Hidden Heart Bundt Cake

Two years ago, I made my first Hidden Heart Cake in a loaf pan. This year, I decided to make another one, but, with a small twist. Instead of a loaf pan I decided to make it in a Bundt pan. I also made it more festive for Valentine’s Day by drizzling it with chocolate ganache and topping it with Valentine’s Day themed sprinkles.

To start I had to make a pink cake for the hearts. After prepping a mix of white cake per the box directions I tinted it pink. I then poured it into a Bundt pan that I sprayed with baking spray. Once it was done, I let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, I wrapped it in plastic wrap and refrigerated it overnight. It’s easier and cleaner to cut up a cold cake. I will point out that I was a bit concerned after making this first cake. It didn’t bake up with a lot of height so I was worries that the chocolate cake wouldn’t be able to completely cover the hearts, but, after a little more thinking I realized it shouldn’t be a problem since the hearts would be taking up some of the pan so the chocolate cake would bake up higher.

The following morning, I cut the cake into slices (about 2-inches each) and then using a 2-inch heart cookie cutter I cut hearts from those slices. If you like making cake pops, you could use the leftover cake to make some.

I then prepped a box of chocolate cake mix per the box directions. I poured some of the batter into the bottom of my Bundt pan that I once again sprayed with baking spray. I did this to ensure that the top of the hearts would be covered by the cake.

Next, I arranged the hearts in the pan upside down. Remember, Bundt cakes are baked upside down and then you invert them once they are done.

And finally, I poured the remaining cake batter into the pan making sure to cover the hearts and getting the batter on the sides of the hearts closer to the outside of the pan.

I baked the cake in a 350 F preheated oven for about 30 minutes. And once the cake had cooled in the pan for 15 minutes, I inverted it onto a wire rack to cool completely. You can see in this close-up shot that a little bit of the pink did peek through, but I knew I would be able to cover that with the chocolate ganache I was planning on pouring over the cake.

To make the ganache, I combined chocolate chips, heavy cream and vanilla extract in a microwave safe bowl and microwaved it for 35-second intervals, stirring between each, until the chocolate chips had melted, and the mixture was smooth. I wanted the ganache to be a little thicker before I poured it over the cake, so I refrigerated it for about 15-20 minutes, stirring it every five minutes.

Before pouring the ganache on the cake, I lined a baking sheet with wax paper and then placed the wire rack the cake was cooling on on top of the wax paper.

Once the ganache was thick enough, I drizzled it over the cake and sprinkled the ganache with Valentine’s Day sprinkles. I then placed the cake in the refrigerator for a few minutes so the ganache could set.

And then it was time to slice it and I happy to say that the cake came out perfectly. It tasted good and the hearts were distinguishable when the cake was sliced.

Hidden Heart Bundt Cake

Ingredients:

For the Cake:

1 box white cake mix, plus the ingredient to prepare the batter

1 box chocolate cake mix, plus ingredients to prepare the batter

Pink food coloring

 

For the Ganache:

1/2 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 teaspoon vanilla extract

 

Valentine’s Day themed sprinkles

 

Directions:

Preheat the oven to 350 F. Spray a 10-cup Bundt pan with baking spray, or grease with butter and dust with flour.

In a large bowl prepare the white cake mix per the directions on the box. Once prepared add in pink food coloring and stir to incorporate the color. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a cake tester inserted comes out clean. Cool the cake for 15 minutes in the pan and then invert on a wire rack to cool completely. Once cooled, wrap the cake in plastic wrap and refrigerate overnight*.

Preheat the oven to 350 F. And prep the Bundt pan once again.

Remove the pink Bundt cake from the refrigerator and slice the cake into 2-inch thick slices. Using a 2-inch heart cookie cutter cut hearts from the slices. Set aside.

