Best Heart Shaped Cake

Best Heart Shaped Cake

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This easy hack utilizes a square and round cake pan, as well as our absolute favorite red velvet cake recipe.

Best Heart Shaped Cake


For the cake

  • Cooking spray
  • 1 c. (2 sticks) butter, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 tsp.pure vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 c. buttermilk
  • 2 tsp. distilled white vinegar
  • 2 tbsp. red food coloring

For cream cheese frosting

  • 1 (8-oz.) block cream cheese, softened
  • 4 tbsp.butter, softened
  • 4 1/4 c.powdered sugar
  • 1 tsp.pure vanilla extract
  • Pinch kosher salt
  • Colorful sprinkles, for serving (optional)


  • Preheat oven to 350Β°. Line one 8″ round cake pan and one 8″ square cake pan with parchment paper. Grease both with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.
  • In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients.
  • Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely.
  • Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined.
  • Cut round cake down the center, then place cut sides on 2 adjacent sides of the square cake. Frost entirely with cream cheese frosting. If using, garnish with sprinkles and serve.

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