This Valentine’s Day Heart Cake is one of those desserts that looks like you went all out, even if you quietly took the shortcut route. I love recipes like that. They feel generous, thoughtful, and a little sneaky in the best way.
I’ve made this cake more times than I can count, usually when I want something festive without pulling out specialty tools or stressing over perfection. It’s sweet, charming, and surprisingly easy, which makes it perfect for Valentine’s Day or honestly any day that needs a little extra love.
What makes this cake special is how approachable it is. No heart-shaped pan. No fancy techniques. Just two basic pans, a boxed cake mix, and a homemade frosting that tastes like you really meant it.
I usually go with red velvet because the color feels right for Valentine’s Day, but this recipe is flexible in a way that feels freeing. You can swap flavors, colors, and decorations without losing the heart of what makes this cake so fun.
There’s something oddly satisfying about turning a square and a circle into a heart. It feels crafty without being complicated, and every time I do it, it still makes me smile a little.
Ingredients Needed for the Recipe
- Boxed red velvet or chocolate cake mix – This is the base of the cake and keeps the process quick while still tasting rich and moist.
- Water – Helps bring the cake batter together and gives it the right consistency.
- Vegetable or canola oil – Adds moisture so the cake stays soft and tender.
- Large eggs – Bind everything together and give the cake structure.
- Vanilla extract – Boosts the flavor of the boxed mix and makes it taste more homemade.
- Salted butter – Forms the rich base of the cream cheese buttercream.
- Cream cheese – Adds that classic tangy balance to the sweet frosting.
- Powdered sugar – Sweetens and thickens the frosting.
- Milk – Helps adjust the frosting texture so it spreads smoothly.
- Red food coloring gel – Used to create soft pink tones for decorating.
- Valentine’s Day sprinkles – Optional, but they add a playful and festive finish.
A Few Things I Love About This Cake
This cake is customizable in a way that feels personal. You can change the cake flavor, frosting color, or decorations and still end up with something that feels special and intentional.
It’s also incredibly forgiving. The crumb coat hides small imperfections, and the vintage-style piping makes everything look charming instead of overly polished.
I also love that it can be made ahead. That takes so much pressure off when you’re planning a holiday or bringing dessert somewhere.
How to make Valentine’s Day Heart Cake?
Step 1 – Prepare the Cake Pans
Start by preheating the oven to 350 degrees. Grease one round pan and one square pan with non-stick spray, then line the bottoms with parchment paper.
This small step makes a big difference later. The cakes release cleanly, which makes shaping the heart so much easier.
Step 2 – Mix the Cake Batter
In a large bowl, combine the cake mix, water, oil, eggs, and vanilla extract. Beat on medium speed until everything is combined and smooth.
Pause to scrape down the sides of the bowl, then mix again briefly. You want a batter that looks even and slightly glossy.
Step 3 – Bake and Cool
Divide the batter evenly between the two pans and bake for about 25 to 30 minutes. A toothpick inserted in the center should come out clean.
Let the cakes cool completely before removing them from the pans. Warm cake is harder to cut and frost cleanly.
Step 4 – Make the Cream Cheese Buttercream
Beat the butter until smooth, then add the cream cheese and mix until fully combined. The texture should be creamy with no lumps.
Add powdered sugar, milk, vanilla, and a few drops of red food coloring. Beat until fluffy, adjusting thickness as needed.
Step 5 – Shape the Heart
Trim the domed tops off both cakes. Cut the round cake in half to create two semi-circles.
Place the square cake on a serving plate like a diamond. Nestle the half circles against the top sides to form a heart shape.
Step 6 – Apply the Crumb Coat
Spread a thin layer of frosting over the top and sides of the cake. This locks in crumbs and sets the base for smooth frosting.
Chill the cake for about 30 minutes so the frosting firms up.
Step 7 – Frost and Decorate
Apply a thicker, even layer of frosting over the chilled cake, smoothing the sides and top carefully.
Tint the remaining frosting a deeper pink, pipe a border around the edges, and finish with sprinkles.
Serving Ideas That Feel Special
This cake looks beautiful on its own, but I love serving it with simple extras. Fresh berries on the side add color and balance the sweetness.
If it’s for a party, I’ll sometimes slice it and serve with small plates and napkins in soft pink or red. It feels thoughtful without being overdone.
Make It Your Own
You can switch the cake flavor without changing anything else. Chocolate, vanilla, strawberry, or funfetti all work beautifully here.
Frosting can change too. A classic buttercream or even chocolate frosting gives the cake a completely different personality.
Tips
- Use room-temperature eggs and dairy for smoother batter and frosting.
- Don’t skip the crumb coat, it makes the final frosting layer look polished.
- If piping feels intimidating, keep the design simple or use sprinkles instead.
- Chill the cake briefly before decorating to help everything hold its shape.
- A serrated knife gives cleaner cuts when shaping the heart.
Storage and Make-Ahead Notes
This cake can be made a day ahead and stored covered at room temperature. If it’s warm where you live, refrigerate it and let it sit out before serving.
Leftovers keep well for a few days when stored properly, though the cake is best when it’s fresh and soft.
You can also freeze the unfrosted cake layers. Just wrap them tightly and thaw completely before assembling.
This Valentine’s Day Heart Cake isn’t about perfection. It’s about care, effort, and that quiet joy of making something sweet for someone else, or yourself.
Heart Cake Recipe
Description
This adorable Valentine’s Day Heart Cake is made with a simple red velvet cake mix and a fluffy homemade cream cheese buttercream frosting. No special pan needed—just one round and one square cake pan to create the perfect heart shape! It’s quick, easy, customizable, and guaranteed to impress your loved ones.
ingredients
Cake
Cream Cheese Buttercream Frosting
Instructions
Make heart cake
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Preheat the oven to 350°F (175°C). Grease one 8-inch round cake pan and one 8-inch square cake pan. Line bottoms with parchment paper.
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In a large mixing bowl, combine cake mix, water, oil, eggs, and vanilla extract. Beat on medium speed for 30 seconds, scrape down sides, and beat again until smooth.
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Divide batter evenly between the two pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Make frosting
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In a medium bowl, beat softened butter until smooth. Add cream cheese and beat until combined. Gradually add powdered sugar, milk, vanilla, and a few drops of red food coloring until pale pink and fluffy.
Assemble heart shape
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Trim domed tops off both cakes. Cut the round cake in half. Place the square cake rotated into a diamond shape on a serving plate. Attach each half-circle to opposite sides of the square to form a heart.
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Apply a thin crumb coat of frosting over the entire cake. Chill for 30 minutes.
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Apply a second, thicker layer of frosting for a smooth finish.
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Add more red food coloring to remaining frosting to deepen the pink. Transfer to a piping bag fitted with a star tip.
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Pipe a border around the heart edges. Decorate with Valentine’s Day sprinkles. Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 10gg50%
- Trans Fat 0gg
- Cholesterol 75mgmg25%
- Sodium 320mgmg14%
- Potassium 120mgmg4%
- Total Carbohydrate 48gg16%
- Dietary Fiber 1gg4%
- Sugars 36gg
- Protein 4gg8%
- Calcium 6 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-Free Option: Use a gluten-free cake mix.
- Frosting Variations: Substitute cream cheese frosting with vanilla or chocolate buttercream if preferred.
- Flavor Swap: Use any boxed cake flavor—chocolate, vanilla, strawberry, or funfetti.
- Storage: Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. Freeze unfrosted cake layers for up to 3 months.
