with the Red velvet cake batter
- 8
Grease a loaf tin (10x20cm / 4x8inches) Adjust quanitity if working with a smaller / larger tin
- 9
Beat together room temperature butter and sugar until pale then add eggs, one at a time. Mix in red food coloring
- 10
Sift in flour, baking powder, cocoa powder, salt and fold together until fully combined
- 11
Adjust color by adding more food coloring until desired red color achieved
- 12
Pipe a thin layer of red velvet cake batter on the bottom of the loaf tin then remove the heart shape pattern from freezer
- 13
Place the heart shape pattern in the middle of the loaf tin, press it down into the red velvet cake batter, then pipe the rest of the red velvet batter around the heart pattern. Make sure that the level of the batter is the same on all 4 sides of the pattern and that the heart log does not lean on any side
- 14
Bake for 45 min minutes, or until a skewer inserted into the middle of the loaf comes out clean. Take the loaf tin out of the oven, once slightly cooled move the cake over to a wire rack and allow to cool completely on it
- 15
Frosting
- 16
Make the cream cheese frosting by beating cream cheese, mascarpone and spowdered sugar together until creamy and fluffy, this will cake about 1-2 minutes with a hand mixer. Avoid over beating as it can get runny
- 17
Once the red velvet cake completely cool, apply the frosting on top with a help of a spatula or spoon