Description
 Transform ordinary round cake pans into a stunning heart-shaped dessert with this vintage-inspired recipe. Features tender lemon-vanilla cake layers covered in luscious pink cream cheese frosting, decorated with elegant piped borders and maraschino cherries. Perfect for Valentine’s Day, anniversaries, or any romantic celebration.
Ingredients
Scale
For the Cake:
- 2 cups (240 grams) all-purpose flour (or gluten-free alternative*)
- 1¼ teaspoons salt
- 2 teaspoons baking powder
- 4 large eggs (50 grams each), room temperature
- 1¾ cups (350 grams) granulated sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons lemon extract (or more vanilla)
- 1 cup (240 ml) milk of choice
- 2 tablespoons lemon zest (omit for vanilla cake)
- ¼ cup (56 grams) unsalted butter, cut into pats
- â…“ cup (67 grams) canola or vegetable oil
For the Frosting:
- 2½ (8-ounce) packages (563 grams total) full-fat cream cheese, room temperature
- 1 cup + 2 tablespoons (252 grams) unsalted butter, very soft but not melted
- 3 cups + 2 tablespoons (375 grams) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink food coloring
For Garnish:
- Maraschino cherries
Instructions
- Prepare the oven and pans: Place rack in center of oven. Preheat to 335°F (168°C). Line two round 8″ pans with parchment paper.
- Mix dry ingredients: In a medium bowl, stir together flour, salt, and baking powder. Set aside.
- Beat egg mixture: In a large bowl, beat eggs, sugar, vanilla extract, and lemon extract at medium-high speed for 2 minutes until thickened and light gold.
- Combine wet and dry: Beat in dry ingredients on low speed just until combined. Scrape bowl with spatula.
- Heat milk mixture: In a saucepan, heat milk and lemon zest over medium heat until bubbles appear at edges (180-185°F). Remove from heat, stir in butter and oil until melted.
- Finish batter: Slowly stir milk mixture into batter at low speed until combined.
- Bake: Divide batter between pans (580 grams per pan). Bake 33-45 minutes until toothpick comes out clean.
- Cool: Cool in pans 15 minutes, then turn onto wire racks. Cool completely (about 2 hours).
- Make frosting: Beat cream cheese and butter until combined. Gradually beat in powdered sugar, then vanilla and salt. Reserve ½ cup white frosting. Tint remaining frosting pink.
- Create heart shape: Place one layer on plate. Spread ¾ cup pink frosting on top. Add second layer. Using ruler, mark two 5″ lines at right angle. Cut along lines. Use cut pieces to form heart top with 2 tbsp frosting.
- Crumb coat: Apply thin layer of frosting. Freeze 30-60 minutes.
- Final frosting: Apply remaining frosting. Freeze again 30-60 minutes.
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- Decorate: Make darker pink with remaining frosting. Pipe shell borders. Add white decorations. Place cherries before serving.
Notes
- Gluten-Free Options: Use King Arthur Flour Gluten-free Measure for Measure (240g) or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour (276g)
- Make Ahead: Cake layers can be baked 2 days in advance; frosting can be made 3 days ahead
- Storage: Refrigerate covered up to 4 days or freeze (without cherries) up to 3 months
- Room Temperature: Ensure eggs, cream cheese, and butter are at room temperature for best results
- Don’t Skip: The crumb coat and chilling steps are essential for professional results
- Prep Time: 45 minutes
- Cook Time: 33-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 140g)
- Calories: 485
- Sugar: 48g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg