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Home » Desserts » Peek-a-Boo Pound Cake

Peek-a-Boo Pound Cake

January 20, 2020 by Claire | The Simple, Sweet Life 11 Comments

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This easy vanilla loaf cake has a sweet surprise: A strawberry-flavored, heart-shaped center! Learn how to make this simple pound cake in a few easy steps below.

sliced of pound cake on blue plates

This may just be the baker in me, but few things say “Hey you, I think you’re pretty awesome” better than putting your precious time and efforts into a delicious treat that delights your loved one’s heart and taste buds.

And doubly so when that delicious treat comes with a big ol’ piece o’ heart… A strawberry flavored pound cake heart to be exact.

After all, why wear your heart on your sleeve when you could wear your heart in your cake?

How to make this loaf cake

First, make the strawberry pound cake for the center.

In a large bowl, cream the butter until smooth. Scrape down the sides, add the sugar and continue beating until light and fluffy (about 1-2 minutes). Scrape down the sides.

In a separate bowl, whisk together the eggs, egg yolks, salt, strawberry emulsion and 4-5 drops of red food gel coloring.

With your mixer on low, slowly pour the egg mixture into the batter. Once all of the mixture has been added, increase the speed to medium-high and beat for 1-2 minutes.

With the mixer back on low, begin added the flour 1/3 cup at a time. Once all of the flour has been added, scrape down the sides, turn the mixer up to medium and beat for 1-2 minutes.

Pour the batter into a parchment paper lined 9″x9″ pan, smooth with an offset spatula and bake at 350F for 30-35 minutes.

strawberry pound cake cut out as hearts

Second, cut out the cake hearts.

While the cake is still warm (but cool enough to handle), use a small heart-shaped cookie cutter to cut out heart-shaped pieces of cake.

Pro-tip: If you’re looking for ways to use up all that leftover strawberry pound cake, it’s great in homemade ice cream or for making cake pops. If you’re not using it immediately, simply drop it in a ziploc bag and freezer it for later.

heart pound cake pieces in a loaf pan with vanilla pound cake batter

Third, make the rest of the pound cake.

For this step, you’re going to repeat all of the steps for making the batter from step one, but with the ingredients for the vanilla pound cake.

Once your batter is ready, spread a thin half-inch layer of batter in the bottom of a loaf pan.

Place the heart-shaped pieces of pound cake in a line in the loaf pan leaving about 1/2″ of space at either end.

Gently start pouring the remaining vanilla batter around and over the top of the hearts, stopping occasionally to press it down around the heart, making sure it doesn’t go between them.

Smooth the top of the cake with an offset spatula and bake at 350F for 1 hour 10 minutes to 1 hour 15 minutes (or until a toothpick inserted in the center comes out clean).

pouring icing over a baked loaf cake

Finally, make and top the cake with icing.

In a bowl, whisk together the icing until smooth and lump free.

Microwave the icing for 15-20 seconds. Cooking the icing will help it crust faster, which will keep it from streaming down the sides of your cake indefinitely. Allow the icing to cool for about a minute.

Stir the icing to break up any crust that might have formed and pour it over your cake. Top with sliced strawberries.

iced loaf cake topped with cut strawberries

Tips for making this cake

  • What to do with the leftover strawberry pound cake: If you’re looking for ways to use up all that leftover strawberry pound cake, it’s great in homemade ice cream or for making cake pops. If you’re not using it immediately, simply drop it in a ziploc bag and freezer it for later.
  • Testing for doneness: To keep this cake from being dry, it’s important to not over-bake it. To test your cake for doneness, simply insert a toothpick into the center of the cake. It should come out clean when the cake is done.
  • Why we cook the glaze: If you’re wondering why we cook the glaze, here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and keeping the icing from running down the side of the cake indefinitely.
  • Storage: You can store your pound cake in an airtight container at room temperature for up to 3 days. It can also be wrapped in plastic wrap and placed in an airtight bag and stored in the refrigerator for up to 1 week or up to 6 months in the freezer.

cross-section of sliced pound cake with red heart center

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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Peek-a-Boo Pound Cake

cross-section of sliced pound cake with red heart center
Print Recipe

★★★★★

5 from 8 reviews

This easy vanilla loaf cake has a sweet surprise: A strawberry-flavored, heart-shaped center! Learn how to make this simple pound cake in a few easy steps below.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the strawberry pound cake:

  • 10 tbsp unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 tsp strawberry emulsion
  • 4–5 drops red food coloring
  • 1/2 tsp salt
  • 1 cup all purpose flour

For the vanilla pound cake:

  • 16 tbsp unsalted butter, at room temperature
  • 1 3/4 cup granulated sugar
  • 3 large eggs
  • 3 large egg yolks
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cup all purpose flour

For the icing:

