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Photo: Antonis Achilleos
Active Time:30 minsTotal Time:2 hrs 10 minsServings:18Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 10 minsServings:18
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupgranulated sugar⅓cupcanola oil¼cupunsalted butter, softened3largeeggs, at room temperature2teaspoonsvanilla extract2cupswhole-wheat pastry flour1cupbleached cake flour (such as Swans Down)1 ½teaspoonsbaking powder½teaspoonbaking soda½teaspoonsalt1cupbuttermilk1(8-ounce) packagereduced-fat cream cheese, softened½cupconfectioners' sugar1tablespoonwhole milk2cupsfresh raspberries
Cook Mode(Keep screen awake)
Ingredients
1cupgranulated sugar
⅓cupcanola oil
¼cupunsalted butter, softened
3largeeggs, at room temperature
2teaspoonsvanilla extract
2cupswhole-wheat pastry flour
1cupbleached cake flour (such as Swans Down)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupbuttermilk
1(8-ounce) packagereduced-fat cream cheese, softened
½cupconfectioners' sugar
1tablespoonwhole milk
2cupsfresh raspberries
DirectionsPreheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.TipsEquipment:8-inch round baking pan; 8-inch-square baking panOriginally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.TipsEquipment:8-inch round baking pan; 8-inch-square baking pan
Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.
Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.
Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.
Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.
Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.
To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.
Tips
Equipment:8-inch round baking pan; 8-inch-square baking pan
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)259Calories13gFat33gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
