Perfect Classic Vanilla Bean Heart Shaped Birthday Cake
A moist, tender heart-shaped vanilla bean cake with classic buttercream frosting - perfect for birthdays and special celebrations.
Equipment
- 1 8-inch heart shaped pan (or one 8-inch round AND one 8-inch square pan)
- 1 Electric Mixer stand or handheld
- 2 mixing bowls large and medium
- 1 Set measuring cups and spoons
- 1 Silicone spatula
- 1 Wire cooling rack
- 1 Sheet parchment paper
- 1 Offset Spatula
- 1 Piping bag and tips optional, for decorating
- 1 Cake board optional
- 1 Sifter optional
Ingredients
For the Vanilla Bean Cake
- 2¾ cups 345g all-purpose flour sifted
- 1¾ cups 350g granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup 226g unsalted butter room temperature
- 4 large eggs room temperature
- 1 cup 240ml whole milk room temperature
- 2 teaspoons pure vanilla extract
- 1 vanilla bean pod scraped or 1 tablespoon vanilla bean paste, optional
For Classic Vanilla Buttercream Frosting
- 1½ cups 340g unsalted butter room temperature
- 6 cups 720g powdered sugar sifted
- 4 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Food coloring optional pink or red for a festive heart theme
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven for even heat distribution.
- Prepare your heart shaped pan by greasing the bottom and sides with butter or baking spray. Line the bottom with parchment paper, then dust the sides with flour, tapping out excess.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined and aerated.2¾ cups 345g all-purpose flour sifted, 2½ teaspoons baking powder, ¾ teaspoon salt
- Beat the room temperature butter in a large bowl using your electric mixer on medium speed until smooth and creamy, about 1 minute.1 cup 226g unsalted butter room temperature
- Gradually add the sugar to the butter, about ¼ cup at a time, beating continuously on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl periodically.1¾ cups 350g granulated sugar, 1½ cups 340g unsalted butter room temperature
- If using vanilla bean, add the freshly scraped seeds to the butter-sugar mixture and beat briefly to incorporate.1 vanilla bean pod scraped
- Add eggs one at a time, beating well after each addition until just combined. Scrape down the bowl after each egg.4 large eggs room temperature
- Beat in the vanilla extract until just combined.2 teaspoons pure vanilla extract
- Reduce mixer speed to low. Add approximately one-third of the dry ingredient mixture and mix until just combined.
- Add half the milk and mix until just combined.1 cup 240ml whole milk room temperature
- Continue alternating by adding another third of the dry ingredients, the remaining milk, and finally the last portion of dry ingredients. Mix only until no large streaks of flour remain visible.4 tablespoons heavy cream or milk
- Pour the batter evenly into your prepared heart shaped pan. If using the round and square pans for cutting method, divide the batter equally between them. Use your spatula to smooth the top gently.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan placed on a wire rack for 10-15 minutes.
- Carefully invert the cake onto the wire rack, remove the pan, peel off the parchment paper, and allow it to cool completely before frosting or shaping (1-2 hours).
- For the buttercream, beat room temperature butter until creamy and pale (about 3 minutes).
- Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.6 cups 720g powdered sugar sifted
- Add vanilla extract, salt, and cream gradually until you reach your desired consistency. Add food coloring if using.4 tablespoons heavy cream or milk, 2 teaspoons vanilla extract, ¼ teaspoon salt, Food coloring optional
- For a layer cake, cut your cooled heart cake horizontally into two or three layers using a long serrated knife.
- Place the first cake layer on your cake board or serving plate and apply a layer of buttercream to the top, spreading it evenly with an offset spatula.
- Add the next cake layer and repeat until all layers are stacked.
- Apply a thin crumb coat of frosting over the entire cake and chill for 15-30 minutes to set.
- Apply the final layer of frosting, creating your desired finish (smooth, textured, or piped designs).
- Decorate the top of the heart with additional piping, sprinkles, or fresh flowers for a stunning presentation.
Notes
- Room temperature ingredients are crucial for this recipe to create the perfect emulsion that leads to a velvety cake texture.
- Measure flour using the spoon and level method or ideally weigh it with a digital scale for precision.
- Don't rush the creaming process - the butter-sugar mixture should be noticeably lighter in both color and texture.
- For a heart-shaped cake without a special pan: Bake one 8-inch round cake and one 8-inch square cake. Place the square cake like a diamond and attach half-circles from the round cake to two adjacent sides.
- Unfrosted cake layers can be stored well-wrapped at room temperature for up to 2 days or frozen for up to 2 months.
- Frosted cakes should be stored in an airtight container at room temperature for 1-2 days or refrigerated for 3-4 days.
- When refrigerating, allow the cake to come to room temperature for 30 minutes before serving for the best flavor and texture.