Valentine’s Day Pound Cake

Valentine's Day Pound Cake

Happy Valentine’s Day everyone! This recipe is something I’ve been saving for this particular holiday, but I like it so much, I might just have to make it for other holidays too! This is a wonderfully light (in texture) and buttery pound cake with a surprise in the middle. Slice the ordinary looking pound cake and inside you will find a hidden surprise, in this case a heart, fitting for Valentine’s Day. This idea was inspired by Peekaboo Pumpkin Pound Cake by SheKnows. I loved the look of it and couldn’t resist making my own version, completely from scratch of course. You’ll love the perplexed reaction you’ll get from you’re sweethearts, who will wonder how you made that. Just remember, a baker never reveals their secrets ;-).

Valentine's Day Pound Cake

Recipe:

Valentine’s Day Pound Cake (inspired by Peekaboo Pumpkin Pound Cake / adapted from Pound Cake by Joy of Baking)

Cake 1:

3 eggs, room temp

3 tbsp 1% milk

1 1/2 cup self-rising cake flour (i.e. Presto or you can add 1 tsp baking powder to regular cake flour)

1/4 tsp salt

3/4 cup granulated sugar

13 tbsp unsalted butter, room temp

1/4 tsp red food coloring

Cake 2:

4 eggs, room temp

4 tbsp 1% milk

2 cup self-rising cake flour (i.e. Presto or you can add 1 tsp baking powder to regular cake flour)

1/4 tsp salt

3/4 cup granulated sugar

1 cup unsalted butter, room temp

1 tsp Vanilla Extract

Chocolate Glaze:

1 cup heavy cream

1 tbsp corn syrup

8 oz bittersweet chocolate, chopped

1/4 tsp salt

Cake 1:

  1. Preheat your oven to 350˚F. Lightly grease a 9×5 inch loaf pan and set aside. 
  2. In a small bowl, mix the eggs and milk together and set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine flour, salt, and sugar. Mix on low.
  4. Add butter and half of egg mixture. Mix on low to moisten, then on medium speed to combine.
  5. Add the remain egg mixture and mix on medium speed until fully incorporated. Scrape down sides of bowl as needed.
  6. Add the red food coloring and mix on medium speed again until color of batter is homogenous, scraping as needed.
  7. Pour batter into prepared pan and bake for 35-40 min. Do not over bake or your finished cake will have a dry center.
  8. Allow to cool in pan, then remove from pan and transfer to refrigerator for 4 hours.
  9. After 4 hours, remove the cake from the fridge, and cut into thick slices. Using the cookie cutter shape of your choice, cut out the center of each slice.

Cake 2:

  1. Preheat your oven to 350˚F. Lightly grease a 9×5 inch loaf pan and set aside.
  2. Prepare your second cake batter using the same instructions as above (minus the food coloring).
  3. Pour out a thin layer of batter in the bottom of prepared pan. Align your cut shapes in the center in a row along the bottom.
  4. Pour the remaining batter over the top and bake for 45 minutes. Allow to cool in pan.
  5. When the cake is cool enough to handle, remove it from the pan and place it on a plate.

Glaze:

  1. In a small saucepan, combine the cream, corn syrup and salt. Bring to a simmer over medium heat. 
  2. Remove from heat and add chocolate. Stir until smooth.
  3. Allow to cool to room temperature.
  4. When ready to use, stir the chocolate glaze and then pour it over the top of your pound cake. If you want to be able to slice it cleanly, I highly recommend placing the pound cake in the refrigerator for an hour or two until the glaze hardens a bit.
  5. Decorate as desired and enjoy!

Valentine's Day Pound Cake

 

US

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