Ingredients

  • For the Sponge Cake Hearts

  • 75ml milk
  • 60g Kerrygold Original Irish Butter
  • 2 eggs, large
  • 125ml sugar
  • 2.5ml vanilla essence
  • 200ml flour
  • Salt, pinch
  • 7.5ml baking powder
  • Pink food colouring
  • For the Vanilla Sponge Cake

  • 150ml milk
  • 120g Kerrygold Original Irish Butter
  • 4 eggs, large
  • 250ml sugar
  • 5ml vanilla essence
  • 400ml flour
  • Salt, pinch
  • 15ml baking powder
  • For the Vanilla Buttercream

  • 250g icing sugar
  • 120g Kerrygold Butter
  • 25ml milk
  • 5ml vanilla essence

Directions

Recipe by: @ate.kitchen

For the Sponge Cake Hearts

1. Place the milk and Kerrygold butter in a saucepan on medium heat until the butter has melted. Leave aside to cool slightly.

2. Sift the flour, salt, baking powder and food colouring powder together.

3. Beat the eggs and vanilla essence well, gradually adding sugar a third at a time until the mixture is thick and creamy.

4. Fold in the sifted dry ingredients to the creamy mixture until smooth. Add the cooled milk and butter mixture and stir in gently to combine, then beat slightly to mix well.

5. Line a rectangular baking tray, approximately 240mm x 320mm with baking paper and pour in the cake mixture. Bake at 180°C for 15 to 20 minutes.

6. Allow to cool completely and then using a heart-shaped cookie cutter, cut hearts from the sponge and set them aside.

For the Vanilla Sponge Cake

1. Place the milk and Kerrygold butter in a saucepan on medium heat until the butter has melted. Leave aside to cool slightly.

2. Sift the flour, salt and baking powder together.

3. Beat the eggs and vanilla essence well, gradually adding sugar a third at a time until the mixture is thick and creamy.

4. Fold in the sifted dry ingredients to the creamy mixture until smooth. Add the cooled milk and butter mixture and stir in gently to combine, then beat slightly to mix well.

5. Using butter, grease a 230mm diameter cake ring tin well and then dust with flour. Pour the cake mixture in, just to cover the bottom, then place the sponge cake hearts in the ring. Make note of which way the hearts go in, as this will determine which side up the cake will need to be. Once the hearts are in place, gently top with the rest of the cake mixture.

6. Bake at 180°C for 30 minutes. Allow the cake to cool completely before icing.

For the Buttercream

1. Beat the icing sugar, softened Kerrygold butter, milk and vanilla essence until light and fluffy.

2. Spread evenly over the top of the cake and decorate with white chocolate balls and white sprinkles.

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