Description
This delightful Heart Shaped Cake recipe combines a moist, tender chocolate cake with creamy, smooth cream cheese frosting, perfect for special occasions like Valentine’s Day or anniversaries. The red food coloring and simple assembly into a heart shape make it visually stunning and festive, while the rich frosting balances the slightly tangy cocoa flavor beautifully.
Ingredients
Scale
Cake Ingredients
- 2 ½ Cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 ½ cups buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
Frosting Ingredients
- 1 pound cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Prepare Pans: Preheat the oven to 350°F. Spray one 8-inch round pan and one 8-inch square pan with pan spray and line each with parchment paper. Spray the parchment and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt, whisk together, and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
- Make Batter: Gradually add the dry flour mixture to the wet ingredients, whisking until smooth and fully combined without overmixing.
- Bake: Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or the cakes spring back when gently pressed.
- Cool Cakes: Allow cakes to cool in the pans for 10-15 minutes, then remove from pans and transfer to a cooling rack to cool completely.
- Make Frosting: In a large mixing bowl or stand mixer, beat the cream cheese and unsalted butter together until creamy and smooth.
- Add Flavor: Mix in vanilla extract, scraping the bowl sides as needed for even consistency.
- Finish Frosting: Gradually add powdered sugar while mixing on low speed until incorporated, then increase speed and beat until fluffy.
- Assemble Cake: Once cooled, cut the round cake in half to form two half circles. Place the square cake on your serving plate and position the two half circles on adjacent sides to create a heart shape.
- Apply Crumb Coat: Spread a thin layer of frosting over the entire assembled cake to trap loose crumbs, smooth it out, then chill briefly if desired.
- Final Frosting Layer: Spread the remaining frosting evenly over the cake. Decorate with sprinkles or other desired decorations.
- Chill Before Serving: Refrigerate the decorated cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- Ensure the buttermilk and eggs are at room temperature to avoid curdling and ensure even mixing.
- Red food coloring is key to achieving the classic red velvet look; adjust quantity if you prefer a deeper or lighter color.
- For best results, use fresh baking powder and baking soda to ensure proper rising.
- A crumb coat is essential for a smooth final frosting finish and prevents crumbs from mixing into the outer frosting layer.
- This cake can be stored in the refrigerator for up to 3 days covered tightly.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 35g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
