A beautiful and fun Valentine Pound Cake for your sweetie or kids! They will be so surprised when you serve them this beautiful treat! Not only is it gorgeous with those PINK peek- a- boo hearts, it is a tasty, moist pound cake!
Even though we are having a winter blizzard, it still is Valentine’s Day tomorrow and I wanted to make a PEEK-A-BOO POUND CAKE for my sweetie!
Make sure to give yourself time to make this cake, the first cake needs to chill a bit so that you can cut out the cake with heart cookie cutters. I couldn’t find a double heart cookie cutter, so I used my single heart cookie cutter instead. Also, make sure to use a 9 x 5-inch loaf pan, any other pan will be too small and the cake batter will overflow.
What you will need to make this VALENTINE’S DAY PEEK-A-BOO POUND CAKE. 2 Betty Crocker Pound Cake Mixes, Milk, Butter, Eggs, Red Food Color, Baker’s Spray, Heart Cookie Cutter, 9×5 Loaf Pan
Mix ingredients of the first pound cake.
Add as much Red Food Color as you like, I added 9 drops to the batter to make it a pretty pink. You can always add more if you would like your hearts to be red.
Mix batter until blended.
Fill loaf pan with batter, bake for 50 minutes.
Let pound cake cool, then chill. Slice the pink pound cake into slices the thickness of the heart cookie cutter.
I stacked two rows of heart cakes close to each other, then I poured the cake batter over the hearts.
Make the 2nd pound cake batter, leave out the food coloring.
Pour a small amount of batter into loaf pan. Stack the hearts side by side. Pour enough batter to fill the sides and top of pan, do not overfill, the cake will overflow, I had some left over batter.
Bake cake for 50 minutes.
Lat cake cool, fill out of pan.
These are the ingredients that you will need to make your Icing: Milk, Powdered Sugar, Vanilla Extract, salt and butter.
Mix all of the ingredients together in a bowl with a whisk, spoon over cake. When icing is set, slice the cake! Isn’t it beautiful!!
Look at how adorable this cake is!!
- 2 (16 ounces) boxes Betty Crocker Pound Cake mix
- 1 stick unsalted butter, divided, softened
- 4 eggs, divided
- 1⅓ cups milk, divided
- McCormick red food coloring
- Vanilla Icing:
- 1½ cups powdered sugar
- 2½ tablespoons milk
- 1 teaspoon Cabot unsalted butter, melted
- ¼ teaspoon Penzey's Pure Vanilla Extract ( Double Strength)
- ⅛ teaspoon salt
- Preheat oven to 350 degrees F. Coat a 9×5 inch loaf pan with cooking spray.
- Prepare the
first poundcake: combine 1 box of cake mix, ¼ cup (1/2 stick) softened butter, 2 eggs, and ⅔ cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color.
- Pour batter into the prepared pan and bake for 50 minutes (about 10 minutes less than instructed on box.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside. Use the leftover pound cake to make a strawberry
shortcake, or trifle.
- Prepare your second box of pound cake mix the same as the first, except do not use the food coloring. Coat a 9×5 loaf pan with cooking spray and pour a small amount of batter to cover the bottom of the pan. Align the heart cut-outs down the center, keeping them tightly squeezed together.
Poorthe remaining batter over the heart cut-outs in the pan, make sure to cover the sides and tops. I had some batter leftover, don't overfill your pan, it will overflow. Bake according to the directions on the box, about 1 hour. Let cool when done.
- Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too
stiff, until you reach the consistency you like.
- Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy! Adorable, right!?
More Valentine Recipes:
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Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here:FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM
Recipe from Bellyfull.net