Heart-Shaped Cake

5 from 2 votes

This heart-shaped cake is super easy to make with a chocolate cake mix. Topped with bright strawberry buttercream, it’s perfect for Valentine's Day!

Prep Time50

Cook Time35

Cooling Time1

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: chocolate cake, Valentine, Valentine's Day

Servings: Slices

Author: Lindsey Farr

Ingredients

For the chocolate cake:

13.25 ounces chocolate cake mix
1 cup milk or water
½ cup vegetable oil or melted butter
3 large eggs

For the strawberry buttercream:

1 ½ cups fresh strawberries stems and leaves removed
2 tablespoons fresh lemon juice
1 cup unsalted butter softened
4 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
chocolate-covered strawberries for topping (optional)*

US Customary - Metric

Instructions

Make the cake:
Heat the oven to 350°F for a light metal pan or 325°F for dark, nonstick or glass pan. Grease and flour bottoms and sides of 2 heart shaped pans. If you don’t have a novelty cake pan in the shape of the heart, you can use two 9-inch round cake pans or three 8-inch round cake pans for round cake layers!
Prepare the cake ingredients as directed on the cake mix box.
Divide the batter evenly among prepared pans. Bake 25 to 35 minutes until a cake tester inserted in the center of the cakes comes out clean. Cool cakes for 10 minutes in pans, then carefully remove from pans and cool completely on a cooling rack for about 1 hour.
Make the buttercream:
While the cakes are cooling, blend strawberries and lemon juice in a blender or food processor until fully pureed.
Pour the puree into a small saucepan. Bring the mixture to a simmer over medium heat and cook, stirring constantly, for 10 to 15 minutes until it reduces to about 1/4 to 1/3 cup.
Pour the puree into a heat-proof container and cover with plastic wrap. Cool completely to room temperature or in the refrigerator.
In a large bowl or in the bowl of a stand mixer, beat the butter until light and fluffy. This may take a few minutes. (If your butter was at room temperature, this will take only a few seconds.)
Add the strawberry mixture and mix for 1 to 2 minutes on medium speed until smooth and creamy. Beat in powdered sugar on medium speed 1 cup at a time, beating well after each addition until mixture is smooth.
Add the milk and vanilla; stir to combine. Increase the speed to high and beat for 1 minute more until the frosting is creamy and fluffy.
Assemble cake:
Place the first cake layer on a serving plate, cardboard base, turntable, or cutting board. Frost the top generously with frosting. Top with the next layer of cake; frost the top and sides with the remaining frosting.
If desired, make extra frosting for a crumb coating. You can decorate this cake with chocolate-covered strawberries! I think this cake is easiest to cut and serve with a serrated knife. Store leftovers tightly covered in the refrigerator for up to 3 days.
*To make chocolate covered strawberries: Melt 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil in a small saucepan over low heat, stirring until smooth. Dip strawberries halfway into the chocolate mixture, then transfer to wax paper or parchment paper-lined baking sheet. Chill in the refrigerator for 30 minutes to set.

Notes

You may need to adjust the milk, oil and eggs based on your specific box cake mix. Don't stress about it; just go with the baking flow!

Yield – 1, 8-inch heart shaped cake

Technique – Work with frozen or chilled overnight cakes for the easiest stacking and frosting.

Variations –The great thing is that this cake doesn't have to be a heart! You can make cupcakes, layered 8-inch round cakes, or sheet cakes.

Storage –Store the unfrosted chocolate cake well-wrapped at room temperature or in the freezer. Unfrosted cake can be kept at room temperature for three days, in the fridge for a week, or frozen for up to two months! Store unused frosting in airtight containers in the refrigerator for up to two weeks. Once frosted, the cake can be kept at room temperature for up to three days.

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