Why Make This Recipe
Red Heart Cake is a delightful dessert that celebrates love and special occasions. Its bright red color and heart shape make it perfect for Valentine’s Day, anniversaries, or any celebration of love. Baking this cake is a fun and rewarding experience that not only fills your home with a sweet aroma but also brings joy to those who taste it.
How to Make Red Heart Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Red food coloring
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for 2 minutes.
- Carefully stir in the boiling water to the batter. The batter will be thin.
- Add red food coloring until you reach your desired shade of red.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Red Heart Cake
You can serve Red Heart Cake plain, or with a dusting of powdered sugar on top. For extra flavor, add whipped cream or your favorite frosting. Fresh berries can also be a lovely addition. This cake looks lovely when served at gatherings, and it’s great for sharing with loved ones.
How to Store Red Heart Cake
Store the Red Heart Cake in an airtight container at room temperature for up to three days. If you have leftover cake, you can refrigerate it for up to a week. Make sure to cover it properly to keep it moist.
Tips to Make Red Heart Cake
- For a richer flavor, use high-quality cocoa powder.
- Don’t over-mix the batter; just mix until the ingredients are combined.
- Check for doneness a few minutes early to avoid over-baking.
Variation
You can turn this Red Heart Cake into a layered cake by baking two heart-shaped cakes. Stack them with frosting in between to create a beautiful layer cake. You can also experiment with different flavors by adding almond extract or substituting some of the milk with coffee to enhance the chocolate flavor.
FAQs
1. Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.
2. How can I make this cake more festive?
Decorate the cake with colorful sprinkles, edible glitter, or fresh flowers to make it more festive.
3. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it securely in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to three months.
Red Heart Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder For richer flavor, use high-quality cocoa powder.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk Can substitute some milk with coffee for enhanced chocolate flavor.
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
Additional Ingredients
- 1 cup boiling water Carefully stir into the batter as it will be thin.
- as needed red food coloring Add until desired shade of red is achieved.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for 2 minutes.
- Carefully stir in the boiling water to the batter. The batter will be thin.
- Add red food coloring until you reach your desired shade of red.
- Pour the batter into the prepared pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.