Heart Cake: A Sweet Delight for Your Loved Ones

This heart cake is a delightful treat that brings joy to every occasion. With its fluffy texture and creamy frosting, it’s perfect for celebrating love and special moments. Easy to make, this cake will impress your family and friends, making it a must-try recipe!

Heart Cake Overview

What Makes This Heart Cake Special

This heart cake stands out with its moist layers and sweet frosting. The combination of vanilla and lemon extracts adds a refreshing twist, while the pink frosting gives it a charming appeal. It’s not just a cake; it’s a heartfelt expression of love!

Perfect for Valentine’s Day

Valentine’s Day is the perfect occasion for this heart cake. Its beautiful shape and vibrant color make it a romantic dessert. Whether you’re surprising a partner or celebrating with friends, this cake will surely warm hearts and create sweet memories.

Ingredients for Heart Cake

Cake Ingredients

To make the cake, gather 2 cups (240 grams) of all-purpose flour or gluten-free flour (like King Arthur Gluten-free Measure for Measure or Bob’s Red Mill Gluten-free 1-to-1), 1 1/4 teaspoons salt, 2 teaspoons baking powder, 4 large eggs (room temperature, approximately 50 grams each), 1 3/4 cups (350 grams) granulated sugar, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons lemon extract (or more vanilla), 1 cup (240 ml) milk (any type), 2 tablespoons lemon zest (omit for vanilla cake), 1/4 cup (56 grams) unsalted butter (cut into pieces), and 1/3 cup (67 grams) canola or vegetable oil.

Frosting Ingredients

For the frosting, you will need 20 ounces (563 grams or 2 1/2 packages) of full-fat cream cheese (room temperature), 1 cup + 2 tablespoons (252 grams) unsalted butter (very soft), 3 cups + 2 tablespoons (375 grams) powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and pink food coloring.

Garnish Options

Consider topping your heart cake with maraschino cherries. They add a pop of color and a sweet touch to your beautiful creation!

How to Make Heart Cake

Preparing the Cake Batter

First, preheat the oven to 335 °F (168 °C) and prepare two round 8” pans with parchment paper. In a medium bowl, combine the flour, salt, and baking powder; set aside. In a large bowl, beat the eggs, sugar, vanilla, and lemon extract with an electric mixer on medium-high speed for about 2 minutes until the mixture is thick and light in color. If using a stand mixer without a whisk attachment, mix for 5 minutes with the paddle attachment. Gradually add the dry ingredients to the egg mixture on low speed until just combined. Scrape the bowl and mix briefly.

Baking the Cake

Meanwhile, heat the milk and lemon zest in a saucepan over medium heat until small bubbles form (180-185 °F). Remove from heat and stir in the butter and oil until melted. Slowly incorporate the milk mixture into the batter on low speed until fully combined. Then, divide the batter evenly between the prepared pans and bake for 33-45 minutes, or until a toothpick comes out clean.

Making the Frosting

Once baked, cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely (about 2 hours). For the frosting, beat the cream cheese and butter together until well combined. Gradually add the powdered sugar, then vanilla and salt. Reserve 1/2 cup of frosting for decoration. Add pink food coloring to the remaining frosting for that lovely hue.

Assembling the Heart Cake

To assemble, place one layer on a cake plate and spread 3/4 cup of pink frosting on top. Add the second layer and cut the top layer to form a heart shape. Use the cut-offs to create the rounded top.

Decorating Tips

Apply a crumb coat with 1/3 to 1/2 cup of frosting and chill in the freezer for 30-60 minutes. Frost the rest of the cake and chill again to firm up before decorating. Use the remaining pink frosting for piping decorations and add maraschino cherries before serving.

Tips for Success

Choosing the Right Flour

Using the right flour is crucial for the cake’s texture. All-purpose flour gives a classic taste, while gluten-free options ensure everyone can enjoy this treat.

