Heart-shaped Floral Cake
Heart-shaped Floral Cake
Ingredients
For the Vanilla Cake
- 1 1/2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
For the Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups confectioners' sugar, sifted
- 2 tablespoons whole milk, or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Decoration
- 1/4 cup edible flowers, mixed petals, washed and dried
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch heart-shaped cake pan, or line with parchment paper and spray with baking spray.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes. Gradually add the large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 7 min
- 4
With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet ingredients, mixing until just combined. Pour in half of the whole milk and mix until combined. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 5
Pour the cake batter evenly into the prepared heart-shaped pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
⏱️ 45 min
- 7
While the cake cools, prepare the buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes. Gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high until fluffy.
⏱️ 10 min
- 8
Add the whole milk, vanilla extract, and salt to the buttercream. Beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more milk 1 teaspoon at a time; if too thin, add more confectioners' sugar 1 tablespoon at a time.
⏱️ 5 min
- 9
Once the cake is completely cool, use a serrated knife to level the top if necessary. Apply a thin layer of buttercream (crumb coat) all over the cake to seal in any crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
⏱️ 20 min
- 10
Remove the cake from the refrigerator and apply the remaining buttercream frosting evenly over the entire cake, smoothing with an offset spatula or butter knife.
⏱️ 10 min
- 11
Carefully arrange the washed and dried edible flower petals over the top and sides of the cake in a decorative pattern. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Heart-shaped Floral Cake
Ingredients
For the Vanilla Cake
- 1 1/2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
For the Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups confectioners' sugar, sifted
- 2 tablespoons whole milk, or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Decoration
- 1/4 cup edible flowers, mixed petals, washed and dried
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch heart-shaped cake pan, or line with parchment paper and spray with baking spray.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes. Gradually add the large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 7 min - 4
With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet ingredients, mixing until just combined. Pour in half of the whole milk and mix until combined. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 5
Pour the cake batter evenly into the prepared heart-shaped pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
⏱️ 45 min - 7
While the cake cools, prepare the buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes. Gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium-high until fluffy.
⏱️ 10 min - 8
Add the whole milk, vanilla extract, and salt to the buttercream. Beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more milk 1 teaspoon at a time; if too thin, add more confectioners' sugar 1 tablespoon at a time.
⏱️ 5 min - 9
Once the cake is completely cool, use a serrated knife to level the top if necessary. Apply a thin layer of buttercream (crumb coat) all over the cake to seal in any crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
⏱️ 20 min - 10
Remove the cake from the refrigerator and apply the remaining buttercream frosting evenly over the entire cake, smoothing with an offset spatula or butter knife.
⏱️ 10 min - 11
Carefully arrange the washed and dried edible flower petals over the top and sides of the cake in a decorative pattern. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min