Recipe | Valentine’s Hidden Heart Cake


Valentine’s Day is in sight and I am super excited to share this Hidden Heart Cake recipe with you! I always see things like this on Instagram and never get around to trying them out. This year though, I promised I could create something with a wow factor. Once you realise how it’s done, it’s almost too simple. It is lovely though to cut into something and find a surprise waiting for you inside. I was so excited about sharing this, I posted it on Instagram weeks ago! I have seen so many pretty Valentine bakes all over Insta since so am keen to share something else soon too!

Anyway, even if you hate Valentine’s Day, any friend or loved one who needs a smile would definitely appreciate something like this. When you present someone with a home-made cake, they nearly always smile. Just imagine receiving  this yourself 🙂


How do we create such a Valentine’s wonder you ask? Simple: we bake two cakes. Two simple cakes with straight forward flavours. There is no need to go mad on the actual cakes themselves, we want a good quality sponge with a prominent flavour so please can taste the different between the outer and inner layer. No more and no less. Think vanilla, coffee, orange, chocolate or peanut butter.

The cakes then need to be the exact same recipe for good results. I always go back to 175g of butter, sugar, flour + 3 large eggs as my base. This never lets me down and always bakes well within my 2lb loaf tin.

There are a couple of things you can do to make this work better for you. Firstly, ensure you have good quality food colouring. This isn’t something I normally like to bake with but when I do, I don’t buy cheap! Secondly, it’s important that the first cake is as cold as can be when you go to slice it. You want to ensure that the slices of the first cake are equal thickness too. If some are too thin, they won’t hold their shape for the second bake.


I recommend you bake CAKE 1 the night before you want to pull the whole thing together. Once you take it out of the oven, allow it to cool on a wire tray. Then wrap it up and pop it in the fridge over night. On the next morning, take it out from the fridge and it will be ready to be inserted into CAKE 2.

Right, you need:


175g self-raising flour

175g unsalted butter (softened)

175g caster sugar

3 large eggs

splash whole milk

4 tbsp peanut butter

2 tsp baking powder

1-2 tsp pink food colouring



175g self-raising flour

175g unsalted butter (softened)

175g caster sugar

50g cocoa powder

6 tbsp boiling water

3 large eggs

splash of whole milk

2 tsp baking powder

To Decorate:

Remains of Cake 1

100g dark chocolate (melted)


  1. Line a 2lb loaf tin with grease proof paper and preheat the oven to 175 degrees.
  2. Make CAKE 1 by popping all the ingredients into a large bowl and beating until combined. An electric mixer will make light work of this. Be careful not to get food colouring all over yourself.
  3. Bake CAKE 1 in the oven for 40 minutes until a skewer comes out clean when inserted. Take the cake out and leave to cool completely on a wire tray.
  4. Pop CAKE 1 into the fridge until you are ready to continue.
  5. The next day or after a few hours, take CAKE 1 out of the fridge and slice into even sized pieces – at least 2cm thick really.
  6. Grab your desired cookie cutter (it doesn’t necessarily need to be a heart) and cut the shape out of each cake slice. Put all the hearts onto a plate and pop back in the fridge again. Leave the scraps of CAKE 1 to one side until later.
  7.  Reline the loaf tin with more grease proof paper and preheat the oven back to 175 degrees just like before.
  8. Make CAKE 2 by whisking the cocoa and boiling water together in a bowl. Follow by adding all the remaining ingredients and beat well until fully combined.
  9. Pour a small layer of cake mix into the bottom of your loaf tin. You should not be able to see the bottom of the tin anymore.
  10. Go back to the fridge and get your heart shapes. Gently place them into the centre of the loaf tin.
  11. Using one hand to hold the heart shapes in place, spoon the rest of CAKE 2 in around the hearts and then on top of them. Grab yourself a metal spoon and, very gently, spread the cake mix over the hearts so they are completely covered.
  12. Pop the cake in the oven and allow to bake for 40 minutes. The cake will be nicely risen and a skewer will come out clean when ready.
  13. Take the cake out of the oven and leave to cool on a wire tray.
  14. While your final cake cools down, you can make a start on the decoration. Grab your left-over pieces from CAKE 1 and put them into your food processor. Blitz until it resembles fine breadcrumbs. If you don’t have a food processor, don’t worry. You can simply crumble up the remaining scraps of cake with your hands or by using a fork.
  15. Once the final cake has cooled, spread the melted chocolate over the top. Dust the pink cake crumbs all over and leave to set.


I really hope this Valentine’s cake turns out well for you! The photos here show my first attempt and I will definitely be giving it another go before Valentine’s day again. If you do make this for someone special, enjoy the look of surprise once they cut it open – makes it all worth it 🙂

2 Comments Add yours

  1. Jade says:

    This is so precious! And it looks amazing!


    1. wheresmyteaspoon says:

      THANK YOU JADE!! I’m so proud of it 😍😍😍


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