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Valentine’s Day Peek-A-Boo Pound Cake

February 4, 2013 by Amy 235 Comments

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Give your friends and family a fun and loving surprise in every slice of this Valentine’s Day Peek A Boo Heart pound cake! Everyone will be asking, “How’d you do that?”

step by step pictures of how to make a Valentine's Day surprise cake

How. Cute. Is. This!? Even I was a little giddy when I sliced a knife through to reveal it turned out perfectly. Cake was solid and moist, hearts plain as day, and the color wasn’t compromised. I originally saw the idea with a pumpkin shape , but didn’t have a chance to make it for Thanksgiving. So why not Valentine’s Day?!

There’s a lot of waiting involved with the cooking, cooling, and chilling, making this a day-long project. But it is SO SO easy. And the actual active time you’re on your feet is minimal. (Unless you’re taking step-by-step pictures…and then, well, forget about it.)

Give your friends and family a fun and loving surprise. They’ll think you’re a genius and be asking “how’d you do that??”

I can’t wait to put this in Haley’s lunchbox!

Here are some answers to frequently asked questions

Q: Can I use any cake mix?
A: For optimal results, it needs to be a pound cake.

Q: Can I use a homemade pound cake recipe?
A: I personally can’t vouch for this, but a few readers have said they used a homemade pound cake recipe with success. However, keep in mind with homemade pound cake, your batter could end up being more yellow than white and the pink heart won’t stand out as much.

Q: Where did you get your cookie cutter?
A: I got a huge bucket of cookie cutters from Amazon a long time ago and the double heart was included.

Q: Can I use a different cookie cutter?
A: Sure! Just make sure it doesn’t exceed the height of the pan or you won’t be able to cut shapes from the sliced cake.

Q: How does the first cake not dry out from baking twice?
A: Because it is slightly UNDERBAKED the first time. Refrigerating firms the batter enough to cut it.

Q: How do you know where to slice it so you don’t mess up the hearts?
A: The hearts fuse together when baked, so they end up being throughout. Each slice will have one.

Q: My hearts rose all the way to the top, instead of in the middle. What went wrong?
A: this is due to putting too much of the second pound cake batter in the pan before laying your pink hearts on top. As the batter cooks, it all rises. As per the instructions, just put a thin layer of batter – just slightly enough to cover the bottom of the pan – before you place the cut out hearts on top.

Q: The first cake was so runny! What went wrong?
A: Did you cook it for 8-10 minutes LESS than what the box instructions were, or 8-10 minutes total? Many readers have made the mistake of only cooking it for 10 minutes. As per my recipe directions, the cake needs to cook for about 50 minutes.

Q: Can this be frozen for a later day?
A: I have never done this, but I can’t see why you couldn’t freeze it. I wouldn’t, however, apply the icing in advance.

Q: Can I customize this for a different holiday?
A: Absolutely! This could definitely be customized for other holidays using different dyes and cookie cutters. Have fun with it!

Also adorable for Valentine’s Day are these Homemade Heart Marshmallows!

Rich and creamy homemade marshmallows shaped like hearts for Valentine's Day!

Other Valentine’s Day treats you might enjoy!

Simple Chocolate Mousse

Milk Chocolate Soup with Cake Croutons

Print
Valentine's Day Peek-A-Boo Pound Cake
Prep Time
25 mins
Cook Time
1 hr 50 mins
Cool & Chill
3 hrs 45 mins
Total Time
6 hrs
 
Give your friends and family a fun and loving surprise in every slice of this Valentine's Day surprise pound cake! Everyone will be asking, "How'd you do that?"
Course: Dessert
Cuisine: American
Keyword: Peek A Boo, Pound Cake, Surprise Cake, Valentine's Day
Servings: 10
Ingredients
  • 2 (16 ounce) boxes Betty Crocker Pound Cake mix
  • 1/2 cup (1 stick) unsalted butter, divided, softened
  • 4 eggs , divided
  • 1 1/3 cups milk , divided
  • red food coloring
Vanilla Icing
  • 1 1/2 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon unsalted butter , melted
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
Directions
  1. Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray.
  2. Prepare your first pound cake: combine 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 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.
  3. Pour batter into 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.
  4. Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour just barely enough batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn’t overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done.
  5. 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.
  6. Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy! Adorable, right!?
Recipe Notes

Here are some answers to frequently asked questions.

Q: Can I use any cake mix?
A: For optimal results, it needs to be pound cake

 

Q: Can I use a homemade pound cake recipe?
A: I personally can’t vouch for this, but a few readers have said they used a homemade pound cake recipe with success. However, keep in mind with homemade pound cake, your batter could end up being more yellow than white and the pink heart won’t stand out as much.

 

Q: Where did you get your cookie cutter?
A: I got a huge bucket of cookie cutters from Amazon a long time ago and the double heart was included.

 

Q: Can I use a different cookie cutter?
A: Sure! Just make sure it doesn't exceed the height of the pan or you won't be able to cut shapes from the sliced cake.

 

Q: How does the first cake not dry out from baking twice?
A: Because it is slightly UNDERBAKED the first time. Refrigerating firms the batter enough to cut it.

 

Q: How do you know where to slice it so you don’t mess up the hearts?
A: The hearts fuse together when baked, so they end up being throughout. Each slice will have one.

 

Q: My hearts rose all the way to the top, instead of in the middle. What went wrong?
A: this is due to putting too much of the second pound cake batter in the pan before laying your pink hearts on top. As the batter cooks, it all rises. As per the instructions, just put a thin layer of batter - just slightly enough to cover the bottom of the pan - before you place the cut out hearts on top.

 

Q: The first cake was so runny! What went wrong?
A: Did you cook it for 8-10 minutes LESS than what the box instructions were, or 8-10 minutes total? Many readers have made the mistake of only cooking it for 10 minutes. As per my recipe directions, the cake needs to cook for about 50 minutes.

 

Q: Can this be frozen for a later day?
A: I have never done this, but I can’t see why you couldn’t freeze it. I wouldn’t, however, apply the icing in advance.

 

Q: Can I customize this for a different holiday?
A: Absolutely! This could definitely be customized for other holidays using different dyes and cookie cutters. Have fun with it!

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Filed Under: Cake, Dessert, Holiday, MOST POPULAR RECIPES, Valentine's Day Tagged With: cake, Valentine's Day

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Comments

  1. RBaker says

    February 14, 2017 at 7:47 am

    I made two of these with my kids for their class Valentine’s parties and they turned out great! Thank you for such a fun idea. I can’t wait to try this at other times of the year with different shapes.

    Reply
  2. Nancy says

    February 10, 2017 at 10:41 am

    Could I make the red cake and refrigerate overnight rather than 4 hours and make the finished cake in the morning? Or will that be too long? Thank you!

    Reply
    • Amy @Belly Full says

      February 10, 2017 at 11:43 am

      Hi Nancy! You can totally make it the night before. The reason it needs to chill is because it’s slightly uncooked. The refrigeration helps it firm up enough to cut.

      Reply
  3. debInGeorgia says

    February 8, 2017 at 9:22 am

    I wonder if you can use a regular cake mix for this instead of a pound cake mix?

