Pink Velvet Heart Cake with Cream Cheese Frosting Recipe

If you’ve been searching for a show-stopping, utterly delicious cake that practically melts in your mouth, I’ve got something truly special for you today. This Pink Velvet Heart Cake with Cream Cheese Frosting Recipe is one of those gems that just feels perfect for celebrations, date nights, or any day you want to share a little love through baking. I absolutely love how this cake comes together — tender layers of buttery pink velvet paired with rich cream cheese frosting, all shaped into an adorable heart that’ll make everyone swoon. Trust me, once you try this, it’ll become your go-to for spreading joy and sweetness.

Ingredients You’ll Need

Every ingredient in this Pink Velvet Heart Cake with Cream Cheese Frosting Recipe plays its part in creating layers of flavor and texture that just sing together. I always recommend using fresh, room-temperature dairy to get the best rise and creaminess, especially with buttermilk, butter, and cream cheese.

• All Purpose Flour: Use the spoon and level method or weigh it for accuracy to avoid a dense cake.
• Baking Powder & Baking Soda: These leavening agents ensure the cake rises just right.
• Vanilla Powder: It gives a deep, aromatic vanilla kick without adding any extra liquid.
• Buttermilk: Key for tang and tenderness; room temp helps mix smoothly.
• Distilled Vinegar: Reacts with baking soda for extra lift in the crumb.
• Salted Butter: Using salted butter adds a subtle richness, but unsalted works if that’s what you have.
• Granulated Sugar: Sweetens and helps with the buttery texture when creamed.
• Rose Pink & Hot Pink Food Coloring: Gives the cake its charming pink shade; a few drops go a long way!
• Large Eggs: Bringing eggs to room temperature ensures they blend in nicely, adding moisture and structure.
• Cream Cheese: For the frosting’s signature tang and creaminess.
• Powdered Sugar: Sifted to keep the frosting silky smooth with no lumps.

Variations

I love how versatile the Pink Velvet Heart Cake with Cream Cheese Frosting Recipe is. Over the years, I’ve tweaked it here and there depending on the occasion or who I’m baking for — and honestly, it’s always been a hit no matter the tweaks!

• Chocolate Swirl: On a whim, I once folded in some melted white chocolate to the batter, and it created the most gorgeous swirl; it was a showstopper.
• Rosewater Addition: For a delicate floral note, adding a teaspoon of rosewater to the frosting made it feel so elegant — perfect for bridal showers.
• Gluten-Free Adaptation: I’ve swapped the flour with a blend of gluten-free flour and almond meal, and it still held up beautifully in texture.
• Dairy-Free Option: Using vegan butter and cream cheese substitutes works great, just be sure to freeze the layers a bit before assembling to maintain structure.

How to Make Pink Velvet Heart Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Pans for Success

First things first, preheat your oven to 350℉. I like to spray my three 6-inch round pans with baking spray to ensure the cakes come out smoothly. These small pans are perfect for building the heart shape, and prepping your pans ahead sets you up for a stress-free bake.

Step 2: Whisk Dry Ingredients

In a small bowl, whisk together your flour, baking powder, baking soda, and vanilla powder. It’s a simple step, but it ensures the leavening agents are evenly distributed and your cake bakes up with an even crumb.

Step 3: Cream Butter, Sugar & Add Color

Using an electric mixer, beat your butter and sugar for 2-3 minutes until light and fluffy — this step is where the magic starts with your buttery texture. Then, add your rose pink and hot pink food colors carefully; I always add less at first and adjust to get that perfect shade of pink without overwhelming the batter.

Step 4: Incorporate Eggs and Alternate Dry & Wet Ingredients

Add your eggs one at a time, fully incorporating before adding the next — this helps keep the batter stable and airy. Next, add the flour mixture alternating with the buttermilk, starting and ending with the flour. Don’t rush this part; gentle folding rather than vigorous mixing will keep your cake tender. Lastly, stir in the vinegar for a little extra lift and tang.

Step 5: Bake and Cool Your Cake Layers

Divide that pretty pink batter evenly among your prepared pans. I usually tap the pans lightly on the counter to level the batter and release any large air bubbles. Bake for about 24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before moving on—this is key to avoid frosting melts.

Step 6: Make the Cream Cheese Frosting

In a clean mixing bowl fitted with the paddle attachment, beat cream cheese and butter until smooth (go for about 2-3 minutes). Slowly add the sifted powdered sugar and vanilla powder, then beat on higher speed until fluffy and light. Finally, add a drop of hot pink food coloring to complement the cake layers — this frosting is what brings the whole cake together.

Step 7: Assemble and Frost Your Heart Cake

Once your layers are cooled and leveled, place the first one on your cake plate and gently spread a generous layer of frosting. Repeat with the second layer, then place the last cake layer on top. Finish by frosting the entire cake smoothly. I love using an offset spatula here for clean edges. You can decorate with sprinkles, edible glitter, or fresh berries if you want to add a little extra flair.

How to Serve Pink Velvet Heart Cake with Cream Cheese Frosting Recipe

Garnishes

I typically top mine with a few fresh raspberries or strawberries for a pop of color and freshness. Sometimes, I sprinkle edible rose petals or a dusting of pearlized sugar for an elegant touch that complements the delicate pink theme beautifully.

Side Dishes

When serving, a simple side of lightly whipped vanilla cream or even a small scoop of strawberry ice cream pairs marvelously. Fresh fruit salads or a tart raspberry coulis add a little brightness that balances the cream cheese frosting’s richness.

Creative Ways to Present

For Valentine’s or anniversaries, I’ve arranged mini heart-shaped cakes on a tiered stand surrounded by rose petals for a romantic effect. Another time, I used edible glitter and piped delicate lace patterns with the frosting — an instant wow factor that had guests asking for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight cake dome in the fridge, which keeps the cake super moist for about 5-6 days. Covering it well prevents the cream cheese frosting from drying out or absorbing other fridge smells, so you’ll get that fresh-out-of-the-oven taste for days.

Freezing

I’ve frozen the individual cake layers before assembly wrapped tightly in plastic wrap and foil, and they thaw beautifully when brought to room temperature. You can also freeze individual slices after frosting; just wrap them well and store in the freezer for up to 2 months. This is perfect when you want to prep ahead for a party or just save some for ‘emergency’ cake cravings.

Reheating

When reheating slices, I let them defrost fully in the fridge overnight, then serve them chilled or bring to room temperature. Since cream cheese frosting doesn’t fare well with direct heat, avoid microwaving — instead, rely on simple thawing to maintain that perfect texture and taste.

FAQs

Final Thoughts

This Pink Velvet Heart Cake with Cream Cheese Frosting Recipe has truly become a favorite in my kitchen — not just for its pretty looks, but for the way it brings a little extra warmth and love to any gathering. Whether you’re baking for a lover, a friend, or just treating yourself, this cake is a sweet way to make moments special. I encourage you to give this recipe a shot; you’ll love how easily it comes together and how much joy it brings when you share each pink, creamy bite.

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