Classic Heart-Shaped Vanilla Cake
A stunning heart-shaped cake perfect for special occasions, featuring light vanilla layers and silky Swiss meringue buttercream. This recipe creates an elegant centerpiece that's both visually impressive and delicious.
Ingredients
- For the Cake:
- 3 cups flour
- 2½ tsp baking powder
- ½ tsp unsalted butter, softened
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1¼ cups whole milk, room temperature
- For the Swiss Meringue Buttercream:
- 6 large egg whites
- 1½ cups granulated sugar
- 2 cups unsalted butter, room temperature
- 2 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Cake Preparation:Preheat oven to 350°F (175°C)Grease and line heart-shaped panSift dry ingredients togetherCream butter and sugar until light and fluffyAdd eggs one at a timeAlternate adding dry ingredients and milkPour into prepared pan
- Baking:Bake for 30-35 minutesTest with skewer for donenessCool in pan for 10 minutesTransfer to cooling rack
- Buttercream:Heat egg whites and sugar to 160°FWhip until stiff peaks formAdd butter graduallyMix until smooth and silkyAdd vanilla and salt
- Assembly:Level cake layersFill with buttercreamCrumb coat and chillApply final coatDecorate as desired
Notes
Storage: Keep refrigerated for up to 5 days. Bring to room temperature before serving.
Notes: For best results, ensure all ingredients are at room temperature before beginning. The cake can be made ahead and frozen for up to 1 month if wrapped properly.
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0.5g
- Sugar: 28g
- Protein: 5g