    Reply
  4. Lori says

    January 18, 2017 at 10:32 am

    Made this yesterday (using a small snowflake cookie cutter and blue dye) as more of winter theme…sort of a trial run for Valentine’s Day. It was SO CUTE! Turned out perfectly, no issues. So I’m going to make it again for V-Day for my daughter’s class at school. Thank you for such a fun cake!

    Reply
    • Amy @Belly Full says

      January 18, 2017 at 10:46 am

      Yay! I love how customizable it is, right? Your daughter’s class is going to love it!

      Reply
  5. Dawn says

    February 14, 2016 at 4:24 pm

    Couldn’t wait to try and make this for Valentine’s Day during our church’s coffee hour! All I can say is that it was a big hit! A few people asked me how I got the pink hearts in the middle and others exclaimed, “Oh! How cute is this?!”

    I didn’t have the double heart like you had, so I used a small heart cookie cutter and made two single hearts placed side by side. Our pound cakes at church are cut in slices and then cut in half. So I wanted to make sure that when I cut them, there was a heart in each slice. It worked like a charm! Thank you for this recipe! It’s definitely a keeper!

    Reply
    • Amy @BellyFull says

      February 14, 2016 at 8:31 pm

      The reactions from others are always so much fun! 2 single hearts and smaller slices is great!

      Reply
  6. Sheila says

    February 13, 2016 at 6:51 pm

    I am making this for the second Valentines Day in a row. This year making three to share with family. I had only a few drops of red food color so I used a box of dry sugar free red jello instead (raspberry, cherry, and strawberry just happened to be in my pantry!) Also had about three drops of food color per cake. Colors came out wonderful!

    Reply
    • Amy @BellyFull says

      February 14, 2016 at 8:30 pm

      Good to know!

      Reply
  7. Denise says

    January 20, 2016 at 9:23 pm

    My god-daughter would love this cake – so adorable!!

    Reply
  8. Christie says

    January 20, 2016 at 12:38 pm

    Totally adorable, definitely going to try this out for Valentine’s Day!

    Reply
  9. Trina and Tina says

    January 18, 2016 at 7:11 am

    We’ve always wanted to try a peek a boo cake and you made it look simple to do! Thanks for inspiring us. We’re ready to give it a go! Trina and Tina

    Reply
  10. janet conant says

    December 3, 2015 at 12:43 pm

    Love this! So clever, I can’t wait to try it for X-mas!

    Reply
  11. Sandy says

    December 2, 2015 at 1:26 pm

    So cute! Do you think this would work with corn bread? Thanks for your help!

    Reply
    • Amy @Very Culinary says

      December 2, 2015 at 1:29 pm

      Hi Sandy – I can’t say for sure…something tells me no. But try it and let me know!

      Reply
  12. Priscilla says

    April 5, 2015 at 10:46 pm

    Made this last night for Easter today! Used a bunny head instead of the hearts. It came out great!! Wish I can post a picture on here. A couple if people where shocked that I made the cake.

    Reply
    • Amy @Very Culinary says

      April 6, 2015 at 6:32 am

      That’s awesome, Priscilla! I love how versatile this cake is – a bunny cut out for Easter is adorable.

      Reply
  13. Sandy says

    February 14, 2015 at 11:00 am

    My hearts floated to the top and stuck out. How do I keep them from raising up during the second baking?

    Reply
    • Amy @Very Culinary says

      February 14, 2015 at 11:03 am

      Hi Sandy – this is part of the Q&A in the Notes section. Thanks!

      Reply
  14. crystal says

    February 13, 2015 at 7:37 am

    made this for my daughter’s classroom party yesterday. big hit! thank you for this fun recipe! all the kids were blown away. i’m going to make it again for 4th of july with stars.

    Reply
  15. newbiecook says

    February 13, 2015 at 5:53 am

    Any alternatives I can use to pound cake mix? I used the suggestion from smithersonjones to use pudding mix for the heart shapes. Couldn’t find pound cake mix here in Toronto at all. I put it in the oven for 15 minutes and I lwt it cool outside overnight. When I went in the morning to flip it it deflated on the sides :(

    Reply
  16. RT says

    February 12, 2015 at 1:14 pm

    This is an amazing recipe and I cant wait to make it for the Valentine’s day. Can we bake this cake the night before and skip on the frosting?

    Thanks,

    Reply
    • Amy @Very Culinary says

      February 12, 2015 at 1:23 pm

      Please see my reply comment to Lauren below, who asked the same thing. Thanks and enjoy!

      Reply
  17. Tracy says

    February 11, 2015 at 9:18 pm

    So what do you do with the scaps from the first?

    Reply
    • Amy @Very Culinary says

      February 11, 2015 at 9:37 pm

      I usually freeze them and use it as a fun treat or dessert with ice cream or in a parfait for a different day.

      Reply
  18. Ellen says

    February 10, 2015 at 10:00 am

    This is very cool.
    I’m making 3 of them today!

    Reply
  19. Karen says

    February 10, 2015 at 8:26 am

    I made this with a different cookie cutter (to fit the occasion), but ran into a BIG problem….. My cut-outs floated while baking in cake two!

    Help!?!?!

    Reply
    • Amy @Very Culinary says

      February 10, 2015 at 9:21 am

      Sorry to hear that Karen. It’s possible you put a little too much batter in the bottom of the pan before laying the hearts down. That will definitely make them rise more. I can’t say, since I wasn’t there to watch you. Make sure to read all of my notes and perhaps scroll through all the comments from people who have made this before.

      Reply
  20. Lauren says

    February 4, 2015 at 4:11 pm

    Can I refrigerate the first part for over 4 hours? For example, make it one night, refrigerate over night, and then finish in the morning?

    Reply
    • Amy @Very Culinary says

      February 4, 2015 at 4:45 pm

      You can, but make certain you wrap it very tight, so it doesn’t dry out.

      Reply
  21. Taty Pauneto says

    February 1, 2015 at 5:43 am

    Love it. Thanks.

    Reply
  22. Shelley says

    January 27, 2015 at 7:58 am

    Lov this!

    Reply
  23. Justine Y says

    January 21, 2015 at 4:15 pm

    This is soooo cute! My kids would flip for this! I’ve seen things like this before, but this looks like a much easier (although time consuming) process. I would love to include this in a roundup of Valentine’s Day treats on my blog (with full credit going to you of course!)

    Reply
  24. Dian Fraser says

    January 21, 2015 at 7:59 am

    Love this! Can’t wait to try it!

    Reply
  25. smithersonjones says

    January 18, 2015 at 10:48 am

    You guys can use box cake mix and change the texture to make it looke like a pound cake by adding a box vanilla pudding…and u can get different flavors of pudding a change your cake flavor

    Reply
  26. smithersonjones says

    January 18, 2015 at 10:44 am

    Ive done different versions of this but I’ve been trying to put names in this type of cake any ideas…I also use the scraps in a trifle of something …don’t wanna waste nothing

    Reply
  27. Cynthia Rose says

    August 12, 2014 at 12:49 am

    Recipe for peek a boo cake is so cute!!! Thanks

    Reply
  28. Jess says

    February 15, 2014 at 10:03 am

    Round what size is the cookie cutter

    Reply
    • Amy @Very Culinary says

      February 15, 2014 at 10:19 am

      The one I used is about 4 wide x 2 1/2 tall x 1/2 inch deep – yes, there are scraps left over, but as you can see from the picture, you don’t want to go too much wider. The depth doesn’t matter as much…you just want to make sure you cut the pink cake into slices the thickness of whatever cutter you choose, as instructed.

      Reply
  29. Kris says

    February 14, 2014 at 4:36 pm

    I made this last night…too cute! I have a tall, heart-shaped bread tube pan I got from Pampered Chef, so I made the pink heart center in it. Simply removed it from the heart-shaped pan after it baked and add it to the other pan. No need to slice, except I did trim the ends so it would be the right length. Love it!

    I don’t think the pans are available anymore from Pampered Chef, but here is what I used:
    http://www.ebay.com/itm/PAMPERED-CHEF-BREAD-TUBE-PAN-HEART-SHAPE-NEW-NO-BOX-/371006047365?pt=Cookware&hash=item5661af0485

    Reply
  30. Alice T. says

    February 14, 2014 at 8:04 am

    Every year I make heart pancakes for my kids on Valentine’s Day. But this morning I surprised them with this cake. Best surprise ever!! I just might win “Mom Of The Year Award” LOL. Thank you!

    Reply
  31. Kim says

    February 14, 2014 at 7:45 am

    My pink pan is baking in the oven now.So excited to make this for my daughters today !!!

    Reply
  32. Cassie says

    February 14, 2014 at 7:41 am

    My daughter’s class had their Valentine’s party yesterday because of the long weekend. I made this and it was a HUGE hit. Even the other teachers were coming into the room to see what the fuss was about. So adorable! Thank you for a great cake recipe!!

    Reply
  33. Janice says

    February 14, 2014 at 7:36 am

    This was a disaster for me. I wish I would of known about the sleeve before I made it. Common sense tells you that almost 2 cake mixes won’t fit into one pan. If I made it again I would do things a lot differently.

    Reply
  34. Ashlea Ray says

    February 14, 2014 at 6:08 am

    I can’t wait to try this….wondering if I can use the same idea and try it for easter. Im thinking confetti cake mix to make the easter eggs then a colored batter mix on top, kinda reversing it ,what do ya think?

    Reply
    • Amy @Very Culinary says

      February 14, 2014 at 6:25 am

      This could definitely be customized for other holidays using different dyes and cookie cutters, but you must use pound cake. Regular cake mix will don’t work, sorry.

      Reply
  35. hailey says

    February 13, 2014 at 8:54 pm

    Milk or water right? The box says either. But is it better to use milk? (Found the cookie cutter by the way. So happy!)

    Reply
    • Amy @Very Culinary says

      February 13, 2014 at 9:22 pm

      Hi Hailey – milk! Definitely milk. And yay on the cutter!

      Reply
      • hailey says

        February 13, 2014 at 9:29 pm

        Dang it. I used water. I’m waiting for it to cool now. Hope it still turns out. :/

        Reply
        • Amy @Very Culinary says

          February 13, 2014 at 9:59 pm

          I don’t *think* water will ruin it, but milk will give it a moisture texture. Hm. Let me know..

          Reply
          • hailey says

            February 14, 2014 at 2:50 pm

            It wasn’t bad. Not too dry. But I didn’t cook it long enough the second time. So this time I flopped. I will attempt this recipe again though. Its too cute not too! Lol

  36. Tiffany says

    February 13, 2014 at 4:59 pm

    Does anyone have a homemade pound cake recipe that have used with this that worked please?! Cannot find boxed pound cake mix anywhere here.

    Reply
  37. Jessica says

    February 13, 2014 at 9:28 am

    Hi, Veryculinary
    LOVE THIS! but I don’t have the patience for pound cake so I am using white cake (dyed pink) and chocolate cake. There are no instructions about a loaf pan on the box (Philisbury White Cake Mix). What should I do?

    Reply
    • Amy @Very Culinary says

      February 13, 2014 at 9:35 am

      Hi Jessica – this recipe only works with pound cake. If you use regular cake mix, it won’t come out properly. Sorry :/

      Reply
  38. Queenie says

    February 11, 2014 at 2:43 pm

    This recipe looks fun to bake. I sure will give it a try. Thanks for sharing.

    Reply
  39. Roxanne says

    February 10, 2014 at 8:01 pm

    I made two of these tonight and they came out so good! I had to cook the first cake a little longer than you had suggested, but didnt fully cook it so it wouldnt be dry later, it came out very nice though everyone wanted seconds!

    Reply
  40. Carmen B. Sanchez says

    February 9, 2014 at 4:09 pm

    I love this cake. I made it for my brother´s birthday. I just want to pass along a couple of tips I got from a friend who bakes for a living :)
    Freeze the cake before cutting the shapes. It is so smooth! Slice, cut and stack. The shapes stick together as they defrost a bit. Easier to place on the pan for the other batter.
    Tip 2. Put a sleeve around the pan to keep it even at the top. The sleeve can be bought, but if you sew, you can make it from teflon fabric.

    Reply
    • Yvonne Uhl says

      February 11, 2014 at 8:07 am

      Great tips, thank you Carmen… will make tonight!

      Reply
    • Felicia says

      February 13, 2014 at 4:01 pm

      Thanks for the tips. Do you have to let the cake defrost a little first before you can get the knife through it? Does the fact that the middle is frozen affect the cooking time of the final cake?

      Reply
  41. Jen says

    February 8, 2014 at 10:07 pm

    I want to make thisssssss

    Reply
  42. Chav says

    February 8, 2014 at 10:07 pm

    Can this concept work with any cake mix?

    Reply
    • Amy @Very Culinary says

      February 8, 2014 at 10:18 pm

      No, sorry. It only works with Pound Cake. I have only used the Betty Crocker brand, but others have had success using a homemade version.

      Reply
      • Chav says

        February 8, 2014 at 10:29 pm

        Oh okay thank you!

        Reply
  43. Meloney says

    February 8, 2014 at 2:55 pm

    Could you cut the pound cake as one whole heart(like a loaf) omitting the cookie cutter, or does it need to be cut in slices?

    Reply
    • Amy @Very Culinary says

      February 8, 2014 at 4:48 pm

      Do you have a heart shaped loaf pan? I can’t see why not, but I can’t vouch for the results.

      Reply
  44. christy says

    February 6, 2014 at 2:31 pm

    I have a similar cookie cutter from Wilton that I am going to try – very excited!

    Reply
  45. Jess says

    February 5, 2014 at 10:19 pm

    This looks awesome!! Where do I get the cookie cutter from though?

    Reply
    • Amy @Very Culinary says

      February 6, 2014 at 6:26 am

      The cutter I used came in a huge bucket with many others that I bought on Amazon a long time ago. You don’t have to use that one, though. Just make sure you cut the pink cake into slices THE THICKNESS of whatever your cookie cutter is, as per the instructions.

      Reply
  46. Ashley says

    February 5, 2014 at 2:59 pm

    Hi there, I cant seem the boxed pound cake where I live in Ontario… Do you think this would work with just a regular from scratch pound cake recipe ?

