Cut into this stunning chocolate layer cake to reveal a sweet, pink strawberry cheesecake heart hidden inside! Made effortlessly with the Wilton Tasty-Fill Heart Pan, this Strawberry Cheesecake Heart Surprise Cake gives you all the dramatic "wow factor" of a hidden-pattern cake—without the tedious double-baking process.
Decorated with a creamy no-bake strawberry cheesecake frosting and a rich chocolate ganache drip, this is the ultimate romantic dessert for Valentine's Day, anniversaries, or date-night celebrations.
Why You’ll Love This Heart Surprise Cake
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No Double-Baking Required: Traditional "surprise-inside" cakes require baking one cake, cutting out shapes, and re-baking it inside a second batter. Thanks to the special heart pan, you only bake once!
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Decadent Flavor Combo: Moist dark chocolate cake paired with tangy, sweet strawberry cheesecake frosting and luscious chocolate drip.
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Easier Than It Looks: The special baking pans do all the heavy lifting to create the distinct heart center.
The Secret to the Surprise: Wilton Tasty-Fill Heart Pan
How do you get a cheesecake filling shaped like a heart inside a cake?
You use a Wilton Tasty-Fill Heart Pan set. These pans bake two layers with special indented grooves on the inside. Once baked, you simply fill the hollowed centers with frosting, mousse, or cheesecake, stack the layers together, and the heart shape magically forms in the center!
Baker’s Tip: Don't have fresh, peak-season strawberries? Canned strawberry pie filling is actually the secret hero here! Straining the strawberries provides vibrant flavor, gorgeous natural color, and perfect sweetness without making the filling too runny.
Key Ingredients & Equipment
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Wilton Tasty-Fill Heart Pan Set (2-piece specialty pan)
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Dark Chocolate Cake Mix: Enhanced with sour cream, instant pudding, and Dream Whip for a bakery-style texture.
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Strawberry Pie Filling: Strained to flavor both the filling and the chocolate drip.
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Cream Cheese & Powdered Sugar: The tangy, stable base for our no-bake cheesecake center.
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Heavy Whipping Cream & Chocolate: For a smooth, glossy ganache glaze.
Buy Supplies
You can find items needed to make this cake on Amazon.com (commission earned for sales).
Wilton Tasty Heart 2-Piece ...Shop on Amazon 
Duncan Hines Comstock Premi...Shop on Amazon
Duncan Hines Perfectly Mois...Shop on Amazon
Dream Whip Whipped Topping ...Shop on Amazon
Wilton Adjustable Cake Leve...Shop on AmazonFrequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! You can bake the cake layers and freeze them (wrapped tightly in plastic wrap) up to a week in advance. Assembled cakes can be made 1 day ahead and stored in the refrigerator.
Why do I need to freeze the cake layers before filling?
Freezing the layers for 30–60 minutes firms up the cake crumb. This makes it much easier to pipe the cheesecake filling neatly into the grooves without tearing the cake.
What should I do with extra strawberry pie filling gel?
Save the leftover gel to drizzle over ice cream, mix into yogurt, or brush over fresh fruit tarts!
Recipe and Video
- 1 box 15.25 oz dark chocolate cake mix
- 3.4 ounce package instant chocolate pudding mix
- 1.3 ounce packet Dream Whip Whipped Topping powder
- 1 cup sour cream
- 1 cup whole milk
- 4 large eggs
- ⅓ cup vegetable oil
- 21 ounce can strawberry pie filling, (strained)
- 3 blocks cream cheese (total of 24 ounces), softened
- 2 cups powdered sugar
- 8 oz frozen whipped topping, thawed
- Optional: 1–2 drops pink food coloring
- Chocolate Ganache Glaze
- 8 oz semi-sweet chocolate, finely chopped (or chocolate chips)
- ¼ cup + 1 tablespoon heavy whipping cream, divided
- 2 tablespoon reserved strawberry pie filling gel
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Prep: Preheat your oven to 350°F (175°C). Generously spray both pans of the Wilton Tasty-Fill Heart Pan set with baking spray with flour.
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Mix Batter: In a large bowl, combine the cake mix, instant pudding powder, Dream Whip powder, sour cream, milk, eggs, and oil. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 1½ minutes until smooth.
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Bake: Divide batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean.
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Cool & Chill: Cool in the pans for 15 minutes. Invert cakes onto a wire rack to cool completely. Transfer cooled layers to the freezer for 30–60 minutes to firm up before assembly.
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Strain Berries: Set a fine-mesh sieve over a bowl and pour in the strawberry pie filling. Let the liquid gel drain off. Reserve 2 tablespoons of gel for the chocolate ganache glaze.
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Beat Cheese & Sugar: In a large mixing bowl, beat the softened cream cheese on medium-high speed until light and fluffy. Sift in the powdered sugar and beat until well combined.
