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Ever wondered how a cake can be both elegant and irresistibly delicious? Meet the cake heart — a sweet, charming dessert that captures attention at first glance and wins hearts at first bite. With its smooth pink buttercream, luscious raspberry filling, and fluffy layers of citrusy vanilla cake, this cake heart isn’t just for show; it’s a complete sensory experience.
Here’s a little fun fact: the heart-shaped cake became a symbol of love and celebration during the Victorian era, often baked for special occasions like Valentine’s Day and anniversaries. Today, it’s made even better with easy-to-follow steps and affordable, wholesome ingredients you likely have in your pantry.
This cake heart recipe is perfect for beginners and seasoned bakers alike. It’s made with pantry staples, requires less than an hour of hands-on time, and delivers a bakery-style masterpiece. Even better? It pairs beautifully with our popular “Chicken Breast Recipe” — a savory favorite on the blog that brings balance to your meal planning. After all, who can resist the combo of a hearty chicken dinner followed by a lovingly crafted dessert?
Whether you’re baking for a romantic evening, a family gathering, or just because, this recipe adds a personal touch that store-bought cakes simply can’t offer. So preheat that oven, gather your favorite mixing bowl, and let’s turn simple ingredients into a show-stopping treat.
Let’s get baking!
What Is a Cake Heart?
So what on earth is a “cake heart”? Sounds like something out of a love poem, doesn’t it? Picture this: a heart-shaped cake that’s bursting with flavor and oozing with cuteness. No, it’s not a valentine card you can eat — though we wish those existed. It’s a delightful, shaped cake layered with love (and pink buttercream) that says, “I care enough to bake you something sweet AND pretty.”
Ever tried baking a regular cake and thought, “Hmm… what if this looked like a heart instead of a boring round disk?” You’re not alone. That’s exactly how the cake heart got its name in our kitchen! We shaped it, frosted it, and instantly felt like pastry Picassos.
There’s a classic saying: “The way to a man’s heart is through his stomach.” And trust us, this cake heart gets you there with frosting on top.
Whether you’re baking it for your significant other, bestie, or yourself (because self-love is a thing), it’s guaranteed to impress. And don’t worry if your piping skills are more “Jackson Pollock” than “Julia Child” — this recipe welcomes all skill levels with open arms and floury hands.
Ready to win hearts? Let’s bake this beauty together!
Why You’ll Love This Cake Heart
1. It’s the Star of the Show This cake heart doesn’t just sit on the dessert table; it owns it. With a zesty lemon aroma, juicy raspberries, and vibrant pink frosting, it draws gasps before the first slice is even served.
2. Budget-Friendly Baking Why spend a fortune on a custom cake when you can make something more personal (and more delicious) right at home? All the ingredients are easy to find, and most are probably already in your pantry or fridge.
3. Full of Flavor & Fun Between the citrus-kissed vanilla cake, tart raspberry jam, and that dreamy pink buttercream, every bite offers a blend of sweet, tangy, and creamy goodness.
Want more? It’s the perfect follow-up to our popular Chicken Breast Recipe. A hearty main followed by a heavenly dessert? Yes, please!
So go ahead — grab your apron and show off your heart.
How to Make This Cake Heart Recipe
Quick Overview
This cake heart recipe is surprisingly easy and incredibly rewarding. You’ll get moist vanilla-lemon sponge cake layered with fresh raspberries and a homemade or store-bought raspberry jam. The pink buttercream not only makes it visually stunning but also adds a creamy, sweet finish. Total prep time? Just around 1 hour.
Key Ingredients
| Category | Ingredients |
|---|---|
| Cake Dry Ingredients | 2 ¼ cups (280g) all-purpose flour, 1 cup (200g) sugar, 2 ½ tsp baking powder, 1 tsp lemon zest, pinch of salt (optional) |
| Cake Wet Ingredients | 1 cup (250g) dairy-free milk, 1/2 cup (125g) oil, 1 tbsp lemon juice, 1 tsp vanilla (optional), 1 1/4 cups (155g) raspberries |
| Quick Raspberry Jam | 3/4 cup (95g) raspberries, 1 1/2 tbsp (20g) sugar, 1 tbsp (8g) cornstarch |
| Buttercream Frosting | 1 cup (225g) vegan butter, 3-4 cups powdered sugar, 2.5 tbsp pink food powder or coloring, 1 tsp vanilla, milk as needed |
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 180°C (355°F). Line 2 x 15cm round cake pans with parchment.
