This vintage heart cake is the perfect way to say “I love” on Valentine’s Day sweetly and deliciously.
The cake is a sweet way to tell someone, “I love them.” This heart-shaped cake is adorned with vintage buttercream and will surely make your Valentine’s Day confections stand out.
This tutorial will show you how to create a fun vintage cake using a round cake of any size.
How to make a heart-shaped cake
There are many ways to create a heart-shaped cake. This technique only requires a few rounds of cake. This method is my favorite because it does not need special cake pans, and it also doesn’t waste cake.
This particular design was made with a homemade cherry chip cake. (This recipe makes three layers of 6″). You can use whatever cake flavor you like or a boxed mix. (Maybe I suggest some upgrades to make your cake mix taste almost homemade?) This tutorial will show you how to make a cake mix taste like it’s homemade.
How much frosting you need depends on the size of your cake and how many layers you intend to use. In this tutorial, I used three layers of 6-inch cake. This meant that I needed 4 cups (2 1/2 cups to frost the cake and 1 1/2 cups to decorate).
For more information, please see my post estimating the frosting.
You’ll need to move and cut parts of your cake. Place your cake so that the bottom part of the heart will be closest to the edge.
First step: Begin with chilled layers.
Fill and stack the cake using a buttercream of your choice. Spread a thin frosting layer over the top of the cake and the sides.
Step 2: Mark the center line with a serrated blade. Repeat the process, turning the cake 90 degrees each time. This will evenly divide it into four equal sections. These lines will serve as guides for future cuts.
Step Three: Using the same serrated blade, cut along the line from the right side of the cake down to the bottom. Repeat the process on the other side so that the bottom edge of the cake is a point.
Press the two pieces that you have just cut flat-side down on the top of your cake. Mold them into a curvy shape to make the top of a heart.
Step Four: Spread a thin layer of frosting over the sides of the bottom heart and seal the edges of the newly cut pieces.
The cake should be placed in the fridge to chill for about 10 minutes or until the frosting has formed a crust. This will seal the crumbs.
Step 6: Remove 1 1/2 cups of frosting and use the remainder to frost both the top and side of the cake.
How to Create This Heart Cake Design
Use Ateco 844 to pipe a shell edge along the top and bottom of the sides of your cake.
Place the tip of your bag above the cake to pipe a shell-shaped border. Squeeze the bag to allow the frosting to fan as it reaches the cake. Release pressure by lowering the tip gently to the cake’s surface.
Using the same tip, pipe a spiral border around the edge of the top of the cake.
Squeeze the tip and touch it to the cake surface to attach the frosting. Continue to squeeze the tip and move it in a circle, starting at the point where the frosting was attached, moving up, left, down, towards the cake, and then to the right. Repeat this process along the top edge of the whole cake.
With the Wilton 5, pipe garlands on the sides of the cake.
For symmetry, I suggest measuring each side (I used a vinyl measuring tape) and dividing it into equal portions (I divided my cake on each side by 5). Mark the top of each section with a toothpick once you have your measurement.
Place the tip of the piping bag on the cake and squeeze it to attach the frosting. Continue to press, letting the frosting droop and hang before attaching the next dot. Repeat along the side of the cake.
Use Wilton 27 to pipe the shell border on the bottom of your cake, within the shell border at the top, and create small embellishments around the sides.
Sprinkles and maraschino cherries can be used to garnish the cake.
Expert Tips
Chill the cake: A cool cake is much easier to handle and cut. So chilling it for a few minutes before frosting will make everything a lot simpler.
Frosting required: How much frosting you will need depends on the cake’s size and layers. My post on frosting estimation by cake size contains general guidelines.
No air bubbles frosting: Beat your frosting on the lowest setting for 3 to 5 minutes.
Crumb Coating: A crumb coating is a thin frosting layer that’s spread over the top and sides of the cake and then chilled. This will prevent crumbs from getting into the frosting. It’s especially important if you have a dark frosting and a cake with a darker color.
Storing your cut cake: After cutting the cake, you will want to cover up any exposed parts. Place a plastic wrap on top of the cake.
Ingredients
3 Layers of 6″ Cherry chip cake
4 Buttercream frosting
Sprinkles, maraschino cherries, and food coloring are optional.
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Instructions
How do you make a heart-shaped cake?
Fill and stack chilled cake layers with buttercream frosting.
Spread a thin frosting layer over the top of the cake and the sides.
Mark the top of the cake using a serrated blade with two parallel lines. This will divide the cake into four equal parts.
From the end line at the bottom to the end line on the right, cut the cake.
Repeat the same thing on the opposite side to make a point.
Press the two pieces of cake that you just cut flat on the top, molding them to the curve.
Seal the edges of the new pieces with frosting.
Apply a thin coating of frosting on the sides that are exposed at the bottom.
Place the cake into the refrigerator and chill it until the frosting has formed a crust. This should take about 10 minutes.
Create this vintage frosting design using.
Using the Ateco 844, pipe a border along the top and bottom edges of the sides of your cake.
Use the same tip to pipe a border along the top edge.
Use the Wilton 5 to pipe garlands down the sides of the cake.
Divide the cake into equal portions by measuring each side.
Mark the top of each section with a toothpick once you have your measurements.
Start by piping the garlands at the first dot. Let the frosting droop and hang before attaching it to the next one.
Use the Wilton 27 for piping a shell border at the bottom of the cakes, the inside of the shell border at the top, and small embellishments on the sides.
Sprinkles and maraschino cherries can be used to garnish the cake.
