- 3 ½ cups all-purpose flour
- 4 tsp. Baking powder
- ¼ tsp. Salt
- 1 ½ cups softened unsalted butter
- 1 ½ cups granulated sugar
- 2 eggs
- 1 ½ cups whole milk
- Purple food dye
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- Preheat the oven to 325 degrees F and line a 9” x 9” pan with parchment paper then lightly grease. Line and grease a loaf pan as well. Set both of these pans aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl as you go.
- Add the eggs one at a time mixing between each addition. Remember to scrape down the sides of the bowl.
- Alternate adding the flour and milk to the butter mixture starting and ending with the dry ingredients.
- Mix until the batter is smooth and all of the ingredients are fully incorporated.
- Scoop about 2 cups of batter into a smaller bowl to be dyed purple. Add the food dye to the removed batter and mix until the color is even. Place the purple batter into the prepared 9” x 9” pan. Spread the batter out evenly then bake for 15-20 minutes or until the center is no longer jiggly.
- Allow the cake to cool in the pan for about 10 minutes then use a heart shaped cookie cutter to cut out as many purple cake hearts as possible.
- Scoop some of the original, uncolored batter into the bottom of the loaf pan enough to fill the bottom. Stack and place the purple hearts in the center of the loaf. The batter on the bottom of the pan will help the hearts stand upright.
- Scoop the remaining batter around and on top of the hearts.
- Bake for 45-55 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the loaf to sit in the pan for about 15 minutes after coming out of the oven then let cool on a cooling rack.
- Slice up and enjoy!
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