Description
A delightful red and white vintage heart cake perfect for special occasions. This cake combines a moist vanilla base with a creamy frosting, decorated in a charming vintage heart design.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Red food coloring
- 3 cups powdered sugar
- 1 cup unsalted butter, softened
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Divide the batter into two portions. Add red food coloring to one portion to achieve the desired shade.
- Pour the batters into the prepared pan, alternating colors to create a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until smooth.
- Frost the cake and decorate with vintage heart designs using piping gel or additional frosting.
Notes
- Use gel food coloring for a more vibrant red color.
- Ensure the cake is completely cool before frosting to prevent melting.
- For a more vintage look, use a piping bag with a small round tip to create delicate designs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: vintage heart cake, red and white cake, homemade cake, heart-shaped cake, dessert recipe