There is a certain magic in taking simple, everyday shapes and turning them into something entirely new. I remember watching my grandmother in her kitchen, cutting a plain round cake and a square cake, rearranging the pieces like a puzzle, and suddenly—without any fancy specialty pans—there was a heart on the counter. It felt like a secret trick, a bit of kitchen geometry that proved you don’t need expensive equipment to bake with love. This recipe is all about that honest simplicity, creating a centerpiece that feels special but comes from the most basic tools you already own.
This cake features a sturdy yet tender crumb, thanks to a homemade cake flour substitute using cornstarch. It is flavored with a nostalgic blend of vanilla and almond extracts, giving it that classic wedding cake aroma that fills the whole house. Best of all, this is one of those forgiving cakes that tastes even better the next day, as the buttery crumb settles and the flavors meld together.
Why You’ll Love This Simple Comfort
There is a lot to appreciate about a recipe that relies on standard pans rather than single-use gadgets. You don’t need to store a heart-shaped tin that gathers dust for 364 days a year. By using one 8-inch square pan and one 8-inch round pan, you create the perfect shape with zero fuss.
The texture of this cake is what I call “reliable comfort.” It is dense enough to handle the cutting and arranging without crumbling apart, but soft enough to melt in your mouth. The combination of butter, vanilla, and almond creates a flavor profile that is timeless—it doesn’t need to shout to be delicious. It’s perfect for Valentine’s Day, anniversaries, or just a Tuesday when you want to remind someone they are loved.
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Heart Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This charming Heart Cake transforms simple square and round layers into a beautiful romantic centerpiece without the need for specialty pans. Flavored with a nostalgic blend of vanilla and almond, it features a tender, buttery crumb and a stunning marbled pink frosting.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated white sugar
- 4 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
- 1 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 cups powdered sugar
- 2–3 tablespoons milk
- Red and yellow food coloring
- Assorted sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease one 8-inch square pan and one 8-inch round pan, lining both with parchment paper.
- In a large bowl, beat the softened butter, sugar, vanilla, and almond extract on high speed for 3 to 5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Whisk together the flour, cornstarch, baking powder, and salt in a separate bowl.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture, and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 45 to 50 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Prepare the frosting by beating the butter and vanilla until smooth, then gradually add powdered sugar and milk until reaching a fluffy consistency.
- Separate portions of frosting into bowls and tint with food coloring to create different shades of pink and peach.
- Assemble the heart by placing the square cake like a diamond, cutting the round cake in half, and attaching the halves to the top edges of the square.
- Apply a thin crumb coat of frosting, chill for 20 minutes, then finish with the remaining frosting, creating a marbled effect and adding sprinkles.
Notes
To ensure a seamless heart shape, use a ruler to find the exact center of the round cake before cutting it in half. If the cake layers are slightly domed, level them with a serrated knife before assembly to help the pieces sit flush against each other. For the best frosting texture, sift your powdered sugar to avoid any tiny lumps in your marbled finish.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Ingredients
We are keeping things straightforward with ingredients you likely have in your cupboard right now. There is no need for anything fancy; just good, honest staples.
- Unsalted Butter: You want this softened to room temperature. It provides the base richness and structure for the cake. Using unsalted allows us to control the salt level perfectly.
- White Sugar: Standard granulated sugar aerates the butter when creamed, creating that fluffy lift.
- Eggs: Four large eggs provide stability. Make sure they are at room temperature so they emulsify smoothly into the batter without curdling.
- All-Purpose Flour & Cornstarch: We are making our own “cake flour” here. The cornstarch inhibits gluten formation, ensuring the cake is tender rather than tough. It is a simple trick that makes a big difference.
- Extracts: A double dose of vanilla and almond extract. The almond gives it a bakery-style depth that pairs beautifully with the vanilla.
- Milk: Whole milk adds moisture and fat. If you want a slight tang, you could swap this for buttermilk, but regular milk keeps it classic.
- Food Coloring: Red and yellow for the frosting to create those lovely shades of pink and peach.
How to Make It
Step 1: Prep and Cream
Start by preheating your oven to 350°F (175°C). You need one 8-inch square pan and one 8-inch round pan. Grease them well, line the bottoms with parchment paper, grease the paper, and dust with flour. This ensures your cakes release perfectly, which is crucial for the assembly later. In a large bowl, beat the softened butter, sugar, vanilla, and almond extract on high speed until it is pale, light, and fluffy. Take your time here—about 3 to 5 minutes.
Step 2: Add Eggs and Dry Ingredients
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add about one cup of this dry mixture to the butter mixture and mix until just combined. Pour in half of the milk and mix again. Repeat with the remaining flour and milk, ending with dry ingredients. Stop as soon as the batter is smooth to keep the cake tender.
Step 3: Bake and Cool
Divide the batter evenly between the square and round pans. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes—this helps them set—then turn them out onto wire racks to cool completely. Do not try to cut them while warm, or they might crumble.
Step 4: Make the Frosting
While the cakes cool, beat the butter and vanilla for the frosting until smooth. Gradually add the powdered sugar and milk, beating until you have a fluffy, spreadable consistency. Separate small amounts of frosting into bowls and tint them with food coloring to get your desired shades of pink and orange-pink.
Step 5: Cut and Assemble
This is the fun part. Place the square cake on a large board or platter, turning it 45 degrees so it looks like a diamond. Cut the round cake exactly in half to create two half-circles. Frost the top two sides of the square diamond lightly—this acts as glue—and press the flat side of each half-circle against the square. You will instantly see the heart shape form.
Step 6: Frost and Decorate
Cover the entire cake with the remaining light pink frosting. This base layer seals in the crumbs. Then, use your darker pink and orange-tinted frostings to add dollops on top. Swirl them gently with a spatula for a marbled effect. Press sprinkles into the sides for a festive finish.
Jesse’s Simple Tips
- The Crumb Coat is Key: Because we are cutting the round cake, there will be exposed crumbs on the cut sides. Apply a thin layer of frosting over the whole cake first and let it chill for 20 minutes. This “crumb coat” locks everything down so your final layer of frosting looks clean and professional.
- Room Temperature Ingredients: I cannot stress this enough. Your butter, eggs, and milk should all be at the same temperature. This creates an emulsion that traps air, resulting in a lighter, more even bake. If your butter is too cold, you’ll get lumps; if it’s melted, the cake will be greasy.
- Precision Cutting: When cutting the round cake in half, measure the diameter to find the exact center. A straight cut ensures the half-moons fit flush against the square cake. If you enjoy baking simple, reliable bases like this, check out our Classic Favorites for more timeless recipes.
- Community Wisdom: If you are nervous about the assembly, you aren’t alone. Many bakers try this technique for the first time with great success. You can see how others handle their first attempts at a heart cake for a little extra confidence boost.
Simple Swaps
- Citrus Twist: If you want to brighten up the flavor, rub a tablespoon of lemon or orange zest into the sugar before creaming it with the butter. It releases the oils and adds a fresh, sunny note that cuts through the sweetness.
- Chocolate Version: For the chocolate lovers, replace 1/2 cup of the flour with unsweetened cocoa powder in the cake, and add melted chocolate to the frosting. You can find more inspiration for this in our Rich Chocolate Treats category.
- Berry Filling: Before frosting, you can slice the assembled heart horizontally and spread a layer of raspberry or strawberry jam in the middle. The tart fruit pairs wonderfully with the almond cake.
How to Serve
This cake is a showstopper on its own, so you don’t need much to dress it up. I like to serve it on a simple white platter to let the pink marbling really pop. Slicing it can be a little tricky because of the shape, so I recommend cutting straight across the cake rather than trying to cut wedges like a pie.
Serve a slice with a hot cup of black coffee or a cold glass of milk. If you are serving this for a gathering, it pairs beautifully with fresh berries on the side to cut the sweetness. For more ideas on hosting with sweets, take a look at our Party Cakes & Events section.
Simple Truth
Baking doesn’t have to be about perfection; it’s about the feeling you get when you share something homemade. This heart cake proves that with just a little creativity and basic ingredients, you can make something beautiful without needing professional tools. It’s honest, sweet, and made to be shared. If you are looking for smaller, faster treats, try our Cute & Quick Bakes next.
I’d love to see how your heart cake turns out! Share a photo with me on Instagram, pin this recipe for later on Pinterest, or drop a comment on Facebook. Happy baking!
