Valentine's Day Cake Roll 2

Valentine’s Day Cake Roll

2022 Update:

Couldn’t find the same template that I used last time. So I found a free print out on Vector Stock. They recommended that I shout out the artist. So, credit where credit’s due: Repeating heart pattern background design – love vector by vectorstock

This is one intensely delicious treat! The frosting is a light and creamy whipped cream/cream cheese frosting. The cake in the middle is adorable and the cake roll around it is studded in a repeating pattern of chocolate hearts. This cake needs no decoration once it’s finished and yet it is possibly the prettiest confection I’ve ever made.

It is also probably the most involved dessert I’ve made to date.

First you trace the chocolate hearts onto a sheet of parchment paper and freeze them. Then you make two separate cake batters- the first gets baked, cut into hearts, and then the hearts are frosted together into a giant heart log. The second gets poured on top of the prepared chocolate hearts and baked; making a single, well decorated sheet cake. Roll the cake into a towel and cool into that cylindrical shape. Then you frost the inside of the cake roll, set the heart log in the middle, and roll the log back up. Phew! It’s a lot- but it sure did come out good. So this is my Valentine’s day gift to you: one insanely gorgeous cake roll.

Happy Valentine’s day from Breezeway Bakery!

AuthorCarley KnutsenDifficultyAdvanced

Heart Pattern Paste
 1 Egg White
 2 tbsp Sugar
  cup Flour (remove 2 tsp of the flour measurement and substitute with 2 tsp of cocoa powder)
 1 ½ tbsp Butter (soft)
Heart Cake Cutouts
 1 ¾ cups Cake Mix (use about the first 1/2 of a cake mix)
 2 Eggs
 ¼ cup Unsalted Butter (melted)
 ½ cup Milk
 ½ tsp Vanilla
 Red Food Coloring
Cake Roll
 1 ¾ cups Cake Mix (use the second half of the cake mix)
 2 ½ tbsp Oil
 2 Eggs
 ¼ cup Water
 ½ tsp Vanilla
 Red Food Coloring
 Confectioners' Sugar (for dusting)
Whipped Cream Cheese Frosting
 ½ cup Cream Cheese (cold)
 ½ tsp Vanilla
 ½ cup Confectioners' Sugar
 1 cup Heavy Whipping Cream (cold)

Heart Pattern Paste
1

Line a 10 x 15 inch pan with parchment paper. Print a heart shaped template and tuck underneath the parchment paper. In a small bowl, mix together all the ingredients, stirring completely smooth. Scrape into a small plastic bag and pipe into a heart shaped pattern, following the template underneath the parchment paper. Place the cookie sheet in the freezer for 15 minutes or until the hearts have solidified.

Heart Cake Cutouts
2

Preheat the oven to 350 degrees. Line an 8 or 9 inch baking pan with parchment paper. In a medium bowl, combine all the ingredients together and beat until well combined. (Add the food coloring until you achieve your desired shade of pink.) Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely (place in the freezer to speed the cooling process.) Using a small heart shaped cookie cutter, cut chunks of cake and glue them together with pink frosting.

Cake Roll
3

Keep the oven heated to 350 degrees. Combine all the ingredients together, mixing until well combined. Add the same amount of food coloring used in the heart shaped cutouts in order to match the shade of pink. Remove the baking sheet with the chocolate hearts drawn on from the freezer. Pour the batter into the pan, covering the chocolate hearts completely. Level the surface of the batter and bake for 8-10 minutes or until a toothpick comes out clean. Do NOT over bake, or the cake might crack while rolling. Lay a fresh sheet of parchment paper on a wire rack and immediately invert the cake onto the rack. Carefully peel the parchment paper from the cake so that the chocolate hearts adhere to the cake and not the paper. Take a towel and lightly dust it with confectioners' sugar. Gently lay the cake, heart side down, in the towel and roll the cake into a log. Allow to cool completely.

Whipped Cream Cheese Frosting
4

Beat the cream cheese and vanilla smooth. Gradually add the sugar and heavy whipping cream. Beat the whipping cream until stiff peaks form. Gently unroll the cake roll and spread filling on the inside of the roll. Take the long stack of cut out hearts upside down so that the prettiest part of the roll is top side up and the heart inside faces right side up. Trim the edges to tidy them and serve. Store any leftovers in the fridge.

Ingredients

Heart Pattern Paste
 1 Egg White
 2 tbsp Sugar
  cup Flour (remove 2 tsp of the flour measurement and substitute with 2 tsp of cocoa powder)
 1 ½ tbsp Butter (soft)
Heart Cake Cutouts
 1 ¾ cups Cake Mix (use about the first 1/2 of a cake mix)
 2 Eggs
 ¼ cup Unsalted Butter (melted)
 ½ cup Milk
 ½ tsp Vanilla
 Red Food Coloring
Cake Roll
 1 ¾ cups Cake Mix (use the second half of the cake mix)
 2 ½ tbsp Oil
 2 Eggs
 ¼ cup Water
 ½ tsp Vanilla
 Red Food Coloring
 Confectioners' Sugar (for dusting)
Whipped Cream Cheese Frosting
 ½ cup Cream Cheese (cold)
 ½ tsp Vanilla
 ½ cup Confectioners' Sugar
 1 cup Heavy Whipping Cream (cold)

Directions

Heart Pattern Paste
1

Line a 10 x 15 inch pan with parchment paper. Print a heart shaped template and tuck underneath the parchment paper. In a small bowl, mix together all the ingredients, stirring completely smooth. Scrape into a small plastic bag and pipe into a heart shaped pattern, following the template underneath the parchment paper. Place the cookie sheet in the freezer for 15 minutes or until the hearts have solidified.

Heart Cake Cutouts
2

Preheat the oven to 350 degrees. Line an 8 or 9 inch baking pan with parchment paper. In a medium bowl, combine all the ingredients together and beat until well combined. (Add the food coloring until you achieve your desired shade of pink.) Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely (place in the freezer to speed the cooling process.) Using a small heart shaped cookie cutter, cut chunks of cake and glue them together with pink frosting.

Cake Roll
3

Keep the oven heated to 350 degrees. Combine all the ingredients together, mixing until well combined. Add the same amount of food coloring used in the heart shaped cutouts in order to match the shade of pink. Remove the baking sheet with the chocolate hearts drawn on from the freezer. Pour the batter into the pan, covering the chocolate hearts completely. Level the surface of the batter and bake for 8-10 minutes or until a toothpick comes out clean. Do NOT over bake, or the cake might crack while rolling. Lay a fresh sheet of parchment paper on a wire rack and immediately invert the cake onto the rack. Carefully peel the parchment paper from the cake so that the chocolate hearts adhere to the cake and not the paper. Take a towel and lightly dust it with confectioners' sugar. Gently lay the cake, heart side down, in the towel and roll the cake into a log. Allow to cool completely.

Whipped Cream Cheese Frosting
4

Beat the cream cheese and vanilla smooth. Gradually add the sugar and heavy whipping cream. Beat the whipping cream until stiff peaks form. Gently unroll the cake roll and spread filling on the inside of the roll. Take the long stack of cut out hearts upside down so that the prettiest part of the roll is top side up and the heart inside faces right side up. Trim the edges to tidy them and serve. Store any leftovers in the fridge.

Valentine’s Day Cake Roll

Thanks to Cleobuttera for the recipe!

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