This hidden heart Valentine’s Day cake is a fun and impressive dessert to serve the people you love–just don’t tell the how easy it was to make!
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OK, please don’t hate me for posting a Valentine’s Day dessert at the beginning of January. It’s just that I’m SO EXCITED about this little hidden heart cake. And I’ve been waiting FOREVER to post it.
I’ve had the idea for this bundt cake floating around in my head since last Easter when I posted this hidden bunny cake. (Which you should totally make this year.)
I just wasn’t sure I could get the heart’s hidden-ness to work in a bundt pan (because of the curve and all. . .)
But it turns out that it’s totally possible to do. And it’s not even difficult!
Yes you heard me right: this Valentine’s Day cake is an incredibly easy cake to make because I, in my laziness, opted to use cake mixes.
In fairness, I don’t think we need to relegate this cake just to February. Hearts are fun and appropriate all year long! And I could see this being an adorable gender-reveal cake if you use pink or blue velvet in place of the red.
You could also substitute chocolate cake for red velvet if you need extra chocolate in your day and the ganache on top of this cake isn’t quite enough for you. (Story of my life!)
Notes on baking your Valentine’s Day cake
You’ll want to be sure your heart cookie cutter will fit inside your bundt pan.
I used this heart cookie cutter and this bundt pan (in a 10-cup size) and they worked perfectly.
You can use other cookie cutters and pans of course, just be sure the heart is small enough to fit into the pan with plenty of room; remember your white cake batter won’t go all the way to the top of the pan.
You’ll bake the cake you use for the hearts in a jelly roll pan. This will result in hearts that are fairly thick so don’t forget to slice them in half before you put them in the pan. This allows them to fit around the pan’s curves better.
Note that if you have trouble cutting the hearts out without the cake crumbling, freeze the cake for 30 to 60 minutes; it will firm up and be easier to cut.
Pack the hearts in as tightly as you can get them so you don’t have gaps where only white cake is showing. (If this happens when you slice your cake just shave a little off the sides and the heart should appear.) See photo above for a visual.
You’ll have a lot of leftover red velvet cake. You have tons of options for what to do with the scraps: eat them (my personal favorite), make them into cake balls or cake pops, use them for decoration—the possibilities are endless!
Just be sure you bake up a hidden heart Valentine’s Day cake sometime soon. They’re too fun not to!
Did you make this Valentine’s Day bundt cake? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
This hidden heart cake is an impressive dessert for Valentine's Day or any day of the year!
- 1 15.25-ounce box red velvet cake mix + ingredients to make the cake
- 1 115.25-ounce box white cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 4 large eggs at room temperature
- 3/4 cups chocolate chips
- 1/4 cup + 2 tablespoons heavy cream
- Preheat the oven to 350 degrees. Spray a 10- by 15-inch jelly roll pan with cooking spray. Line the pan with parchment paper, then spray the paper with additional cooking spray. Set pan aside.
- Prepare the red velvet cake mix according to the directions on the box. Pour the batter into the prepared pan and bake 16 to 20 minutes, until the cake springs back when pressed lightly with your fingertip and a cake tester inserted in to the center of the cake comes out clean.
Cool in pan to room temperature, then gently flip the cake out onto a large cutting board to cool completely. Once cake is fully cooled, use a 2-inch heart-shaped cookie cutter to cut out about 25 hearts.
- Place the hearts on a baking sheet lined with parchment paper and freezer for at least 3 hours, or overnight. Leave them in the freezer while you prepare the white cake batter.
- Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with cooking spray and set pan aside.
- Combine cake mix, milk, butter, and eggs in a large mixing bowl and beat for 2 minutes on medium speed. Pour 1 1/2 cups of batter into the prepared pan. Arrange the frozen hearts on the batter with the top of the hearts facing downward. You’ll probably need to slice the hearts in half to get them to fit neatly around the curve of your pan; pack the hearts in tightly to minimize gaps between them.
- Carefully pour the remaining white cake batter in the pan over the cutout hearts.
- Bake 44 to 50 minutes, until a cake tester inserted into the cake comes out clean. Cool in the pan for 30 minutes, then carefully remove the cake to a wire rack to cool completely.
- Heat the heavy cream over medium heat until it just begins to steam. Place the chocolate chips in a heatproof bowl and pour the hot cream over it. Let sit for 4 minutes, then whisk until chocolate chips are melted and the mixture is smooth. Drizzle the ganache over the cooled cake and refrigerate the cake to set the ganache. Slice and serve.
- Be sure your heart cookie cutter will fit in your bundt pan. Remember your white cake batter won’t go all the way to the top of the pan so you want the heart small enough to fit into the pan with plenty of room.
- You’ll bake the cake you use for the hearts in a jelly roll pan. This will result in hearts that are fairly thick so don’t forget to slice them in half before you put them in the pan. This allows them to fit around the pan’s curves better.
- If you have trouble cutting the hearts out without the cake crumbling, freeze the cake for 30 to 60 minutes; it will firm up and be easier to cut.
- Pack the hearts into the pan as tightly as you can get them so you don’t have gaps where only white cake is showing. (If this happens when you slice your cake just shave a little off the sides and the heart should appear.)
