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This is the easy method for making a heart shaped cake out of just one round cake pan! This heart cake requires a single round cake to be cut into three pieces to form the shape.
The day I realized a single layer round cake can be cut and reassembled into a heart shaped cake was the day I started making mini birthday cakes for delivering to friends! There’s hardly an occasion that isn’t improved upon by a mini heart cake. It’s not only just for Valentine’s Day, I promise!
Flavors of Heart Shaped Cake:
Technically, you can use any of my 6-inch cake recipes, but here are my top choices.
- In the photos here, I’m using my mini chocolate cake recipe.
- If you prefer vanilla over chocolate, try my mini vanilla cake.
- For kids (and the kids at heart) who loves sprinkles, I’m happy to report that my mini funfetti cake works well!
- If you’re baking for Valentine’s Day or celebrating an anniversary, my white chocolate rose cake is perfect.
- You can also cut my red velvet cake in half and make a single 6-inch round to use.
Frosting Flavors:
- In the photos here, we used my small-batch chocolate buttercream recipe.
- Most recently, I used my peanut butter buttercream for a friend’s birthday who loves peanut butter!
- Here is a small batch vanilla buttercream recipe for the vanilla cake (or mix it up and make a tuxedo cake with chocolate cake + vanilla frosting!).
- I have to mention my strawberry cream cheese frosting, in case you need a pink cake!
How to Make a Heart Cake
First, you’re going to make the round cake that you want to use for this recipe! It can be anything, as long as it’s round and doesn’t sink in the middle, okay?
Once the cake cools, cut off two sides as shown in the photo above.
Then, flip the largest piece over to make the point of the heart at the bottom. Arrange the two sliced pieces on the top to make a heart shape.
Next, ‘glue’ the two pieces with frosting to the cake.
Use plenty of frosting to set the shape. It’s okay if the heart isn’t as round as you want it to be because you can decorate with frosting to accentuate the shape later.
It’s best to let the cake rest in the fridge before decorating the entire outer heart. This helps the ‘glued on’ pieces adhere better when you’re trying to decorate the rest.
Variations
So, this is a small-batch dessert for two website, so we’re using this small 6-inch cake pan to make our mini heart cakes. However, you may absolutely use a standard 8 or 9-inch round cake with similar results.
Heart Cake
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 2: Flip larger piece pointed-side down. Re-attach the two slivers on the upper round edge with frosting to form a heart.
Nutrition
