Hidden Heart Chocolate Strawberry Surprise Cake
This Chocolate Covered Strawberry Heart Cake features a decadent chocolate loaf cake with a delightful surprise of heart-shaped strawberry cake pieces inside. It’s topped with a light and fluffy strawberry cream cheese buttercream and festive sprinkles, making it the perfect dessert for Valentine’s Day or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 box strawberry cake mix, prepared according to package instructions (Duncan Hines Perfectly Moist Strawberry Supreme, 15.25 oz/432g)
- 1 box chocolate cake mix, prepared according to package instructions (Duncan Hines Devil’s Food, 15.25 oz/432g)
- 1 cup bittersweet chocolate chips, melted (Ghirardelli 60% Cacao, 150g)
For the Frosting
- ½ cup unsalted butter, softened (114g)
- 8 ounces cream cheese, softened (226g)
- 2–4 cups powdered sugar (240-480g; 2 cups for less sweet, 4 cups for sweeter)
- 2 teaspoons strawberry extract
- 1 drop pink food coloring gel
- 2 tablespoons sprinkles
Instructions
- Prepare the Strawberry Cake: Preheat oven to 350°F (175°C). Line a large cookie sheet with raised edges (13″x18″ half sheet pan) with parchment paper and spray with non-stick cooking spray. Line a muffin pan with 6 cupcake liners. Prepare the strawberry cake mix according to package instructions. Pour batter into the lined muffin pan and a thin layer into the cookie sheet, smoothing evenly. Bake the sheet pan for 10-12 minutes and the cupcakes for 23 minutes. Cool the sheet cake for 10 minutes, then freeze it for 1 hour (or refrigerate if your freezer can’t fit the pan). The frozen cake will be cut into heart shapes later.
- Prepare the Chocolate Cake Batter: Line a 10 x 5 inch loaf pan with parchment paper that hangs over the edges, spraying before and after lining. Prepare the chocolate cake mix according to package instructions. Add the melted bittersweet chocolate chips and stir to combine. Pour about 1½ cups of the chocolate batter into the loaf pan to cover the bottom and set aside.
- Cut Strawberry Hearts: Remove the frozen sheet cake and, using a 3″ heart-shaped cookie cutter, cut out hearts side by side to maximize use. Save cake scraps for other desserts. Stand the strawberry hearts upright, point side down, side by side along the length of the prepared loaf pan on top of the chocolate batter.
- Assemble and Bake: Pour the remaining chocolate batter over and around the strawberry hearts in the loaf pan. Place a parchment-lined cookie sheet under the loaf pan on the oven rack to catch any overflow. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool completely and trim any overflowed edges.
- Prepare the Frosting: In a large bowl, beat softened butter and cream cheese on medium-high speed using an electric mixer until smooth and creamy. Gradually add powdered sugar on low speed, then increase speed to medium-high and beat for 1-2 minutes. Add strawberry extract and pink food coloring gel, mixing until combined and evenly colored.
- Frost and Decorate: Transfer the cooled cake to a serving platter. Spread the prepared strawberry cream cheese buttercream evenly over the cake. Decorate with sprinkles. Store the cake at room temperature for up to 2 days or cover and refrigerate for up to 1 week.
Notes
- The strawberry cake inside is partially baked and then frozen or refrigerated before cutting into hearts, lending a firm texture for shaping.
- Use a 3-inch heart-shaped cookie cutter to ensure proper size fitting in the loaf pan.
- Save leftover strawberry cake scraps for making trifles, cake pops, or freeze for future use.
- Ensure the loaf pan is well lined to prevent sticking and ease removal of the finished cake.
- The cake can be stored covered at room temperature for 2 days or refrigerated for longer freshness up to 1 week.
- Adjust powdered sugar quantity in frosting according to sweetness preference.