What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
Cake
2 loaves vanilla pound cake
16 tablespoons unsalted butter, room temperature
1 ½ cups sugar (300 g)
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour (375 g)
2 teaspoons baking soda
½ cup whole milk (120 mL)
½ cup strawberry puree (165 g)
nonstick cooking spray
Vanilla Simple Syrup
¼ cup water (60 mL)
¼ cup sugar (50 g)
½ tablespoon vanilla extract
White Chocolate Ganache
1 cup white chocolate chip (175 g)
½ cup heavy cream (120 mL), hot
For Decorating
red sprinkle
pink heart sprinkle
Special Equipment
heart shaped cookie cutter
Nutrition Info
Calories 934
Fat 49g
Carbs 114g
Fiber 2g
Sugar 59g
Protein 14g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
3. Step
Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
4. Step
In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
5. Step
Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
6. Step
Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
7. Step
Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
8. Step
Grease a bundt pan with nonstick spray.
9. Step
Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
10. Step
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
11. Step
Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
12. Step
Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
13. Step
Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
14. Step
Pour the white chocolate ganache over the cake. Decorate with sprinkles.
15. Step
Slice the cake to reveal the hidden hearts, then serve.
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