    Reply
    • Amy @Very Culinary says

      February 5, 2014 at 3:34 pm

      I personally couldn’t vouch for that, but an earlier reader had said she used a homemade pound cake recipe with success :)

      Reply
  47. Niki says

    February 5, 2014 at 7:57 am

    Hi,can you freeze for a later day? Wish I thought of this when my kids were little!!!! Thanks

    Reply
    • Amy @Very Culinary says

      February 5, 2014 at 8:19 am

      Hm. I can’t see why not. Although I wouldn’t ice it in advance… :)

      Reply
  48. Sandi says

    February 4, 2014 at 3:59 pm

    John LOVES pound cake and I THINK Faith has this particular cookie cutter!! I may just surprise him on V-Day…Thanks for sharing, Amy :) May even do one with Shamrocks, for St. Patty’s day ;)

    Reply
  49. Barbara says

    February 2, 2014 at 5:44 pm

    Lovin’ this idea! Definitely going to make this year for Valentine’s Day, and promise to follow each and every step and directions to the “T” after viewing all comments. I know you’re tired of emphasizing “must use boxed Betty Crocker POUND Cake” LOL. Will let you know how it turns out – I’m sure it will turn out perfect!

    Reply
    • Amy @Very Culinary says

      February 2, 2014 at 8:03 pm

      Um…no comment. LOL. How awesome that you actually read through all the comments! That’s a rarity. I love you already! HA.

      Reply
  50. Colleen says

    February 2, 2014 at 12:33 am

    Neat cake!

    Reply
  51. Sam says

    February 1, 2014 at 11:49 pm

    Or just split the mix before adding the colour and put one colour in each end (perhaps using a silicone disc to separate). The middle bit might mix a little but it would save time energy and money.

    Reply
  52. barbara says

    February 1, 2014 at 5:16 pm

    Instead of red food coloring try chopping maraschino cherrys up and using the juice in the jar for coloring. Excellent taste.

    Reply
  53. Tammy says

    February 1, 2014 at 11:43 am

    I think if you use 2 pound cake boxes …The one for the middle if you want chocolate I’m guessing you could add cocoa powder to it

    Reply
  54. Gail says

    January 31, 2014 at 4:06 pm

    My son’s birthday is this weekend, but celebrated with his kinder classmates today. I tested it out last week to make sure it worked and then made it again yesterday for him to bring to school. Flawless both times and all the kids were amazed. Cutest cake ever!!

    Reply
  55. Nicole says

    January 31, 2014 at 11:40 am

    I tried the first part twice and I keep getting a runny pound cake.
    I even let it cook longer than the 8-10 minutes. The outside is cooking but the middle is a runny mess.

    Any ideas on what is causing this?

    Reply
    • Amy @Very Culinary says

      January 31, 2014 at 1:35 pm

      I’m sorry to hear that, Nicole. And unfortunately, I don’t know. I have made this several times and my first cake is always cooked through, albeit slightly soft. Maybe read through all the comments and see if you can find an answer!

      Reply
      • Nicole says

        January 31, 2014 at 1:51 pm

        Thank you. I think it has to do with my oven and the pan.

        I am going to try and lower the temperature and change the pans.

        Reply
        • Amy @Very Culinary says

          January 31, 2014 at 1:57 pm

          I hope that does the trick – seems strange that it wouldn’t be cooked even after 10 minutes extra!

          Reply
          • Melissa says

            February 2, 2014 at 7:07 am

            I think the directions say 8-10 min less than time given in the directions on cake mix. So if directions call for 35 min you’d cook for 25-27 minutes?

      • Marla says

        February 8, 2014 at 8:28 am

        Directions say — bake for 8-10 minutes less than instructed on box (about 50 minutes.)- Are you baking just for 8-10 minutes and not the full 50 minutes?

        Reply
    • Nicole B says

      February 1, 2014 at 4:51 pm

      You have to cook it for 8-10 minutes LESS than what you would normally cook if for. So if you are suppose to cook if for an hour then only cook it for 50 mins. I read it wrong the first time also. Hope this helps.

      Reply
    • Dawn says

      February 1, 2014 at 4:55 pm

      The instructions say to cook it for 8-10 minutes LESS than what the box instructions say (about 50 minutes). NOT 8-10 minutes lol

      Reply
    • Jan says

      February 1, 2014 at 11:06 pm

      It says to bake 8-10 mins. less than the directed bake time on the box.

      Reply
    • Sue says

      February 8, 2014 at 9:04 am

      The instructions said to let it cook for actual time MINUS 8-10 minutes, (about 50 minutes) not just for 8-10 minutes. :(

      Reply
  56. Candace says

    January 31, 2014 at 9:49 am

    This is an awesome idea! I wonder if you know how it would turn out if I did 2 different colors in the middle? (Say brown and orange?) I realize I would probably need to make 3 different pound cakes (2 for different colors of the shape in the middle and 1 to cover the shapes).

    Reply
    • Amy @Very Culinary says

      January 31, 2014 at 1:39 pm

      I’ve never tried this, but yes, you would need three pound cakes. I imagine half your slices would be brown in the middle and the other half would be orange. Not quite sure how you would get those colors, but if you could pull it off, it would be cute. Good luck!

      Reply
    • haley says

      February 1, 2014 at 8:05 pm

      Couldn’t you do it with only two boxes by separating the first box in two bowls after mixing BEFORE adding color?

      Reply
      • Amy @Very Culinary says

        February 1, 2014 at 9:57 pm

        Hi Haley – no, you need two full pound cake recipes.

        Reply
  57. Yesenia says

    January 29, 2014 at 2:16 pm

    Hi, im having trouble finding the betty crocker pound cake. by any chance do you know if any other brands work?

    Reply
    • Amy @Very Culinary says

      January 29, 2014 at 2:21 pm

      Hi Yesenia – I’ve only ever used the Betty Crocker brand, so I couldn’t say, sorry.

      Reply
  58. Stacy says

    January 29, 2014 at 11:34 am

    I just made this and it turned out great. We have to eat gluten free and avoid food coloring so I made it a bit different. I did a homemade gluten free chocolate pound cake for the hearts and then a regular gf pound cake for the main portion. I had no issues at all

    Reply
  59. Jolie says

    January 28, 2014 at 12:53 pm

    Where do you get your cookie cutters?
    Thank you. :)

    Reply
    • Amy @Very Culinary says

      January 28, 2014 at 1:55 pm

      I got a huge bucket of cookie cutters from Amazon a long time ago :)

      Reply
  60. Jolie says

    January 28, 2014 at 12:37 pm

    I love this recipe. I want to try it, but was wondering: with the 2nd batch of pound cake: could I use a chocolate one – instead of vanilla?

    Reply
    • Amy @Very Culinary says

      January 28, 2014 at 1:55 pm

      Hi Jolie – if you want accurate results, both cakes need to be the Pound Cake mix – no vanilla and no chocolate.

      Reply
  61. Anita says

    January 27, 2014 at 9:42 pm

    Made this today without any issue. I have a potluck to go to this weekend and wanted to test it out. Everyone is going to be so surprised upon first slice. Wonderful and clever cake, thank you!

    Reply
  62. Gabriel says

    January 26, 2014 at 9:12 pm

    Hi.
    I’m Gabriel, from Brazil.
    I have a considerable difficult to find a cake that seems like ”Betty Crocker Pound Cake mix” in my city.

    The neighborhood supermarkets around here don’t have nothing like that.

    So, my question is :

    Can I Use a box of ”Vanilla cake mix” like this :
    http://www.groceries-express.com/WebPages/1600040991%20Betty%20Crocker.html

    by local brands and manufactures like ”Dona Benta” cake mixes!?

