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–+ servings
A heart shaped cake decorated with pink buttercream, sprinkles, and cherries.
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5 from 1 vote

Heart Shaped Cake

Create this unique heart shaped cake using this simple recipe. This cake makes any occasion feel special.
Prep Time15 minutes
Cook Time33 minutes
Cool & Freeze Time10 hours 10 minutes
Total Time10 hours 58 minutes
Course: Dessert
Cuisine: American
Keyword: cake recipe, Valentine's day
Servings: 10 people

Equipment

  • Two 8-inch round cake pans
  • mixing bowls
  • Electric mixer or hand mixer
  • Rubber spatula or wooden spoon
  • measuring cups and spoons
  • wire cooling rack
  • Plastic wrap
  • 10-inch cake board or sturdy base
  • Offset spatula

Ingredients

CAKE:

  • 13.25 oz box chocolate cake mix I use Duncan Hines
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

BUTTERCREAM FROSTING:

  • 4 sticks of unsalted butter at room temperature
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 1 teaspoon vanilla paste
  • ⅓ cup heavy cream
  • 8 cups powdered sugar sifted
  • Desired food coloring

GARNISHES:

  • Sprinkles
  • Cherries
US Customary - Metric

Instructions

MAKE THE CAKE

  • Prepare two 8-inch round cake pans by spreading the Crisco with a paper towel in the pans. Then, sprinkle the flour in each pan and tap it around until it is coated with flour. Set aside.
  • Preheat the oven to 375 degrees.
  • Add the cake mix, water, vegetable oil, eggs, vanilla, and sour cream in a mixing bowl. Do not over-mix.
  • Pour the batter evenly into the cake pans and bake for 28-33 minutes or until a toothpick comes out clean.
  • Remove the cakes from the oven, set them on a wire rack, and cool for 10 minutes.
  • Once cooled, remove the cakes from the pans, wrap them in plastic wrap, and place them in a freezer overnight.

BUTTERCREAM FROSTING

  • Place the butter and salt in an electric mixing bowl and whip until the butter is white in coloring, about 2 minutes.
  • Add in the vanilla, paste, and heavy cream and mix until incorporated.
  • One cup at a time with the mixer on low speed, add in the powdered sugar.
  • Once the sugar is all added, whip the frosting at high speed for 5 minutes.
  • Remove the bowl and stir the frosting with a wooden spoon a few times to remove all the air bubbles. Set aside.

ASSEMBLE THE CAKE

  • Use a 10-inch cardboard round for the base of the cake. Place the cake on top.
  • Take one of the cake rounds and cut two of the edges off. Using some frosting, add them to the opposite end of the cake, which is still rounded, making a heart shape. Secure with toothpicks and frosting.
  • Spread a layer of frosting over the top of the cake.
  • Repeat cutting the second round cake into the heart shape and add the cake layer onto the frosted layer.
  • Continue to frost the cake as desired and add sprinkles.
  • Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 709kcal | Carbohydrates: 125g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 396mg | Potassium: 169mg | Fiber: 1g | Sugar: 109g | Vitamin A: 271IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg