How To make the Perfect heart cake for Every Occasion
Nothing says love and indulgence like a Heart Cake! This rich, fudgy delight is not just delicious—it’s a showstopper. Whether you're making it for a Birthday, a romantic dessert, or just a sweet treat, this Heart Shaped Chocolate Cake is guaranteed to impress.
Servings: 8 Slices
Calories: 450kcal
Ingredients
For the Chocolate Cake:
- 2 ½ cups 315g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably high-quality)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature
- 1 cup 240ml hot brewed coffee (or hot water for a milder flavor)
For the Chocolate Frosting:
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g unsweetened cocoa powder
- ½ cup 120ml heavy cream (adjust for desired consistency)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
For Decoration:
- Fresh strawberries for topping
- Piped frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease your heart-shaped pans with butter or non-stick spray, and line the bottoms with parchment paper for easy removal.
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together. Sifting helps blend the dry ingredients and ensures a smooth batter.
- In a separate bowl, cream the butter and sugar together using an electric mixer or whisk on medium speed for 3-5 minutes until light and fluffy.
- Add the eggs individually, mixing well after each one. Then, stir in the vanilla extract until combined.
- In another bowl, whisk together the milk and sour cream. Gradually add this mixture to the butter-sugar-egg blend, alternating with the dry ingredients.
- Start and finish with the dry ingredients, mixing on low speed until just combined.
- Stir in the hot brewed coffee (or water) until fully incorporated. The warm liquid intensifies the chocolate flavor and helps thin the batter.
- Pour the batter evenly into your prepared pans. Bake for roughly 30 minutes. Start checking at the 27-minute mark to ensure the cakes don't overbake.
- Once baked, allow the cakes to cool completely before frosting.
- For the frosting, beat the butter and powdered sugar together until smooth. Add cocoa powder, vanilla, and a pinch of salt.
- Gradually mix in the heavy cream until you reach a smooth and spreadable consistency.
- Whip for 2-3 minutes until soft and airy.
- After your cakes are fully cooled, create the heart shape and start assembling (I’ve already covered that in detail above).
- Top your heart cake with fresh strawberries. You can also pipe some extra frosting around the edges to add a decorative touch. Enjoy!
Notes
- Want to make the cake ahead of time? Bake the layers a day before, and frost the cake the day you plan to serve.
- For the best results, ensure your ingredients are at room temperature before mixing. This helps create a smooth batter and a fluffier cake.