    My English is poor, I hope you understood!

    Wait for an answer!

    Thank you!

    Reply
    • Amy @Very Culinary says

      January 26, 2014 at 9:18 pm

      Hi Gabriel – I’m sorry, but you really need the Betty Crocker Pound Cake mix in order for this to turn out. There’s something about the consistency of the pound cake that makes this work, where regular cake mix will not. :/

      Reply
    • Charlene says

      February 2, 2014 at 1:50 am

      Don’t know if this is any good, but I just found this online (and will be trying it)… http://www.bettycrocker.com/recipes/pound-cake/0571fe76-c8d7-4e1b-b75e-b4a3fcac5b8e

      Reply
  63. Bea says

    January 25, 2014 at 6:00 pm

    Just sliced into it. Perfection. Thank you! What a ridiculously fun cake!!

    Reply
  64. Pat W. says

    January 25, 2014 at 4:12 pm

    I’ve made this three times now. LOL. The first time I used regular cake mix (instead of the pound cake mix listed) and it did not come out. The second time I sliced the hearts without measuring out the thickness of my cookie cutter – that was a fail. The third time (can you tell I really wanted this to come out? LOL) I followed the directions exactly and it was perfect. Moral of the story: follow the ingredients and read/follow the instructions and you won’t have any problems. It was super cute!

    Reply
  65. Donna says

    January 25, 2014 at 8:24 am

    Since the red part is cut ahead of time, is it ever an issue if, when it’s finished, it’s not cut exactly along those same cut lines?

    Reply
    • Amy @Very Culinary says

      January 25, 2014 at 10:06 am

      Not exactly sure I understand the question. The hearts end up being throughout, so each slice will have one. Just be careful that the hearts (or whatever shape you use) are down along the center of the pan, and pressed together as you pour the white batter over them.

      Reply
      • Kimberly says

        January 26, 2014 at 10:23 am

        She is asking if you have to cut the pieces in the same place you cut them before ( along the same line as the thickness of the cookie cutter) or if the red hears will fuse back together when baking the second time. I had the same question.

        Reply
        • Amy @Very Culinary says

          January 26, 2014 at 10:38 am

          Oh, I see. Nope! They do fuse back together! Just make sure the hearts are pressed together snuggly before pouring the white batter over them.

          Reply
  66. Maria says

    January 25, 2014 at 8:21 am

    This is a very clever recipe but how do the hearts not dry out since you are double baking them?

    Reply
    • Kimberly says

      January 26, 2014 at 10:24 am

      They don’t because they are UNDERBAKED the 1st time and refrigerated before cutting…refrigerating firms the batter enough to cut it.

      Reply
    • Amy @Very Culinary says

      January 26, 2014 at 1:22 pm

      Can’t find Kimberly’s comment, but as she stated – they don’t dry out because they are UNDERBAKED the 1st time and refrigerated before cutting…refrigerating firms the batter enough to cut it.

      Reply
      • hailey says

        February 13, 2014 at 9:26 pm

        What if you cook it for too long and its not undercooked enough?

        Reply
        • Amy @Very Culinary says

          February 13, 2014 at 10:01 pm

          There’s more of a chance that it will be dry.

          Reply
  67. Susan Corson says

    January 23, 2014 at 7:34 pm

    Heart recipe

    Reply
  68. Diana says

    January 23, 2014 at 4:49 pm

    Valentine’s

    Reply
  69. christina says

    January 22, 2014 at 4:55 pm

    made this today – so cute!!!

    Reply
  70. bonnie m says

    January 22, 2014 at 11:00 am

    I want to try this but would like to forget the frosting and put fresh strawberries on top as a strawberry shortcake. and a little whipping cream. sound like a good idea?

    Reply
    • Amy@Very Culinary says

      January 22, 2014 at 11:04 am

      Not quite sure how to answer that…I love frosting. But omitting it won’t wreck the cake itself, so if you prefer whipping cream instead, try it!

      Reply
  71. Lynn P. says

    January 22, 2014 at 7:38 am

    My daughter is turning 5 in a couple weeks, so I made this yesterday to test it out. It came out perfectly!! Thank you so much for such an adorable recipe!! <3 <3 <3

    Reply
  72. Jenn D says

    January 21, 2014 at 6:16 pm

    Hi – I made the pink pound cake tonight – took it out 8-10 minutes early still looks a little undercooked, when inserting a cake tester still came out “runny”. I’m thinking it needs to be a bit since it will be baked again with the white mix but I wanted to see if that is normal.

    Reply
    • Amy @Very Culinary says

      January 21, 2014 at 7:50 pm

      It should be slightly under-cooked, because yes, it will continue cooking with the white mix. But it should not be so under-cooked that it’s runny.

      Reply
  73. Aschleigh says

    January 21, 2014 at 10:43 am

    Hi, I read some of the comments and I’d really like to use a strawberry cake mix for the hearts any reason why cake mid wouldn’t work for the hearts? Just curious, definitely wouldn’t want to waste my time doing it that way if it’s not going to work.

    Reply
    • Amy@Very Culinary says

      January 21, 2014 at 10:47 am

      Hi Aschleigh – honestly, I would stick with the Betty Crocker pound cake and red food coloring, since that’s the only way I can guarantee proper results. Everyone who has deviated from any of the ingredients and/or instructions has run into issues, whereas everyone who followed the ingredients and/or instructions had great success.

      Reply
      • Aschleigh says

        January 21, 2014 at 8:33 pm

        Thanks

        Reply
        • Dmoc18 says

          January 27, 2014 at 9:38 pm

          I make “pistachio cake” by using yellow cake mix and throwing in a box of (unprepared) pistachio pudding. It cooks up the same consistency since it’s just more dry powder mixed in with the cake mix AND it comes out green. Maybe you can find a similar substitute with strawberry flavored instant pudding. You’ll have the flavor and can always add a couple of drops of food coloring to darken up the pink.

          Reply
    • Anita says

      January 23, 2014 at 10:38 am

      I like the idea of the strawberry cake mix..if you do decide to try it let me know how it turned out. I was thinking of doing chocolate pound cake instead of the white, and the strawberry interior would pair nicely I think.

      Reply
    • Laura says

      January 24, 2014 at 11:11 am

      You might be able to get a pound cake like texture using a regular cake mix by adding an extra egg and a small instant pudding mix to the ingredients listed on the box. I also prefer to use buttermilk instead of the water listed on the box. I don’t guarantee it will work for this but it does result in a firmer, sturdier cake.

      Reply
      • Kimberly says

        January 26, 2014 at 10:28 am

        Add a few drops of extract or flavoring to the center pound cake. It needs to be pound cake texture to hold together.

        Reply
  74. pia says

    January 20, 2014 at 7:48 am

    cute idea.. gonna make it
    but how do u know where to slice it so u dont mess up the hearts

    Reply
    • Amy @Very Culinary says

      January 20, 2014 at 7:51 am

      The hearts end up being throughout, so each slice will have one.

      Reply
  75. Jon & Fran Irby says

    January 19, 2014 at 8:25 pm

    Fun project but it is one that requires a day to prepare because of the baking / cooling protocols. The end product is well worth the effort.

