Valentine’s Day is approaching, and a red recipe with some hearts cannot be missing. This year, I decided to prepare a red velvet plumcake that hides a heart, or rather two, in every slice. Having already made plumcakes with trees, pumpkins, bunnies, and even hearts, this time I decided to be generous and include two… Isn’t Valentine’s Day the holiday for lovers? So there must be two hearts, right? Not having two heart-shaped cookie cutters of the same size, I used one slightly larger than the other, and the final effect is really cute. As always, to make this type of cake, you will need two batters: one white, which is a simple orange-flavored sponge cake, and the red batter, which is a red velvet. But now let’s see together how to prepare this red velvet heart plumcake in the following recipe.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 50 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Valentine’s Day, Mother’s Day
Ingredients
- 3 eggs
- 3/8 cup sugar
- 3/4 cup flour
- to taste organic orange zest
- 3 eggs
- 8 tbsp butter
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 5 tbsp vegetable oil
- 1 organic orange zest
- 2 teaspoons white vinegar
- 1/2 cup plain yogurt
- 1/2 cup milk
- 2 tablespoons red food coloring
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- to taste white and pink glaze (made with powdered sugar, hot water, and lemon)
- to taste heart-shaped sprinkles
Tools
- 1 Electric Whisk
- 1 Baking Tray rectangular 16 x 24 inches
- 1 Plumcake Mold
- 2 Cutters heart
Steps
Start preparing your red velvet plumcake by making the light sponge cake: beat the eggs with the orange zest for about 10 minutes until they are light and frothy. Then add the sugar and continue beating for at least another 5 minutes. At this point, set aside the whisks and gently fold in the sifted flour with a spatula, a little at a time, from the bottom upwards. Pour the batter into the previously greased rectangular tray and bake in a preheated static oven at 350°F for about 20 minutes.
While the sponge cake is baking, prepare the red velvet batter: beat the butter, oil, and sugar until you get a creamy texture. Add the eggs one at a time, allowing them to incorporate. Meanwhile, in another bowl, mix the yogurt, milk, vinegar, and food coloring with a spoon. Now combine the flour, cocoa, and baking powder together and add them spoon by spoon into the egg mixture. Finally, pour in the yogurt, milk, and food coloring mix. You will now have a deep red batter.
Once the sponge cake is ready, let it cool thoroughly and turn it onto a cutting board or work surface. Use the two heart-shaped cookie cutters placed next to each other to cut hearts along the entire length of the sponge cake. Take the plumcake mold and pour 2-3 tablespoons of the red batter on the bottom. Now position all the cut-out hearts along the length of the plumcake mold and pour in the remaining red batter. Bake in a hot oven at 350°F for about 40 minutes. Once your red velvet plumcake is baked, decorate with white and pink glaze and some sprinkles. Enjoy and happy Valentine’s Day.
Also check out my other RED VELVET HERE.
Saby recommends…
If you want to achieve an intense red, I recommend using a good quality red color, as the presence of cocoa might result in a less vibrant color.
