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Hidden Heart Strawberry Bundt Cake

What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!

by Frank Tiu and Jacqueline Tris

Inspired by


for 8 servings


  • 2 loaves vanilla pound cake
  • 16 tablespoons
    unsalted butter, room temperature
  • 1 ½ cups
    sugar (300 g)
  • ½ teaspoon
    kosher salt
  • 1 teaspoon
    vanilla extract
  • 3 large eggs
  • 3 cups
    all-purpose flour (375 g)
  • 2 teaspoons
    baking soda
  • ½ cup
    whole milk (120 mL)
  • ½ cup
    strawberry puree (165 g)
  • nonstick cooking spray

Vanilla Simple Syrup

  • ¼ cup
    water (60 mL)
  • ¼ cup
    sugar (50 g)
  • ½ tablespoon
    vanilla extract

White Chocolate Ganache

  • 1 cup
    white chocolate chip (175 g)
  • ½ cup
    heavy cream, hot (120 mL)

For Decorating

  • red sprinkles
  • pink heart sprinkles

Special Equipment

  • heart shaped cookie cutter
    Calories 1092
    Fat 48g
    Carbs 155g
    Fiber 3g
    Sugar 75g
    Protein 13g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
  3. Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
  4. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
  6. Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
  7. Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
  8. Grease a bundt pan with nonstick spray.
  9. Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
  10. Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
  11. Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
  12. Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
  13. Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
  14. Pour the white chocolate ganache over the cake. Decorate with sprinkles.
  15. Slice the cake to reveal the hidden hearts, then serve.
  16. Enjoy!