Broken Heart Cake

Broken heart cake is an easy, fruit-layered mini strawberry cake, with a pink lemonade glaze for that special someone!

1
Prep Time:
15 mins
Cook Time:
38 mins
Additional Time:
40 mins
Total Time:
1 hrs 33 mins
Servings:
6
Yield:
1 heart-shaped cake

Ingredients

  • ½ cup fresh raspberries

  • 2 tablespoons white sugar

  • 1 (8.4 ounce) package strawberry-lemon cake mix with pink lemonade glaze mix (such as Duncan Hines® Strawberry Lemon Kiss)

  • 1 egg

  • 2 tablespoons water

  • 2 tablespoons butter, softened

  • 2 tablespoons milk

  • 3 drops red food coloring (Optional)

  • 2 tablespoons red candy-coated milk chocolate pieces (such as M&M's®)

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Combine raspberries and sugar in a small bowl; mash slightly. Stir until well combined.

  3. Blend cake mix, egg, water, and butter together in a large bowl using an electric mixer on low speed, scraping sides of the bowl. Beat at medium-high speed until smooth, about 3 minutes. Pour 1/2 the batter into a heart-shaped baking pan.

  4. Strain raspberries through a wire-mesh strainer, pushing out as much excess moisture as possible using the back of spoon. Pour strained raspberries over the batter in the pan and spread out to the edges. Pour remaining cake batter on top and spread to cover the entire raspberry layer.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 37 to 39 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 20 minutes.

  6. Mix glaze mix and milk together in a microwave-safe bowl until well blended. Heat in the microwave until hot and thickened, about 40 seconds. Add food coloring; mix until smooth and immediately pour warm glaze over cooled cake. Place red milk chocolate pieces on top. Let set for 15 minutes.

Cook's Note:

You can also use frozen raspberries thawed to room temperature.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)

245 Calories
8g Fat
41g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 245
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 42mg 14%
Sodium 295mg 13%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 2g
Vitamin C 3mg 13%
Calcium 74mg 6%
Iron 1mg 5%
Potassium 65mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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