- Mix Dry: In a large bowl, whisk together flour, sugar, baking powder, zest, and salt.
- Add Wet: Stir in milk, oil, lemon juice, and vanilla until just combined. Fold in raspberries.
- Bake: Divide batter evenly between pans. Tap to remove air bubbles. Bake 43-48 minutes.
- Cool: Let cakes cool 10 mins in pan, then transfer to rack.
- Make Jam (Optional): Simmer raspberries, sugar, and water for 5 mins. Mix cornstarch with water, stir in, and cook until thick. Cool.
- Make Frosting: Beat butter till fluffy. Add sugar, color, vanilla. Adjust consistency with milk.
- Trim & Shape: Cut a triangle from each round cake to form a heart shape.
- Assemble Layers: Place first cake on board. Add segments to top for heart curves.
- Add Filling: Optional – spread jam inside a frosting dam. Or just use frosting.
- Second Layer: Repeat shaping and stacking. Crumb coat and chill.
- Final Frosting: Apply a thick layer of frosting. Decorate with piped swirls.
- Serve & Store: Add berries before serving. Store in a sealed container for up to 3 days.
What to Serve a Cake Heart With
Pair this beautiful dessert with:
- Fresh Berries: Add contrast and extra color.
- Herbal Tea or Coffee: Perfect for balancing the sweetness.
- Vanilla Ice Cream: Creamy and cool, ideal for summer serving.
- Savory Main Dish: Like our juicy “Chicken Breast Recipe” — the perfect savory/sweet combo.
Top Tips for Perfecting This Cake Heart
- Use Room Temp Ingredients: Helps the batter mix evenly.
- Don’t Overmix: Once the wet and dry are combined, stop mixing to avoid a dense cake.
- Cool Before Frosting: A warm cake melts buttercream, so patience pays off.
- Natural Colors: Strawberry or beetroot powder gives beautiful hues without artificial coloring.
- Chill for Clean Slices: Refrigerate before slicing for sharp layers and easy plating.
Storing and Reheating Tips
- Room Temp: Store in a sealed container for 1 day.
- Refrigerate: Keeps for up to 3 days; allow to come to room temp before serving.
- Freezing: Wrap unfrosted layers tightly and freeze for up to 1 month. Defrost at room temperature.
Conclusion
There you have it — an elegant, heart-shaped masterpiece that brings joy to any table. Whether you’re a baking newbie or a seasoned pro, this cake heart recipe is simple, fun, and guaranteed to impress. It’s perfect for celebrations, date nights, or anytime you want to make someone feel loved.
And hey, why not make it part of a meal with our famous Chicken Breast Recipe? Because nothing says “I love you” like a balanced meal… with dessert!
Happy baking, and don’t forget to share your cake hearts
More cake recipes you try :
- How to Achieve the Ultimate Cakes Aesthetic
- Discover the Luxurious Aesthetic World of Cakes with Strawberries
how to make a cake heart: Elegant & delicious
- Total Time: 1hr 48 mins
- Yield: 8-10 servings
Description
Fall in love with this elegant and easy-to-make Cake Heart recipe! Featuring fluffy vanilla-lemon sponge, juicy raspberries, and a dreamy pink buttercream frosting, this heart-shaped dessert is perfect for special occasions or sweet moments at home. Whether you’re celebrating love, friendship, or treating yourself, this adorable cake is a showstopper. It’s budget-friendly, beginner-approved, and pairs beautifully with savory meals like our popular Chicken Breast Recipe. With simple ingredients and step-by-step instructions, you’ll create a bakery-worthy treat that’s bursting with flavor and personality.
Ready to win hearts? Let’s bake this beauty together!
