Get Ready to Fall in Love with Cake!
Have you ever stumbled upon a dessert so charming it makes your heart skip a beat? This White Heart-Shape Cake with Pink Buttercream is not just a cake; it’s a sweet slice of love. Perfect for birthdays, anniversaries, or making an ordinary Tuesday feel special, this cake is quick to whip up and even easier to devour. Plus, its delightful pink frosting is like sunshine on a plate!
Why Make This Recipe
Why should you drop everything and make this cake? Let’s break it down:
- Easy Cleanup: You’ll only need a couple of bowls and one heart-shaped pan. No one loves washing piles of dishes, right?
- Visually Stunning: It’s hard not to be charmed by a heart-shaped cake with gorgeous pink frosting. It’s practically begging to be featured in your feed!
- Family-Friendly: Who can resist a slice of deliciousness? This cake is perfect for kids’ parties or just as a treat to brighten your day.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup unsweetened pink buttercream frosting
Directions
Let’s make magic happen! Follow these steps to your heart-shaped heaven:
- Preheat the oven to 350°F (175°C). This ensures even baking — nobody likes a half-baked heart!
- Grease and flour a heart-shaped cake pan. A little prep goes a long way.
- In a large bowl, cream together the butter and sugar until it’s light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla. Smell that? It’s love in the making!
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients alternately with the milk, mixing well after each addition.
- Pour the batter into your prepared heart-shaped pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cool, frosty your beautiful cake with pink buttercream and decorate as your heart desires!
How to Make White Heart-Shape Cake with Pink Buttercream (Overview)
This cake is as easy as it sounds! Start by prepping your pan and preheating your oven — get that smell of fresh cake in the air. Mix your wet ingredients, followed by the dry ones. The batter comes together quickly, and before you know it, you’ll have a stunning cake baking away! Pro tip: Don’t rush the cooling process! Frosting a warm cake is just sad, and trust me, you want it to look its best.
How to Serve White Heart-Shape Cake with Pink Buttercream
Transform this cake into a centerpiece for any table! Serve it plain for a simple charm or dress it up with some sprinkles, berries, or even edible flowers. The softness of the cake paired with that gorgeous pink frosting is a feast for the eyes. Imagine slicing into that heart-shaped wonder — it’s a treat before you even taste it!
How to Store White Heart-Shape Cake with Pink Buttercream
Want to savor it a little longer? Store leftover cake in the fridge for up to a week, or freeze it for up to three months. Simply wrap it well in plastic wrap to keep it fresh. When you’re ready to indulge again, let it thaw in the fridge or at room temp. Just don’t forget to share… or do, if you’re feeling a little selfish. 😉
Tips to Make White Heart-Shape Cake with Pink Buttercream
- Room Temperature Ingredients: For an evenly baked cake, let your butter, eggs, and milk come to room temp first.
- Alternate Mixing: Mixing in flour and milk gradually keeps the batter lighter.
- Frosting Fun: If you’re not a pro at frosting, think of using a piping bag to create beautiful swirls. Just pretend you’re a cake artist!
- Add Flavor: Feeling adventurous? A teaspoon of almond extract in the batter adds a yummy twist!
Variation
Want to switch things up? Try making a red velvet heart cake by adding cocoa powder to the flour and a splash of red food coloring. You can even go vegan by swapping out eggs for applesauce and using a plant-based butter!
FAQs
1. Can I use cake mix instead of making it from scratch?
Absolutely! Just follow the package instructions and bake it in a heart-shaped pan. Easy peasy!
2. How do I make this cake in advance?
You can bake the cake a day ahead. Just store it (unfrosted) in the fridge, wrapped well, and frost it the next day.
3. Is there a way to freeze this cake?
Yes! Wrap it tightly in plastic wrap and then in foil. It will keep its freshness for about three months.
4. Can I freeze frosting as well?
Definitely! Just place it in an airtight container. It can last for up to 3 months in the freezer. Thaw it overnight in the fridge when you’re ready to use.
5. How do I make the cake more chocolatey?
Add ½ cup of cocoa powder to the dry ingredients. Yum!
📌 Pin this recipe for your next cozy dinner night!
White Heart-Shape Cake with Pink Buttercream
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease and flour a heart-shaped cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients alternately with the milk, mixing well after each addition.
- Pour the batter into the prepared heart-shaped pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is cool, frost with the pink buttercream and decorate as desired.