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Heart-Shaped Pink Ruffle Cake Recipe

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Stunning heart-shaped cake with delicate pink buttercream ruffles perfect for Valentine’s Day and romantic celebrations. Advanced level recipe.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups (300ml) buttermilk, room temperature
  • 1 1/2 cups (340g) unsalted butter, softened (for buttercream)
  • 6 cups (720g) powdered sugar, sifted
  • 1/3 cup (80ml) heavy cream
  • 2 tsp vanilla extract (for buttercream)
  • Pink gel food coloring
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream softened butter and granulated sugar until light and fluffy, 4-5 minutes.
  4. Add eggs one at a time, then vanilla extract, beating well after each addition.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture. Mix just until combined.
  6. Divide batter between pans and bake 25-30 minutes until toothpick comes out with few moist crumbs.
  7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  8. Beat butter until very fluffy, 6-7 minutes. Gradually add powdered sugar one cup at a time.
  9. Add heavy cream, vanilla, and salt. Beat until smooth and pipeable.
  10. Reserve 2/3 buttercream for base frosting, tint remaining 1/3 with pink gel coloring.
  11. Level layers, fill with buttercream, apply crumb coat, and refrigerate 30 minutes.
  12. Apply smooth final coat of light pink buttercream.
  13. Use petal tip at cake base, wide end down, narrow end up. Move up and down while squeezing to create bottom ruffle border.
  14. Create cascading top edge ruffles, then pipe bow details and rosettes with star tip for finishing touches.

Notes

  • Room temperature ingredients are essential. Take eggs and buttermilk out 2-3 hours before baking.
  • Use gel food coloring (Americolor Deep Pink or Wilton Rose work best) to maintain proper buttercream consistency.
  • Without heart-shaped pans, cut one 9-inch round cake in half and arrange against sides of 9-inch square cake.
  • Make over 3 days for best results: bake day 1, assemble day 2, decorate day 3.
  • In warm weather above 75°F, refrigerate to prevent melting decorations.

Nutrition

Find it online: https://www.benefitiany.com/heart-shaped-pink-ruffle-cake-recipe/