Heart-Shaped Cake with Vintage Piping
Create a stunning heart-shaped cake with elegant vintage piping decorations - perfect for Valentine's Day, anniversaries, or any special occasion!
Equipment
- 1 Electric Mixer
- 2 8-inch round cake pans
- 1 Cooling Rack
- 1 Serrated knife
- 1 Cake board
- 1 Offset Spatula
- 2 Piping bags
- 1 Star tip piping tip
- 1 Bench Scraper
- 1 Cake turntable optional
Ingredients
For the Vanilla Cake:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk room temperature
For the Buttercream Frosting:
- 1 1/2 cups unsalted butter room temperature
- 6 cups powdered sugar sifted
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 bottle gel food coloring optional, pink or red
For the Filling Optional:
- 1 cup strawberry preserves OR chocolate ganache
Instructions
- Prepare the Cake Pans:Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.3 cups all-purpose flour
- Mix Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
- Cream Butter and Sugar:In a large bowl, beat the butter on medium speed until creamy (about 1 minute). Add the sugar and continue beating until light and fluffy (3-4 minutes)1 cup unsalted butter, 2 cups granulated sugar
- Add Eggs and Vanilla:Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.4 large eggs, 2 teaspoons pure vanilla extract, 2 teaspoons pure vanilla extract
- Combine Wet and Dry Ingredients:Reduce mixer speed to low. Add one-third of the flour mixture, then half the milk, alternating until fully combined. Do not overmix.1 cup whole milk
- Bake the Cakes:Divide batter evenly between prepared pans, smooth the tops, and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the Cakes:Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Prepare the Buttercream:Beat the butter on medium-high speed until pale and creamy (3-4 minutes). Gradually add powdered sugar, followed by cream, vanilla, and salt. Continue beating until light and fluffy.1 1/2 cups unsalted butter, 6 cups powdered sugar, 1/4 teaspoon salt
- Level and Form the Heart Shape:Trim any domed tops with a serrated knife. Position one cake as the base and the second cake (cut in half) to form the heart's curves. Carve a V-shape at the bottom.
- Add Filling (Optional):If desired, spread a thin layer of strawberry preserves or ganache between the cake layers.1 cup strawberry preserves OR chocolate ganache, 3 tablespoons heavy cream
- Apply Crumb Coat:Spread a thin layer of buttercream over the cake to trap crumbs. Chill for 20 minutes.
- Frost the Cake:Apply a thicker layer of buttercream and smooth with a bench scraper or offset spatula. Chill for another 20-30 minutes.
- Prepare for Piping:Fill piping bags fitted with star tips with the remaining buttercream.
- Decorate the Cake:Pipe a shell border around the cake's edges and add vintage-style rosettes and dots on top for an elegant finish.1 bottle gel food coloring
- Chill and Serve:Chill the finished cake for at least 20 minutes to set the frosting before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For a chocolate variation, replace 1/2 cup of flour with unsweetened cocoa powder.
- The cake layers can be baked and frozen for up to 1 month. Thaw before decorating.
- Use gel food coloring for vibrant frosting without altering texture.