Valentine's Day Heart-Shaped Cakes
Delight your loved ones with these heart-shaped cakes, combining moist textures and beautiful colors, the perfect treat for celebrating love.
Ingredients
For the Cake Batter
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1.5 cups granulated sugar Coconut sugar can be used as an alternative
- 0.5 cups unsalted butter, softened Use plant-based alternative for dairy-free
- 1 cups milk Almond or coconut milk can be used as a substitute
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract Add other extracts for flavor variations
- 0.5 teaspoon salt
- 3 large eggs Substitute with flax eggs for a vegan version
- to taste Red and pink food coloring Used to color the batter
- as needed Icing for decoration Buttercream or whipped cream are good options
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour heart-shaped cake pans.
- Gather and measure all ingredients.
Making the Batter
- Cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter into two bowls and tint one with red and the other with pink food coloring.
Baking
- Pour the red batter into one cake pan and the pink batter into the other, filling them about two-thirds full.
- Bake for 25-30 minutes, testing for doneness with a toothpick.
- Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Assembling and Decorating the Cakes
- Layer the cooled cakes with the red cake on the bottom and the pink one on top, using icing to hold them together.
- Frost and decorate with your favorite icing and additional embellishments like sprinkles or fruits.
Notes
Store leftover cakes in an airtight container. Can be frozen for up to three months.