In a large bowl prep the chocolate cake mix per the box directions. Pour enough batter into the pan so there is about a 1/2-inch layer of cake batter on the bottom. Arrange the cut hearts upside down in the pan. They should fit in perfectly and be snugged next to one another. Pour the remaining batter over the hearts, and make sure to get it into the sides of the pan. Bake in the pre-heated oven for 30-35 minutes, or until a cake tester inserted towards the center of the cake comes out clean. Cool the cake in the pan for 15 minutes and then invert onto a wire rack to cool completely.

Once the cake has completely cooled make the ganache.

Combine all the ingredients for the ganache in a microwave safe bowl and microwave for 35-second intervals, stirring between each internal. Once the chocolate chips have melted and the mixture is smooth let cool for a few minutes before placing in the refrigerator so the ganache can thicken up. Refrigerate for about 15-20 minutes, stirring every 5 minutes.

Place a piece of wax paper on a large baking sheet and place the cake on the wire rack on top. Once the ganache is thick, drizzle over the cake. Sprinkle the cake with Valentine’s Day sprinkles and then place in the refrigerator for a few minutes so the ganache can set.

Slice and enjoy!

*It’s not necessary to refrigerate the cake overnight. You can slice the cake the same day you bake it once it’s cool. I just find it easier to work with the cake once it’s cold.

Key Lime Bundt Cake

Happy Cinco de Mayo! How perfect that this year it lands on a Tuesday so you can make it a “Taco Tuesday” to celebrate!

Originally I was planning on making Coconut Lime Crumble Bars to celebrate the day, but, one of the necessary ingredients was macadamia nuts. I normally have walnuts and almonds in my fridge but neither seemed to be a good substitute. And since my grocery shopping hasn’t been as frequent as before and I’m sticking to the things I really need and with the prices of certain things currently inflated, macadamia nuts just didn’t make the list. So, I opted to make this Key Lime Bundt Cake instead. Not really festive for the day, but, the flavor does make up for it and I have all of the necessary ingredients on hand.

After baking and letting the cake cool…

I made the key lime glaze for it. I’ll admit, whenever I saw cake recipes that included a glaze I would normally omit them thinking that the cake would just be overly sweet with them, but, I have to come to realize that the glazes enhance or complement the flavor of the cake. After drizzling the glaze on the cake I popped it in the refrigerator for a few minutes so it could set.

And then it was time to enjoy a slice! The cake itself isn’t overly sweet and the lime flavor isn’t overpowering by any means. The glaze didn’t add any extra sweetness, if anything, it added to the lime flavor.

Key Lime Bundt Cake

Ingredients:

Cake:

3/4 cup unsalted butter, at room temperature

1 3/4 sugar

2 tablespoons key lime zest (or lime zest)

3 eggs, at room temperature

1/4 key lime juice*

3 cup flour

1 teaspoon baking soda

1 1/2 cups buttermilk**

 

Glaze***:

2 1/2 cups confectioners’ sugar

3 tablespoons key lime juice

1 tablespoon milk

 

*Use can use freshly squeezed juice or use store-bought

**Make your own buttermilk by combining 1 1/2 cups milk (I used whole milk) with 7-8 teaspoons of white vinegar in a measuring cup. Stir together and let sit until thickened and slightly curdled.

***This makes more glaze than you will need for the cake, you can easily cut the ingredients in half and will still have enough glaze to drizzle over the cake.

 

Directions:

Preheat the oven to 350 F. Spray a 12-cup Bundt cake with baking spray, or grease the pan and lightly dust with flour.

In a medium bowl combine the flour and baking soda and set aside.

In a large bowl using a handheld mixer beat the butter, sugar and lime zest together on medium speed until creamy. Add the eggs, one at a time, and then add in the lime juice. Continue beating until everything is well combined.

Add the flour mixture in three parts, alternating with the buttermilk.

Pour the batter into the prepared pan, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the cake comes out clean.

Let the cake rest 10 minutes in the pan and then invert on a wire rack to cool completely.

