Heart Cake Recipes

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HIDDEN HEART CAKE



Hidden heart cake image

Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!

Provided by Good Food team

Categories     Dessert, Treat

Time 3h10m

Yield Cuts into 8-10 slices

Number Of Ingredients 14

2 x 175g unsalted butter , softened
2 x 175g golden caster sugar
6 large eggs
2 x 140g self-raising flour , sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g ground almond
2 x 100ml milk
3 tsp vanilla extract
28ml bottle red food colouring or ½ tsp red food colouring gel
100ml double cream
200g dark chocolate , finely chopped
50g unsalted butter
pink sprinkles (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
  • Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
  • Repeat step 1 to make a second cake mixture - you won't have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
  • For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.

Nutrition Facts : Calories 858 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

VALENTINE HEART CAKE



Valentine Heart Cake image

This is a wonderful treat to feed your Valentine, a heart-shaped cake with strawberries. You can either buy commercially made frosting or make your own favorite frosting.

Provided by Ada Fauflkner

Categories     Dessert Recipes     Cakes     Cake Mix Cake Recipes

Yield 8

Number Of Ingredients 4

1 (18.25 ounce) package white cake mix
1 (12 fluid ounce) can white frosting
1 (18 ounce) jar strawberry glaze
1 pint strawberries, hulled

Steps:

  • Preheat oven according to package directions.
  • Prepare cake mix as directed; lightly grease heart-shaped pan.
  • Pour cake mix into pan and bake in preheated oven; let cool.
  • Ice cake with white frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.

Nutrition Facts : Calories 545.9 calories, Carbohydrate 100.7 g, Fat 13.9 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 564.9 mg, Sugar 82.4 g

SWEET HEART CAKE



Sweet Heart Cake image

Bake your feelings known with a heart-shaped cake that's as sweet as it is easy. Wondering how to make a Sweet Heart Cake? Start with Betty Crocker™ cake mix, and then use one 8-inch round pan and one 8-inch square pan. Follow our step-by-step directions and diagram to create this Valentine's Day cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h58m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Red food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  • Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
  • Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 32 g, TransFat 2 g

HEART CAKE



Heart Cake image

Perfect for a Valentine's or anniversary party, this lovely dessert requires just a half hour of preparation time and serves 12.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 8

1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 can (1 lb) creamy vanilla ready-to-spread frosting
1 tablespoon Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars
1/3 cup round candy-coated chocolate candies, if desired
1/2 cup small conversation heart candies

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch round cake pan and 8-inch square pan with cooking spray or grease with shortening. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour 2 cups batter into round pan and remaining batter into square pan.
  • Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 30 minutes.
  • Cut round cake in half. On serving tray or large platter, arrange square cake and round cake halves into heart shape (see diagram); attach cakes with small amount of frosting. Spread frosting on sides and top of cake. Arrange chocolate candies around top edge of cake. About 2 inches inside chocolate candies, arrange cinnamon candies in heart shape.
  • Place 3-inch heart-shaped open cookie cutter in center of cake. Pour candy decors evenly inside cookie cutter; remove cookie cutter from cake. Arrange conversation heart candies and chocolate candies around smaller heart.

Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 52 g, TransFat 1 g

EASY HEART-SHAPED CAKE



Easy Heart-Shaped Cake image

This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.

Provided by thehungryscientist

Time 2h25m

Yield 16

Number Of Ingredients 17

2 cups white sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons almond extract
4 large eggs
3 cups all-purpose flour
⅓ cup cornstarch
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups milk
2 cups unsalted butter, softened
4 teaspoons vanilla extract
8 cups powdered sugar
2 tablespoons whole milk, or more as needed
2 drops red food coloring, or as desired
2 drops yellow food coloring, or as desired
sprinkles as needed

Steps:

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

Nutrition Facts : Calories 778.3 calories, Carbohydrate 109.4 g, Cholesterol 140 mg, Fat 36.6 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 22.6 g, Sodium 205.8 mg, Sugar 87.9 g

ALEXIS' HEART CAKE



Alexis' Heart Cake image

Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
3 (8-ounce) packages cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 tablespoon pure vanilla extract
Powdered food coloring
4 cups coconut flakes
Heart-Shaped Coconut Cake
Heart-Shaped Banana Cake

Steps:

  • With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
  • Place food coloring in a resealable plastic bag. Add coconut flakes. Shake bag to evenly coat coconut with food coloring. Use immediately.
  • Using a serrated knife, trim top of coconut cake to make level. Place coconut cake, trimmed side up, on a cake turntable or serving plate, and spread with about 2 cups frosting. Top with banana cake. Using an offset spatula, spread remaining frosting over entire cake. Sprinkle the top and sides with coconut. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

HEART-SHAPED CAKE FOR VALENTINE'S DAY



Heart-Shaped Cake for Valentine's Day image

Whether you're celebrating Valentine's Day, a wedding anniversary, a birthday party or just want to shower someone with love, this heart-shaped red velvet cake is sure to be a crowd-pleaser! Made using our heart-shaped cake pan, this dessert is perfect for anyone who wants to party heart-y!

Provided by Katie

Categories     Dessert

Time 4h

Number Of Ingredients 3

Perfect Red Velvet Cake Recipe
Ermine Frosting Recipe
Valentine's Day Sprinkles Mix

Steps:

  • Prepare the red velvet cake batter following the recipe instructions. If you're using our recipe above, you will have some extra batter left over. You can make two heart-shaped cakes or use the extra batter to make some cupcakes!
  • We're using Ermine frosting to decorate this cake. This French-inspired frosting is smooth, rich and creates a flavor that's very similar to cream cheese frosting, though it doesn't contain any cream cheese.
  • If you'd rather use cream cheese frosting, check out our Easy Cream Cheese Frosting recipe, which tastes amazing with red velvet cake.
  • Prepare the Ermine or cream cheese frosting following the recipe instructions, then use the 9 in. angled spatula to ice the top and sides of your cake smooth.
  • For the top border, prepare a decorating bag with tip 1M and about a cup of the remaining frosting. Pipe stars around the top edge of the cake.
  • Finally, top the border with the Valentine nonpareils and confetti sprinkles from the mix.

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