Heart Cake
How to make a heart shaped cake from one cake.
Servings 4
Calories 776kcal
Ingredients
For the chocolate heart cake:
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup oil (neutral, like canola or grapeseed oil)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
For the frosting:
- 8 tablespoons (113 grams) unsalted butter, softened at room temperature
- 1 1/2 cups (150 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 4 tablespoons (28 grams) unsweetened cocoa powder
- splash of heavy cream (or milk) as necessary
Instructions
Cake Method:
- Preheat the oven to 350, and position a rack in the lower third of the oven.
- Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
- Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
- Combine the two bowls, mixing just until combined.
- Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.
- Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
Frosting Method:
- Combine the butter, powdered sugar and vanilla in a bowl. Beat this together until light and fluffy.
- Add the cocoa powder, and beat again, adding small splashes of milk or cream to make it all come together. Don't add too much or the frosting will be too wet and not hold its shape when piped.
- Now, make the heart cake: place the cake on a flat surface. Use a knife to trim off two half-moon shaped pieces (see photos above for reference). Flip the larger remaining piece upside down so the pointy part is facing you. Using a small amount of frosting, adhere the moon-shaped pieces to the outside upper edge to make a heart shape (see photos above). Chill the cake until the frosting-attached pieces are set for about 1 hour.
- When the heart shape is set, use the remaining frosting to decorate the cake. It's best to accentuate the heart shape by piping a heart around the outer edge. Keep chilled until ready to serve.
Video
Notes
Step 1: Cut off two slivers.
Step 2: Flip larger piece pointed-side down. Re-attach the two slivers on the upper round edge with frosting to form a heart.
Step 2: Flip larger piece pointed-side down. Re-attach the two slivers on the upper round edge with frosting to form a heart.
Nutrition
Calories: 776kcal | Carbohydrates: 89g | Protein: 6g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 342mg | Potassium: 238mg | Fiber: 5g | Sugar: 70g | Vitamin A: 879IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 3mg