Best Strawberry Heart Bundt Cake Recipes

HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY

Hidden Heart Strawberry Bundt Cake Recipe by Tasty image

What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!

Provided by Frank Tiu

Yield 8 servings

Number Of Ingredients 19

Ingredients

2 loaves vanilla pound cake
16 tablespoons unsalted butter, room temperature
1 ½ cups sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
½ cup whole milk
½ cup strawberry puree
nonstick cooking spray
¼ cup water
¼ cup sugar
½ tablespoon vanilla extract
1 cup white chocolate chip
½ cup heavy cream, hot
red sprinkle
pink heart sprinkle
heart shaped cookie cutter

Steps:

Preheat the oven to 350°F (180°C).
On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
Grease a bundt pan with nonstick spray.
Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
Pour the white chocolate ganache over the cake. Decorate with sprinkles.
Slice the cake to reveal the hidden hearts, then serve.
Enjoy!

Nutrition Facts : Calories 934 calories, Carbohydrate 114 grams, Fat 49 grams, Fiber 2 grams, Protein 14 grams, Sugar 59 grams

STRAWBERRY HEART BUNDT CAKE

Strawberry Heart Bundt Cake image

I found this recipe on Diana's Desserts and she says it should be made with an Elegant Heart Cake Pan by Nordic Ware. It can be purchased online or at JCPenney's. She made it for her husband on Valentine's Day in 2005 and she calls it a winner! It looks awesome in the picture! The cake takes a long time to cool but it is worth it, I guess!

Provided by Manami

Categories Dessert

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

5 eggs
1 2/3 cups granulated sugar
1 1/4 cups unsalted butter, at room temperature, cut into small pieces
3 tablespoons kirsch liqueur or 3 tablespoons other fruit liqueur
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 1/2 cups strawberries, cleaned & hulled & chopped
2 cups fresh strawberries, cleaned & hulled
confectioners' sugar, for dusting

Steps:

Preheat oven to 325F(160.
Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
In a large bowl, blend the eggs and granulated sugar.
Using an electric mixer, beat in the butter & liqueur until fluffy.
Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
Toss to coat the strawberries evenly with the flour.
Using a rubber spatula, gently fold the berries into the batter.
Pour the batter into the prepared pan and level top with rubber spatula.
Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
Unmold the cake onto the rack and let cool completely.
Fill the center of the cake with remaining 2 cups(whole) strawberries.
Dust cake with confectioners' sugar.
Enjoy!