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Add Strawberries: Add the drained strawberries and beat until they break into small pieces and combine with the cheese.
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Fold & Tint: Add the thawed whipped topping and beat on low just until incorporated. Stir in pink food coloring if desired. Transfer about 1½ cups of filling into a piping bag or large zip-top bag with the corner cut off.
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Fill Grooves: Place the cake layer with the single heart cavity cut-side up on an 8-inch cake board or platter. Pipe filling generously into the groove, smoothing it level without covering the center round post. Repeat with the second cake layer.
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Stack: Carefully flip the top cake layer upside down onto the bottom layer so the two heart grooves meet to form a complete heart inside.
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Crumb Coat & Frost: Use the remaining cheesecake filling to frost the exterior of the whole cake. Chill in the fridge while preparing the ganache.
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Melt: In a small, microwave-safe glass bowl, combine the chopped chocolate, ¼ cup heavy cream, and 2 tablespoons of reserved strawberry gel. Microwave on HIGH for 30 seconds. Stir well.
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Smooth: Microwave for another 20 seconds, then let sit undisturbed in the microwave for 2 minutes. Stir until completely smooth.
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Adjust Consistency: Stir in the remaining 1 tablespoon of heavy cream until the ganache is glossy and pourable.
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Decorate: Spoon or pour the glaze over the top edge of the chilled cake, letting artful chocolate drips run down the sides. Chill for 15 minutes to set before slicing.
Recipe Video
Store leftover cake in the refrigerator for up to 3 days.
Related Recipes
If you are looking for other treats or gifts to make for Valentine's Day,
you might like these other recipes, too.
If you want to try your hand at making other surprise cakes, here are some ideas.
Birthday Reveal Cake • Marry Me? Reveal Cake,
I Love You Reveal Cake • Polka Dot Reveal Semifreddo,
St. Patrick’s Day Reveal Cake • 4th of July Reveal Cake,
Rainbow Semifreddo • Christmas Ornament Reveal Cake
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Cat says
Hello hello! Such a gorgeous cake!! I'm wondering what size the chocolate pudding mix is as there's not a size listed and when I went to buy it, there's 2 different boxes to choose from. 🙂 Thanks!
Beth Klosterboer says
Thank you so much! I'm so glad you love the look of this cake. It tastes great too! You'll need to use the smaller 3.4 ounce box of instant pudding mix. I hope you enjoy making your cake.
Cat says
Perfect! Thanks!! I'll be making it tmrw for a 40th wedding anniversary and I know they're going to LOVE it!!
Melissa says
Instead of using the canned strawberry pie filling can I use fresh strawberries by making a strawberry compote? Then drain like recipe says?
Beth says
I'm sure the drained strawberries could work well for the filling but you'd probably have to adjust the chocolate ganache recipe. Strawberry pie filling has a very thick gel which I used to add a hint of strawberry flavor to the chocolate ganache. If you can thicken the liquid in your compote using corn starch, that might help. Otherwise, you could add a little extra chocolate if needed so the ganache won't be too thin.
Melissa says
Thank you, I was thinking of using corn starch to thicken the strawberry compote.
For the whipped cream, I’m sure you added it to the recipe like you have listed but in the video it doesn’t show the whipped cream being added to the filling or the chocolate ganache?? MaybeI missed it? Was it just not recorded? Is the whipped cream really necessary?
I was thinking of making the whipped cream myself, would that work too? (I’m thinking of just using your strawberry cheesecake frosting filling for a cake idea for my birthday, only as the frosting filling not for outside the cake.)
Beth says
I used Dream Whip in the cake mix. It is a white powder that can be used to make whipped topping but in the cake it is used to add a little more lift to the cake. The ganache filling is made with heavy whipping cream which is liquid. It becomes whipped cream once it is beaten, but when using it for ganache, you don't beat it.
The strawberry cheesecake filling would be great in between layers of cake too. I hope you cake turns out great.
Melissa says
Thank you! And thanks for taking the time to answer my crazy questions. I think I got confused but now I understand 😊👍🏼
Beth says
You are welcome. Enjoy the cake!
Mary says
Hi, just wondering if this can be done a couple days in advance and still have the heart hold up ?
Thx,
Mary
Beth says
Definitely! Just be sure to store the cake in the refrigerator.
The Partiologist says
What a surprise to find cheesecake inside this beautiful cake!
Beth says
Don't you just love surprises like that???
Karen @ Sugartown Sweets says
Every time I have seen one of your surprise cakes, I thought, I'm gonna make that. But I never have! Now, seeing how much easier they would be to make, plus the yummy recipe you have shared, I think I really will make one this time! It's a gorgeous cake. 🙂
Beth says
I hope you give this cake a try. It's by far the easiest surprise inside cake I've ever made. Plus adding the cheesecake filling inside makes it one of the tastiest too.