You’ve never seen a Heart Cake so adorable! It’s a sweetly decorated, rich red velvet cake with cream cheese icing for Valentine’s Day. In this article, Cakepluss.com will show you the detailed in guide for making Heart Cake in 10 steps.
The Ingredients to make Heart Cake
- For the best crumb, we’ll use all-purpose flour.
- Granulated sugar and powdered sugar are both utilized in the cake and the cream cheese icing, respectively.
- This cake becomes more moist thanks to the buttermilk.
- Use Dutch-process cocoa powder for a more potent chocolate flavor and richer red hue.
- Make sure the eggs are at room temperature.
- Vanilla extract gives the cake a delicious note.
- The best deep red color for cakes is achieved with red gel food coloring.
- Make sure the butter is soft.
- Baking soda and powder aid in the cake’s rise and provide a light, fluffy texture.
- Just a little salt enhances all of the flavors in this cake.
- Cream cheese should be full fat for the greatest flavor in the delectable homemade frosting.
- Sprinkles: I adore combining huge pearl sprinkles, nonpareils, and sprinkles in the shape of hearts.
- For this cake, two 6 inch cake pans will be required: a 6 inch square cake pan and a 6 inch circular cake pan.
The detailed informations for guide making Heart Cake
Step 1: Combine the flour, baking powder, and cocoa powder in a medium bowl. salt and baking soda. Then set the flour mixture aside.
Step 2: To combine granulated sugar and softened unsalted butter in a sizable bowl. For 1-2 minutes, cream the ingredients together at high speed with an electric mixer. (A stand mixer bowl fitted with a paddle attachment may also be used.)
Step 3: Include the eggs and vanilla. 1-2 minutes of smooth, pale-colored blending at medium speed.
Step 4: Add the dry ingredients and buttermilk to the egg, butter, and sugar mixture in alternating batches. Mix on low speed until the batter is silky and everything is just mixed. If necessary, scrape the bowl’s sides.
Step 5: Finally, stir the red gel food coloring just until incorporated.
Step 6:: Evenly distribute the Heart Cake batter among the prepared pans covered in parchment paper. After baking, allow the pans to cool for two minutes. Move to wire racks to complete cooling.
Step 7: Make the cream cheese frosting. Unsalted butter should be added to a bowl and whipped on high speed with an electric mixer until frothy and light in color. After that, mix after adding the cream cheese. Add the powdered sugar last, and stir until it is smooth and fluffy.
Step 8: Using a sharp, serrated knife, remove the domed tops off each cake. Heart Cake should be divided in half. On your chosen serving plate, arrange the square cake top down in the shape of a diamond. To make a heart-shaped cake, place the half-circles of cake on either side of the square cake.
Step 9: Using an offset spatula, evenly spread the cream cheese frosting over the top and sides of the cake. To evenly distribute frosting down the cake’s sides, use a cake scraper. After applying the crumb coat, chill the Heart Cake for 30 minutes. Using a cake scraper to evenly cover the sides once more, add a second layer of frosting on the cake. For the cake’s top, use an offset spatula, and don’t stress about spreading the icing evenly. You won’t be able to see all the flaws after the sprinkles are on!
Step 10: Involves mixing the remaining cream cheese frosting with a few drops of red food coloring and transferring it to a piping bag with a decorative tip. (If the frosting has gotten too soft, refrigerate it for 15 minutes, then rewhip it before transferring it to a piping bag.) The heart’s edges should have a pink icing border piped around them. Sprinkle the cake as you see fit with decorations.
Tip to make Heart Cake successfully
Use accurate flour measurements for the best outcomes. This is my top baking advice, always. Never ever scoop flour using a measuring cup. This will inevitably result in the overuse of flour. Instead, add spoonfuls of flour to your measuring cup and use the back of a knife to remove any excess. Consider weighing your flour instead. 120–125 grams are in 1 cup of flour.
All of your wet components should be at room temperature. When the components are at room temperature as opposed to being cold, the texture of the Heart Cake will be optimal. Any cake batter or dough for donuts can become “gummy” if the wet ingredients are cold.
When making cream cheese frosting: Troubleshooting
- Make sure the butter is thoroughly whipped until it is light in color and fluffy before incorporating the remaining ingredients. The best and fluffiest frosting will result from this.
- Make sure your butter is at the ideal serving temperature—neither too soft nor too cold. Usually, 30 to 40 minutes without the fridge is ideal.
- A cool cream cheese should be used. This will assist in giving the icing the ideal consistency.
- When building the Heart Cake , if your frosting becomes too warm, place it in the refrigerator for 10 to 20 minutes to cool. To restore it to the proper consistency, whip it once more with an electric mixer. Due to the cream cheese in the frosting, it may be necessary to cool and rewhip it several times as you assemble the cake.