Hidden Heart Valentine's Pound Cake

Boulder Locavore

Ready in: 150 minutes
Prep Time: 30 minutes
Cook Time: 120 minutes
Servings: 10
Dairy Free
Very Popular


  • ½ teaspoon – 1 tablespoon Natural Cherry Extract/Flavoring
  • 1/8 teaspoon Pink Food Coloring
  • 1 box Favorite Chocolate Pound Cake mix
    Gluten Free
  • 1 box Favorite Vanilla or Butter Pound Cake mix


  • Preheat oven to the temperature specified for the butter or vanilla pound cake.Assemble the vanilla pound cake per the recipe or mix directions. To make the brilliant fuchsia heart, add 1/8 teaspoon Wilton Rose coloring to the mix (if desiring a more tame pink, begin to add small amounts dipped from the container with a toothpick, mix and add more if needed; it is very concentrated coloring).
  • Mix incorporating the color uniformly in the batter.Begin adding cherry flavoring by the ½ teaspoon until reaching desired flavor. Note: I used a natural Cherry flavoring and wanted a strong cherry flavor to stand up to the chocolate in the outer cake so ended up using 1 tablespoon.
  • Pour batter into a prepared loaf pan.
  • Bake as instructed in recipe or mix directions.
  • Remove, cool and remove from the pan. Allow to cool completely.Reheat oven to specified temperature for the chocolate pound cake recipe or mix.
  • Place cherry pound cake on a cutting board. Using the depth of the heart cookie cutter as a guide, cut the pound cake into slices the same thickness as the cookie cutter (e.g. my cookie cutter is 1 inch deep so I made slices that were 1 inch thick).
  • Place each slice flat on the cutting board and using the cookie cutter cut one heart out of each slice. Set aside scraps.Butter a loaf pan the same size or larger than the pan used for the cherry pound cake.
  • Place cherry pound cake hearts in the middle of the prepared pan; point down, back-to-back touching each other.Prepare the chocolate pound cake recipe or mix according to the directions.This step is easiest accomplished with a helper! Begin on one end of the loaf pan, with one person holding the hearts upright on their point, place a spoonful of batter on one side of the first heart and then a spoonful on the opposite of the first heart. Proceed up the pan in this manner until there is a small amount of batter on either side of all the hearts; this will stabilize the hearts and ensure they stay on their point during baking. Fill in the remaining batter on both sides and cover the top of the hearts. Note: the top may be rounded due to the shape of the top of the hearts.
  • Bake the pound cake to the directions for the chocolate pound cake. Check for doneness earlier than suggested. Due to the pre-baked cherry pound cake center the pound cake may done earlier than if baking regularly.
  • Remove from oven; allow to cool for 15-20 minutes in the pan on a cooling rack.
  • Remove from pan and cool completely before slicing. Note: I found the gluten free pound cake sliced best after refrigerating. Can be kept in the refrigerator tightly wrapped for up to a week or frozen and then defrosted to be eaten at a later date.In the next Boulder Locavore post will be a recipe to use up the leftover scraps of the Cherry Pound Cake!


  • Calories: 164.03  cal  (8.2%)
  • Fat: 0.63  g  (0.97%)
  • Saturated Fat: 0.0  g  (0.01%)
  • Carbohydrates: 39.11  g  (13.04%)
  • Sugar: 22.72  g  (25.24%)
  • Cholesterol: 0.1  mg  (0.03%)
  • Sodium: 239.62  mg  (10.42%)
  • Protein: 2.52  g  (5.04%)
  • Iron: 1.82  mg  (10.09%)
  • Calcium: 25.24  mg  (2.52%)

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