Hidden Heart Strawberry Bundt Cake Recipe By Tasty Recipes

HIDDEN HEART CAKE

Steps:

• Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside.
• Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.
• Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible.
• Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.
• Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.
• Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed.
• Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely.
• Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs.

HIDDEN HEART CAKE

Steps:

• For the cake: Place a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 9-by-4 1/2-inch loaf pan and a quarter sheet pan (13 by 9 inches).
• Sift the flour and salt into a medium bowl; set aside. Whisk the whole eggs, yolks, milk and vanilla together in a medium bowl; set aside. Beat the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute. Gradually add the granulated sugar 1/4 cup at a time until well combined. Turn the machine off and scrape down the paddle and sides of the bowl with a rubber spatula. Continue to beat the butter mixture on medium speed until light and fluffy, about 4 minutes.
• Turn the machine off and scrape the sides of the bowl again. Turn the mixer to its lowest setting and gradually add in the flour mixture 1/4 cup at a time until just combined. Slowly add the egg mixture. Remove the bowl from the mixer, scrape any batter off the paddle and make sure the batter is well combined. (Take care not to overmix.)
• Divide the batter in half. Fold the red food coloring into one half and the green into the other half with a rubber spatula until no streaks remain.
• Pour the red batter into the prepared quarter sheet pan and bake until set, but slightly under-baked, about 18 minutes.
• Turn the cake out onto a parchment-lined surface. Let cool slightly, then cut 12 hearts out of the sheet cake with a 2- or 3-inch heart cookie cutter.
• Pour enough green batter into the prepared loaf pan to just cover the bottom. Nestle the hearts point-end down in a row down the center of the batter, so that they snugly fit the length of the pan. Spoon the remaining batter on top and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, 50 minutes to 1 hour.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a medium bowl to make a thick but pourable glaze.
• Cool the cake in the pan on a rack set into a rimmed baking sheet, 10 to 15 minutes. Invert the cake onto a plate. Re-invert the cake and set it right-side up on the rack. Pour the glaze over the cake while still warm, allowing excess glaze to drip into the pan below. Allow the cake to cool completely. Slice into the cake to reveal the heart inside.
• The cake will keep wrapped in plastic wrap at room temperature for 4 to 5 days, and freezes well for up to 1 month.
• Combine the beet juice, beet powder and cocoa powder in a small bowl and whisk until smooth. Combine the matcha powder with 3 tablespoons water in another small bowl and whisk until smooth. Use the beet coloring in place of red food coloring and the matcha coloring in place of green coloring in the Hidden Heart Cake.

STRAWBERRY HEART BUNDT CAKE

Steps:

• Preheat oven to 325F(160.
• Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
• In a large bowl, blend the eggs and granulated sugar.
• Using an electric mixer, beat in the butter & liqueur until fluffy.
• Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
• In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
• Toss to coat the strawberries evenly with the flour.
• Using a rubber spatula, gently fold the berries into the batter.
• Pour the batter into the prepared pan and level top with rubber spatula.
• Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
• Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
• Unmold the cake onto the rack and let cool completely.
• Fill the center of the cake with remaining 2 cups(whole) strawberries.
• Dust cake with confectioners' sugar.
• Enjoy!

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.