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Vintage Heart Cake Recipe

Vintage Heart Cake Recipe

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5 from 16 reviews

This vintage heart cake features a fluffy lemon or vanilla cake base paired with naturally pink cream cheese frosting, making it an ideal dessert for Valentine’s Day. The cake can be made with all-purpose or gluten-free flour and is decorated with a charming shell border and maraschino cherries for a festive touch.

  • Total Time: 4 hours
  • Yield: 20 servings

Ingredients

For the Cake:

  • 2 cups (240 grams) flour (all-purpose or gluten-free)
  • 1 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 4 large eggs (50 grams each), room temperature
  • 1 3/4 cups (350 grams) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon extract or more vanilla extract
  • 1 cup (240 ml) milk of choice
  • 2 tablespoons lemon zest (omit for vanilla cake)
  • 1/4 cup (56 grams) unsalted butter, cut into parts
  • 1/3 cup (67 grams) canola or vegetable oil

For the Frosting:

  • 20 ounces (563 grams or 2 1/2 packages) full-fat cream cheese, room temperature
  • 1 cup + 2 tablespoons (252 grams) unsalted butter, very soft but not melted
  • 3 cups + 2 tablespoons (375 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Pink food coloring (natural berry powder or food coloring)

Garnish:

  • Maraschino cherries

Instructions

  1. Prepare the Oven and Pans: Place the rack in the center of the oven. Preheat to 335 °F (168 °C) and line two 8-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, and baking powder; set aside.
  3. Beat Wet Ingredients: In a large mixing bowl, using an electric hand mixer or stand mixer with a whisk attachment, beat the eggs, sugar, vanilla, and lemon extract at medium-high speed for about 2 minutes until thick and light golden. If using a paddle attachment, beat for 5 minutes.
  4. Combine Dry and Wet Ingredients: On low speed, beat in the dry ingredients just until combined. Scrape down sides and bottom with a silicone spatula to ensure even mixing.
  5. Heat Milk and Flavorings: In a small saucepan over medium heat, warm milk and lemon zest until small bubbles appear around the edges (180-185 °F/82-85 °C). Remove from heat and stir in butter and oil until the butter melts.
  6. Incorporate Milk Mixture: Slowly add the warm milk mixture to the batter on low speed until fully combined.
  7. Divide Batter and Bake: Evenly divide batter between the two pans (about 580 grams or 2 3/4 cups per pan). Bake for 33-45 minutes or until a toothpick inserted in the center comes out clean and the tops are set.
  8. Cool Cakes: Let cakes cool in pans on a wire rack for 15 minutes. Then invert onto wire racks and cool completely (about 2 hours). The cake may seem dry initially but will moisten as it rests.
  9. Make Frosting: Beat cream cheese and butter together at medium speed until smooth but possibly crumbly. Gradually add powdered sugar and beat until combined. Then add vanilla extract and salt; beat well.
  10. Color Frosting: Remove 1/2 cup (117 grams) frosting and leave white for decoration. Add 1/2 teaspoon berry powder or pink food coloring to the remaining frosting for a light pink shade. Beat until smooth.
  11. Assemble Cake Base: Place one cake layer on a large cake plate with the bottom side toward the base. Spread 3/4 cup (173 grams) of the pink frosting over it. Add the second layer on top, flat side up.
  12. Shape Heart: Using a ruler, measure two 5-inch lines forming a right angle at the bottom of the cake. Cut away the curved edges. Attach these curved pieces at the top of the cake with about 2 tbsp frosting, bending as needed to form a heart shape. Trim if necessary for a cleaner heart shape.
  13. Apply Crumb Coat: Use 1/3 to 1/2 cup (76-115 grams) frosting to coat the cake sides and top thinly. Chill in freezer 30-60 minutes or refrigerator for 2 hours until firm.
  14. Final Frosting Layer: Use about 3/4 cup (98 grams) frosting on the top and 1 cup (130 grams) on the sides. Chill again for 30-60 minutes in freezer or 1-2 hours refrigerated until set.
  15. Decorate: Darken remaining pink frosting with an additional 3/8 tsp berry powder. Pipe a small shell border top and bottom using Wilton tip 32. Use reserved white frosting for small dots or lines with Wilton tips 18 and 3. Add extra decorations or shades of pink as desired. Garnish with maraschino cherries just before serving.
  16. Storage: Cover and refrigerate for up to 4 days. Freeze (without cherries) for up to 3 months.

Notes

  • You may use all-purpose or gluten-free flour (King Arthur Gluten-Free Measure for Measure Flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour) as substitutes.
  • The cake temperature for baking is precise to achieve a light crumb and moist texture.
  • Nutrition info is an estimate; consult a professional for detailed analysis.
  • Butter temperature is important; very soft but not melted for proper frosting texture.
  • Let colored frosting rest briefly if specks appear from powder, then re-beat.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/20th of cake)
  • Calories: 527 kcal
  • Sugar: 55 g
  • Sodium: 297 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 1 g
  • Carbohydrates: 66 g
  • Fiber: 0.4 g
  • Protein: 5 g
  • Cholesterol: 98 mg

Find it online: https://recipesvibe.com/vintage-heart-cake-recipe/