White Heart-Shape Cake with Pink Buttercream
A delightful white heart-shaped cake topped with luscious pink buttercream frosting, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Let butter sit at room temperature for fluffier cake.
- 1 cup milk Can substitute with buttermilk for richer flavor.
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 large eggs Can replace with flaxseeds for a vegan option.
Frosting Ingredients
- 1 cup unsweetened pink buttercream frosting Mix in food coloring for desired shade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix together the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk, mixing well after each addition.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, frost the cake with pink buttercream and decorate as desired.
Notes
This cake can be stored in the fridge for 3-5 days. Wrap tightly for freezing, lasts up to 3 months. Serve with fresh berries or whipped cream for extra flair!