February 10, 2016

Honey Vanilla Love Cake

Cake Cover

While scrolling through Pinterest (which is how most ideas typically come about) I saw cakes with shapes baked into them; hearts, stars, even panda bears.  It intrigued me and I thought, what better time to bake a heart-shape into a cake than Valentine’s Day?

After doing a bit of research, I realized this cake is A LOT easier to make than it looked but there are a lot of steps to follow. 

The Tips














The Recipe

Honey Vanilla Love Cake
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  1. For the Red Velvet Heart -
  2. Red velvet boxed cake (see Notes)
  3. For the Honey Vanilla Pound Cake -
  4. 1/2 pound (2 sticks) unsalted butter, at room temperature
  5. 1 1/4 cups granulated sugar
  6. 4 extra large eggs, at room temperature
  7. 2 tablespoons honey
  8. 1 tablespoon pure vanilla extract
  9. 2 cups cake flour
  10. 1 teaspoon kosher salt
  11. 1/2 teaspoon baking powder
  1. Make the red velvet hearts - Follow the directions on the red velvet boxed cake. After baking, let cool completely before slicing in half horizontally - this will allow you to cut the heart-shape much easier. Once the cake has cooled, use a small heart-shaped cookie cutter to cut multiple hearts. Set hearts aside.
  2. If not done already, preheat the oven to 350 degrees. Grease a loaf pan with non-stick cooking spray then sprinkle in a bit of flour to prevent sticking.
  3. In a large bowl or stand mixer with the paddle attachment, cream the butter and sugar together until light, 3-4 minutes.
  4. Meanwhile in a large measuring cup, add the eggs, honey, and vanilla but do not combine. With the mixer on medium-low, add one egg at a time, scraping down the bowl, allowing each egg to incorporate one at a time.
  5. In a large bowl, sift or lightly whisk together the flour, salt, and baking powder. With the mixer on low, add the dry ingredients to the wet 1/2 cup at a time to avoid making a mess. Mix until just combined.
  6. Spread a thin (about 1/4-inch) layer of the pound cake batter to the prepared loaf pan. Line the hearts down the center of the thinly layered pan, standing them straight up and placing them directly next to each other. Add the rest of the pound cake batter to the loaf pan, totally covering the hearts.
  7. Bake in the pre-heated oven for 50-60 minutes until the cake passes the toothpick test (see Notes). Let cool 15 minutes before turning the cake out of the pan and slicing.
  1. Don't forget to purchase all of the ingredients necessary to bake the boxed cake!
  2. The toothpick test - stick a toothpick in the middle of the cake (be sure to avoid the heart, as that part of the cake is already cooked through). If the toothpick comes out completely clean, it's cooked through. If the cake is still moist in the middle, pop it back into the oven for 5-10 minutes.
Adapted from Ina Garten
Adapted from Ina Garten
Lana del Crave https://lanadelcrave.com/

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