Pink Vintage Heart Cake
A delightful Pink Vintage Heart Cake with buttercream borders, perfect for special celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tsp vanilla extract
- Pink food coloring
Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pink food coloring
Decorations
- Edible pearls
- Fresh flowers
- Heart-shaped sprinkles
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time and mix in vanilla. Gradually add dry ingredients and buttermilk, mixing until just combined. Add pink food coloring to desired shade.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Use a heart-shaped template to cut out a heart if necessary.
- Beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Stir in vanilla and pink food coloring until smooth.
- Transfer buttercream to a piping bag fitted with a star tip. Pipe decorative borders around the edges of the cake. Add edible pearls, fresh flowers, and heart-shaped sprinkles as desired.
Serving
- Present the cake on a vintage cake stand or decorative platter. Pair with a light floral tea or sparkling rosé to complement the cake's sweetness.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Achieve the perfect pink hue by adding food coloring gradually. Practice piping on parchment paper before decorating the cake.
Ingredient Substitutions: Use almond milk instead of buttermilk for a dairy-free option.
How to Serve: Serve with a light floral tea for a delightful pairing.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost the day of serving for optimal freshness.
Ingredient Substitutions: Use almond milk instead of buttermilk for a dairy-free option.
How to Serve: Serve with a light floral tea for a delightful pairing.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost the day of serving for optimal freshness.