Just in time for Valentine’s Day… a heart shaped cake with whipped cream frosting! I actually made this cake a couple of months ago for my daughter’s birthday. Usually, we pick a cake at the store but since her brother has gotten homemade specially decorated cakes the last few years, she wanted one too… and one that she designed herself. I crossed my fingers in hopes that my little designer would create something simple. Luck was on my side – she designed a heart shaped cake.
This heart shaped cake is really simple to make. You could just bake a sheet cake and cut out a heart. But another way is to bake two cakes – one square, one circle. Cut the circle in half and piece the two semicircles on the sides of the square. I used one box of Betty Crocker cake mix, split between 8×8 square pan and a 8 inch diameter circle (pie) pan. The cake came out thin – about 1 inch thick but this was perfect dessert size for our kids.
Canned frosting is too sweet for us, so I normally make Cool Whip Frosting. This time around, I decided to make frosting from scratch. It was a lot easier than expected – maybe 15 minutes extra!
Hope your special someone enjoys this Heart Shaped Cake with Whipped Cream Frosting as much as we did!
Heart Shaped Birthday Cake with Whipped Cream Frosting
Equipment
- 8×8 square baking pan
- 8 inch circular pie pan
- hand mixer
- cake decorator
Ingredients
- 1 box cake mix & required ingredients on the box We used Betty Crocker
- 1 C heavy whipping cream
- 1 tbsp sugar
- 1 tsp pudding mix
- 1/4 C milk
- 1 box assorted gel food gel colors (red, yellow, green, blue)
Instructions
- Put mixing bowl and beaters in the freezer to chill before using to make frosting.
- Follow directions for the cake mix to create the batter. Split the batter evenly between the square and circular pan. Bake as directed on the cake mix instructions but check on the cake at the halfway mark and every so often after that because the thinner cake may bake faster. Mine took about 20 minutes to bake.
- While the cake is baking, whip the cream to make the frosting! Dissolve the pudding mix in the milk and set aside.
- Take the mixing bowl and beaters out of the freezer. Pour in the heavy cream and sugar and beat until the consistency becomes stiff enough to frost with. It took me about 5 minutes beating with an electric hand mixer before stiff peaks formed.
- Gently fold the pudding mix into the whipped cream and refrigerate for at least 30 minutes.
- Remove the whipped cream from the refrigerator and split into different bowls for the different colors you want. Mix in the desired food coloring and refrigerate until ready to use.
- When the cake has completely cooled, decorate your cake as desired!
Adapted from Allrecipes Stabilized Whipped Cream Icing
