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Pink frosted valentine's cake with a tangy salted vanilla moist cake crumb and smooth buttercream frosting.

Homemade Valentine's Heart Cake

Rebecca Blumer
Create a stunning, bakery-style heart-shaped cake without a special pan. This moist vanilla cake features a tender crumb and a professional-looking finish that is perfect for Valentine's Day celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling and Assembly 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 8-inch square cake pan
  • 8-inch round cake pan
  • Electric hand mixer or stand mixer
  • Offset spatula

Ingredients
 

Cake

  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract Optional
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 2 cups milk

Icing

  • 4 cups confectioners' sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract

Instructions
 

Preparation and Pan Prep

  • Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease one 8-inch square pan and one 8-inch round pan, making sure to coat the corners and edges for an easy release.
  • Allow the butter, eggs, and milk to sit at room temperature briefly before starting to ensure the batter emulsifies properly.

The Creaming Method and Building the Batter

  • In a large mixing bowl, beat the softened butter and white sugar together until the mixture is pale, creamy, and fluffy.
  • Mix in the beaten eggs, followed by the vanilla extract and almond extract (if using) until the batter is fragrant and smooth.
  • Gently stir in the baking powder and baking soda until they are completely incorporated into the wet mixture.

Alternating Flour and Milk

  • Add 1 cup of the all-purpose flour and mix until just combined. Pour in 2/3 cup of milk and mix until the batter becomes glossy.
  • Repeat this alternating process with the remaining flour and milk until all ingredients are used and the batter is smooth and thick.
  • Divide the batter evenly between the prepared pans, smooth the tops, and tap the pans on the counter to remove air bubbles.

Baking, Cooling, and Heart Assembly

  • Bake for 30 to 40 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
  • Cool the cakes in their pans completely for at least 2 hours. This prevents tearing and keeps the frosting from melting.
  • Prepare the icing by beating confectioners' sugar, butter, and vanilla until the mixture is fluffy and holds soft peaks.
  • Place the square cake as a diamond on your surface. Cut the round cake in half and place each flat side against the top left and top right edges of the diamond to form a heart.
  • Apply a thin crumb coat of icing to seal the edges, chill for 30 minutes, then apply the final layer of frosting to create a seamless heart shape.

Notes

Temperature Tip: Ensure your eggs and milk are at room temperature to create a smooth, emulsified batter that rises evenly.
Structural Tip: If the cakes dome while baking, use a serrated knife to level the tops so the heart layers sit flat and match in height.
Frosting Technique: A crumb coat followed by a short chill in the refrigerator is essential for a clean finish when working with the cut edges of the heart shape.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 78gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 105mgSodium: 320mgPotassium: 85mgFiber: 1gSugar: 58gVitamin A: 12IUCalcium: 8mgIron: 6mg
Keyword valentine's cake
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