The Prettiest Pink Heart-Shaped Cake

Celebrate love and special occasions with this delightful Pink Heart-Shaped Cake. With its soft, moist texture and a beautiful pink frosting, this cake is perfect for Valentine’s Day, anniversaries, birthdays, or any event that calls for something sweet and heartwarming.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 tbsp vanilla extract
• 1 tbsp pink food coloring
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tbsp vanilla extract
• Pink food coloring (as needed)

How to Make Pink Heart-Shaped Cake

Instructions

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract and pink food coloring.
6. Alternately add dry ingredients and buttermilk, mixing until just combined.
7. Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before frosting.

Step 2: Prepare the Frosting

1. Beat butter until creamy and smooth.
2. Gradually add powdered sugar, mixing well.
3. Pour in heavy cream and vanilla extract, continuing to mix until the frosting is fluffy.
4. Add pink food coloring and mix until evenly colored.

Step 3: Assemble and Decorate

1. Place the heart-shaped cake on a serving plate.
2. Spread an even layer of frosting over the cake.
3. Decorate with additional piped frosting, sprinkles, or edible glitter.
4. Allow frosting to set before slicing and serving.

Notes

• Substitutions: Use almond or soy milk instead of buttermilk for a dairy-free option.
• Variations: Add a layer of strawberry jam between cake layers for extra flavor.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for the Recipe

• Ensure all ingredients are at room temperature for even mixing.
• Chill the cake before frosting to prevent crumbs from mixing into the icing.
• Use a serrated knife to shape a round cake into a heart if you don’t have a heart-shaped pan.

FAQ

Can I make this cake without food coloring?

Yes! The pink food coloring is for aesthetics and does not affect the taste.

How do I make a heart shape without a special pan?

Bake in a round and a square pan. Cut the round cake in half and place the halves against two sides of the square cake to form a heart.

Can I freeze this cake?

Yes! Wrap the cake layers tightly in plastic wrap and freeze for up to 2 months.

Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 4g
• Carbohydrates: 58g
• Fat: 20g
• Sugar: 40g
• Fiber: 2g

Conclusion

This Pink Heart-Shaped Cake is a delightful treat that is as beautiful as it is delicious. Give it a try and share your results in the comments below!