Description
A visually appealing, homemade heart-shaped cake with a soft texture, perfect for Valentine’s Day or birthdays.
Ingredients
Scale
- 2 cups (240 grams) flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 4 large eggs room temperature
- 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 of choice
- 2 tablespoons lemon zest
- 1/4 cup (56 grams) unsalted butter cut into parts
- 1/3 cup (67 grams) canola or vegetable oil
- 20 ounces (563 grams or 2 1/2 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
- pinch salt
- pink food coloring
- maraschino cherries
Instructions
- Place the rack in the center of the oven. Preheat the oven to 335 °F (168 °C) and line two round 8” pans with parchment paper.
- Stir together the flour, salt, and baking powder in a medium mixing bowl. Set aside.
- Beat the eggs, sugar, vanilla extract, and lemon extract in a large mixing bowl with a mixer at medium-high speed for about 2 minutes until thickened and light gold.
- Beat in the dry ingredients on low speed just until combined. Scrape the bowl sides and bottom with a silicon spatula and mix briefly.
- Heat the milk and lemon zest in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and stir in the butter and oil until the butter melts.
- Slowly stir the milk mixture into the batter at low speed until totally combined.
- Divide the batter evenly between the two prepared pans.
- Bake for 33-45 minutes or until a toothpick inserted into the center comes out clean and the top is set.
- Remove cakes to a wire rack to cool for 15 minutes, then turn them onto the rack to cool completely, about 2 hours.
- Beat the cream cheese and butter together in a large mixing bowl at medium speed until well combined.
- Gradually beat in the powdered sugar until totally combined, then beat in the vanilla and salt.
- Remove 1/2 cup (117 grams) of frosting to remain white.
- Add 1/2 teaspoon of berry powder to the remaining frosting to make it light pink. Beat until combined.
- Transfer one cake layer to a cake plate.
- Spread 3/4 cup (173 grams) of pink frosting on top.
- Add the other layer on top, flat side up.
- Measure out two 5” lines forming a right angle to mark the bottom of the heart.
- Cut away the curved bits from the edges, saving them.
- Use about 2 tbsp frosting to attach the rounded cut-offs to the main cake piece to form a heart shape. Adjust the shape by trimming the top center if needed.
- Use about 1/3 to 1/2 cup (76-115 grams) as a crumb coat. Spread the frosting over the sides and top of the cake.
- Place the cake in the freezer for 30-60 minutes or in the fridge for about 2 hours until the frosting is firm.
- Frost the rest of the cake using the remaining pink frosting.
- Place the cake back in the freezer for 30-60 minutes or the fridge for 1-2 hours to firm up before decorating.
- Add a little more food coloring to the remaining pink frosting for a darker shade.
- Use tip Wilton 32 to pipe a small shell border around the top and bottom of the cake.
- Use the reserved white frosting and tip Wilton 18 or 3 to pipe dots or lines.
- Use any leftover pink frosting for additional decoration.
- Place maraschino cherries around the top border just before serving.
- Cover and refrigerate the finished cake for up to 4 days, or freeze without cherries for up to 3 months.
Notes
- For the flour, you can use all-purpose flour or for gluten-free, use 2 cups (240 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276 grams) Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 60
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 100
Keywords: Pink Heart Cake, Valentines Cake Design, Heart Valentines Cake, Valentine's Day Cake Ideas, Unique Birthday Cakes, Valentines Birthday Cake, Valentine Cake Designs, Love Cake, Heart Shaped Cake, Romantic Dessert