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Heart shaped cake with pastel buttercream frosting, fresh raspberries, and decorative piping. Perfect for Valentine’s Day or special occasions.

Heart Cake Recipe

This Heart Cake is a delightful and romantic dessert perfect for celebrations like Valentine’s Day, anniversaries, or any event that calls for a sweet, eye-catching treat. Learn how to create this heart-shaped cake with a delicious buttercream frosting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

Cake Dry Ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon lemon zest
  • Pinch of salt (optional)

Cake Wet Ingredients:

  • 1 cup dairy-free milk
  • ½ cup neutral oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 ¼ cups raspberries (fresh or frozen)

Pink Buttercream Frosting:

  • 1 cup vegan butter
  • 3-4 cups powdered sugar (to taste)
  • 2 ½ tablespoons freeze-dried strawberry powder (or food coloring)
  • 1 teaspoon vanilla extract
  • Dairy-free milk (if needed)

Instructions
 

  • Preheat the oven to 180°C (355°F). Line two 6-inch round cake pans with parchment paper.
  • Add dry ingredients to a large bowl and whisk until well combined.
  • Add wet ingredients and mix until just combined. Gently fold in raspberries.
  • Divide the batter between the prepared pans. Tap pans to remove air bubbles.
  • Bake for 43-48 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack.
  • For the jam: Combine raspberries, sugar, and a splash of water in a saucepan. Cook for 5 minutes, mash berries, then add cornstarch slurry to thicken. Set aside.
  • For the frosting: Whip vegan butter until light and fluffy. Gradually add powdered sugar and color. Whip until smooth.
  • Assemble the cake: Trim domed cake layers. Place the first layer on a serving plate. Add frosting, jam if desired, and the second layer. Crumb coat and chill for 20 minutes.
  • Frost the cake with a thicker layer, smoothing with a spatula. Pipe decorations and top with fresh berries.

Notes

  • Use more powdered sugar for a thicker frosting.
  • You can substitute fresh raspberries with frozen ones.
  • Store in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.