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Collage featuring a pink heart shaped cake, organized ingredients, and a baker in action.

Pink Heart Shaped Cake

A soft and delicious pink heart shaped cake with smooth buttercream, perfect for birthdays, bridal showers, or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 320 kcal

Equipment

  • 1 x Heart-shaped cake pan
  • 1 x Mixing bowl
  • 1 x Electric mixer
  • 1 x Piping bag with star tip
  • 1 x Offset spatula

Ingredients
  

Cake Batter

  • 1 ½ cups All-purpose flour
  • 1 ½ tsp Baking powder
  • ¼ tsp Salt
  • ½ cup Unsalted butter Softened
  • ¾ cup Granulated sugar
  • 2 Large eggs Room temperature
  • 1 tsp Vanilla extract
  • ½ cup Buttermilk Room temperature
  • 2-3 drops Pink food coloring

Buttercream Frosting:

  • 1 cup Unsalted butter Softened
  • 3 cups Powdered sugar Sifted
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • 1-2 drops Pink food coloring

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare the heart-shaped cake pan by greasing and flouring it.
  • In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
    1 ½ cups All-purpose flour, 1 ½ tsp Baking powder, ¼ tsp Salt
    Creaming butter and sugar in a large metal mixing bowl using an electric hand mixer.
  • In a separate large bowl, cream butter and sugar until light and fluffy.
    ½ cup Unsalted butter Softened, ¾ cup Granulated sugar
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
    2 Large eggs Room temperature, 1 tsp Vanilla extract
  • Alternately add dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix until just combined.
    ½ cup Buttermilk Room temperature
  • Stir in pink food coloring until evenly incorporated.
    2-3 drops Pink food coloring
    Pouring yellow cake batter into a red heart-shaped baking pan.
  • Pour batter into the prepared heart-shaped pan and smooth the top.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, beat butter until creamy, then gradually add powdered sugar, heavy cream, vanilla, and pink food coloring. Beat until smooth and fluffy.
    1 cup Unsalted butter Softened, 3 cups Powdered sugar Sifted, 2 tbsp Heavy cream, 1 tsp Vanilla extract, 1-2 drops Pink food coloring
    A person whisking smooth buttercream frosting in a large ceramic mixing bowl.
  • Apply a crumb coat to the cooled cake, then frost evenly with buttercream using an offset spatula.
    A heart-shaped, layered cake with pink sponge and white frosting, topped with piped heart designs.
  • Fill a piping bag with frosting and decorate the edges with vintage-style piping.
  • Serve the cake on a decorative cake stand and garnish with optional edible glitter or fresh berries.
    A heart-shaped cake decorated with intricate vintage piping, pink and white icing roses, and delicate swirl details.

Notes

  • Ensure all ingredients are at room temperature for a smoother batter.
  • If you don’t have a heart-shaped pan, create the shape by combining a round and square cake.
  • Use gel food coloring for a more vibrant pink shade without altering the batter consistency.
  • Store leftover cake in an airtight container at room temperature for up to 2 days.
Keyword buttercream cake, heart cake, pink heart shaped cake, vintage heart cake