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Hidden Heart Bundt Cake

Hidden Heart Bundt Cake

Slice for a sweet surprise!

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Slice for a sweet surprise. This hidden heart bundt cake is super fun and surprisingly easy to make! Flavoured with raspberry and white chocolate, it's a divine treat for your valentine.

Hidden Heart Raspberry & White Chocolate Bundt Cake

Serves: 12

Prep time: 20 minutes 

Total time: 1 hour


Hidden Heart Cake:

  • 240ml buttermilk
  • 210g self raising flour
  • ½ tsp baking powder
  • 100g caster/granulated sugar
  • 60ml sunflower oil
  • 1 tsp red food colouring

Bundt Cake:

  • 120g vegetable oil
  • 200g granulated sugar
  • 4 eggs
  • 300g plain flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 220g sour cream
  • 100g fresh or frozen raspberries + 1 tbsp flour

White Chocolate Ganache:

  • 190g white chocolate
  • 80ml double cream


  • Ready to roll cake icing in pink, red and white (or white icing coloured with food colouring)


Step 1: Red Heart Cake

Preheat the oven to 180ºC and line a baking tray with baking paper.

In a bowl, whisk the milk, oil and sugar until combined. 

Sift in the flour and baking powder and continue to whisk until combined.

Add the red food colouring to your liking.

Pour into the prepared baking tray and bake for 20-23 minutes.

Once baked, allow to cool in the baking tray for 10 minutes.

Once cooled, use the third size up Judge heart shaped cutters to create the pink sponge hearts. Set aside.


Step 2: Bundt Cake

Preheat the oven to 170ºC and brush a bundt mould with butter.

In a bowl, add the oil and sugar and whisk until combined.

Add one egg at a time and whisk until combined.

Add the sour cream and continue to whisk until combined.

In a separate bowl, mix the flour, baking powder and baking soda.

Sieve into the wet mixture and mix until just combined.

Cover the raspberries with the tbsp of flour.

Add the raspberries to the remaining batter in the mixing bowl and gently fold together using a silicone scraper.

Pour a little bit of the batter into the bundt mould to cover the bottom.

Arrange the red hearts on top of the layer of batter with the top of the hearts facing downward.

Then pour the remaining batter over the cut out hearts.

Bake for 50-55 minutes or until a cake tester comes out clean.

Remove from the oven and let the cake cool down for 10 minutes in the mould.

Then flip the bundt cake mould over onto a cooling rack and lift the mould away from the cake. Let the cake cool down completely on the cooling rack.


Step 3: White Chocolate Ganache

For the ganache, chop the white chocolate and place into a small heat resistant bowl.

In a saucepan over a medium-high heat, warm the double cream until it begins to simmer, whisking constantly.

When the cream starts to bubble, pour the cream over the white chocolate. Whisk together until the ganache is creamy and there is no chocolate left on your whisk.

Final step: Heart Icing Decorations

Lightly dust your work surface and rolling pin with icing sugar and roll out your icing to a thickness of approximately 10mm.

Using a small heart shape cutter, cut the shapes and transfer to a plate.

Drizzle the prepared chocolate ganache over your cake then top with your fresh raspberries and the heart icing decorations.

Serve and enjoy with your valentine! 

Shop the Bundt Tin and Heart Cutters for this really romantic bake.

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