  • 2 cups powdered sugar
  • 3 tbsp water
  • Strawberries, for garnishing

Instructions

  1. In a bowl, cream the butter for the strawberry pound cake until smooth.
  2. Scrape down the sides, add the sugar and beat until light and fluffy (1-2 minutes).
  3. In a separate bowl, whisk together the eggs (both whole and yolks), 4-5 drops of red food coloring and strawberry emulsion.
  4. With the mixer on low, slowly pour the eggs into the batter.
  5. Increase the speed to medium-high and beat for 1-2 minutes.
  6. Return the mixer to low and add the flour 1/3 cup at a time.
  7. Once all of the flour is added, increase the speed to medium and beat for 1-2 minutes.
  8. Pour the batter into a parchment paper-lined 9″x9″ pan, smoothing the top with an offset spatula.
  9. Bake at 350F for 30-35 minutes.
  10. While the strawberry is still warm but cool enough to handle, use a heart-shaped cookie cutter to punch out pieces of cake.
  11. In the bowl of a stand mixer, repeat steps 1-7 with the ingredients for the vanilla pound cake.
  12. Pour 1/2″ of vanilla pound cake batter into the bottom of a parchment paper-lined loaf pan.
  13. Place the strawberry pound cake hearts in a line on top of the batter leaving about 1/2″ of space on each end.
  14. Gently pour the remaining pound cake batter over the top of the hearts.
  15. Use an offset spatula to smooth out the top of the cake.
  16. Bake at 350F for 1 hour 10 minutes to 1 hour 15 minutes.
  17. In a bowl, whisk together the ingredients for the icing.
  18. Microwave the icing for 15-20 seconds and allow to cool for approximately 1 minute.
  19. Stir the icing and pour over the top of the pound cake. Garnish with fresh cut strawberries.

Notes

  • What to do with the leftover strawberry pound cake: If you’re looking for ways to use up all that leftover strawberry pound cake, it’s great in homemade ice cream or for making cake pops. If you’re not using it immediately, simply drop it in a ziploc bag and freezer it for later.
  • Testing for doneness: To keep this cake from being dry, it’s important to not over-bake it. To test your cake for doneness, simply insert a toothpick into the center of the cake. It should come out clean when the cake is done.
  • Why we cook the glaze: If you’re wondering why we cook the glaze, here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and keeping the icing from running down the side of the cake indefinitely.
  • Storage: You can store your pound cake in an airtight container at room temperature for up to 3 days. It can also be wrapped in plastic wrap and placed in an airtight bag and stored in the refrigerator for up to 1 week or up to 6 months in the freezer.

Recipe adapted from Sugar Spun Run

Nutrition

  • Serving Size: 1 slice
  • Calories: 629
  • Sugar: 65.8g
  • Sodium: 404mg
  • Fat: 29.2g
  • Saturated Fat: 17.2g
  • Carbohydrates: 88.1g
  • Fiber: .8g
  • Protein: 7g
  • Cholesterol: 231mg

Keywords: valentine cake, loaf cake, pound cake recipe

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this recipe, you might also like…

  • Conversation heart pop tarts
  • Anything but basic cake
  • Norwegian marzipan cake

Share Something Sweet!

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Filed Under: Cakes, Desserts, Valentine's Day

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Comments

  1. Chef Dennis says

    January 20, 2020 at 11:16 pm

    This Peek-a-Boo Pound Cake is mouthwatering! A strawberry-flavored, heart-shaped center dessert perfect for Valentines. I might surprise my loving wife!

    ★★★★★

    Reply
  2. Sharon says

    January 21, 2020 at 7:55 am

    This is one of the cutest Valentine’s day dessert I’ve seen! The heart in the center is genius.

    ★★★★★

    Reply
  3. Sue says

    January 22, 2020 at 7:33 pm

    This is totally adorable! What a nice surprise 🙂 Love it!

    ★★★★★

    Reply
  4. Kelly Anthony says

    January 23, 2020 at 9:09 am

    How fun is this valentine pound cake! My girls are going to love eating this pound cake on Valentine’s day.

    ★★★★★

    Reply
  5. Nicoletta De Angelis Nardelli says

    January 23, 2020 at 11:28 am

    Even the name is pretty in this pound cake 🙂 .Fun to make and to eat, that would be perfect to share with your Valentine.

    Reply
  6. Marisa F. Stewart says

    January 24, 2020 at 6:18 am

    What an adorable cake. Im already looking for a heart form so I can make it. This is a perfect dessert for Valentines Day, Mother’s Day, or even a bridal shower. I can’t wait to make it.

    ★★★★★

    Reply
  7. GUNJAN C Dudani says

    January 24, 2020 at 7:25 am

    Such a mouthwatering recipe for valentine’s day. It’s on my to do list and definitely trying to make it even though I m not a good baker.

    ★★★★★

    Reply
  8. Tammy says

    January 26, 2020 at 3:58 pm

    Oh my goodness this is so beautiful! 😀 I love the heart!! This is a beautiful treat to make for Valentine’s Day…definitely need to try it!

    ★★★★★

    Reply
  9. Jess says

    January 26, 2020 at 6:48 pm

    Pound cakes are one of my favorite sweet treats and this Valentine’s Day edition is right up my alley! What a fun holiday treat!

    Reply
  10. Debbie says

    January 26, 2020 at 9:10 pm

    This Peek a Boo Pound cake is the most adorable pound cake I have ever seen. This sounds delicious and I and making this for my family. I can’t wait for the excitement when they see the heart in the center.

    ★★★★★

    Reply

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Hei på deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

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