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Valentine’s Sweetheart Cake Recipe

Is an easy to make cake which is so gorgeous and perfect for the Valentine’s day treat for our near and dear ones. The method consists of making two batters, one red velvet and the other a vanilla sponge. With a little bit of work, you can create magic with those red velvet hearts inside the vanilla sponge. Though it looks intimidating, the technique is so easy. Watch the video and you will know what I am speaking about.

Valentine’s Sweetheart Cake Recipe Inspiration

I always take recipe requests seriously. A blogger can only succeed when the reader is happy. A few days back, one of my reader asked me to make this cake. And how can I say no. So I planned it for the Valentine’s day. I was really skeptical about how the cake was going to be. Only the previous day, two of my experiments failed miserably, so my mid was set that I was going to fail again. But when I sliced it, I was so happy to see the beautiful heart inside and it tasted so delicious too. If you have tried my condensed milk cake and red velvet cake, then I know that you will love this too.

Preparing the Sweet heart:

The process involves making the red velvet cake first, cutting out the hearts out of it using a cutter, then arranging the hearts in a neat line inside the vanilla batter and baking it again. You will be baking thrice to get to the final cake. But the baking timing is quite brief and the final cake is absolutely worth all the effort.

Makes one 6″ loaf

Ingredients:

For The Red Velvet Cake:

Maida – 85 gm

Sugar – 75 gm

Baking Soda – 1/4 tsp

Cocoa Powder – 1/4 tsp

Milk – 50 ml

Curd – 50 ml

Oil – 50 ml

Vanilla – a ew drops

Tomato Red Food Colour – 1/2 tbs

Vinegar – 1/4 tsp

For The Vanilla Sponge:

Maida – 75 gm

Baking Powder – 1/2 tsp

Baking Soda – 1/4 tsp

Condensed milk – 100 gm

Milk – 50 ml

Oil – 25 ml

Vanilla – a few drops

Vinegar – 1/4 tsp

Procedure:

Preheat oven to 160C.

In a bowl, mix together maida, sugar, baking soda and cocoa powder.

Add oil, curd, milk, food colour, vinegar and vanilla.

Mix well to make a smooth batter.

Pour into a lined and greased 7″ square cake tin and bake for 20 minutes.

Remove the tin, flip the cake onto wire rack and allow to cool completely.

Meanwhile, mix the vanilla cake batter.

Combine flour, baking powder and baking soda and set aside.

Add condensed milk, milk, oil, vinegar and vanilla in a bowl, mix well.

Add the dry ingredients and whisk all to combine.

Pour 1/3rd of the batter into a greased and lined 6″ loaf tin.

Bake in the oven for ten minutes.

Final Assembly:

While it is baking, using a heart cookie cutter, cut out hearts from the red velvet cake sponge.

Arrange them broader side down in a neat line in the centre of the loaf tin and pour the remaining batter on top of the hearts.

bake it again for 30 minutes and check with a tester whether it is done.

Flip it onto wire rack and cool completely.

Slice it up and serve the sweet heart red velvet cake.