Print

Vegan Heart-Shaped Cake with Raspberry and Pink Buttercream Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 63 reviews

This vegan heart-shaped cake is a delightful and visually stunning dessert perfect for special occasions. Made with moist, fluffy cake layers studded with fresh raspberries and topped with a luscious pink vegan buttercream frosting, it combines a tender crumb with a tangy fruity touch from an optional quick raspberry jam filling. The cake’s charming heart shape is created by artfully cutting and assembling cake segments, making it both delicious and a showstopper on any celebration table.

Ingredients

Cake Dry Ingredients

  • 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon lemon zest
  • Pinch of salt, optional

Cake Wet Ingredients

  • 1 cup (250g) dairy-free milk
  • ½ cup (125g) neutral flavored oil
  • 1 tablespoon (15g) lemon juice
  • 1 teaspoon vanilla extract, optional
  • 1 ¼ cups (155g) raspberries, fresh or frozen

Quick Raspberry Jam (optional)

  • ¾ cup (95g) raspberries, fresh or frozen
  • 1 ½ tablespoons (20g) granulated sugar, or to taste
  • 1 tablespoon (8g) cornstarch / corn flour

Pink Buttercream Frosting

  • 1 cup (225g) vegan butter
  • 3-4 cups (300g-400g) powdered sugar / icing sugar, to taste
  • 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
  • 1 teaspoon vanilla extract
  • Dairy-free milk, if needed

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including flour, sugar, baking powder, lemon zest, and optional salt. For intensified lemon flavor and color, rub the sugar with the lemon zest before mixing.
  3. Add Wet Ingredients: Pour in the dairy-free milk, neutral oil, lemon juice, and vanilla extract into the dry mixture. Whisk just until combined without overmixing to keep the batter light.
  4. Fold in Raspberries: Gently fold 1 ¼ cups of fresh or frozen raspberries into the batter, ensuring even distribution without crushing them.
  5. Divide Batter and Bake: Evenly divide the batter between the prepared pans. Tap the pans firmly on the counter to remove large air bubbles. Bake for 43-48 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  7. Make Quick Raspberry Jam (Optional): Combine ¾ cup raspberries, sugar, and a splash of water in a small saucepan over medium heat. Cook and mash berries for 5 minutes. Mix cornstarch with water to make a slurry and stir it into the pan. Cook until thickened to desired consistency, then cool completely.
  8. Prepare Buttercream Frosting: Using an electric or stand mixer, whip vegan butter until light and fluffy. Gradually add powdered sugar, berry or beetroot powder (or food coloring), and vanilla extract. Beat at low speed to combine, then high speed until fluffy. Add a dash of dairy-free milk if the frosting needs softening.
  9. Shape the Heart Cake: Trim any domes off the cakes with a serrated knife. Score each cake’s surface into quarters, then cut two segments from each to form the heart shape. Arrange one cake layer on a serving plate and attach the segments with a little frosting to create the heart’s top lobes.
  10. Fill the Cake: Spread frosting on the surface of the cake layer. For jam filling, pipe a frosting dam around the edge and spoon cooled jam inside; otherwise, use about ¾ cup frosting alone.
  11. Assemble Second Layer and Segments: Place the second cake layer on top. Repeat cutting and forming segments on this layer to enhance the heart shape. Trim edges as needed for a clean look.
  12. Crumb Coat and Chill: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill in the refrigerator for at least 20 minutes until the crust is set.
  13. Final Frosting and Decoration: Apply a thicker layer of frosting and smooth with an offset spatula or cake scraper. Use a piping bag with a star or round tip to decorate. Top with fresh berries just before serving.
  14. Storage: Store the frosted cake at room temperature in an airtight container for one day or refrigerate for up to three days. Bring to room temperature before serving for best texture.

Notes

  • You can scale the recipe up or down by adjusting the yield: for example, make an 8-inch cake for 10 servings or a 4-inch cake for 4 servings.
  • Alternatively, use strawberry flavored frosting made with whole strawberries for a different taste. Avoid cream cheese frosting as it is too soft for this cake.
  • Natural color powders like raspberry, strawberry, or beetroot will darken over time, especially in the fridge. Start with less powder and add more as needed for desired color.

Find it online: https://flavorspath.com/vegan-heart-shaped-cake-with-raspberry-and-pink-buttercream-frosting-recipe/