Name: Queen of Hearts Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup raspberry jam; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup milk; 1 teaspoon vanilla extract; Red gel food coloring; Heart-shaped sprinkles for decoration

How To Make Queen of Hearts Cake

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Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup raspberry jam
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Red gel food coloring
Heart-shaped sprinkles for decoration

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water, the batter will be thin. Pour the batter equally into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the raspberry filling. In a small saucepan, heat the raspberry jam over low heat until it becomes smooth and spreadable. Set aside to cool.
To make the vanilla buttercream frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, milk, and vanilla extract. Beat until light and fluffy.
Once the cakes have cooled, spread the raspberry filling on top of one cake layer. Place the second cake layer on top.
Frost the entire cake with the vanilla buttercream frosting. Use the red gel food coloring to create a marbled effect on the frosting.
Decorate the top of the cake with heart-shaped sprinkles.
Serve and enjoy!