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Food traditionnel

Heart Birthday Cake

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This is a delicious homemade red velvet cake (though you can make chocolate cake or vanilla cake or any other favorite flavor or boxed mix). And you will only need two pans that you probably already have in your kitchen to make this cake- an 8-inch square and an 8-inch round.

RecipeBoy shared this idea way back in 2014 when he was just 13 years old. There are a couple of original photos of him included in this post. We’ve re-shot the photos in 2022 and are sharing them today.



2½ cups all purpose flour
1½ cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1½ cups canola or vegetable oil
1 cup buttermilk
¼ cup red food coloring (two 1-ounce bottles)
2 teaspoons vanilla extract
2 teaspoons white vinegar


2½ cups powdered sugar
Two 8-ounce packages cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 tablespoon vanilla extract



• Preheat the oven to 350 degrees F. Spray an 8-inch square and an 8-inch round pan with nonstick baking spray.

• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.

• Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Use an electric mixer to beat for 1 minutes, scrape sides and bottom of bowl with a rubber spatula. Continue to beat on high speed for 2 minutes.

• Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. Let cool for 10 minutes, then turn out onto racks to cool completely.

• Find a cutting board or large platter that will fit the large heart cake. Place the square cake on point (one corner pointing down). Cut the round cake in half and place on the upper sides of the square to form a heart shape.


• In a large bowl, use an electric mixer to combine the powdered sugar, cream cheese, butter and vanilla until smooth and creamy.

• Frost the cake once lightly to create a crumb coat. Refrigerate until set. Then frost again more generously to cover the cake completely. Use a piping bag with leftover frosting to decoratively pipe the edge of the heart and (if enough) along the bottom edge.

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