Easy Chocolate Heart Cake
Whether for Valentine's Day or any special occasion, show your family and friends you love them with this super easy chocolate heart cake - no special pans needed just a round pan and a square pan.
Servings 16
Calories 302kcal
Ingredients
- 1 Chocolate cake mix I used devil's food mix
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable or mild olive oil
- ½ cup unsalted butter softened
- 4 cups powdered sugar approximately 1 pound
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Food coloring
Instructions
- Preheat oven to 350ºF. Lightly grease one 9-inch round cake pan and one 9-inch square cake pan. You can also use an 8-inch round cake pan and 8-inch square cake pan. For easier release, line bottom of each pan with parchment paper.
- Mix up the cake mix per package directions. Divide batter into the two prepared pans.
- Bake for about 20-25 minutes or until a toothpick inserted into the cake comes out clean. Let cakes cool in the pan then remove from the pan to a cooling rack. Let cakes cool completely before assembling.
- When cakes have cooled, cut the round cake pan in half. Place square cake onto extra large serving sheet and turn so it looks like a diamond. Place each half round along the top straight edges of the diamond to form a heart.
- In a stand mixer or using a hand mixer, whip up butter until smooth and fluffy.
- Mix in powdered sugar, one cup at a time.
- Gently pour in the heavy cream and vanilla extract and blend until smooth.
- If mixing a variety of colors, divide into bowl and mix in food coloring.
- Begin frosting your cake as you choose. If you are piping the cake like I did, I used tips 4B, 1M and 32 for rosettes, and 21, 12 and 5 for various dollaps. You can also use fondant or add your favorite sprinkles.
- Chill cake until ready to serve.
Notes
Cooking Suggestions: The cake ingredients will vary depending on the type of cake mix you are using. You can also use a homemade cake batter. Just be sure to have enough for a two layer cake.
TO STORE: If your cake is frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.
TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 237mg | Potassium: 105mg | Fiber: 1g | Sugar: 40g | Vitamin A: 250IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