Method adapted from Food52
kitchenwits says
Woah…what a fun idea! I have yet to really delve seriously it the art of cake baking…never would of guessed how to do this from looking at it. I see the trick (or part of the trick) is getting the inside part frozen. Might have to try my skills with this recipe!
Kelsie says
Thank you! It really is easier than you’d think!
Marissa (@pinchandswirl) says
I love your hidden shape cakes, Kelsie! This is so fun and sounds delicious.
Kelsie says
Thank you, Marissa! Happy Friday!
kitchenriffs says
Hey, SOMEONE has to be the first to post a Valentine’s Day dessert! 🙂 This really looks good — fun recipe, and very creative. Thanks!
Kelsie says
Thank you! Have a great weekend!
Ben|Havocinthekitchen says
Kelsie, your blog is like a good store.
As soon as Halloween is over, you start displaying Christmas stuff. On January 1st you’re ready for Valentine’s day. I bet you’re working on the list of Easter treats haha. No judgment, though. I wish I was as responsible as you are. I mean, I often get my inspiration just a day or two before a holiday, so there’s no time/point to share the recipe on the blog. And seriously, this cake is fabulous and cute. Well done! P.S. I need to get inspired and make a hidden maple leaf cake for the Canada Day 😉
Kelsie says
Haha! Thank you Ben! And definitely make a hidden maple leaf cake! SO FUN!
siftandsimmer says
This looks amazing! What a great idea for Valentine’s Day!
Kelsie says
Thank you!
Kelly @ Kelly Lynns Sweets and Treats says
You are so dang talented girlfriend!! This is so pretty and perfect for Valentine’s Day!! Yum!
Kelsie says
Awww thank you, Kelly!
dawnyucuiscooking says
This cake is so cute. And you know what Valentine’s Day is right around the corner, so you have nothing to apoligize for. I have never made a hidden cake like this before, I really need to change that and my family would love this.
Kelsie says
Thank you, Dawn! Happy Friday!
Katherine | Love In My Oven says
You obviously already know how much I LOVE this. So adorable – I want to make it for my boys for Valentine’s Day. I also love the idea of turning this into a gender-reveal cake. I will so not fault you for posting this in January – it’s perfect any time of year! XO
Kelsie says
Thank you Katherine! I hope the boys love it 🙂
Cheyanne @ No Spoon Necessary says
I, personally, am not mad at all! In fact, I’m THRILLED you posted this cake now! It’s a beauty! And SO fun!! I’m thinking waiting until Valentine’s Day to make this is going to be pretty impossible, because I want this IMMEDIATELY! Pinned! Cheers! <3
Kelsie says
Thank you, Chey!
gardeningfoodie says
Thank you Kelsie, I am so glad that you posted this gorgeous recipe early.. I have been looking for a cake to bake for a small engagement party this weekend and I absolutely LOVE this idea. It looks so easy ( more time to do my hair and makeup before the party right 😉 ) and delicious too !!!
Kelsie says
Thank you, Ashika!
Laura says
This is so sweet! I’m not sure I trust my skills at making “hidden” shapes in a cake, but this is absolutely gorgeous and I love the idea of Red Velvet. Mmm. And ganache? Of course! The best topping for anything, isn’t it? Thanks for the recipe!
Kelsie says
YES! Ganache makes everything better :). Thank you, Laura!
Mary Ann @ thebeachhousekitchen says
This is PERFECT for Valentine’s Day! I’m always thinking ahead too Kelsie! Love how easy you make it look!
Kelsie says
Thank you, Mary Ann!
Kim | The Baking ChocolaTess says
You are so talented Kelsie!! So gorgeous! Save a slice for me please!!
Kelsie says
I will! Thank you, Kim!
Milena Perrine says
Very, very cute! And having the cake covered with ganache is a must in my opinion. Have a great week, Kelsie!
Kelsie says
Thank you, Milena!
marcie@flavorthemoments says
I don’t blame you for getting a jump on Valentine’s Day and it will pay off because this cake is adorable! I love that gorgeous red heart in the middle…this is the perfect dessert!
Kelsie says
Thank you, Marcie!
Deepika|TheLoveOfCakes says
This is such a cute idea!! Perfectly executed Keslie!! The pictures have come up so well too! Love :*
Kelsie says
Thank you, Deepika!
lynne hoareau says
Kelsie, I am so excited about this…..this is so awesome and fun 🙂
Kelsie says
Thank you, Lynne!
Dawn @ Girl Heart Food says
I can see why you were so excited to post this one, Kelsie!! It’s super fun and so pretty!! I remember your bunny cake! Can’t wait to give this one a try! It would be so perfect for Valentine’s Day 🙂 Have a great week, my friend!
Kelsie says
Thank you Dawn! Happy Friday!
David @ Spiced says
Wow. Just wow! I’m mega impressed with this cake, Kelsie. I tried a hidden cake one time wayyy back in the day. It failed miserably, and I haven’t tried another one since. I’m thinking I might have to give in and try this one, though. It looks like perfect in cake form! I’m guessing Cookie helped quite a bit with the creativity on this one, right? 🙂
Kelsie says
Thank you, David! Cookie was a big help 🙂
annie@ciaochowbambina says
My honey won’t believe I made this! So pretty and impressive! Love your creativity, my friend!
Kelsie says
Thank you, Annie!