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Red Vintage Heart Cake
Dessert

Red Vintage Heart Cake

1 h 30 minServes 10Nutri-Score D€€
from @thatcakestudio1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • unsalted butter (softened, plus extra for greasing)Dairy230 g
  • granulated sugarPantry300 g
  • eggs (room temperature)Dairy4 pieces
  • vanilla extractPantry10 ml
  • all-purpose flour (sifted)Grains320 g
  • baking powderPantry12 g
  • saltSpices3 g
  • whole milk (room temperature)Dairy240 ml
  • red food coloring (gel or liquid)Pantry10 ml
  • powdered sugar (sifted)Pantry500 g
  • heavy cream (cold)Dairy120 ml
  • cherries (fresh, stems on, for decorating)Produce12 pieces

per serving

Nutrition

612kcal

Carbs
90 g
Proteins
5 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • heart-shaped cake pan
  • Oven
  • Cooling rack
  • offset spatula
  • Piping bag
  • cake stand

step by step

Method

  1. Make the red cake batter

    • Preheat the oven to 180°C and grease the heart-shaped pan.
    • Beat the softened butter with the granulated sugar until pale and fluffy.
    • Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
    • Fold in the sifted flour, baking powder and salt, alternating with the milk.
    • Add the red food coloring and mix until the batter is an even, deep red.
    Step 1

  2. Bake the cake

    • Pour the batter into the greased heart pan and smooth the top.
    • Bake until a skewer inserted in the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
    Step 2

  3. Make the frosting

    • Beat the butter until smooth and creamy.
    • Gradually add the sifted powdered sugar and beat until fully incorporated.
    • Pour in the cold heavy cream and beat until light and fluffy.
    • Tint a small portion of the frosting red for the vintage piping details.
    Step 3

  4. Decorate the vintage heart cake

    • Place the cooled cake on a cake stand and cover it with a smooth layer of frosting using the offset spatula.
    • Fill a piping bag with the red frosting and pipe vintage-style borders and swirls around the edges and top.
    • Top with fresh cherries, placing them evenly over the cake.
    • Chill briefly to set the frosting before slicing and serving.
    Step 4
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