We all know the way to a person’s heart is through their stomach (or sweet tooth!) so why not forego traditional Valentine’s Day gifts and surprise them with this gorgeous heart cake just made for sharing? It makes a cake big enough to cut into 16 slices so you’ll be able to give them a piece of your heart time and time again!
Prep Time: 1 hour Cook Time: 25 mins Serves: one cake with 16 slices
For the Heart Cake Sponges
- 200g spreadable butter or margarine
- 2 tsp vanilla bean paste
- 200g caster sugar
- 2 tbsp Camp Coffee
- 4 medium eggs
- 225g self-raising flour whisked with 1 tsp baking powder
- 125g buttermilk
- Edible flowers or chocolates/eggs to decorate
For the Heart Cake Frosting
- 350g softened unsalted butter
- 200g cream cheese
- 750g sifted icing sugar
- 2 tsp vanilla bean paste
- 2½ tbsp Camp Coffee
How To Make The Heart Cake
Preheat the oven to 180C fan and line the sides and base of 2 x 20cm round cake tins.
Cream the butter, vanilla and sugar together until pale and fluffy, then add the Camp Coffee and beat again.
Beat in eggs one by one, mixing well between each addition. Add ½ the flour and gently fold into the mix. Then add ½ buttermilk, mix in and repeat with the rest of the flour and buttermilk.
Pour evenly between the tins, level off the batter and bake for 20-25 minutes, until the top springs back when lightly touched and the sponge is cooked through in the centre.
Cool for 5 minutes, then turn out onto a wire rack. Leave until completely cooled.
Make the frosting by beating together the butter and cream cheese, then add in the icing sugar slowly, beating well between each addition, until pale and fluffy. Add the vanilla and Camp Coffee and whip up until the consistency is smooth and creamy.
To assemble, sandwich the layers with frosting and smooth around the sides then place into the fridge to set for about 30 minutes.
To create a heart shape, use a bread knife to mark a cross on top of the cake, dividing it into equal-sized quarters (but don’t cut it). Using the marks as a guide, trim one half of the cake to a point by neatly slicing off the rounded edges. Take care to keep each of the two off-cuts in one (roughly semi-circular) piece.
Take the two ‘humps’ you’ve cut off and stick to the rounded end of the cake with frosting, to form the top of the heart. Smooth all around with more of the frosting, to cover any gaps and seal in the crumbs. Cut a little ‘V’ into the heart at the top to accentuate the shape, smooth over with more frosting, and chill in the fridge for another 30 mins or so.
Decorate with the remaining frosting by spreading the rest over the top and sides, then use a palette knife or butterknife to make little swirls and flicks in the frosting. Decorate with edible flowers.
The cake will keep in the fridge for up to 3 days. Bring to room temperature before eating.
Thanks to Camp Coffee for the recipe.
