Name: Valentine’s Heart Cake : Soft, Sweet & Perfectly Frosted
Ingredients: 1 ½ cups all-purpose flour (or cake flour); 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; ½ cup sour cream or Greek yogurt; ½ cup milk (whole milk preferred); 1 cup (2 sticks) unsalted butter, softened; 3 ½ cups powdered sugar; 2–3 tbsp heavy cream or milk; 1 tsp vanilla extract; Pinch of salt; Gel food coloring (pink, red, optional); Sprinkles or heart decorations (optional)

Description

Soft, buttery, and melt-in-your-mouth, this heart-shaped cake with dreamy buttercream frosting is perfect for Valentine’s Day or any celebration of love.

Ingredients

Scale

For the Cake:

1 ½ cups all-purpose flour (or cake flour)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
½ cup milk (whole milk preferred)

For the Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Gel food coloring (pink, red, optional)
Sprinkles or heart decorations (optional)

Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Grease and line a heart-shaped cake pan with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar

Beat butter and sugar on medium-high until pale and fluffy, about 3–4 minutes. Scrape down sides halfway.

4. Add Eggs & Vanilla

Add eggs one at a time, mixing until combined. Stir in vanilla extract.

5. Combine Batter

Mix in sour cream.
Alternate adding dry ingredients and milk, starting and ending with dry. Mix until just combined (slight streaks of flour are okay).

6. Bake

Pour batter into prepared pan, smooth top.
Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
Cool 15 minutes in pan, then remove and cool completely on a wire rack.

7. Make Buttercream

Beat butter until creamy. Gradually add powdered sugar on low speed.
Add vanilla, salt, and cream; whip on high 2–3 minutes until fluffy.
Tint with gel coloring if desired.

8. Frost & Decorate

Frost cooled cake with buttercream.
Decorate with sprinkles, candy hearts, or edible glitter.

Notes

Chocolate Lover: Replace ¼ cup flour with ¼ cup cocoa powder. Add chocolate chips if desired.
Lemon Raspberry: Add lemon zest to batter, swirl raspberry jam into frosting.
Funfetti: Fold in ½ cup rainbow sprinkles to batter.
Dairy-Free: Use vegan butter and plant-based milk.
Berry Cream Cheese Frosting: Mix 8 oz cream cheese + ½ cup butter + 3 cups powdered sugar + berry powder.

Nutrition

Calories: 410 Cal Per Serving
Sugar: 36g
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 50g