Hidden Heart Loaf Cake
Preheat the oven to 350(f) degrees. Grease & line a loaf pan with parchment paper. Slice pink pound cake into 1/2 inch thick slices & cut each slice into a heart using a 3-inch heart shaped cookie cutter. Set aside until ready to use.
Ingredients
- 1 pink or red pound cake*
- 1/2 cup oil
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cups cocoa powder
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 teaspoon Fleischmann’s baking powder
- 1/2 teaspoon fine salt
- 2 cups vanilla buttercream
- Valentine’s sprinkles, to finish
Method
Preheat the oven to 350(f) degrees. Grease & line a loaf pan with parchment paper.
Slice pink pound cake into 1/2 inch thick slices & cut each slice into a heart using a 3-inch heart shaped cookie cutter. Set aside until ready to use.
In a large mixing bowl whisk together the oil, sugar, egg, vanilla, cocoa powder & milk until well combined.
Sift in the flour, baking soda, baking powder & salt. Mix until batter comes together.
Transfer a few tablespoons of the batter to the prepared loaf pan. Place the cake hearts in a straight line back into the loaf pan, securing the end pieces with cake scraps.
Pour remaining batter over the cake hearts. Bake until the top bounces back to touch, about 50 to 60 minutes. Let cool completely before removing from pan & frosting.
To finish, transfer buttercream to a piping bag fitted with a star tip. Pipe buttercream into swirls & finish with sprinkles. Slice & enjoy! *NOTE: Prepare the pink pound cake a day in advance to ensure the cake is fully set & chilled. Simply use your favourite vanilla pound cake recipe & colour with pink or red gel food colouring.