Ingredients
- Cake Dry Ingredients
- 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon lemon zest
- Pinch of salt, optional
- Cake Wet Ingredients
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon (15g) lemon juice
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (155g) raspberries, fresh or frozen
- Quick Raspberry Jam, optional
- ¾ cup (95g) raspberries, fresh or frozen
- 1 ½ tablespoons (20g) granulated sugar, or to taste
- 1 tablespoon (8g) cornstarch / corn flour
- Pink Buttercream Frosting
- 1 cup (225g) vegan butter
- 3-4 cups (300g-400g) powdered sugar / icing sugar, to taste
- 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
- 1 teaspoon vanilla extract
- dairy-free milk, if needed
Instructions
- Preheat your oven to 180°C (355°F). Line 2 x 15cm (6-inch) round cake pans with parchment paper.
- Add all the dry ingredients to a large bowl and whisk until well combined. If desired, rub the sugar with the lemon zest for more lemon flavor and color. Add all the wet ingredients (except the raspberries) and whisk until just combined. Add the raspberries and gently fold through.
- Divide the cake batter between your prepared pans. Make sure the raspberries are evenly distributed and haven’t clumped together. Firmly tap the cake pans on the kitchen bench to remove any big air bubbles.
- Bake the cakes for 43-48 or until you can insert a toothpick in the middle and it comes out with no wet batter on it (a few moist crumbs are fine).
- Allow the cakes to cool in their pans for 10 minutes then transfer them to a cooling rack to cool completely.
Make the quick jam (optional):
- Add the raspberries, sugar and a dash of water to a small saucepan over medium heat. Cook for 5 minutes and mash the berries with the back of a fork.
- In a small bowl, combine the cornstarch with a dash of water and mix. Add the cornstarch slurry to the raspberry mixture and cook until thickened. For a thicker jam, cook for longer, or for a runnier jam, add a dash of water. Set aside to cool completely.
Make the buttercream:
- Add the butter to a large mixing bowl (if using an electric mixer) or the bowl of a stand mixer. Whip until light and fluffy.
- Add the powdered sugar, berry powder or food color and vanilla to the bowl. Whip the mixture on low speed until combined. Increase the speed to high and beat until light and fluffy. Add a dash of milk for a softer frosting, or more color as desired. (note 3 about using natural food powders)
Assemble the heart cake:
- If your cakes have any domes, trim them off with a serrated knife. Using the blunt side of a knife, gently score the surface of the 2 cakes into quarters. Then use a sharp knife to cut two ‘segments’ off each cake (refer to the images in the post). This will be the bottom of your heart cake.
- Place the first cake layer on a serving plate or cake board. Use a little frosting to stick the two cake ‘segments’ to the other side of the cake to form the top of the heart. Trim the cake as needed.
- If you want a jam filling, spread a little frosting on the surface of the cake layer. Pipe a ‘dam’ of frosting on the border of the cake and spoon the jam in the middle. If you don’t want a jam filling, top your cake layer with about 3/4 cup of frosting.
- Place the remaining cake layer on top of the first layer. Repeat the process with the cake ‘segments’ to form a heart shape and trim as needed. Crumb coat the heart cake by spreading a thin layer of frosting on the sides and top. Chill the cake in the fridge for at least 20 minutes or until the frosting is dry to the touch.
- Add a thicker layer of frosting to the heart cake and smooth it with an offset spatula or cake scraper. Use a piping bag with a star or circular piping tip to decorate the rest of the heart cake. Just before serving, add fresh berries on top of the cake.
- Store the frosted heart cake in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. If it’s a hot day, store the fridge in the fridge. Let the cake come to room temperature before serving.
Notes
Ready to win hearts? Let’s bake this beauty together!
grab your apron and show off your heart.
- Prep Time: 1hr
- Cook Time: 48 mins
- Category: Dessert
- Cuisine: American Vegan
Nutrition
- Serving Size: 8-10 servings
- Calories: 320 calories per slice
Keywords: Cake Heart Recipe, Cake Heart, Cake Recipe, heart shaped cake, raspberry cake, vegan cake, pink buttercream cake.