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Strawberry heart cake - Image 3

Strawberry Heart Cake

A stunning two-layer vanilla heart cake filled and frosted with a luscious fresh strawberry buttercream. This romantic dessert is surprisingly simple to make with a few key techniques for perfect results every time.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter room temperature, plus more for pans
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk room temperature
  • 1 1/2 cups fresh strawberries hulled and pureed, for buttercream
  • 1 1/2 cups unsalted butter room temperature, for buttercream
  • 5-6 cups powdered sugar sifted
  • 1/4 tsp fine sea salt for buttercream
  • 6-8 whole fresh strawberries for garnish

Equipment

  • Two 8-inch heart-shaped cake pans
  • Stand mixer or hand mixer
  • Parchment paper
  • Wire cooling racks
  • Serrated knife or cake leveler
  • Offset spatula
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter two 8-inch heart-shaped cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup of butter and granulated sugar on medium-high speed for 4-5 minutes until very light and fluffy. Scrape down the bowl. Add eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  3. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined. Divide the batter evenly between the prepared pans and smooth the tops.
  4. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Level the tops with a serrated knife if needed.
  5. For the buttercream, reduce the strawberry puree in a small saucepan over medium heat until it measures about 1/3 cup and has thickened slightly. Cool completely. In a clean mixer bowl, beat the 1 1/2 cups butter until creamy. Gradually add 5 cups of powdered sugar and salt, then the cooled puree. Beat for 3-4 minutes until very fluffy, adding more sugar if needed.
  6. Place one cake layer on a serving plate. Spread with about 1 cup of buttercream. Top with the second layer. Apply a thin 'crumb coat' of buttercream over the entire cake and chill for 15 minutes. Frost the cake with the remaining buttercream. Garnish with fresh strawberry slices.

Notes

Chef's Tips:
• For the best texture, ensure all dairy ingredients (butter, eggs, buttermilk) are truly at room temperature before starting.
• Do not over-mix the cake batter once the flour is added, as this will develop gluten and make the cake tough.
• Serve cake slices at room temperature for the softest texture and fullest flavor.
Food Safety:
• Cake with fresh fruit buttercream should be refrigerated if not consumed within 2 hours.
• Store leftover cake in an airtight container in the refrigerator.