HIDDEN HEART POUND CAKE

Easy Hidden Heart Pound Cake recipe. This dessert idea is perfect for Valentine’s Day, and looks beautiful with the heart in a chocolate cake.

[This post has been sponsored by Eggland’s Best. I am so excited to be partnering with a brand I have been using for ages! All opinions are my own] 

Baking is my love language. I absolutely love making things and giving baked goods to others.

Typically I make something made of chocolate, or something red velvet. But this year, I wanted to make something that took a little more effort. This Hidden Heart Pound Cake is so cute, and gives anyone who cuts into it a fun surprise.

WHAT YOU NEED TO MAKE HIDDEN HEART POUND CAKE

So this list may look pretty long, but I promise you, you probably have most of these ingredients. You will need:

• white sugar
• butter
• eggs
• flour
• baking powder
• sour cream
• pink food colouring
• milk
• vinegar
• vanilla
• cocoa powder
• instant coffee

STORAGE AND VARIATIONS

This bread freezes well. For best results when you are freezing this bread, you can wrap it in plastic wrap and store it in your freezer for up to 3 months. If you wanted to store this bread at room temperature, you can place it in an airtight container for up to 5 days. You can store this bread in the fridge and it will last up to 2 weeks, however it will compromise the taste a little bit.

If you don’t have cocoa powder, or didn’t want a chocolate pound cake exterior, you can replace the “chocolate pound cake” recipe with your favourite pound cake recipe. I love the chocolate because I think it makes the pink heart pop, but you can switch it up to whatever you like best.

Hidden Heart Pound Cake

Easy Hidden Heart Pound Cake recipe. This dessert idea is perfect for Valentine’s Day, and looks beautiful with the heart in a chocolate cake.

Prep Time: 40minutes mins

Cook Time: 2hours hrs 5minutes mins

Total Time: 2hours hrs 45minutes mins

Ingredients

Pink Pound Cake

• 1 1/3 cups granulated sugar
• 3/4 cup salted butter, softened
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup sour cream
• pink food colouring

Chocolate Pound Cake

• 1/3 cup milk
• 1 tsp white vinegar
• 1 cup salted butter
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp instant coffee
• 3/4 tsp baking powder

Instructions

1. Pink Pound Cake: Preheat the oven to 350˚F. Lightly butter a loaf pan with butter and set aside.
2. In a large bowl, cream together the sugar & butter until light and creamy. Add in the eggs one at a time, mixing after each addition until fully incorporated.
3. In a separate bowl, mix together the flour and baking powder. Slowly mix it into the wet ingredients. Fold in the sour cream until fully incorporated.
4. Slowly mix in the pink food colouring until it reaches your desired colour.
5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 1 hour and 15 mins, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan.
6. Once the cake has cooled, cut cake into 1 inch slices. Using a heart shaped cookie cutter, cut each slice into a heart. Set the hearts aside. (you will not be required to use the leftover cake from outside of the heart in the recipe, but it is still good to eat or make into a cake pop!)
7. Chocolate Pound Cake
8. Preheat the oven to 325˚F. Line a loaf pan with parchment paper and set aside.
9. In a small bowl, mix together the milk and vinegar. Set aside to “sour”.
10. In a large bowl, cream together the butter and sugar until light and creamy. Mix in the eggs one at a time until fully combined. Mix in the vanilla.
11. In a separate bowl, mix together the flour, cocoa powder, instant coffee and baking powder. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.
12. Pour a thin layer of the chocolate pound cake batter into the prepared loaf pan. Add in the hearts with the pointy tip facing down in a row. Pour the rest of the batter on top.
13. Bake in the preheated oven for 45-55 mins, or until a toothpick inserted into the chocolate sides comes out clean.
14. Allow to cool for around 10 mins in the pan before transferring to wire racks to cool completely.