Red velvet Pound Cake with Heart Center

5 from 14 votes

This Red velvet Pound Cake with Heart Center is the ultimate Valentine´s day cake you can surprise your loved one with this year!

Prep Time15

Cook Time1

Waiting Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 689kcal

170 g Unsalted butter soft, room temperature
130 g Granulated sugar
3 Eggs room temperature
155 g All-purpose flour
1 teaspoon Baking powder
Pinch of salt
15 g Cocoa powder Unsweetened, light in colour. You might need to add less cocoa powder depending on the strength of the red food colouring
Red food colouring ideally gel, high quantity

Pre-heat the oven to 180 C / 356°F.
Beat together room temperature butter and powdered sugar until pale and fluffy, then mix in the eggs, then sift in flour & baking powder and fold until combined
Line approx. 32x25 cm / 12.5x9.8 inches baking tray with parchment paper and bake the sponge for 10-14 min or until a skewer inserted comes out clean. Do not overbake or it mihht dry out
Once baked, allow it to cool completely on a wire rack. Once cooled, using a heart shape cookie cutter, cut heart shapes out of the sponge. Note: The cookie cutter should be the same height or lower than the height of your loaf tin
Arrange the heart shapes tightly after each other. Wrap them together in foil and freeze them while assemblinh the red velvet cake. Note: The length of the heart pattern should be at least 3cm / 1inch shorter than the length of your loaf tin.

Grease a loaf tin (10x20cm / 4x8inches) Adjust quanitity if working with a smaller / larger tin
Beat together room temperature butter and sugar until pale then add eggs, one at a time. Mix in red food coloring
Sift in flour, baking powder, cocoa powder, salt and fold together until fully combined
Adjust color by adding more food coloring until desired red color achieved
Pipe a thin layer of red velvet cake batter on the bottom of the loaf tin then remove the heart shape pattern from freezer
Place the heart shape pattern in the middle of the loaf tin, press it down into the red velvet cake batter, then pipe the rest of the red velvet batter around the heart pattern. Make sure that the level of the batter is the same on all 4 sides of the pattern and that the heart log does not lean on any side
Bake for 45 min minutes, or until a skewer inserted into the middle of the loaf comes out clean. Take the loaf tin out of the oven, once slightly cooled move the cake over to a wire rack and allow to cool completely on it

Make the cream cheese frosting by beating cream cheese, mascarpone and spowdered sugar together until creamy and fluffy, this will cake about 1-2 minutes with a hand mixer. Avoid over beating as it can get runny
Once the red velvet cake completely cool, apply the frosting on top with a help of a spatula or spoon