    Reply
  76. Elizabeth says

    January 18, 2014 at 8:19 pm

    Will this work with a homemade pound cake recipe?

    Reply
    • Amy @Very Culinary says

      January 18, 2014 at 11:05 pm

      Hi Elizabeth – I couldn’t say for sure, sorry. Because there are so many steps to this, I would recommend sticking to the ingredients listed. Or if you feel like chancing it, I say go for it! But I can’t vouch for the results.

      Reply
    • Vivian says

      January 25, 2014 at 8:47 pm

      I made this cake with a home made pound cake recipe. It worked good for me. The only problem I had was my cake was yellow since the home made recipe called for butter. My hearts were not pink enough. Next time I will make them more red. They were a big hit with my co-workers.

      Reply
      • Yesenia says

        January 29, 2014 at 9:21 pm

        Hi vivian, by any chance do you have a link to the recipe? I’ve been looking into pound cake recipes since the stores around me don’t have the box mix, but can’t decide on which one to use. I’m scared of trying a recipe and it being a failure. so if you’re willing to share i’d really appreciate it!! :)

        Reply
  77. AleGodoy says

    January 9, 2014 at 7:10 pm

    I gave it to my boyfriend for our 6month anniversary and he absolutely loved it! He said it was so pretty he didn’t expect it to be so delicious too! Also, everyone was shocked and kept asking me how I did it! Huge success, thank you so much for this recipe!

    Reply
    • Amy @Very Culinary says

      January 9, 2014 at 9:26 pm

      Awesome!

      Reply
  78. Stephanie says

    January 8, 2014 at 9:19 am

    I tried doing this for Halloween …if anyone gets the itch to make this in a hurry WITHOUT using pound cake…let me save you the disaster results & tears…REGULAR CAKE MIX DOES NOT WORK!!! lol..I’m determined to make this again!! The pictures are fabulous!

    Reply
    • Amy @Very Culinary says

      January 8, 2014 at 10:08 am

      Yes, as per my ingredient list, Betty Crocker Pound Cake mix is required for this. Good luck the 2nd time around!

      Reply
  79. Caitlin says

    January 3, 2014 at 9:33 am

    I did a test run yesterday and it came out perfectly! So cute! My daughter’s birthday is in a few weeks and will be making it for her class. Thank you for the great recipe!!

    Reply
    • Amy @Very Culinary says

      January 3, 2014 at 9:47 am

      Oh yay! Her class will love it! Thanks for stopping by :)

      Reply
  80. Sarah says

    January 3, 2014 at 6:41 am

    I am going to make this, my little girl will love this!. Thank you for the idea!

    Sarah

    Reply
  81. Olga Lopez says

    December 29, 2013 at 12:38 am

    Wow fantastic and looks Delicious.
    My Cooking blog is in spanish.The good news is that has google translator in many languages.
    Regards
    Olguis.

    Reply
  82. Kim says

    November 6, 2013 at 2:32 pm

    Do you end up with a lot of leftover white batter? I’m wondering if you couldn’t double the pink recipe to make 2 loaves out of 3 mixes?

    Reply
    • Amy @Very Culinary says

      November 6, 2013 at 2:49 pm

      Hi Kim – no, there’s not enough left over for that. The white batter fills up the one pan around the pink hearts perfectly.

      Reply
  83. Britni @ Play. Party. Pin. says

    November 2, 2013 at 9:25 pm

    I used your tutorial to make a stuffed turkey peek-a-boo cake on my blog and it worked perfectly – http://www.playpartypin.com/2013/11/stuffed-turkey-peek-boo-cake.html.

    Thanks for the recipe!

    Britni

    Reply
    • Amy @Very Culinary says

      November 3, 2013 at 5:39 am

      Hi Britni! That’s the fun about this cake, you can alter it to any holiday/color. Yours came out super cute – I love the turkey! Thanks for proper attribution in your post and sharing.

      Reply
  84. Safiya says

    June 7, 2013 at 9:08 am

    *sob…sob*
    I removed the first cake from the oven 10 min earlier than the instructed time and the cake flopped :'( :'(

    Reply
    • Stephanie says

      November 30, 2013 at 8:12 am

      Me too :( I even left it a little longer and its still like watery inside. so I decided just to take it out and place it in the fridge and see if something happens. I thought this would be easy… :(

      Reply
      • Amy @Very Culinary says

        November 30, 2013 at 9:28 am

        There have been several people who made it with great success…Sorry it didn’t turn out for you.

        Reply
        • N says

          December 28, 2013 at 2:30 pm

          Probably because the instructions actually say to bake it for 8-10 minutes less.

          Reply
  85. hannah says

    April 24, 2013 at 12:36 pm

    I’m definitely gonna make this cake!!! I was just wondering if its possible to substitute the pink heart with a cheese recipe…

    Reply
    • Amy says

      April 24, 2013 at 1:13 pm

      Hm. I honestly have no idea. But my guess is that cheese would not work, because it will melt and not hold its shape.

      Reply
  86. Katherine says

    April 2, 2013 at 7:23 am

    I made this for Easter with a bunny rabbit cookie cutter. It came out perfectly and absolutely adorable!!! Thank you!!

    Reply
  87. Kysha says

    April 2, 2013 at 3:42 am

    what flavour betty crocker cake mix?:S

    Reply
    • Amy says

      April 2, 2013 at 7:19 am

      It’s their POUND cake mix. There is no “flavor”

      Reply
  88. tinkushaji says

    March 13, 2013 at 8:03 pm

    What a great idea.. u did a fabulous job..

    Reply
  89. Adele says

    February 26, 2013 at 1:15 pm

    Hi, Just wondering what you do with the remains from the cut outs of the hearts? of course you can eat it, but they are not in any presentable condition.

    Reply
    • Amy says

      February 26, 2013 at 1:20 pm

      Maybe you could make a trifle with them…layer the scraps with whipped cream and fresh fruit. I just put them in a Ziploc bag and refrigerated them for a few days…let my kids nibble on a couple pieces for dessert each night.

      Reply
    • Damian says

      February 28, 2013 at 3:40 am

      Adel evidently doesn’t keep chickens.

      Reply
      • natalie says

        September 9, 2013 at 8:34 am

        cakepops!

        Reply
  90. Trish Butler says

    February 26, 2013 at 7:26 am

    You are one crazy lady with a great husband. lol I just saw your vedio and am now going to become a member of your site. The Valentines Day Heart Bread is pure genius. Thank you for your time and talent.
    From another crazy woman with a great husband.

    Reply
  91. Mallory says

    February 19, 2013 at 9:16 pm

    Hi! I love this idea and have seen it done with other shapes! I want to try it, but am curious with the double bake if the hearts (or whatever shape) gets dried out? Thanks in advance for answering!! :)

    Reply
    • Amy says

      February 20, 2013 at 7:02 am

      Nope. It comes out great. Just make sure to read the directions carefully and don’t deviate from them or the ingredients listed.

      Reply
  92. Stacey says

    February 17, 2013 at 3:54 am

    Made this cake for Valentines Day, Everyone loved it and amazed how I did it. Thanks for the great tutorial!

    Reply
  93. Kathy S says

    February 14, 2013 at 7:52 pm

    Made this for my class today. So cute and homerun with the kids. I believe I was declared the most awesome teacher ever…and for that, I thank you!

