Heart Cakes
A soft and fluffy heart-shaped cake, perfect for Valentine’s Day, anniversaries, or any romantic occasion. Made with vanilla and topped with creamy buttercream frosting, this cake is both beautiful and delicious!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk or milk with 1 tbsp lemon juice
- Pink or red food coloring optional
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
- Red or pink food coloring optional
Instructions
- 1️⃣ Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one by one, beating well after each. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk. Add food coloring if desired.
- Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- 2️⃣ Make the Frosting
- Beat butter until smooth. Gradually add powdered sugar, mixing well.
- Stir in vanilla extract and heavy cream (adjust for desired consistency).
- Add a few drops of food coloring for a romantic pink frosting.
- 3️⃣ Assemble and Decorate
- Spread frosting evenly over the cooled cake.
- Decorate with sprinkles, fresh strawberries, or edible flowers.
- Slice and enjoy your homemade heart cake!
Notes
- You can make this cake without a heart-shaped pan by baking it in a round pan and cutting out a heart shape.
- For a chocolate version, replace ½ cup of flour with ½ cup of cocoa powder.
- Store leftovers in an airtight container at room temperature for up to 2 days.