Substitutions for Dietary Needs

If you need dietary substitutes, you can make the cake dairy-free by replacing butter with more oil. Be sure to choose a milk that aligns with dietary preferences, too!

Storage and Freezing Tips

The cake can be stored in the refrigerator for up to 4 days or frozen (without cherries) for up to 3 months. Ensure it’s well wrapped to maintain freshness.

Variations on Heart Cake

Flavor Variations

Feel free to experiment with different flavors. Swap out the extracts for almond or coconut for unique takes on this sweet treat.

Alternative Frosting Ideas

If pink isn’t your thing, consider other frosting colors or even a chocolate ganache for a rich flavor twist.

FAQs

Related Recipes to try

• Heart Shaped Cake
• Valentines Day Cake
• Valentines Day Cookie Cake

Conclusion

This heart cake is not only a delight to the taste buds but also a beautiful centerpiece for your celebrations. For more inspiration, check out your go-to Pinterest board filled with creative ideas. Make this cake today, and let love shine through every bite!

Heart Cake: A Sweet Delight for Your Loved Ones

The Bright Food

A delicious heart cake perfect for celebrating love and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

For the cake

• 2 cups (240 grams) all-purpose flour or gluten-free flour (King Arthur Gluten-free Measure for Measure or Bob’s Red Mill Gluten-free 1-to-1)
• 1 ¼ teaspoons salt
• 2 teaspoons baking powder
• 1 ¾ cups (350 grams) granulated sugar
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons lemon extract (or more vanilla)
• 1 cup (240 ml) milk (any type)
• 2 tablespoons lemon zest (omit for vanilla cake)
• ¼ cup (56 grams) unsalted butter (cut into pieces)
• ⅓ cup (67 grams) canola or vegetable oil

For the frosting

• 20 ounces (563 grams or 2 ½ packages) full-fat cream cheese (room temperature)
• 1 cup + 2 tablespoons (252 grams) unsalted butter (very soft)
• 3 cups + 2 tablespoons (375 grams) powdered sugar
• 1 teaspoon vanilla extract
• Pink food coloring

Garnish

• Maraschino cherries

Instructions

 

• Preheat the oven to 335 °F (168 °C) and prepare two round 8” pans with parchment paper.

• In a medium bowl, combine flour, salt, and baking powder; set aside.

• In a large bowl, beat eggs, sugar, vanilla, and lemon extract with an electric mixer on medium-high speed for about 2 minutes until thick and light in color. If using a stand mixer without a whisk attachment, mix for 5 minutes with the paddle attachment.

• Gradually add the dry ingredients to the egg mixture on low speed until just combined. Scrape the bowl and mix briefly.

• Heat milk and lemon zest in a saucepan over medium heat until small bubbles form (180-185 °F). Remove from heat and stir in butter and oil until melted.

• Slowly incorporate the milk mixture into the batter on low speed until fully combined.

• Divide the batter evenly between the prepared pans and bake for 33-45 minutes, or until a toothpick comes out clean.

• Cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely (about 2 hours).

• For the frosting, beat cream cheese and butter together until well combined. Gradually add powdered sugar, then vanilla and salt.

• Reserve 1/2 cup of frosting for decoration. Add pink food coloring to the remaining frosting.

• Assemble the cake by placing one layer on a cake plate, spreading 3/4 cup of pink frosting on top, and adding the second layer.

• Cut the top layer to form a heart shape, using the cut-offs to create the rounded top.

• Apply a crumb coat with 1/3 to 1/2 cup of frosting and chill in the freezer for 30-60 minutes.

• Frost the rest of the cake and chill again to firm up before decorating.

• Use the remaining pink frosting for piping decorations and add maraschino cherries before serving.

Notes

Use either all-purpose or specified gluten-free flour options. The cake can be stored in the refrigerator for up to 4 days or frozen (without cherries) for up to 3 months. The milk should be heated to enhance the cake’s texture. The frosting is less firm than typical cream cheese frosting and may require chilling for stability.

Keyword cake, celebration, heart, sweet