Your pink heart cake design recipe-sweet, charming, and perfect for any celebration!

Okay, stop scrolling: if you’ve ever swooned over frosted hearts on social media, this pink heart cake is literally your dream come true. It’s cute, crafty, and Insta-approved—let’s make hearts happy!

Why this recipe is awesome

With our pink heart cake, you get a tender vanilla crumb, creamy blush frosting, and an adorable shape that makes mouths water before the first slice lands. It’s easy, cute, and party-ready. Who wouldn’t be obsessed?

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter (room temp)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup milk (dairy or plant-based)
• Pink gel food coloring (or beet powder for natural color)
• Frosting:
  • 2 cups powdered sugar
  • ½ cup unsalted butter
  • 2–3 tbsp milk
  • Pink gel color

(Substitutions: gluten-free flour, vegan butter or plant milk)

Tools & kitchen gadgets used

• Heart-shaped cake pan (8″)
• Mixing bowl & whisk
• Electric mixer (hand or stand)
• Measuring cups & spoons
• Rubber spatula
• Cooling rack
• Offset spatula
• Piping bag + small star tip
• Heart topper (sprinkles or fondant hearts)

Step‑by‑step instructions

1. Preheat oven to 350°F. Grease your heart pan.
2. Mix flour, baking powder, salt in a bowl.
3. Cream butter and sugar until fluffy.
4. Add eggs one by one, then vanilla.
5. Alternate flour mix and milk until just blended.
6. Dye batter with pink gel until rosy.
7. Pour into pan and bake 25–30 min until a toothpick comes out clean.
8. Cool for 10 min, then transfer to rack.
9. Frost: beat butter, sugar, add milk & pink color until smooth.
10. Decorate: smooth with spatula, pipe scallop hearts, top with googly sprinkles.

Calories & Nutritional Info

• ~320 kcal per slice (10 slices)
• Nutritional notes: balanced sweet-to-butter ratio, can be made dairy-free & gluten-free.

Common Mistakes to Avoid

• Overfilling the pan → batter spills. Fill ⅔ full max!
• Skipping crumb coat → frosting won’t smooth out—trust the process.
• Dropping piping pressure → inconsistent shapes. Consistency = cuteness.

Variations & Customizations

1. Keto pink heart: use almond flour, erythritol, cream cheese frosting.
2. Berry swirl: fold mashed raspberries into batter.
3. Chocolate-peppermint twist: swirl cocoa in bottom half and add mint extract frosting.

FAQ Section

1. Can I make cupcakes instead? Yep—bake 18–22 min; same frosting.
2. Is gel color safe? Yes, a little goes a long way for that pretty pink.
3. Need a crumb coat? Always—smooth frosting looks pro.
4. Natural color option? Use beet powder or raspberry juice—subtle pink.
5. Can I freeze it? Freeze layers for up to 2 months, frosting fresh.
6. Frosting too stiff? Thin with milk, 1 tbsp at a time.
7. Make vegan? Use vegan butter, plant milk, and flax eggs instead of eggs.

Final Thoughts

Your pink heart cake is basically a love letter in sponge form—Instagram ready, party-ready, and heart-filled. Show off your creation, tag #HeartCakeHero, and tell that store-bought cake you never want to see it again!