Cut into this cake and wait for the heart to reveal! It's much easier than it looks to make, and it's the perfect surprise for the loved ones in your life…
For the cake
- 350 g unsalted butter, softened
- 350 g caster sugar
- 6 large eggs
- 280 g self-raising flour, sifted
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 170 g almond meal
- 200 ml milk
- 3 tsp vanilla extract
- 1 tbsp red food colouring
- pink sprinkles, for decorating (optional)
For the icing
- 100 ml thickened cream
- 200 g dark chocolate, finely chopped
- 50 g unsalted butter
- Heat oven to 160°C. Grease a 19cm x 9cm loaf tin and line with baking paper.
- Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, ½ tsp baking powder and the cocoa, then fold into the butter mixture along with 85g almond meal. Combine 100ml milk, 1½ tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
- Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When completely cool, trim the cake on all sides and cut into 2cm slices. Using a 5cm diameter heart-shaped cookie cutter, stamp out the hearts (save any remaining cake for another treat).
- Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour three-quarters of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. Bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
- For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then refrigerate until a spreadable consistency. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
You'll end up with lots of leftover red velvet cake. This is perfect to use in trifles, or freeze the leftovers to use in cake pops.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||25.5 g|
|Total carbohydrates||59.1 g|
|- Sugars||37.3 g|
|Dietary fibre||3.6 g|