HOW TO MAKE HEART SHAPE CAKE RECIPES

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HOW TO MAKE HEART SHAPED CAKE - BEST HEART SHAPED CAKE ...



How To Make Heart Shaped Cake - Best Heart Shaped Cake ... image

This easy hack utilizes a square and round cake pan, as well as our absolute favorite red velvet cake recipe. If you're in a hurry, boxed cake mix works just as well! Here's how to make the best heart shaped cake for Valentine's Day or any romantic occasion.

Provided by Lena Abraham

Categories     nut-free    vegetarian    romantic meals    Valentine's Day    baking    dessert

Total Time 2 hours

Prep Time 25 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 18

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

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) 

Steps:

  • Preheat oven to 350°. 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.

MINI HEART-SHAPED CAKE RECIPE | MARTHA STEWART



Mini Heart-Shaped Cake Recipe | Martha Stewart image

This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes six 4-inch heart-shaped cakes

Number Of Ingredients 14

1/4 cup cocoa powder
2 tablespoons red food coloring
6 tablespoons unsalted butter, room temperature
1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour (not self-rising)
1 teaspoon salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting

Steps:

  • Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
  • In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
  • Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
  • In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
  • Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
  • Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
  • Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
  • Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
  • Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

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