Description
Heart shaped cake is more than just a dessert; it’s a baked expression of love, and I learned that firsthand the year I surprised my parents on their anniversary. I wasn’t a professional baker—just someone armed with a hand-me-down heart-shaped pan, a few simple ingredients, and a lot of intention. I remember the way their eyes lit up when I brought it out, adorned with swirls of whipped cream and strawberries. It wasn’t flawless, but it was made with love—and that made all the difference.
Ingredients
Scale
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- 2 cups all-purpose flour
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- 1 cup sugar
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- 1 cup butter (or plant-based alternative for vegan cakes)
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- 3 eggs (or flaxseed substitute)
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- 1 tsp vanilla extract
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- 1 cup milk or almond milk
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- 1 ½ tsp baking powder
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- Pinch of salt
Tools
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- Heart-shaped baking pan (or round and square pans for DIY shaping).
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- Piping bags and tips (Wilton 1M, 4B, 32 recommended).
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- Serrated knife for trimming.
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- Icing smoother and spatula.
Instructions
- Preheat and Prepare: Heat your oven to 350°F (175°C) and grease your heart-shaped pan. If using round and square pans, prepare them separately.
- Mix Batter: Combine the dry ingredients (flour, baking powder, and salt) in a bowl. Cream butter and sugar in another, adding eggs and vanilla. Gradually mix the wet and dry ingredients, adding milk for a smooth consistency.
- Bake: Pour batter into the pan and bake for 30–35 minutes. Let cool completely.
- DIY Heart Shape: Trim edges of the round and square cakes, assembling them into a heart using buttercream to secure the pieces.
- Crumb Coat: Apply a thin layer of frosting to lock in crumbs and refrigerate for 30 minutes.
- Decorate: Use buttercream, fondant, or ganache to frost the cake. Add piped designs, edible glitter, and sprinkles.
- Category: Cake
- Method: Bake
- Cuisine: American