Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting is the perfect dessert for Valentine’s Day or any special occasion. After making this many times, I’ve discovered the trick to getting the perfect heart shape every time. The warm, cozy aroma of this cake will fill your home and make your loved ones feel special. Try it with my Grilled Lemongrass Chili Corn for a complete meal. If you love recipes like this, you’ll also enjoy Easy Creamy Rotel Pasta with Ground Beef and Easy Slow Cooker Chili Recipe.
Why This Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for Valentine's Day or any special occasion
- Moist and delicious raspberry cake with a creamy pink buttercream frosting
- Guaranteed to impress your loved ones
What You'll Need for Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Butter
- Milk
- Vanilla extract
- Raspberry jam
- Vanilla extract
- Almond extract (optional)
- Salt
- Powdered sugar
- Optional: Fresh raspberries
- Optional: Sprinkles (optional)
- Optional: Edible glitter (optional)
📝 Ingredient Notes
- All-purpose flour: Spoon and level the flour to avoid packing it in the measuring cup.
- Butter: Ensure the butter is at room temperature for easy creaming with the sugar.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and creaming of ingredients for a perfect cake texture. → See on Amazon
- Heart-shaped cake pan — Guarantees the perfect heart shape for your cake. → See on Amazon
How to Make Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
- Prepare the cake batter: Cream butter and sugar, add eggs one at a time, then mix in dry ingredients and milk. Fold in raspberry jam.
- Bake the cake: Pour batter into greased and floured heart-shaped cake pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
- Prepare the buttercream frosting: Beat butter and powdered sugar, add milk and vanilla extract. Beat until light and fluffy. Add pink food coloring for desired shade.
- Assemble the cake: Cool cake completely, then spread buttercream frosting on top. Decorate with fresh raspberries and sprinkles (optional).
Cook's Tips for Perfect Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
- Pro tip: For even baking, place the cake pan on a baking sheet to prevent the bottom from browning too quickly.
- Common mistake and fix: If the cake sticks to the pan, ensure you greased and floured it properly. If it still sticks, use a knife to carefully cut around the edges before inverting it onto a cooling rack.
- Pro tip: For a stronger pink color, use gel food coloring instead of liquid.
- Pro tip: To make the cake ahead, bake and cool completely, then freeze. Thaw in the refrigerator overnight before frosting and serving.
Storing & Reheating Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cake in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Cake can be made 1 day ahead. Store at room temperature in an airtight container.
Freezing Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
Freeze unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Recipe Notes
- Chef tip: For a stronger raspberry flavor, use seedless raspberry jam and add 1/4 cup of fresh raspberries to the batter.
- Best substitution: Substitute the raspberry jam with strawberry or blueberry jam for a different flavor.
- Make-ahead: Cake can be made 1 day ahead. Store at room temperature in an airtight container.
- Scaling: This recipe can be doubled to make a larger heart-shaped cake.
- Troubleshooting: If the cake is dry, ensure you didn't overbake it. If it's still dry, brush simple syrup over the cake before frosting to add moisture.
Want to level up this recipe?
Offset spatula — Ensures even spreading of buttercream frosting for a professional finish. → Check price on Amazon
Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting
Ingredients
Main Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Butter
- Milk
- Vanilla extract
- Raspberry jam
Seasonings
- Vanilla extract
- Almond extract (optional)
- Salt
- Powdered sugar
Optional Toppings
- Fresh raspberries
- Sprinkles (optional)
- Edible glitter (optional)
Instructions
- Prepare the cake batter: Cream butter and sugar, add eggs one at a time, then mix in dry ingredients and milk. Fold in raspberry jam.
- Bake the cake: Pour batter into greased and floured heart-shaped cake pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
- Prepare the buttercream frosting: Beat butter and powdered sugar, add milk and vanilla extract. Beat until light and fluffy. Add pink food coloring for desired shade.
- Assemble the cake: Cool cake completely, then spread buttercream frosting on top. Decorate with fresh raspberries and sprinkles (optional).
Notes
- Chef tip: For a stronger raspberry flavor, use seedless raspberry jam and add 1/4 cup of fresh raspberries to the batter.
- Best substitution: Substitute the raspberry jam with strawberry or blueberry jam for a different flavor.
- Make-ahead: Cake can be made 1 day ahead. Store at room temperature in an airtight container.
- Scaling: This recipe can be doubled to make a larger heart-shaped cake.
- Troubleshooting: If the cake is dry, ensure you didn't overbake it. If it's still dry, brush simple syrup over the cake before frosting to add moisture.
Storage
- Fridge: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted cake for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
- Make ahead: Cake can be made 1 day ahead. Store at room temperature in an airtight container.
Nutrition Per Serving
- Calories: 450
- Protein: 4g
- Fat: 18g
- Carbs: 65g
- Fiber: 1g
- Sugar: 45g
- Sodium: 250mg
- Cholesterol: 80mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting FAQs
Yes, you can make the cake ahead. Bake and cool completely, then freeze. Thaw in the refrigerator overnight before frosting and serving.
Ensure you didn't overbake the cake. If it's still dry, brush simple syrup over the cake before frosting to add moisture.
Yes, you can use a different shaped cake pan. Adjust baking time as needed.
You can substitute the raspberry jam with strawberry or blueberry jam for a different flavor.
Use a heart-shaped cake pan and ensure you greased and floured it properly. For even baking, place the cake pan on a baking sheet.
A Warm Final Note
I can’t wait for you to try Easy Heart Shaped Raspberry Cake with Pink Buttercream Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
