You don’t need a fancy baking pan to make this chocolate heart-shaped cake recipe, all you need is one square and one round cake, plus a few strategic cuts to turn the two confections into one lovable dessert.
HEART-SHAPED CAKE
Yield: 16 servings
Total time: 2 hours
For cakes
- Nonstick cooking spray
- 2 and 1/2 cups all-purpose flour
- 1 and 1/4 cups natural unsweetened cocoa powder (not Dutch process)
- 2 and 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 cups whole milk
- 3/4 cup canola oil
- 3 large eggs
- 1 1/2 tsp. pure vanilla extract
- 1 1/4 cups boiling water
For frosting and decorations
- 2 8-oz pkg cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- Sprinkles, nonpareils and hearts, for decorating
Heat oven to 350°F. Coat one 9-inch square cake pan and one 9-inch round cake pan with nonstick cooking spray. Line bottoms with parchment; spray parchment
In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder, and salt. In a medium bowl, whisk together milk, oil, eggs, and vanilla extract and mix into flour mixture until fully incorporated. Mix in boiling water (batter will be thin).
Divide batter among prepared pans and bake until wooden pick inserted in centers comes out clean, 35 to 40 minutes. Let cool 10 minutes in pans before transferring to wire rack to cool completely.
Meanwhile, using an electric mixer, beat cream cheese and butter in a large bowl until smooth. Beat in confectioners’ sugar until light and fluffy, about 3 minutes.
Place square cake on large board or serving platter, orienting it like a diamond. Cut round cake in half. Use some frosting to stick round halves to 2 sides of square to make a heart. Frost sides and top with remaining frosting.
Decorate as desired with sprinkles, nonpareils, and hearts.
