Valentine Swirl Cake
This is a lovely light white cake with a surprise swirl of color when you cut into it. Perfect for a romantic Valentine's Day dessert.
1/2 Cups butter
1/4 Cups vegetable shortening
1 1/2 Cups sugar
1 Teaspoon vanilla extract
1 1/2 Cups all purpose flour
1 Teaspoons baking powder
1/8 Teaspoon salt
1/2 Cups whole milk
3/4 Teaspoon white vinegar
4-5 drops of red food coloring
Preheat oven to 350. Grease and flour 2 8' round cake pans. For an extra decorative touch, use heart shaped cake pans. I use 2 approximately 4.5 x 4.25 cake pans and have enough batter left over for a little cake for my little one! If you don't have heart shaped cake pans, you can use a very large heart shaped cookie cutter and cut hearts out of your finished cakes.
Sift together flour, baking powder and salt. Set aside. Combine the whole milk and vinegar and set aside as well.
In the bowl of your mixer, whip the butter and shortening together until creamy. Add the sugar, 1/2 cup at a time mixing well after each addition, until it is well incorporated. Add eggs, one at a time, mixing thoroughly after each one. Add vanilla.
Alternating between dry and wet mixtures, add both the flour and the milk mixtures to the creamed butter, beginning and ending with the dry mixture. Mix on medium low for about one minute, until all ingredients are well combined, making sure to scrape down the sides.
In a small bowl, place about 1 cup of the batter and add the red food coloring. Mix well until color is thoroughly combined.
Fill both cake pans with about 2/3 of the batter. Place 3-4 dollops of the red/pink batter , on top of the white batter and swirl around with a skewer or spoon, making sure to dip down into the rest of the batter. Do not mix the colors completely, you are going for a swirled/rye dye effect. Top with the rest of the batter. Bake for approximately 25 minutes or until a knife inserted into the center of the cake comes out clean.
Frost with coconut butter-cream frosting and decorate with fresh ripe berries. Enjoy!
Coconut Butter-cream Frosting
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping-cream
3/4 teaspoon coconut extract (you may add more to taste, but this frosting should have a strong but not overpowering hint of coconut)
Put butter in the bowl of your mixer and whip until creamy. On low speed in 1/2 cup increments, slowly add the the confectioner's sugar Once it is well incorporated, turn the speed up to medium high and mix until thoroughly combined. Add the vanilla extract, the coconut extract and 1 Tbs of the evaporated milk and mix on medium speed for about 1 minute. Check the consistency of the frosting, if it is spreadable, you are finished. If it is too thick, add another Tbs of the evaporated milk. If you accidentally put in too much milk, you can add a bit more confectioner's sugar to remedy it. Be careful not to add too much as you don't want to throw off the balance of sugar to butter and change the flavor.
I like to use this frosting with my Valentine's swirl cake. I put a very large spoonful between the two hearts and press 1 layer atop, pushing out some of the frosting on the sides. This gives it a lovely, rustic look. It then pipe a decorative “mess” on top and garnish with bright, fresh berries.
I hope you enjoy this as much as I do!