Broken Heart Cake – a delicious recipe with fresh raspberries, white sugar, strawberry-lemon cake, egg, water, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F (150 degrees C).
2
Combine raspberries and sugar in a small bowl; mash slightly. Stir until well combined.
3
Blend cake mix, egg, water, and butter together in a large bowl using an electric mixer on low speed, scraping sides of the bowl. Beat at medium-high speed until smooth, about 3 minutes. Pour 1/2 the batter into a heart-shaped baking pan.
4
Strain raspberries through a wire-mesh strainer, pushing out as much excess moisture as possible using the back of spoon. Pour strained raspberries over the batter in the pan and spread out to the edges. Pour remaining cake batter on top and spread to cover the entire raspberry layer.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 37 to 39 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 20 minutes.
6
Mix glaze mix and milk together in a microwave-safe bowl until well blended. Heat in the microwave until hot and thickened, about 40 seconds. Add food coloring; mix until smooth and immediately pour warm glaze over cooled cake. Place red milk chocolate pieces on top. Let set for 15 minutes.
168
kcal
Calories
11
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 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(R) Strawberry Lemon Kiss), 1 egg, and more.
Yes, Broken Heart Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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