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Heart Shaped Cake

Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Course Dessert
Servings 10

Ingredients
  

**For the Red Velvet Cake:**

  • 1 ½ cups 187 g all-purpose flour
  • 2 tablespoons 10 g Dutch process cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 7 tablespoons 98 g unsalted butter, softened
  • 1 cup 200 g granulated white sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup 158 ml buttermilk, at room temperature
  • 2 teaspoons red gel food coloring

**For the Cream Cheese Buttercream Frosting:**

  • 1 cup 224 g unsalted butter, at room temperature
  • 4 oz 113 g cream cheese, cold
  • 2 cups 260 g powdered sugar
  • Red food coloring for decorative pink icing
  • Valentine's Day sprinkles for decorating

Instructions
 

**For the Red Velvet Cake:**

  • Preheat the oven to 350°F. Grease a 6-inch round cake pan and a 6-inch square cake pan, then line the bottoms with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, cream together butter and sugar until fluffy. Add eggs and vanilla, mixing until smooth.
  • Alternate adding dry ingredients and buttermilk to the butter mixture, then fold in red gel food coloring.
  • Divide batter evenly between pans and bake for 26-29 minutes. Let cool completely.

**For the Cream Cheese Buttercream Frosting:**

  • Beat butter until pale and fluffy. Add cream cheese and mix until combined.
  • Gradually add powdered sugar and mix until smooth and fluffy.

**Assembling the Heart Shaped Cake:**

  • Trim tops of cakes, then cut round cake in half.
  • Place square cake on serving plate and position half circles on each side to form a heart.
  • Frost cake with cream cheese icing and chill for 30 minutes.
  • Apply another layer of frosting, then decorate with pink icing and sprinkles.
  • Serve and enjoy the love!