Ingredients

175 g Baking spread (softened)

175 g Caster sugar

3 Large eggs

1 tsp Vanilla extract

175 g Self-raising flour

Pink food colouring (professional food grade, e.g. Sugarflair, Colour Mill, or Pro Gel)

1 1/2 tbsp Milk

150 g Self-raising flour

35 g Cocoa powder

1/2 tsp Baking powder

100 g Unsalted butter (softened)

200 g Icing sugar

1-2 tbsp Milk

50 g Dark chocolate (melted)

Heart sprinkles (optional)

Instructions

Step 1: Preheat the oven to 160°C Fan / 180°C / 350°F / Gas Mark 4. Grease and line a 2lb loaf tin.

Step 2: Make the pink sponge. Beat the baking spread and caster sugar together for about 3 minutes until fluffy using an electric mixer.

Step 3: Add eggs and vanilla extract, then mix until well combined.

Step 4: Gently fold in the self-raising flour and enough pink food colouring to achieve a strong shade.

Step 5: Pour the pink mixture into the prepared loaf tin and bake for around 50 minutes or until a skewer inserted in the centre comes out clean.

Step 6: Allow the pink sponge to cool completely. Cut off the thinner ends, then score marks along the top, matching the thickness of your heart-shaped cutter.

Step 7: Slice the sponge along the scored lines and use the heart-shaped cutter to cut out hearts from each slice. Set these aside.

Step 8: Make the chocolate sponge. Beat the baking spread and caster sugar together for about 3 minutes until fluffy.

Step 9: Add eggs and milk, mixing until combined.

Step 10: Gently fold in self-raising flour, baking powder, and cocoa powder.

Step 11: Spoon about 2 tablespoons of the chocolate mixture into the bottom of the clean loaf tin and smooth it out. Arrange the pink heart-shaped cake pieces in a neat row on top.

Step 12: Spoon or pipe the remaining chocolate batter around and over the pink hearts, making sure they are fully enclosed.

Step 13: Bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool fully in the tin.

Step 14: Make the buttercream by beating the butter alone for a couple of minutes. Add icing sugar, vanilla extract, and 1 tablespoon milk, then mix until combined. Stir in the melted dark chocolate and mix until smooth. Add more milk if the buttercream is too stiff.

Step 15: Spread or pipe the buttercream over the cooled loaf. Decorate with heart sprinkles if desired.

Step 16: Slice the cake to reveal the hidden heart design and enjoy!

Tips & Variations

Use a piping bag to neatly enclose the pink hearts with chocolate batter for a cleaner finish.

Substitute pink food colouring with natural beetroot powder for a healthier alternative.

If you don’t have a heart-shaped cutter, a small round or other shape cutter works well too.

For extra moisture, add a tablespoon of sour cream or yoghurt to the chocolate sponge batter.

FAQs

Can I use regular food colouring instead of professional grade?

Yes, but professional food grade colours tend to give a stronger, more vibrant shade without affecting the cake’s texture. Regular colours might result in a paler pink and may slightly alter the batter.

Can I make the cake ahead of time?

Absolutely. The cake can be baked a day ahead and stored as directed. Add the buttercream just before serving to keep it fresh and prevent it from softening too much.