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White Heart-Shape Cake with Pink Buttercream

A delightful heart-shaped cake topped with smooth pink buttercream, perfect for special occasions or a sweet treat anytime.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened At room temperature
  • 1 cup milk At room temperature
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 3 large eggs At room temperature
Frosting
  • 1 cup unsweetened pink buttercream frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease the heart-shaped cake pan and dust with flour.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In another bowl, combine the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, mixing until smooth.
  6. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes. Use a toothpick to check for doneness; it should come out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Once the cake is cool, spread the pink buttercream frosting on top and decorate as desired.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze wrapped tightly for up to 3 months. Let it thaw at room temperature before serving.