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Chocolate Covered Strawberry Heart Cake

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4.2 from 59 reviews

This Chocolate Covered Strawberry Heart Cake features a delightful chocolate loaf cake with a hidden heart-shaped strawberry cake surprise inside. The cake is frosted with a light and fluffy strawberry cream cheese buttercream and topped with colorful sprinkles, making it a perfect festive dessert for Valentine’s Day.

Ingredients

Scale

For the Cake

  • 1 box strawberry cake mix (15.25 oz/432g), prepared according to package instructions (e.g., Duncan Hines Perfectly Moist Strawberry Supreme)
  • 1 box chocolate cake mix (15.25 oz/432g), prepared according to package instructions (e.g., Duncan Hines Devil’s Food)
  • 1 cup bittersweet chocolate chips, melted (150g, e.g., Ghirardelli 60% Cacao)

For the Frosting

  • ½ cup unsalted butter, softened (114g)
  • 8 ounces cream cheese, softened (226g)
  • 2–4 cups powdered sugar (240-480g), adjust based on desired sweetness
  • 2 teaspoons strawberry extract
  • 1 drop pink food coloring gel
  • 2 tablespoons sprinkles

Instructions

  1. Prepare Strawberry Cake: Preheat oven to 350°F. Line a large cookie sheet with parchment paper and spray with non-stick cooking spray. Line a muffin pan with 6 cupcake liners. Prepare strawberry cake mix according to package instructions. Pour batter into muffin pan and a thin layer into the sheet pan, smoothing the top. Bake sheet cake 10-12 minutes and cupcakes 23 minutes. Cool 10 minutes, then freeze sheet cake for 1 hour (or refrigerate if needed).
  2. Prepare Chocolate Cake Batter: Line a 10×5 inch loaf pan with parchment paper, letting it hang over edges, and spray with non-stick spray before and after parchment lining. Prepare chocolate cake mix according to package instructions, then add melted bittersweet chocolate and stir to combine. Pour about 1½ cups batter to cover bottom of loaf pan and set aside.
  3. Cut Strawberry Hearts: Remove strawberry sheet cake from freezer. Using a 3″ heart-shaped cookie cutter, cut hearts side by side using as much cake as possible. Save scraps for other uses. Stand hearts upright, point side down, tightly in a row inside the loaf pan over the chocolate batter.
  4. Assemble and Bake Cake: Pour remaining chocolate batter over the strawberry hearts, filling the pan. Place parchment-lined cookie sheet under loaf pan to catch overflow. Bake at 350°F for 50-60 minutes, or until a toothpick comes out clean. Cool completely and trim any overflow edges.
  5. Make Frosting: In a large bowl, beat softened butter and cream cheese on medium-high with an electric mixer until smooth and creamy. On low speed, gradually add powdered sugar until combined. Increase speed to medium-high and beat 1-2 minutes. Turn off mixer, add strawberry extract and pink food coloring, then blend until evenly mixed.
  6. Frost and Finish: Transfer cooled cake to a platter and frost evenly with the strawberry cream cheese buttercream. Decorate with sprinkles on top. Store cake covered at room temperature for up to 2 days or refrigerate covered for up to a week.

Notes

  • You can refrigerate the strawberry sheet cake for 1 hour if your freezer is not large enough.
  • Save strawberry cake scraps for making trifle, cake pops, or freeze for later use.
  • Use a loaf pan slightly larger if needed to fit all heart shapes snugly.
  • Adjust powdered sugar amount in frosting to control sweetness level.
  • Allow cake to cool completely before frosting for best results.

Find it online: https://yumfoodusa.com/28616-2/