Best 7 Sweet Heart Cake Recipes

CHOCOLATE SWEETHEART CAKE

Steps:

• Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.

SWEET HEART CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
• Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
• Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.

SWEETHEART CAKE

Steps:

• Sift flour, sugar, baking powder and salt into mixing bowl.
• Drop in shortening.
• Combine milk and cherry juice and add in a stream to dry mixture.
• Add extracts; beat two minutes.
• Add egg whites; beat two minutes.
• Add cherries and nuts; beat 2 minutes.
• Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
• Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
• Decorate with cup up cherries.

HIDDEN HEART CAKE

Steps:

• For the cake: Place a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 9-by-4 1/2-inch loaf pan and a quarter sheet pan (13 by 9 inches).
• Sift the flour and salt into a medium bowl; set aside. Whisk the whole eggs, yolks, milk and vanilla together in a medium bowl; set aside. Beat the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute. Gradually add the granulated sugar 1/4 cup at a time until well combined. Turn the machine off and scrape down the paddle and sides of the bowl with a rubber spatula. Continue to beat the butter mixture on medium speed until light and fluffy, about 4 minutes.
• Turn the machine off and scrape the sides of the bowl again. Turn the mixer to its lowest setting and gradually add in the flour mixture 1/4 cup at a time until just combined. Slowly add the egg mixture. Remove the bowl from the mixer, scrape any batter off the paddle and make sure the batter is well combined. (Take care not to overmix.)
• Divide the batter in half. Fold the red food coloring into one half and the green into the other half with a rubber spatula until no streaks remain.
• Pour the red batter into the prepared quarter sheet pan and bake until set, but slightly under-baked, about 18 minutes.
• Turn the cake out onto a parchment-lined surface. Let cool slightly, then cut 12 hearts out of the sheet cake with a 2- or 3-inch heart cookie cutter.
• Pour enough green batter into the prepared loaf pan to just cover the bottom. Nestle the hearts point-end down in a row down the center of the batter, so that they snugly fit the length of the pan. Spoon the remaining batter on top and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, 50 minutes to 1 hour.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a medium bowl to make a thick but pourable glaze.
• Cool the cake in the pan on a rack set into a rimmed baking sheet, 10 to 15 minutes. Invert the cake onto a plate. Re-invert the cake and set it right-side up on the rack. Pour the glaze over the cake while still warm, allowing excess glaze to drip into the pan below. Allow the cake to cool completely. Slice into the cake to reveal the heart inside.
• The cake will keep wrapped in plastic wrap at room temperature for 4 to 5 days, and freezes well for up to 1 month.
• Combine the beet juice, beet powder and cocoa powder in a small bowl and whisk until smooth. Combine the matcha powder with 3 tablespoons water in another small bowl and whisk until smooth. Use the beet coloring in place of red food coloring and the matcha coloring in place of green coloring in the Hidden Heart Cake.

HIDDEN HEART CAKE

Steps:

• Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside.
• Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.
• Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible.
• Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.
• Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.
• Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed.
• Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely.
• Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs.

EASY HEART-SHAPED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
• Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
• Stir flour, cornstarch, baking powder, and salt together in another bowl.
• Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
• Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
• Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
• Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
• Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.

SWEETHEART FUDGE CAKE

Steps:

• Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. , In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely., In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.