heart shaped cake
Bake a stunning heart shaped cake perfect for Valentine’s Day or birthdays! Easy recipe with moist vanilla layers, gluten-free & vegan options.
Servings 10 Servings
Calories 360kcal
Ingredients
2 cups all-purpose flour
- Spoon and level it into your measuring cup for accuracy too much flour = dense cake!. For a gluten-free version, swap in a 1:1 gluten-free baking blend.
1½ cups granulated sugar
- Balances sweetness without overpowering the vanilla.
¾ cup unsalted butter, softened
- Room temperature is key! Soft butter traps air creating a light crumb. Use dairy-free butter for a vegan twist.
3 large eggs
- Bring them to room temperature for smoother mixing. For a vegan cake substitute with 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, rested for 5 mins).
1 cup whole milk
- Adds richness; almond or oat milk work beautifully for dairy-free needs.
1 tbsp baking powder
- The secret lift for a fluffy texture.
1 tsp vanilla extract
- Pure vanilla adds depth. Try almond extract for a nutty twist!
Pinch of salt
- Enhances all the flavors.
Instructions
Step 1: Prep Your Pan & Preheat
- Preheat oven to 350°F (175°C). This ensures even baking from the moment the batter hits the oven.
- Grease your heart-shaped pan: Use softened butter or nonstick spray, then dust lightly with flour. For extra insurance, line the bottom with parchment paper cut to shape.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- Whisking aerates the flour, which helps create a lighter crumb.
Step 3: Cream Butter & Sugar
- In a large bowl, beat ¾ cup softened butter and 1½ cups granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes. The mixture should look pale and fluffy.
- Pro Tip: Scrape the bowl’s sides halfway through to ensure no sugar granules hide at the bottom.
Step 4: Add Eggs & Vanilla
- Crack in 3 large eggs, one at a time, mixing well after each addition. This builds structure and emulsifies the batter.
- Stir in 1 tsp vanilla extract (or your chosen flavoring).
Step 5: Combine Wet & Dry Ingredients
- Alternate adding the dry mix and 1 cup milk to the butter mixture in three parts, starting and ending with dry ingredients. Mix on low speed until just combined—overmixing leads to a tough cake.
- Fold gently with a silicone spatula to catch any pockets of flour.
Step 6: Bake to Perfection
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Rushing this step risks a crumbly cake!
Step 7: Decorate with Flair
- Once cooled, spread 2 cups whipped cream or buttercream over the cake using an offset spatula. For smooth edges, dip the spatula in warm water between swipes.
- Top with fresh berries or edible flowers. Press them gently into the frosting to secure.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Protein | 5g |
| Carbohydrates | 45g |
| Sugar | 28g |
| Fiber | 1g |
| Sodium | 220mg |