Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting

A slice of nostalgia, the Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting is a stunning, romantic dessert that will add a touch of elegance to any celebration. Whether you’re planning for Valentine’s Day, an anniversary, or a special occasion, this cake is sure to impress with its soft, tender crumb and gorgeous pink hue. The pink velvet cake itself is moist, delicately flavored with vanilla and rose pink food coloring, while the cream cheese frosting offers the perfect creamy, tangy contrast. The heart-shaped design makes it even more charming, making it the ultimate centerpiece for a love-filled occasion.

Why You’ll Love This Recipe

This cake is a visual masterpiece as much as it is a delicious treat. The rich pink color not only makes it visually striking, but the flavor is equally satisfying. The combination of buttermilk, vinegar, and baking soda creates a wonderfully moist cake with just the right amount of lift, while the creamy, indulgent cream cheese frosting perfectly complements the lightness of the cake. The subtle hints of vanilla and rose pink food coloring give the cake an extra layer of warmth, without being overpowering. It’s an ideal cake to make ahead of a special event, and it’s sure to be the highlight of any dessert table.

Ingredients

For the Cake:

• All-purpose flour (1½ cups)
• Baking powder (1 teaspoon)
• Baking soda (⅜ teaspoon)
• Vanilla powder (¾ tsp)
• Buttermilk, room temperature (1 cup)
• Distilled vinegar (2 teaspoons)
• Salted butter, room temperature (6 tablespoons)
• Granulated sugar (1 cup)
• Rose pink food coloring (1⅓ tsp)
• Hot pink food coloring (2 drops)
• Large eggs, room temperature (2)

For the Frosting:

• Cream cheese, room temperature (16 ounces)
• Salted butter, room temperature (4 tablespoons)
• Powdered sugar, sifted (1½ cups)
• Vanilla powder (¾ teaspoon)
• Hot pink food coloring (1 drop)

Variations

This Vintage-Style Heart Shaped Pink Velvet Cake can be easily customized to suit your personal taste or occasion:

• Flavored Frosting: While the classic cream cheese frosting is a perfect match, you can experiment with other frostings like whipped cream cheese frosting or a Swiss meringue buttercream for a lighter option.
• Different Colors: If you want a unique twist, try using different food coloring to suit other holidays or themes, such as red for Christmas or pastel shades for Easter.
• Additional Flavoring: Add a teaspoon of almond extract or rosewater to enhance the flavor and make the cake even more fragrant.
• Decorative Elements: Instead of a simple frosting, you could decorate the top with sprinkles, edible flowers, or even small fondant hearts to make it more festive.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch heart-shaped cake pans, or line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and vanilla powder. Set aside.

Step 3: Prepare Wet Ingredients

In a separate bowl, combine the buttermilk and distilled vinegar. Set aside to allow the vinegar to react with the buttermilk and create a tangy base.

Step 4: Cream Butter and Sugar

In a large mixing bowl, cream together the salted butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 3-5 minutes.

Step 5: Add the Eggs

Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Be sure the eggs are fully incorporated before adding the next one.

Step 6: Add Food Coloring

Add the rose pink and hot pink food coloring to the wet mixture and mix well to achieve the desired shade of pink.

Step 7: Alternate Adding Dry and Wet Ingredients

Begin adding the dry ingredients to the wet mixture in three parts, alternating with the buttermilk and vinegar mixture. Start with a third of the dry ingredients, followed by half of the buttermilk mixture. Continue alternating, finishing with the dry ingredients. Mix until just combined—do not overmix.

Step 8: Bake the Cake

Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 9: Make the Frosting

While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla powder, continuing to beat until the frosting is light and fluffy. Add a drop of hot pink food coloring and mix until incorporated.

Step 10: Assemble the Cake

Once the cakes are completely cooled, spread a generous amount of frosting on top of one of the layers. Place the second layer on top, and frost the top and sides of the entire cake. If desired, you can create decorative swirls or patterns with the frosting using a spatula or piping bag.

Tips for Making the Recipe

• Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before beginning. This helps create a smooth, consistent batter and frosting.
• Sift the powdered sugar: Sifting the powdered sugar before adding it to the frosting ensures a smooth texture without lumps.
• Don’t overmix the batter: Overmixing the cake batter can lead to a dense, tough cake. Mix just until the ingredients are incorporated.
• Allow the cake to cool completely: Make sure the cake layers have cooled completely before frosting them to prevent the frosting from melting and sliding off.
• Customize the frosting: You can pipe decorative patterns onto the cake using a star tip or swirl the frosting with a spatula for a more rustic look.

How to Serve

This heart-shaped cake is perfect for special occasions. Serve it as the centerpiece of a Valentine’s Day dinner, an anniversary celebration, or any other romantic event. It pairs wonderfully with a glass of champagne or a cup of tea. For an extra touch, garnish the cake with edible flowers, fresh berries, or a dusting of powdered sugar.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want to extend the cake’s freshness, refrigerate it for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.

Freezing

You can freeze the individual cake layers before frosting for up to 3 months. Wrap them tightly in plastic wrap and foil, then place them in a freezer-safe bag. To thaw, leave the layers at room temperature for a few hours before frosting and serving.

Reheating

If you prefer to serve the cake warm, reheat it in the oven at 300°F (150°C) for 5-10 minutes, but note that this may affect the texture of the frosting.

FAQs

1. Can I use regular food coloring instead of the pink food coloring?

Yes, you can use any food coloring, but it will change the color of the cake. Rose pink and hot pink create a vintage, romantic hue that’s perfect for this recipe.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one that is designed to work as a 1:1 replacement.

3. Can I make the cake ahead of time?

Yes, the cake layers can be baked up to 2 days in advance. Store them in an airtight container at room temperature until you’re ready to frost and assemble.

4. Can I use a different frosting?

Yes, you can use buttercream frosting, whipped cream, or a chocolate ganache if you prefer a different flavor profile.

5. How do I make the frosting thicker?

If your frosting is too thin, add a little more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

6. Can I decorate the cake with sprinkles?

Absolutely! Feel free to add sprinkles or edible glitter to the top of the cake for an extra festive touch.

7. Can I make this cake into cupcakes?

Yes, you can use this recipe to make cupcakes. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

8. Can I freeze the frosting?

You can freeze the cream cheese frosting for up to 3 months. Just be sure to thaw it in the fridge overnight and re-whip it before using.

9. How do I prevent the cake layers from sticking to the pan?

Grease the pans well with butter or cooking spray and line the bottom with parchment paper. This ensures the cake comes out cleanly.

10. Can I make the cake a different shape?

Yes, you can make this cake in any shape you prefer, such as round, square, or even cupcakes.

Conclusion

The Vintage-Style Heart Shaped Pink Velvet Cake with Cream Cheese Frosting is a showstopper dessert that combines flavor, beauty, and romance in one delicious package. Whether you’re celebrating Valentine’s Day, an anniversary, or any special occasion, this cake is sure to be the star of the show. With its tender, moist cake and creamy frosting, it’s an irresistible treat that will leave everyone asking for seconds.

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