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Heart Shaped Cocoa Cake with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 132 reviews

This Heart Shaped Cocoa Cake with Cream Cheese Frosting is a delightful dessert perfect for special occasions. Featuring a moist cocoa-flavored cake dyed with vibrant red food coloring and layered with a rich, creamy cream cheese frosting, it’s both visually stunning and delicious. The cake is baked in two pans, then cleverly assembled into a heart shape and decorated to impress your guests.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups granulated sugar
  • ½ teaspoon salt
  • 1 ½ cups buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons liquid red food coloring

Cream Cheese Frosting Ingredients

  • 1 pound cream cheese, room temperature
  • 8 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray one 8-inch round pan and one 8-inch square pan with non-stick pan spray, line each with parchment paper, and spray the parchment paper as well. Set pans aside for batter.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder. Add granulated sugar and salt, then whisk everything together until combined. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and liquid red food coloring until the mixture is smooth and well blended.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mix into the wet ingredients, whisking carefully until the batter is smooth and fully combined. Take care not to overmix to ensure a tender crumb.
  5. Pour and Bake: Evenly divide the batter between the prepared round and square pans. Place both in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  6. Cool the Cakes: Remove cakes from the oven and allow them to cool in their pans for 10 to 15 minutes. After that, carefully remove the cakes from the pans, peel off the parchment paper, and transfer to a cooling rack to cool completely.
  7. Prepare the Frosting: While the cakes cool, beat the cream cheese and unsalted butter together in a large mixing bowl or stand mixer until creamy and smooth.
  8. Add Flavoring: Mix in the vanilla extract, scraping down the sides of the bowl as needed for an even consistency.
  9. Incorporate Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to avoid clouds of sugar; once incorporated, increase the mixer speed and beat the frosting until light and fluffy.
  10. Assemble the Heart Shape: Once cakes are completely cooled, cut the round cake horizontally in half to create two half circles. Place the square cake on your serving plate, then position the two half circles on adjacent sides of the square so the edges meet forming a heart shape.
  11. Crumb Coat the Cake: Spread a thin layer of cream cheese frosting evenly over the entire assembled cake to trap any loose crumbs. Smooth this layer out and refrigerate briefly if desired to set.
  12. Final Frosting Layer: Apply the remaining frosting evenly over the cake’s surface, smoothing it carefully to create a neat finish. Decorate with sprinkles or any other desired decorations.
  13. Chill Before Serving: Refrigerate the decorated cake for at least 30 minutes so the frosting can firm up, making slicing easier and the presentation clean.

Notes

  • Ensure all ingredients like eggs and buttermilk are at room temperature for best mixing results and texture.
  • If you don’t have liquid red food coloring, gel food coloring can be used as a substitute for vibrant color.
  • Be careful not to overmix the batter to avoid a dense cake.
  • The cream cheese and butter should be softened but not melted for smooth frosting.
  • This cake is best served chilled but allow it to come to room temperature for about 15 minutes before eating for optimal flavor.
  • You can store the cake in the refrigerator, covered, for up to 3 days.

Keywords: heart shaped cake, cocoa cake, cream cheese frosting, red velvet style cake, valentine dessert, chocolate cake

Find it online: https://mjrecipe.com/heart-shaped-cocoa-cake-with-cream-cheese-frosting-recipe/