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White Heart-Shape Cake with Pink Buttercream

A charming heart-shaped cake topped with creamy pink buttercream, perfect for romance or celebrations. This delightful dessert is easy to make and a feast for the eyes and taste buds!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use at room temperature for easier mixing.
  • 1 1/2 cups granulated sugar
  • 3 large eggs Use at room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup milk Use at room temperature.
Frosting
  • 1 cup unsweetened pink buttercream frosting Add milk if frosting is too thick.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a heart-shaped cake pan.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. In another bowl, mix together the flour, baking powder, and salt.
  6. Gradually add this to the creamed mixture alternately with the milk, mixing well after each addition.
Baking
  1. Pour the batter into the prepared cake pan.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Once cool, frost the cake with pink buttercream and decorate as desired.

Notes

Serve with fresh berries or a drizzle of chocolate sauce for extra indulgence. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.