Easiest Ever Vintage Heart Cake
A beginner-friendly vintage heart-shaped cake with classic buttercream frosting and elegant piping techniques
Equipment
- 1 8-inch heart-shaped cake pan
- 1 Electric mixer (handheld or stand)
- 1 Large mixing bowls
- 1 Rubber spatula
- 1 Offset spatula (small and large)
- 1 Piping bags
- 1 Piping tips (Wilton 1M, 2D, 32)
- 1 Cake turntable (optional)
- 1 Measuring Cups and Spoons
- 1 Parchment Paper
- 1 Whisk
- 1 Cake tester or toothpick
- 1 Wire cooling rack
- 1 Bench scraper or straight edge
- 1 Cake board (heart-shaped preferred)
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter softened
- 1 cup whole milk room temperature
- 3 large eggs room temperature
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Frosting:
- 1 1/2 cups unsalted butter softened
- 6 cups powdered sugar sifted
- 3-4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Gel food coloring pink, peach, or desired color
Instructions
- Prepare IngredientsBring all ingredients to room temperature. Measure ingredients precisely for best results.2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsalted butter, 1 cup whole milk, 3 large eggs, 2 teaspoons vanilla extract
- Preheat and Prepare PanPreheat oven to 350°F. Grease and flour an 8-inch heart-shaped pan. Line bottom with parchment paper.
- Mix Cake BatterCream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time. Stir in vanilla and almond extracts.3 large eggs, 2 teaspoons vanilla extract, 1 1/2 cups unsalted butter, 6 cups powdered sugar, 1/4 teaspoon almond extract
- Combine Dry IngredientsWhisk flour, baking powder, and salt in a separate bowl.2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
- Combine Wet and Dry IngredientsGradually add dry ingredients to butter mixture, alternating with milk. Mix until just combined. Do not overmix.
- Bake CakePour batter into prepared pan. Bake for 30-35 minutes. Test with a cake tester for doneness.
- Cool CakeCool in pan for 10 minutes. Transfer to wire rack to cool completely.
- Prepare FrostingBeat softened butter. Gradually add powdered sugar. Mix in vanilla, salt, and cream until light and fluffy.3/4 cup unsalted butter, 2 teaspoons vanilla extract, 6 cups powdered sugar, 1/4 teaspoon salt, 3-4 tablespoons heavy cream
- Frost and DecorateApply crumb coat and chill. Add final frosting layer. Pipe decorative borders using different tips for vintage design.Gel food coloring
Notes
- Room temperature ingredients blend better
- Don't overmix batter
- Cool cake completely before frosting
- Practice piping techniques on parchment paper first