Description
This delightful Heart Shaped Cocoa Cake with Cream Cheese Frosting is a perfect treat for special occasions. Moist and tender cocoa-flavored layers are combined with a rich and creamy vanilla-infused cream cheese frosting. The unique heart shape, created by combining a round and square cake, adds an elegant touch. Ideal for celebrations or as a charming homemade dessert.
Ingredients
Scale
Dry Ingredients
- 2 ½ Cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ cups granulated sugar
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
Cream Cheese Frosting
- 1 pound cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Prepare pans: Preheat the oven to 350°F. Spray one 8-inch round pan and one 8-inch square pan with pan spray and line each with parchment paper. Spray the parchment as well and set pans aside.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the granulated sugar and salt, whisk to combine and set the mixture aside.
- Combine wet ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth and homogeneous.
- Mix batter: Gradually add the dry flour mixture to the wet ingredients, whisking carefully until fully combined and smooth, being cautious not to overmix.
- Bake cakes: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or the cakes spring back when gently pressed.
- Cool cakes: Allow cakes to cool in the pans for 10-15 minutes, then remove from pans and transfer to a cooling rack to cool completely.
- Make frosting: In a large mixing bowl or using a stand mixer, beat the cream cheese and unsalted butter together until creamy and smooth, scraping the sides as needed.
- Add flavor and sugar: Mix in vanilla extract, then gradually add powdered sugar while mixing on low speed until incorporated. Increase speed and beat until the frosting is fluffy.
- Shape cake: Once cakes have cooled, cut the round cake in half horizontally to form two half circles. Place the square cake on your serving plate and position the two half circles on adjacent sides to form a heart shape.
- Crumb coat: Spread a thin layer of frosting over the entire assembled cake to trap any loose crumbs, smoothing it out. Chill briefly if desired for easier frosting.
- Frost cake: Spread the remaining frosting evenly over the cake. Decorate with sprinkles or any preferred decorations.
- Chill and serve: Refrigerate the decorated cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- Ensure all wet ingredients are at room temperature for best batter consistency.
- Do not overmix the batter to keep the cake tender and moist.
- Chilling the crumb-coated cake before final frosting helps achieve a smooth finish.
- You can substitute red food coloring with natural alternatives like beet juice if preferred.
- Let the cake come to room temperature before serving for the best flavor and texture.
Keywords: heart shaped cake, cocoa cake, cream cheese frosting, red velvet style cake, chocolate cake, special occasion cake, homemade cake