Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting

pulled back image of vintage decorated heart shaped cake on marble cake plate with cake knife and bowl of sprinkles beside.

Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting

This Valentine's Day, fall in love with our heart-shaped Pink Velvet Cake recipe! This romantic spin on the classic red velvet cake is tender, moist, and incredibly rich, topped with a luscious pink cream cheese frosting that's sure to impress. Bonus? This cake is just as delicious as it is cute!

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 24

Total Time: 1 9

Servings:

Calories: 504kcal

Ingredients

Cake

1½ cups all purpose flour*
1 teaspoon baking powder
⅜ teaspoon baking soda
¾ tsp vanilla powder
1 cup buttermilk room temperature
2 teaspoons distilled vinegar
6 Tablespoons salted butter room temperature
1 cup granulated sugar
1⅓ tsp rose pink food coloring
2 drops hot pink food coloring
2 large eggs room temperature

Frosting

16 ounces cream cheese room temperature
4 Tablespoons salted butter room temperature
1½ cups powdered sugar sifted
¾ teaspoon vanilla powder
1 drop hot pink food coloring

Instructions

Cake

Heat oven to 350℉.
Spray three 6 inch pans with baking spray. Set aside.
In a small bowl, whisk flour baking powder, baking soda, and vanilla powder together. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Mix in food coloring.
Add eggs, one at a time.
Beat until light and fluffy, about 1-2 minutes.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vinegar.
Divide evenly among prepared pans.
Tap to level.
Bake for 24 minutes, or until cake tests done.

Frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth, about 2-3 minutes.
Add powdered sugar and vanilla powder.
Stir slowly to incorporate.
Increase speed and beat until light and fluffy, about 2-3 minutes.
Mix in food coloring.

Putting it together

Level cake layers, if needed.
Place one cake layer on cake plate and spread with a layer of frosting.
Repeat with second layer.
Add third layer.
Frost entire cake.
Decorate as desired.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

How To Store:

Since this is a very moist cake, the best way to store it is in a covered cake plate and in the fridge for 5-6 days!

Though, if needed, you can also freeze this cake. You can either freeze the individual layers before assembly or you can freeze individual slices of this cake for up to 2 months.

Tips For Success:

When dividing the cake batter, it’s best to use a ladle and a scale to help ensure each cake layer is even!
If you’re unsure if the cake is baked, you can use a cake tester or a toothpick to test the cakes. If it comes out clean, the cake is fully baked!
Let the cake layers cool COMPLETELY before assembling the cake.
Depending on how the cakes bake, you may or may not need to level the cake layers.
If you’d like, when frosting this cake, you can do a crumb coat to help ensure a clean and crumb-free frosting.
To get clean slices, wipe your knife after each cut!
Room temperature is about 70℉.
Use an oven thermometer to ensure accurate cooking temperatures.

Nutrition