Once the cake has cooled you can pour the glaze over it.

In a medium bowl combine the powdered sugar, key lime juice and milk and whisk together until the glaze is smooth and there are no lumps remaining. Drizzle the glaze over the cake and refrigerate a few minutes so it can set and then slice and serve.

Recipe from Life In The Lofthouse

Rum-Raisin Apple Bundt Cake

For today’s holiday cake I bring you a Rum Cake. Rum cakes are a traditional holiday treat in the Caribbean. And yes, they have a decent amount of rum in them which normally burns off as you bake them so you don’t have to worry about a strong alcohol taste or getting a little tipsy from your dessert. Although, you can add more rum to the cake once it’s done and the cake will gladly soak it in. It’s completely up to you. One of my favorite types of rum cake is a Black Cake, it contains rum soaked fruit which help to give this cake it’s dark chocolate cake appearance. If you’re thinking it’s similar to the traditional fruit cake most people want to avoid during the holidays you are way off. It’s nothing like that. The cake I am sharing with you today has some rum soaked raisins in it, a grated apple and a nice cardamom glaze to top it off… it’s not your traditional rum cake, but delicious nonetheless.

While there was rum baked into the cake, once it was out of the oven I pierced the cake with a fork and drizzled it with a glaze consisting of more rum, confectioners’ sugar and cardamom and let it sit for twenty minutes. Per the directions after the twenty minutes I was supposed to invert the cake on a platter so it could cool completely. Unfortunately when I attempted to invert the cake it didn’t sit flat and almost broke in half because my cake didn’t end up with a flat bottom as you can see from the picture below. This was partly due to the fact that my cake baked a lot quicker than the time on the directions and I left it in the oven too long. The directions  said 65 – 75 minutes and I set my oven for 60 minutes and it was probably done in about 45 – 50 minutes.

After letting the cake cool completely,  I made a glaze using the remaining cardamom glaze and added whole milk and more powdered sugar and whisked it until it was smooth and then drizzled it over the cake and let it set.

And then finally enjoyed a slice and it was delicious. I normally skip adding glazes to my cakes but I am so happy I didn’t skip this one. The taste of cardamom really adds a nice layer of flavor to this cake. And in case you do need more rum, this cake is dense enough that you could pour more rum over it and it won’t fall apart.

Rum-Raisin Apple Bundt Cake

Ingredients:

1 cup raisins

3/4 cup plus 6 tablespoons spiced rum, divided

2 teaspoons baking powder

1/2 teaspoon salt

4 cups flour, divided

1 medium Golden Delicious Apple, peeled and grated (1cup)

2 1/2 sticks unsalted butter, at room temperature

1 cup dark brown sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

2 cups confectioners’ sugar, divided

1 tablespoon whole milk

Directions:

Preheat the oven to 350 F. Spray a Bundt pan with baking spray (or grease and flour). Combine the raisins and 3/4 cup of the rum in a small bowl and microwave for a minute. Drain the raisins and reserve the rum.

Whisk the baking powder, salt and 3 1/2 cups of the flour in a medium bowl. In another bowl, toss together the drained raisins, grated apple and remaining 1/2 cup of flour.

Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture in 3 parts, alternating with the reserved rum, beginning and ending with the flour mixture. Mix until just combined. Fold in the raisin mixture.

Spoon the batter in the prepared Bundt pan and bake until a cake tester inserted comes out clean, about 60 to 75 minutes.

Meanwhile, whisk together the cardamom, 1 cup of confectioners’ sugar and the remaining 6 tablespoons on rum in a small bowl.

After removing the cake from the oven pierce the bottom all over with a form and drizzle 1/2 cup of the cardamom glaze over the cake. Let the cake stand for 20 minutes and then invert onto a plate and let cool completely.

Whisk milk, remaining confectioners’ sugar and cardamom glaze and then drizzle over the cooled cake.

Recipe from Real Simple