Name: Hidden Heart Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 white or strawberry cake mix; 3.4 ounces vanilla instant pudding mix (dry); 1 cup sour cream or Greek yogurt; 4 large eggs or 5 egg whites; ½ cup oil; 2 teaspoons almond extract; Red food coloring (optional, if not using strawberry cake mix); 1 white cake mix; 3.4 ounces vanilla instant pudding mix (dry); 1 cup sour cream or Greek yogurt; 4 large eggs or 5 egg whites; ½ cup oil; 1 tablespoon almond extract; ½ cup butter, room temperature; ¼ cup (2 ounces) cream cheese, room temperature; 1/8 teaspoon salt (a small pinch); ½ teaspoon vanilla extract; ½ teaspoon almond extract; 2½ cups powdered sugar, sifted; 1-3 tablespoons milk (as needed); Sprinkles or sliced almonds (optional for decorating)

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Introduction

The Hidden Heart Bundt Cake is a delightful surprise inside a classic bundt shape, featuring pink heart-shaped cake pieces nestled within a tender white cake. This charming dessert is perfect for special occasions or any time you want to wow your guests with a sweet and beautiful treat.

A bundt cake with a golden brown outer layer is topped with smooth white icing that drips down the sides, decorated with small pink and red heart-shaped sprinkles. A slice is being lifted, showing the inside of the cake which is a light yellow color with a bright pink heart shape in the center of the slice. The cake is on a clear glass stand, with a white marbled texture background visible. The overall look is festive and charming, with a focus on the heart detail inside the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 white cake mix (or strawberry cake mix)
3.4 ounces vanilla instant pudding mix (dry)
1 cup sour cream or Greek yogurt
4 large eggs or 5 egg whites
½ cup oil
2 teaspoons almond extract
Red food coloring (if using white cake mix)
½ cup butter, room temperature
¼ cup (2 ounces) cream cheese, room temperature
⅛ teaspoon salt (small pinch)
½ teaspoon vanilla extract
½ teaspoon almond extract (for frosting)
2½ cups powdered sugar, sifted
1–3 tablespoons milk, as needed
Sprinkles or sliced almonds for decorating (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare the pink cake by combining the white (or strawberry) cake mix with the dry vanilla pudding mix in a large bowl. Add the eggs or egg whites and oil, then whisk until smooth.
Step 2: Stir in the almond extract and sour cream or Greek yogurt until incorporated. If using white cake mix, add red food coloring to achieve a vibrant pink color.
Step 3: Pour the pink batter into a greased loaf pan and bake for 40–50 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs.
Step 4: Allow the cake to cool completely. Remove the crust by slicing off the ends and trimming around the edges carefully.
Step 5: Using a heart-shaped cookie cutter, cut hearts from the pink cake slices, avoiding the crust. Aim for 2–3 hearts per slice.
Step 6: Prepare the white cake batter by mixing the white cake mix with the dry pudding mix, eggs or egg whites, oil, almond extract, and sour cream or Greek yogurt until smooth.
Step 7: Grease and flour a bundt pan. Pour half of the white batter evenly into the bundt pan.
Step 8: Arrange the pink heart shapes upright in the batter with the point facing up, fanning them out from the center of the pan.
Step 9: Spoon the remaining white cake batter over the hearts, covering them completely and smoothing the surface.
Step 10: Bake for 35–40 minutes, or until the cake springs back when touched and a toothpick inserted shows only a few moist crumbs.
Step 11: Let the cake cool for 15 minutes in the pan before removing it. Cool completely on a wire rack before frosting.
Step 12: To make the cream cheese frosting, beat the cream cheese until light and fluffy, then add the room temperature butter and beat until smooth.
Step 13: Mix in vanilla and almond extracts, salt, and 1 cup of powdered sugar until smooth. Gradually add the remaining powdered sugar and 1 tablespoon of milk, adding more milk as needed to reach a spreadable consistency.
Step 14: Once the cake is fully cool, spread or pipe the frosting over the top. Decorate with sprinkles or sliced almonds if desired.

Tips & Variations

Use strawberry cake mix instead of white for a natural pink color without food coloring.
For a lighter cake, substitute egg whites for whole eggs as noted.
Add a hint of lemon extract to the cake batter for a fresh twist on flavor.
Try different shaped cookie cutters for fun hidden messages or seasonal themes.
Use gluten-free cake mix if you need a gluten-free option.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. To soften before serving, allow it to sit at room temperature for 30 minutes. Leftover unfrosted cake hearts can be frozen for up to 2 months for future use.

How to Serve

A round bundt cake with a brown base sits on a clear glass square stand. The cake is covered with a thick layer of white icing that drips down the sides in soft waves. Small pink heart-shaped sprinkles are spread evenly on top of the icing, adding a touch of color. The background features a white marbled texture, making the cake stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cakes and cut the hearts a day ahead and refrigerate them separately. Assemble and bake the bundt cake on the day you plan to serve for best results.

What if I don’t have a heart-shaped cookie cutter?

You can use any small cookie cutter shape you like or carefully cut small shapes freehand with a knife. Rectangular or circle shapes also work well for the surprise inside effect.