Perfect Pink Heart Cake
Create a stunning pink heart-shaped cake with smooth buttercream frosting, perfect for Valentine's Day, anniversaries, and special celebrations.
Equipment
- 1 Heart-shaped pan (8-inch) or two round cake pans (8-inch)
- 1 Electric mixer (stand or hand)
- 1 Offset Spatula
- 1 Bench Scraper
- 1 Serrated knife
- 1 Turntable (optional but recommended)
- 2 Piping bags
- 1 Set of piping tips
- 1 Cake board
Ingredients
For the Cake Layers:
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup whole milk
- 1 cup unsalted butter softened
- 2 teaspoons vanilla extract
For the Pink Buttercream:
- 2 cups unsalted butter softened
- 6-7 cups powdered sugar sifted
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Pink gel food coloring amount varies based on desired shade
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your heart-shaped pan or round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.3 cups all-purpose flour, 2½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate bowl, beat the softened butter until creamy, about 1-2 minutes.1 cup unsalted butter
- Gradually add the dry ingredients to the butter, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.1 cup whole milk
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- Pour the batter into your prepared pan(s). If using round pans, fill them equally.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. Cool completely before frosting.
- Shape the heart (if using round cakes). Cut one round cake in half. Position the two halves against the sides of the whole round cake to form the top of the heart shape. Trim as needed to refine the shape.
- In a large bowl, beat the softened butter for the frosting until light and fluffy, approximately 3-5 minutes.2 cups unsalted butter
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.6-7 cups powdered sugar
- Add the vanilla extract, salt, and heavy cream. Beat until smooth and creamy.2 teaspoons vanilla extract, ½ teaspoon salt, ¼ cup heavy cream
- Add pink gel food coloring gradually until you achieve your desired shade. Beat for another 3-5 minutes until light and fluffy.Pink gel food coloring
- Apply a thin crumb coat of buttercream to the entire cake. Refrigerate for 20-30 minutes to set.
- Apply the final coat of pink buttercream, using a bench scraper for smooth sides and an offset spatula for the top.
- Decorate as desired using piping bags with various tips to create designs such as rosettes, shells, or other decorative elements.
Notes
- For a lighter cake, substitute half the butter with vegetable oil.
- Make sure all ingredients are at room temperature for the best texture.
- For extra flavor, add a filling between cake layers such as raspberry jam or white chocolate ganache.
- The cake can be made a day ahead and stored in the refrigerator, but bring to room temperature before serving.
- For a deeper pink color, use strawberry puree in the cake batter instead of just food coloring.