    Reply
  94. lena says

    February 14, 2013 at 7:47 pm

    this was so cute and came out perfectly….everyone loved it and asked for the recipe…thank you so much!

    Reply
  95. violet dcosta says

    February 14, 2013 at 6:56 pm

    Thank U for your tutorial. It was big hit on Valentine Day. As u said ” all were asking How did u do it” thanks for making me look & feel good in front of husband, kids & friends.

    Reply
  96. Tiffany says

    February 14, 2013 at 12:30 pm

    Sounds like everyone made this today! Duh. LOL. I made mine yesterday but sliced into it today. HUGE hit at the kids school. Such fun. I love that it’s customizable for other holidays. Great recipe! Thanks!

    Reply
  97. Eileen S says

    February 14, 2013 at 11:57 am

    Made it for my daughter’s class today and when I sliced into it, all the kids were “ooooh” and “aaaaah” ing. And all the teachers wanted to know “how’d you do that?” just as you predicted. So cute! Thank you!

    Reply
  98. Cher says

    February 14, 2013 at 11:57 am

    Amy, I made this cake yesterday and it turned out perfectly. AND it does impress people! Thanks for making me look good! LOL

    Reply
  99. Sandra says

    February 14, 2013 at 11:49 am

    I made this for my son’s Valentine party at school today and it came out adorable! Thank you so much for sharing this recipe!!

    Reply
  100. lauren says

    February 14, 2013 at 7:02 am

    I love this but mine floated to the top too! Does anyone have any ideas why? I saw the earlier comment and made sure I put only a little batter in the bottom….has anyone found a solution?

    Reply
    • Amy says

      February 14, 2013 at 8:20 am

      Looking at my pictures, you can see my hearts floated more towards the top. If you want them at the bottom, then you could probably omit the part of pouring the batter in first.

      Reply
  101. Amy L says

    February 14, 2013 at 5:15 am

    Hi Amy and others. I live in fl and baking the pink cake for 10 minutes was not nearly enough time. I couldn’t even cut my hearts. So I would suggest cooling it at least 20 to 25 minutes so that there isn’t raw batter on the inside.

    Reply
    • Amy says

      February 14, 2013 at 5:32 am

      Amy, you didn’t read the directions properly. I said to cook the pink cake 10 minutes less than instructed on the box, for a total of 50 minutes, not 10 minutes total. No wonder you ended up with raw batter :(

      Reply
  102. Jeanie Huda says

    February 13, 2013 at 2:02 pm

    Can you use this ideal for a much larger cake,such as a
    __ Sweet! Sixteen Birthday?

    Reply
  103. Selin* says

    February 13, 2013 at 6:40 am

    Hi Amy;
    I m from Turkey. Your idea is amazing. I will make beatiful cake for my boy friend thanks to you. I guess your web page will be international day by day :) Thank you very much!!!!

    Reply
  104. Ines says

    February 12, 2013 at 7:13 am

    It’s really adorable!:) I take the cue from your cake :) http://cook-zone.blogspot.it/2013/02/pound-cake-di-s-valentino.html

    Reply
    • Amy says

      February 12, 2013 at 7:59 am

      Yay! I love it!

      Reply
  105. Jennifer says

    February 12, 2013 at 3:53 am

    Just a quick question to all the cooks…Do you think I could use my pound cake recipe that I love vs the box kind? Thanks and can’t wait to try…

    Reply
  106. nicola says

    February 11, 2013 at 9:02 pm

    Help, my hearts floated up in the oven after 5 mins in the oven. I made 2 loafs, one was ok, the other one floated. Do you know what happened?

    Reply
    • Amy says

      February 12, 2013 at 6:32 am

      It’s possible that you put too much batter on the bottom of your second loaf pan, but without standing next to you while you prepped (and being familiar with your particular oven), I really have no idea.

      Reply
  107. Shantel says

    February 11, 2013 at 8:31 pm

    This may be a silly question but is pound cake mix and regular cake mix the same thing? I have never heard of pound cake mix in a box

    Reply
    • Amy says

      February 12, 2013 at 6:29 am

      Pound cake is denser and has a more buttery taste than regular yellow cake, and I believe has only eggs, flour, milk and butter…no baking powder or other leavening. However, since I used the box variety, I didn’t pay attention to what the exact ingredients where in the dry mixture. Here’s what the Betty Crocker box looks like: http://www.bettycrocker.com/products/supermoist-cakes/products/supermoist%20cake%20mix/pound-cake-mix

      Reply
  108. Carla says

    February 11, 2013 at 7:06 pm

    Love love love this! And I couldn’t figure out how until I read your directions. I may have to go dig through my cookie cutters and see what other shapes I can make (although I love the hearts too).

    Reply
  109. Cheryl says

    February 11, 2013 at 4:00 pm

    This is probably a stupid question, but does it matter what type of milk to use? Skim, 1%, 2% or whole?

    Reply
    • Amy says

      February 11, 2013 at 4:05 pm

      Greetings Cheryl – not a stupid question! I used whole milk, but considering the instructions on the Betty Crocker box call for milk OR water, I’d say you could use any variety. I mean, skim milk practically is water, amiright? ;-) Whole milk will make the cake richer, though.

      Reply
  110. Andrea says

    February 11, 2013 at 3:58 pm

    Lovely! Looks a lot nicer than my hidden hearts cake! Great job!

    Reply
  111. fati's recipes says

    February 11, 2013 at 4:03 am

    I really want to try this. It’s clever, and a lot easier than the heart cake I wanted to do (same concept, only hand carved, large heart in the middle).

    I worry that baking the cake short of time will leave me with a soggy centre – one that I can’t cut or do anything with. We don’t have the Betty Crocker brand here, so I’ll be using a different brand… Any advice/word of assurance before I start?

    Reply
    • Amy says

      February 11, 2013 at 6:16 am

      I can only speak to the recipe that I made and posted, since I didn’t prepare it any other way.

      If you’re going to use a different brand or make the pound cake from scratch, I think it will be still be fine, BUT I can’t say for sure. A suggestion would be, whatever cake recipe you end up using, at 10 minutes shorter than bake time directions, test the middle center with a toothpick…if it comes out clean (or almost), then you should be ok. If it’s still very wet, then let it cook longer, checking it every 2-3 minutes.

      I hope it works out for you!

      Reply
  112. MrsCzi says

    February 10, 2013 at 9:55 pm

    Oh that is so clever and looks dangerously good!! :-D

    Reply
  113. Erica says

    February 10, 2013 at 9:12 pm

    What would the recipe be if I wanted to bake the cake from scratch instead of using cake mix? Thanks!!

    Reply
    • Amy says

      February 11, 2013 at 6:03 am

      Hi Erica – I guess you’d have to find a a recipe for pound cake and make that (twice)…?

      Reply
  114. Karen Joshlin says

    February 9, 2013 at 10:11 pm

    I definately messed something up on the icing. I followed the exact measurements. Any suggestions?

    Reply
    • Amy says

      February 10, 2013 at 6:46 am

      I’m sorry to hear that, Karen. This is a pretty standard icing – if it’s too thick, you add more milk. If it’s too runny, add more powdered sugar. You didn’t say exactly what was wrong?

