How to Make a Heart-Shaped Cake Without a Heart Pan

What You’ll Need

Quick checklist of tools and ingredients to prepare before you start.

Equipment Needed:

• (2) 8-inch round cake pans
• Mixing bowls
• Electric or hand mixer
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Wire cooling rack
• Plastic wrap
• 10-inch cake board or sturdy base
• Offset spatula

Heart Cake Ingredients and Notes

For the Cake

1. 13.25 oz box chocolate cake mix
   • Boxed mixes give dependable results and save time. Use your preferred brand or swap for a homemade chocolate cake if you prefer.
2. 1 cup water
   • Replace with milk, buttermilk, or brewed coffee for extra richness and deeper chocolate flavor.
3. ½ cup vegetable oil
   • Melted butter can be used for a richer taste; canola or grapeseed oil also work.
4. 3 eggs
   • For a vegan option, substitute each egg with ¼ cup applesauce, a flax egg, or mashed banana.
5. 1 teaspoon vanilla extract
6. ½ cup sour cream
   • Plain Greek yogurt is a fine substitute; use dairy-free yogurt for a non-dairy version.

For the Buttercream Frosting

1. 4 sticks unsalted butter (room temperature)
2. ¼ teaspoon salt
3. 1 tablespoon vanilla extract
4. 1 teaspoon vanilla paste (optional for visual flecks)
5. ⅓ cup heavy cream
6. 8 cups powdered sugar (sifted)
7. Food coloring as desired

How To Make A Heart Shaped Cake

Overview: Bake two round cakes, freeze them to firm up, cut and reassemble into a heart, then layer and frost with buttercream.

Make the Cake

1. Prepare the pans: Grease two 8-inch round pans and dust with flour. Preheat oven to 375°F.
2. Mix the batter: Combine cake mix, water, oil, eggs, vanilla, and sour cream. Stir until just combined.
   
3. Bake: Divide batter between pans and bake 28–33 minutes or until a toothpick comes out clean.
4. Cool and freeze: Cool cakes in pans for 10 minutes, then remove, wrap tightly in plastic, and freeze overnight to make cutting easier.
   

Make the Buttercream Frosting

1. Whip the butter: Beat butter and salt on high until pale and fluffy, about 2 minutes.
2. Add flavor and cream: Mix in vanilla, vanilla paste, and heavy cream until smooth.
3. Add powdered sugar: With the mixer on low, add powdered sugar one cup at a time. Once combined, whip on high for 5 minutes until light and fluffy. Add food coloring if desired.
   

Assemble the Heart Cake

1. Cut the cakes: Place one round on the 10-inch cake board. Trim two opposite edges to form the heart’s “shoulders.”
2. Form the heart base: Attach the trimmed pieces to the bottom rounded edge with frosting to create the point of the heart. Use toothpicks for extra stability if needed.
   
3. Layer and frost: Spread a thin crumb coat, add the second shaped layer, then frost the whole cake smoothly with an offset spatula.
4. Decorate: Pipe decorations, add sprinkles, chocolate-covered cherries, or other garnishes as you like.
   
5. Serve: Slice and enjoy.

Heart Shaped Cake Recipe Tips

Freeze Before Cutting: Freezing the layers makes them much easier to shape cleanly.

Use an Offset Spatula: This tool helps create smooth sides and a neat top.

Level Your Layers: Trim dome tops if necessary so your cake stacks evenly and looks professional.

Pink Heart Cake Storage

STORE: Keep leftovers covered or in an airtight container in the refrigerator for up to 5 days.

FREEZE: Wrap the fully assembled cake tightly in plastic wrap and freeze up to 1 month. Thaw in the fridge overnight before serving.

MAKE AHEAD: Bake and freeze the cake layers up to one month ahead; assemble and frost the day before serving for best results.