Last year, my Aadi learned about Valentine’s Day. Yes, he’s eleven years old, so I shouldn’t really be surprised, right? Well, I think it fascinated him very much that there is a day and a special name for ‘love.’ He comes home from school one day and starts talking about it as if he was teaching me and Ziv all about Valentine’s Day. To his surprise, his mom showed him all the wonderful gifts Dad had got her as Valentine’s gifts over the year, including flowers. And even the cakes I had made over the years, from simple heart cookies to heart pillowcake, conversation heart cakes, and a heart strawberry gift box cake filled with chocolate-coated strawberries. Let’s just say Aadi is very fascinated with this day, and he was completely on board to help make a Valentine’s Day cake. He chose the heart shape and strawberry flavor, and he loves whipped cream. I don’t know the rest, but he says he and his friends enjoyed the cake. Let’s just leave it at that.
About this cake
As you can see, it’s a naked cake and very lightly frosted, with just my sweet strawberry filling on top and a whipped cream border for frosting. You can add as much or as little frosting and filling as you like. As a family, we love lightly frosted cakes, so that’s what I did here. This is my moist red velvet cake, which I’ve shared as a layer cake with you. In case you didn’t realize, I already have two red velvet cakes!! One is an oil-based batter, which is very light and refreshing. Where you whip the eggs to increase volume. The second is also light, and yet a rich butter-based cake with a traditional creaming method. Now, don’t ask me to choose my favorite. You know I love all my cake recipes. And if you love cake, you must try both these recipes, and then tell me which of these you like better.
Valentine’s Day heart cake
Well, I made this as a Valentine’s heart cake. And yet, you can make it any time of the year as a birthday cake or any other celebration. If you are looking for Valentine’s Day or heart cake inspiration, you must check out my Valentine Conversation Heart Mini Cakes. Also, my video tutorial for Valentine’s Heart Cake and Heart Pillow cakes are both covered in fondant. In addition, there is a delicious chocolate heart gift box cake with chocolate-coated strawberries. And, on a lighter note, here are my Valentine’s heart macarons and Valentine’s heart cookies.
Ingredients and substitutes
All-purpose flour—All-purpose works just fine. There is no need to use cake flour or self-raising flour. Cocoa powder—This is not a chocolate cake! The cocoa powder in this recipe is used to deepen the red food color. So, while it does add a hint of taste, let’s not make it a chocolate cake. Sugar—I know we love brown sugar, but keeping the sugar white will give you that gorgeous deep red color, while the brown sugar will give you a muddy red color. Oil—It works great to keep the cake moist, but I would not recommend substituting the oil in this recipe. Buttermilk – Provides a nice tender crumb. You can make buttermilk at home in 5 minutes, so there is no need to substitute it. Here’s how to make homemade buttermilk in 5 minutes. Red food color—For this cake, you can use the supermarket brand liquid red food color. If you want a natural alternative, you can use beetroot juice. However, you will need to cook down the juice from a can of beetroot quite a bit. As a result, you get a very concentrated color in just 2 tbsp. Baking soda – Works perfectly in this recipe with the buttermilk and oil. So do not substitute for baking powder or anything else. Vanilla– Always use good quality vanilla. If it’s too expensive, you must try making it at home. Here’s how I make it – vanilla extract, vanilla bean paste, or vanilla sugar.
Step-by-step instructions
Prepare
Preheat the oven to 160 C / 320 F. Grease and line a heart-shaped baking pan ( read chefs tips below). Sift together the flour, salt, baking soda, and cocoa powder.
Whip eggs
Whip eggs with a pinch of salt using a whisk attachment for two minutes. Then gently add the sugar one tbsp at a time. Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy (ribbon stage).
Add wet ingredients
Once eggs are whipped slowly add the buttermilk. Followed by the oil. Then the vanilla, and Lastly the red food color.
Fold dry ingredients
Gently fold the flour mix into the egg mixture – add 1/3 with a whisk to prevent lumps. Then fold the rest with a spatula gently – turning the bowl as you fold in (see video) . Once the batter has no traces of flour. Pour into your prepared baking pans.
Bake
Bake in a preheated oven on the center rack for 25 to 30 minutes or until the skewer inserted comes clean. Cool on a wire rack for 10 minutes before you remove from the pan. Cool the cake completely before you decorate with frosting.
Prepare Strawberry filling
Combine chopped strawberries, sugar, and lemon juice in a saucepan Cook over low heat until all the sugar is dissolved Combine the water and cornstarch then add to the strawberries Cook for 2 to 3 minutes mins more until the cornstarch cooks and the mixture is glossy Cool completely before using in the cake (see the video on how to make the strawberry filling)
Whip the cream
Whip the fresh cream with powdered sugar – see how to whip cream – 4 methods here. Prepare sugar syrup for cakes –
Assemble
Level cake if the dome is too high (mine was not so high). Moisten cooled cake with simple syrup (optional) Pipe a border with whipped cream starting from the top to the bottom in the same direction on both sides of the cake. Pour the strawberry filling in the center and spread evenly. (see video)
Frequently asked questions
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