Description
This luscious Valentines Day Cake features a hidden raspberry heart and exquisite pink champagne flavor, perfect for impressing your loved ones.
Ingredients
Scale
- 115 g Butter (High-fat European style butter recommended)
- 150 g Granulated Sugar (Can use alternative sweeteners)
- 3 large Eggs (At room temperature)
- 200 g All-Purpose Flour (Can substitute with gluten-free flour)
- 1 tsp Baking Powder (Ensure freshness)
- 120 ml Whole Milk (Consider buttermilk for tang)
- 1 tsp Raspberry Extract (Real raspberries can be used)
- 1 tsp Red Gel Food Coloring (Liquid color can alter consistency)
- 225 g Dry Pink Champagne (Substitute with sparkling rosé or flavored water)
- 250 g Cake Flour (Do not substitute with regular flour)
- 1 tbsp Vanilla Bean Paste (Vanilla extract can be used)
- 200 g White Chocolate Chips (Dark chocolate can be substituted)
- 240 ml Heavy Cream (Coconut cream for non-dairy version)
- 100 g Powdered Sugar
Instructions
- Prepare Raspberry Sponge: Cream butter and sugar until light. Add eggs, flour, baking powder, milk, raspberry extract, and food coloring. Bake at 350°F for 25 minutes, cool, and cut heart shapes.
- Make Champagne Batter: Cream butter and sugar, add cake flour and champagne to create smooth mixture. Fold in whipped egg whites and vanilla bean paste.
- Assemble Cake: Pour champagne batter into a loaf pan, place heart shapes in the center, cover with remaining batter, and bake at 325°F for 60 minutes.
- Prepare Frosting: Melt white chocolate chips with heavy cream. Whip remaining butter and fold in cooled ganache. Frost cooled cake.
- Serve: Dip knife in hot water before slicing for clean cuts. Allow cake to reach room temperature before serving.
Notes
- This cake is ideal for Valentine’s Day celebrations.
- Consider using fresh raspberries for added flavor.
- Keep the cake stored in a cool place.
- Prep Time: 30 min
- Cook Time: 130 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg