Heart Cake

No ratings yet!
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Here’s how to make a heart cake using pans you  already have. Easy! The finished cake can be as simple or as elaborate as you like.

A heart cake on a gold board with pink frosting
Want to save this recipe?
Type your email below and I’ll send it to you! As a bonus, you’ll receive recipes, shop specials, and more.

This simple cake trick creates a heart cake as a base for frosting or decorating to your heart’s desire. Even as a food blogger, there comes a moment where you just donโ€™t want to add another short-season pan to your already-full cabinet. I met this moment when I thought I would need to do some architect-level drawing and cutting on my cakes to get to a good-looking heart shape.

It hit me as I played that this could be very, very simple, with one cut across a round cake, then arrange. I told my niece Victoria, a baker extraordinaire, that I have a heart cake trick to show her and you know what she said? Turn a square on the diamond, cut a round in half and line the halves up at the top edges of the square. That stinker already knew! No wonder she’s going to be an excellent architect.

What you’ll need

1 8-inch round cake pan.

1 8-inch square cake pan.

1 recipe chocolate cake or any standard cake mix, any flavor. Note that if you would like to make a layer cake as your heart cake, you will use two cake mixes (and two of each size pans).

1 recipe raspberry buttercream, cream cheese frosting, or 3 cups of your favorite buttercream.

Baking spray or butter, to coat to pans.

Flour, 1 tablespoon to coat the pans.

How to make a heart cake

What I love most about this method for shaping a heart cake is that you likely already have the pans on hand. And if you don’t, these are basics you’ll be happy to have on hand all year long. Here are easy step-by-step instructions to make your heart cake.

Step 1: Make the cake batter with a standard cake mix or my double chocolate cake recipe. Make the buttercream.

Step 2: Spray or coat the 8″ square cake pan and the 8″ round cake pan with baking spray or butter. Then dust the pans with a tablespoon of flour and knock out any excess. Divide the cake batter evenly between the pans, bake, and cool for 10 minutes before removing the cakes from their pans onto waxed paper. Cool them completely.

Step 3: Set the square cake on the diagonal on a serving platter that is at least 14 inches square, so the heart cake will fit. Use platter, a cake board, or overturned sheet pan covered in foil.

Step 4: Use a large serrated knife to cut the 8-inch round in half. These halves will make the top of the heart.

Step 5: Set one half of the round against the top left side of the square cake that is already on the board, and then the second half against the top right side of the cake.

Step 6: Frost the cake with the buttercream.

A heart cake on a gold board with pink frosting

Make-ahead instructions

You can also make a completed frosted heart cake in advance. Simply frost the cake, freeze it, then wrap it in plastic if freezing for more than a couple of days. To thaw, bring the cake to room temperature (at room temperature and not in the refrigerator) the day you are ready to serve it.

Variations

This heart cake recipe can easily expand for a larger cake. You can use a 9-inch square and 9-inch round pan, or 10-inch pans. Just be sure you make double the amount of cake batter so you don’t end up with a thin layer of cake. You’ll also need a larger platter that will hold the larger heart cake.

Make a layer cake! To make a filled layer cake for the heart cake, double the cake recipe and bake two 8-inch round and two 8-inch square cakes. Use the steps to create one of the heart shaped layers. Fill or frost the first layer (a piping bag is helpful!), then build a second heart on top of the cake.

To ensure the cake layers are even, it is helpful to freeze or chill until the filling on the first heart cake layer is firm before building the second layer on top of it.

Use my raspberry buttercream recipe to frost the cake with lovely heart-themed pink frosting (that tastes incredible!). The buttercream gets its hue from freeze-dried raspberries. Or you can my cream cheese frosting and add pink food coloring. Both are simple American-style buttercream that use butter and powdered sugar.

Decorate the cake artfully following my Valentine’s Day Cake recipe.

Heart shaped cake decorated with pink frosting, macarons, and fruit

Storage

The easiest way to prepare a heart shaped cake ahead of time is to bake the two cakes and cool to room temperature. Leave them as a square and a round cake, wrap them well in plastic wrap and freeze them (the plastic wrap serves as an airtight container). It’s easier to wait to cut the cake into a heart because it requires a large serving platter or board that may not be easy to fit into your freezer.

The completed, frosted cake can sit on the counter after baking for up to one day. If the cake is not frosted, it must be tightly covered with plastic or else it will dry out.

Heart cake assembled from 8" pans
Tap the stars to rate this recipe!
No ratings yet!

Heart Shaped Cake

Make a beautiful heart cake with these easy steps, using a basic square and round cake pan. Then frost and decorate to your heart's content! The recipe works well with any boxed cake mix or your favorite cake recipe. Here we're using the same chocolate cake recipe in my Chocolate Cake with Marshmallow Frosting recipe.
Prep: 15 minutes
Cook: 18 minutes
Servings: 8

Equipment

  • 1 8-inch round cake pan
  • 1 8-inch square cake pan

Ingredients 

Save This Recipe!
Get this sent to your inbox, and as a bonus, you’ll receive recipes, shop specials, and more.

Instructions 

  • Make the cake batter according to the chocolate cake recipe. Preheat the oven accordingly as well.
  • Spray or coat the 8" square cake pan and the 8" round cake pan with baking spray or butter. Then dust the pans with a tablespoon of flour and knock out any excess.
  • Divide the batter evenly between the two pans. Bake until a toothpick inserted into the center of each cake comes out clean, and the cake bounces back when gently tapped in the centers with your fingertips.
  • Remove the cakes from the oven and cool 10 minutes. Run a knife around the perimeter of the cakes inside the pans and shake the cakes from side to side in the pans to help loosen them. Remove the cakes from the pans, flipping each cake onto a sheet of wax paper on a cutting board, plate or rack. Cool completely.
  • Make the raspberry buttercream according to the instructions. Set aside.
  • Set the square cake on the diagonal on a serving platter that is at least 14 inches square, so the heart cake will fit. Use platter, a cake board, or overturned sheet pan covered in foil.
  • Use a large serrated knife to cut the 8-inch round in half. These halves will make the top of the heart.
  • Set one half of the round against the top left side of the square cake that is already on the board, and then the second half against the top right side of the cake.
  • Frost the cake and add any decorations, if using.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 8
Like this recipe? Leave a comment below!
(Visited 1,945 times, 4 visits today)

You May Also Like...


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Pat says:

    Greetings Maureen,
    This is perfect! Happy Valentine’s Day to you and Dan.
    Pat

  2. Erin Walsh says:

    Thanks so much for the step by step โค๏ธ Canโ€™t wait to try. Look forward to everything you do!

    1. Maureen Abood says:

      Erin thanks so very much! Keep in touch!!

  3. Jo Ann says:

    Genius! Thanks, Maureen. Hope all is well. My love and best to you and Peggy. Jo Ann MacKenzie

    1. Maureen Abood says:

      Jo Ann, so nice to hear from you! Warm regards from us!