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Homemade heart cake dessert with pink buttercream frosting and fresh strawberries on a rustic kitchen counter."

Perfect Heart Pink Cake

A stunning and delicious heart-shaped cake, perfect for showing love and celebrating special occasions. Recipe for moist cake and creamy buttercream.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling & Assembly Time 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: international
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Heart Cake
  • 2 ½ cups (315g) All-Purpose Flour substitute with gluten-free flour if needed
  • 2 cups (400g) Granulated Sugar
  • 1 cup (240ml) Whole Milk or dairy-free alternatives
  • ¾ cup (170g) Unsalted Butter, softened or dairy-free butter for vegan
  • 4 large Eggs or flax eggs for vegan
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 tbsp Pure Vanilla Extract
  • ½ cup (120ml) Vegetable Oil
For the Buttercream Frosting
  • 1 ½ cups (340g) Unsalted Butter, softened or dairy-free butter
  • 4 cups (500g) Powdered Sugar, sifted
  • 2-3 tbsp Milk or dairy-free milk
  • 1 tsp Vanilla Extract
  • Optional Pink or Red Food Coloring
For Decoration (Optional)
  • Fresh Berries (strawberries, raspberries)
  • Sprinkles or Edible Glitter
  • For Chocolate Ganache: ½ cup heavy cream + ½ cup chocolate chips Chocolate Ganache See instructions below

Equipment

  • 9-inch Heart-Shaped Cake Pan
  • Electric Mixer (Stand or Handheld)
  • Mixing bowls
  • Spatula
  • Wire Cooling Rack

Method
 

  1. Prepare Cake Batter:
    1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch heart-shaped cake pan.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
    4. Beat in eggs one at a time. Stir in vegetable oil and vanilla extract.
    5. Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with dry. Mix on low until just combined; do not overmix.
  2. Bake the Cake: Pour batter into prepared pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  3. Make Buttercream Frosting: In a large bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, beating well. Add milk and vanilla extract, beating until light and fluffy. Add food coloring if desired.
  4. Make Chocolate Ganache (Optional): Heat heavy cream until just simmering. Pour over chocolate chips in a heatproof bowl. Let stand 5 minutes, then whisk until smooth.
  5. Decorate: Once cake is completely cool, frost with buttercream. Decorate with fresh berries, sprinkles, or drizzle with chocolate ganache as desired.

Notes

Ensure the cake is completely cool before frosting. For best results, use room temperature ingredients for the cake and the frosting.