Raspberry Heart Cake Covered with Pink Glaze
Raspberry Heart Cake Covered with Pink Glaze is a medium French recipe that serves 8. 350 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $12.50 total, $1.56 per serving
Ingredients
- 100 g Almond powder (Slightly sift)
- 150 g All-purpose flour (Sift with the baking soda)
- 5 g Baking soda (1/2 teaspoon)
- 3 Eggs (At room temperature)
- 150 g Granulated sugar
- 1 c. à café Rose flavoring (Optional, but recommended)
- 1 c. à soupe White vinegar (Activates the baking soda)
- 60 ml Vegetable oil (Neutral oil (sunflower or rapeseed))
- 200 g Raspberry purée (Can be replaced with blended fresh raspberries)
- 5 g Pectin (To gel the purée)
- 150 g Pink chocolate glaze (type "Rocky Rose") (Can be replaced with white chocolate glaze tinted pink)
Instructions
Prepare the dry ingredients
Sift the almond powder, all-purpose flour and baking soda into a large bowl. Lightly mix with a spatula.
Time: PT5M
Whisk the eggs and sugar
In a second bowl, whisk the eggs and sugar with an electric mixer on medium‑high speed until the mixture triples in volume and becomes pale.
Time: PT7M
Incorporate liquids and powders
Add the rose flavoring, white vinegar and vegetable oil to the egg‑sugar mixture. Mix for 10 seconds. Incorporate the dry ingredients in three additions, mixing gently between each addition to avoid lumps.
Time: PT5M
Pour the batter into the pan
Pour the batter evenly into the loaf pan with a central tube that has been lightly greased or lined with parchment paper.
Time: PT3M
Bake the cake
Preheat the oven to 200 °C, then immediately reduce to 150 °C and bake the cake. Cook for about 35 minutes or until a toothpick comes out clean.
Time: PT35M
Temperature: 150°C
Prepare the raspberry insert
While baking, place the raspberry purée and pectin in a small saucepan. Bring to a boil for 1 minute while stirring constantly, then remove from heat and let cool completely.
Time: PT5M
Cool and unmold the cake
Once baking is finished, let the cake cool in the pan for 15 minutes, then place the pan on a rack and gently unmold. Wait until the cake is completely cool before handling.
Time: PT15M
Fill the raspberry heart
Transfer the cooled raspberry purée into a piping bag. Insert the tip into the central tube of the cake and fill the void on each side of the center, being careful not to overfill.
Time: PT5M
Apply the pink glaze
Melt the pink chocolate glaze in a bain‑marie or microwave (30 s, stir, repeat). Pour the glaze over the top of the cake, letting excess run down the sides. Spread lightly with a spatula.
Time: PT5M
Set the glaze and serve
Leave the cake at room temperature until the glaze hardens completely (about 10 minutes). Slice and enjoy.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains nuts, low-calorie
Allergens: Almonds, Eggs, Gluten, Lactose (if the glaze contains milk)
Ingredient Substitutions
- Instead of Almond powder: Almond flour
- Instead of All-purpose flour: Whole wheat flour
- Instead of Baking soda: Baking powder (double the amount)
- Instead of Eggs: Apple sauce puree (as binder)
- Instead of Granulated sugar: Cane sugar, Coconut sugar
- Instead of Rose flavoring: Rose water
- Instead of White vinegar: Lemon juice
- Instead of Vegetable oil: Grape seed oil
- Instead of Raspberry purée: Raspberry jam (no added sugar)
- Instead of Pectin: Agar‑agar (½ teaspoon)
- Instead of Pink chocolate glaze (type "Rocky Rose"): White chocolate + pink food coloring
Equipment Needed
- Two large mixing bowls
- Electric whisk (or stand mixer)
- Sieve
- Silicone spatula
- Loaf pan with central tube
- Oven
- Small saucepan
- Piping bag with plain tip
- Cooling rack
- Oven thermometer (optional)
Critical Steps — Do Not Skip
- Use baking soda with vinegar to achieve a very moist texture.
- Do not open the oven during the first 20 minutes of baking.
- Let the cake cool completely before unmolding to avoid the tube breaking.
- Boil the raspberry purée with pectin for exactly 1 minute to achieve the right consistency.
Chef Tips from the Video
- Use room‑temperature eggs for better volume.
- Sift the powders twice for an ultra‑light texture.
- For an even fruitier center, add a few whole raspberries to the purée before gelling.
- A silicone mold makes it easier to remove the central tube.
Troubleshooting
The cake is too dense or does not rise.
Check the freshness of the baking soda and vinegar. Ensure the egg‑sugar mixture has tripled in volume before adding the dry ingredients.
The raspberry insert remains liquid.
Extend the cooking of the purée with pectin by an additional 30 seconds or add a little more pectin.
The glaze does not set.
Leave the cake at room temperature longer or place in the refrigerator for 5 minutes. Ensure the glaze was fully melted but not too hot before applying.
Storage
Refrigerator: Store the cake covered with plastic wrap for 3 to 4 days.
Freezer: Wrap the whole cake or portions in cling film then in a freezer bag – up to 1 month.
Room temperature: At room temperature, the cake keeps for 1 day (without glaze; chocolate glaze hardens quickly).
Make-Ahead Tips
- Bake the cake the day before and store it in the refrigerator.
- Prepare the raspberry insert 2 days ahead and keep it chilled.
- The glaze can be melted ahead of time and stored in the refrigerator; reheat slightly before use.
Last updated: August 21, 2026