      Reply
  115. Erika @ The Hopeless Housewife says

    February 9, 2013 at 8:53 pm

    Added this to my Valentine Pinterest board, so adorable.

    Reply
  116. Dani H says

    February 8, 2013 at 9:44 pm

    this is so clever! LOVE it!

    Reply
  117. Peter @Feed Your Soul says

    February 8, 2013 at 2:40 pm

    this looks so creative that I featured it on my Friday Five Valentine sweets addition over @ Feed Your Soul – http://chefpeterskitchen.blogspot.com/2013/02/friday-five-valentines-issue.html

    Reply
  118. Claire @ A Little Claireification says

    February 8, 2013 at 1:45 pm

    That is SOOOO stinking cute!!! Pinned it and about to tweet. Thanks for sharing! :) Claire

    Reply
  119. Kimberley R says

    February 8, 2013 at 10:15 am

    I think I will try it with chocolate cake (on the outside)! Love it – am sure my 7-yr-old will too! Thanks for the cool idea!

    Reply
  120. Purabi Naha says

    February 8, 2013 at 9:04 am

    This is super-hit! I loved the hearts and I think, this cake will make anyone happy!

    Reply
  121. Jeremy says

    February 7, 2013 at 1:09 pm

    It looks amazing with the two hearts in the middle. And it’s funny but what immediately came to my mind was the gift I’m gonna give to my girlfriend on Valentine’s Day. I’ve made a private booking for one of the courses organized by Zac’s cooking school here in Vancouver – cooking classes for couples and this recipe will most certainly be among the first ones we’ll try together. So it fits in perfectly with my romantic plans. :)

    Reply
  122. Sarah says

    February 7, 2013 at 9:51 am

    Quick question – many of the doctored cake recipes i have, i have to add enough mix to make it up to 18.25 oz for them to work as that was the box size when the recipe came out. I take it that this is not the case with this recipe (hoping so since it’s still 16oz therefore STILL a pound cake?!) just want to check since i messed up many a cake until i figured that out! Planning on making this next week as a surprise valentine’s cake for the fam!

    Reply
    • Amy says

      February 7, 2013 at 10:38 am

      Greetings Sarah! If you use the 2 boxes (at 16 ounces each) of the Betty Crocker Pound cake mix I mentioned (it looks like this: http://tinyurl.com/bcywrxo), you don’t need to add anything to them, other than the ingredients I listed. Hope that makes sense!

      Reply
      • Sarah says

        February 7, 2013 at 11:38 am

        thanks Amy! :)

        Reply
  123. Stephanie says

    February 6, 2013 at 5:49 pm

    Ahhhh!! This is beyond cute!! V-Day seems like the perfect excuse to make a super cute sweet treat, too! :)

    Reply
  124. Ivory says

    February 6, 2013 at 1:36 pm

    Any way this could be done with vanilla cake or maybe bread??

    Reply
    • Amy says

      February 6, 2013 at 1:44 pm

      I can’t see why not. Although your oven temperature and cooking times will vary, depending on your recipe. Try it and let me know if it turns out!

      Reply
  125. danipil says

    February 6, 2013 at 2:56 am

    the part you cook twice doesnt it come out too cooked? so cute,,

    Reply
    • Amy says

      February 6, 2013 at 5:39 am

      Nope! You cook it for 10 fewer minutes than instructed and then chill it before it gets cooked again. It wasn’t dry at all.

      Reply
  126. Kelli says

    February 5, 2013 at 5:15 pm

    This is so cute!

    Reply
  127. Mom says

    February 5, 2013 at 1:56 pm

    Very cute for different holidays. Now I know how it’s done!

    Reply
  128. Céline says

    February 5, 2013 at 12:06 pm

    In french “WHOAUUUUU!” Beautyfull !

    Reply
  129. kelly @ kellybakes says

    February 5, 2013 at 10:52 am

    Love this idea! And that it’s customizable for every holiday!

    Reply
  130. Brenda @ChattingOverChocolate.blogspot.com says

    February 5, 2013 at 10:39 am

    This is too cute!! LOVE it! Pinning ;) Thanks for sharing!!

    Reply
  131. Barbara @ Barbara Bakes says

    February 5, 2013 at 6:44 am

    Such a fun idea!

    Reply
  132. Viswa says

    February 5, 2013 at 6:30 am

    I am totally blown away by this!! beautiful and ingenious!!

    Reply
  133. Greta says

    February 5, 2013 at 5:13 am

    This looks sooo cute! I have to get some kind of valentines recipe onto my blog and this just looks perfect!!! Love the fact that you can make this suitable for any occaison by changing up the shapes! I would make my own batter for the cake (personal preference) and make the hearts a bit red-er! Check out my website for some cool recipes
    Thanks,
    Greta

    Reply
  134. Joanne says

    February 4, 2013 at 6:04 pm

    I am so amazed by you right now I can hardly take it! And this coming from the girl who scoffs are V-Day cuteness. :P I love it.

    Reply
  135. JenPen says

    February 4, 2013 at 2:38 pm

    Cutest cake. Looking forward to making it. Thanks!

    Reply
  136. Jen says

    February 4, 2013 at 10:58 am

    Very cute. What I want to know is what did you do with the leftover pink pound cake after the cutouts were done?

    Reply
    • Amy says

      February 4, 2013 at 11:22 am

      Hee heee! It all ended up in my pie hole, of course!

      Reply
  137. Heather @ SugarDish(Me) says

    February 4, 2013 at 10:11 am

    Love it! I never got around to making the pumpkin version either– my little guys will be thrilled with this!

    Reply
  138. DeniseB says

    February 4, 2013 at 9:53 am

    OMG-you are INCREDILE – This is too AWESOMELY CUTE!!

    Reply
  139. Jenna says

    February 4, 2013 at 9:11 am

    Amy, this is so cool! The cake comes out looking gorgeous!

    Reply
  140. Miss @ Miss in the Kitchen says

    February 4, 2013 at 9:06 am

    Cutest cake ever!

    Reply
  141. k says

    February 4, 2013 at 8:41 am

    are you kidding me with this? so cute!!!!

    Reply
  142. Rachel @ Baked by Rachel says

    February 4, 2013 at 6:53 am

    absolutely adorable!

    Reply
  143. pam says

    February 4, 2013 at 6:44 am

    This is the cutest thing ever!!

    Reply
  144. Lisa@The Cutting Edge of Ordinary says

    February 4, 2013 at 6:17 am

    Adorable!
    It looks so impressive!

    Reply

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Hi, I’m Amy - the home cook behind Belly Full (formerly Very Culinary). Come play with me! Read More >>

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  • Happy Valentine's Day, gang! Do you do anything special? At the risk of offending anyone - I think this holiday is sort of dumb 🙈 BUT I'm also super lucky that I have a husband who spoils me all year long. I wish that for everyone! On the other hand...any excuse to eat chocolate and powdered sugar.
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It's been raining here, so it only makes sense that I make my homemade marshmallows. For the kids, of course. *cough* Rich and creamy and nothing like anything you'll buy at the store. Shaping them into hearts is optional, of course. But not on Valentine's Day! I think it's the law.
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Beautiful fresh salmon fillets are stuffed with a creamy wild rice herb and crab mixture. The rice and crab mixture alone is amazing. Easy enough for a weeknight meal and elegant enough for a nice Valentine's Day dinner!
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