Pink Sponge Heart Cake with cream cheese icing

September 22, 2014

This recipe is great for any occasion... who wouldn't want a piece of a pink heart shaped cake. My two girls just love it... The reason why i use a cream cheese frosting and not butter cream is because my kids don't like cake when it is too sweet. The cream cheese breaks the sweet flavor and gives it almost a condensed milk mixed with lemon juice flavor. Tangy sweetness and refreshing. I always let my kids help my with decorating the cake. We just love creating memories in the kitc

Cake Batter: 4 Eggs (Room Temperature)
2 Cups Sugar
112g Butter (Softened)
1 Cup Milk (Full Cream)
2 Cups Flour (All Purpose)
2tsp Baking Powder
1/4tsp Salt
1tsp Vanilla Extract
1tsp Pink Food Coloring (use more or less for different shades)

Cream Cheese Icing: 1 Cup Cream Cheese
1/4 Butter (Room temperature)
4 Cups Powdered Sugar
1tsp Vanilla Extract

Cake Batter: Preheat Oven to 325 degrees (160 degree C) Grease heart shaped baking pans In Large mixing bowl beat eggs on high speed (electric mixer) for 4 minutes Add sugar slowly and continue to beat for another 4 minutes (till fluffy) Pour milk in microwave safe jug and add butter... heat for 1 minute or till the butter has melted While the milk and butter is heating in microwave, take a separate bowl for the dry ingredients Sift flour, baking powder and salt. Add to egg and sugar mixture and mix till combined Now add the warm milk and butter mixture with vanilla extract and min till combined Bake for about 20 minutes or till the middle is baked and edges are pulling away from the pan. Cream Cheese Icing: In a large bowl softened the cream cheese and butter with electric mixer Add powder sugar 1 cup at a time Add the vanilla and mix till smooth and creamy

Nutritions

Calories
618

Sodium
18mg
0% DV

Fat
10g
16% DV

Protein
5g
10% DV

Carbs
135g
46% DV

Fiber
2g
9% DV