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Broken Heart Cake
Broken Heart Cake
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Prep Time:
15 minutes
Cook Time:
38 minutes
Total Time:
93 minutes
Raspberry-filled strawberry cake, topped with pink lemonade glaze and M&M's®.
Ingredients:
  • 0.5 cup fresh raspberries
  • 2 tablespoons white sugar
  • 1 (8.4 ounce) package strawberry-lemon cake mix with pink lemonade glaze mix (such as Duncan Hines® Strawberry Lemon Kiss)
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons butter, softened
  • 2 tablespoons milk
  • 3 drops red food coloring
  • 2 tablespoons red candy-coated milk chocolate pieces (such as M&M's®)
Instructions:
  • Preheat oven to 300°F (150°C) for the perfect baking temperature.
  • Mix together fresh, juicy raspberries with a touch of sugar in a small bowl. Gently mash the raspberries and stir until fully combined.
  • Combine cake mix, egg, water, and butter in a large bowl. Mix with an electric mixer on low speed, scraping the sides of the bowl. Increase speed to medium-high and beat until smooth for about 3 minutes. Transfer half of the batter into a heart-shaped baking pan.
  • Press raspberries through a wire-mesh strainer to remove excess moisture. Spread strained raspberries over the batter in the pan and ensure they reach the edges. Top with the remaining cake batter and spread it evenly to cover the raspberry layer.
  • Bake in the preheated oven for 37-39 minutes or until a toothpick comes out clean. Allow to cool on a wire rack for 5 minutes, then gently loosen edges with a table knife. Invert onto a serving plate or cooling rack and let cool completely for at least 20 minutes.
  • Combine glaze mix and milk in a microwave-safe bowl and mix until smooth. Microwave for 40 seconds until hot and thickened. Stir in food coloring until smooth, then pour the warm glaze over the cooled cake. Top with red milk chocolate pieces and allow to set for 15 minutes.

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