Perfect Pink Heart Cake
A stunning heart-shaped pink vanilla cake with dreamy buttercream frosting, perfect for Valentine's Day, birthdays, or any special occasion.
Equipment
- 1 Heart-shaped cake pan (8 or 9-inch)
- 1 Electric mixer Stand or hand mixer
- 2 Mixing bowls Large and medium
- 1 Measuring Cups and Spoons
- 1 Rubber spatula
- 1 Whisk
- 1 Parchment Paper
- 1 Wire cooling rack
- 2 Offset spatulas Small and large, for frosting
- 1 Cake leveler or serrated knife
- 1 Piping bag with tips Optional, for decoration
Ingredients
For the Vanilla Bean Cake Layers
- 2¾ cups All-purpose flour Sifted
- 2½ teaspoons Baking powder
- ½ teaspoon Salt
- 1 cup Unsalted butter Softened to room temperature 226g
- 1¾ cups Granulated sugar 350g
- 4 Large eggs At room temperature
- 2 teaspoons Pure vanilla extract Or vanilla bean paste for stronger flavor
- 1 cup Whole milk At room temperature 240ml
For the Pink Buttercream Frosting
- 1½ cups Unsalted butter Softened to room temperature 340g
- 5-6 cups Powdered sugar Sifted 600-720g
- 2 teaspoons Pure vanilla extract
- 3-4 tablespoons Heavy cream or milk Adjust for consistency
- 1 pinch Salt To balance sweetness
- Pink gel food coloring As needed for desired shade
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped cake pan(s), then line the bottom with parchment paper cut to match the heart shape.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.2¾ cups All-purpose flour Sifted, 2½ teaspoons Baking powder, ½ teaspoon Salt
- Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.1 cup Unsalted butter Softened to room temperature, 1¾ cups Granulated sugar 350g
- Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract until fully incorporated.4 Large eggs At room temperature, 2 teaspoons Pure vanilla extract Or vanilla bean paste for stronger flavor
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with dry (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix on low speed until just combined, being careful not to overmix.1 cup Whole milk At room temperature
- Pour the batter evenly into your prepared heart-shaped pan(s). Use your spatula to smooth the top(s) for even baking.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back lightly when touched.
- Let the cake(s) cool in the pan(s) on a wire rack for 10-15 minutes. Then invert onto the rack to cool completely before frosting.
- For the frosting, beat the softened butter with an electric mixer until smooth and creamy, about 2-3 minutes.1½ cups Unsalted butter Softened to room temperature
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Then increase speed and beat until light and fluffy (3-5 minutes).5-6 cups Powdered sugar Sifted
- Beat in the vanilla extract and salt to enhance the flavor profile.2 teaspoons Pure vanilla extract, 1 pinch Salt To balance sweetness
- Add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. The perfect buttercream should be smooth and spreadable but still hold its shape.3-4 tablespoons Heavy cream or milk Adjust for consistency
- Add pink gel food coloring, a tiny drop at a time, mixing well after each addition until you achieve your desired shade of pink.Pink gel food coloring As needed for desired shade
- If making a layer cake, level the cooled cake layers using a cake leveler or serrated knife.
- Place the bottom layer on a serving plate or cake stand. For stability, add a small dollop of frosting underneath.
- Apply a generous layer of pink buttercream on top of the bottom layer, spreading evenly with an offset spatula.
- Place the second layer on top (if applicable), making sure it's properly aligned with the bottom layer.
- Apply a thin "crumb coat" of frosting over the entire cake. Chill for 15-30 minutes to set this base layer.
- Apply the final, thicker layer of pink buttercream, smoothing with an offset spatula. For a smoother finish, dip your spatula in hot water and wipe dry between strokes.
- Decorate as desired with piped buttercream designs, sprinkles, or other embellishments.
Video
Notes
- Room temperature ingredients are essential for a smoother batter and better cake texture.
- Measure flour correctly using the spoon and level method to avoid a dense cake.
- Don't overmix the batter to ensure your cake layers remain light and tender.
- Start with a tiny amount of gel color and gradually build to your desired shade of pink.
- The frosted cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a gluten-free option, substitute a high-quality cup-for-cup gluten-free flour blend.
- For a special birthday surprise, consider adding sprinkles to the batter to create a funfetti effect inside.