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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 30g
Notes
Store the Red Heart Cake in an airtight container at room temperature for up to three days. Refrigerate leftovers for up to a week. For richer flavor, use high-quality cocoa powder and avoid over-mixing the batter. Check for doneness a few minutes early to avoid over-baking.
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