Description
This Heart Shaped Cocoa Cake with Cream Cheese Frosting is a visually stunning and delicious dessert perfect for special occasions. Made with rich cocoa powder, buttermilk, and a hint of red food coloring for a subtle tint, this moist cake is layered and shaped into a charming heart. It’s frosted with a smooth and creamy vanilla-flavored cream cheese frosting, making each slice irresistibly soft, tangy, and sweet.
Ingredients
Scale
Cake Ingredients
- 2 ½ Cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 ½ cups buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
Frosting Ingredients
- 1 pound cream cheese, room temperature
- 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Prepare Pans: Preheat the oven to 350°F. Spray one 8-inch round pan and one 8-inch square pan with pan spray and line each with parchment paper. Spray the parchment and set aside to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt, whisk everything together and set aside ensuring even distribution of leavening agents.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, whisking gently until smooth and fully combined without overmixing to keep the cake tender.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or the cakes spring back when gently pressed, indicating doneness.
- Cool the Cakes: Allow cakes to cool in the pans for 10-15 minutes, then carefully remove them from the pans and transfer to a cooling rack to cool completely to room temperature.
- Prepare Frosting: In a large mixing bowl or stand mixer, beat the cream cheese and unsalted butter together until creamy and smooth, avoiding lumps for a silky frosting.
- Add Flavor: Mix in vanilla extract, scraping the bowl sides as needed to ensure even incorporation of flavor throughout the frosting.
- Add Sugar: Gradually add powdered sugar while mixing on low speed until incorporated, then increase speed and beat until the frosting becomes light, fluffy, and spreadable.
- Assemble Heart Shape: Once cooled, cut the round cake in half to form two half circles. Place the square cake on your serving plate and position the two half circles on adjacent sides to create a heart shape visually appealing for presentation.
- Crumb Coat: Spread a thin layer of frosting over the entire assembled cake to trap loose crumbs and smooth it out. Chill briefly if desired to set the crumb coat.
- Frost Cake: Spread the remaining frosting evenly over the cake surface. Decorate with sprinkles or other desired decorations as preferred.
- Chill to Set: Refrigerate the decorated cake for at least 30 minutes to allow the frosting to set properly before slicing and serving to maintain shape and texture.
Notes
- Room temperature ingredients help the batter combine smoothly and bake evenly.
- Use parchment paper and pan spray to ensure easy cake removal.
- Do not overmix the batter to keep the cake tender and moist.
- Chill the cake after crumb coating for easier frosting applications.
- If red food coloring is unavailable, omit it for a standard cocoa cake or substitute with a small amount of beet juice for natural coloring.
- The cream cheese frosting can be prepared ahead and refrigerated; bring to room temperature before using for ease of spreading.
- Store the finished cake in the refrigerator and consume within 3-4 days for best freshness.
Keywords: Heart Shaped Cake, Cocoa Cake, Cream Cheese Frosting, Valentine Cake, Celebration Cake, Moist Chocolate Cake