Name: Easy Heart-Shaped Cake
Prep time: 1 h
Cook time: 1 h
Yield: 16
Ingredients: White sugar - 2 cups; Unsalted butter, softened - 1 cup; Vanilla extract - 2 teaspoons; Almond extract - 2 teaspoons; Eggs - 4 large; All-purpose flour - 3 cups; Cornstarch - ⅓ cup; Baking powder - 1 tablespoon; Salt - ¾ teaspoon; Milk - 1 ½ cups; Unsalted butter, softened - 2 cups; Vanilla extract - 4 teaspoons; Powdered sugar - 8 cups; Whole milk, or more as needed - 2 tablespoons; Red food coloring, or as desired - 2 drops; Yellow food coloring, or as desired - 2 drops; Sprinkles as needed - 2 drops

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Easy Heart-Shaped Cake

1. White sugar - 2 cups

2. Unsalted butter, softened - 1 cup

3. Vanilla extract - 2 teaspoons

4. Almond extract - 2 teaspoons

5. Eggs - 4 large

6. All-purpose flour - 3 cups

7. Cornstarch - ⅓ cup

8. Baking powder - 1 tablespoon

9. Salt - ¾ teaspoon

10. Milk - 1 ½ cups

11. Unsalted butter, softened - 2 cups

12. Vanilla extract - 4 teaspoons

13. Powdered sugar - 8 cups

14. Whole milk, or more as needed - 2 tablespoons

15. Red food coloring, or as desired - 2 drops

16. Yellow food coloring, or as desired - 2 drops

17. Sprinkles as needed - 2 drops

How to cook deliciously - Easy Heart-Shaped Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.

2. Stage

Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.

3. Stage

Stir flour, cornstarch, baking powder, and salt together in another bowl.

4. Stage

Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.

6. Stage

Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.

7. Stage

Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.

8. Stage

Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.

9. Stage

Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.