Aesthetic Vintage Heart Cake
A beautiful heart-shaped cake with pastel buttercream, intricate piping, and vintage decorations—perfect for special occasions!
Yield: 8 Serving
Calories: 450kcal
Equipment
- Heart-Shaped Cake Pan
- Electric Mixer
- Cake Turntable
- Piping Bags & Nozzles
- Offset Spatula
- Cooling Rack
- Food Coloring Gel
Materials
- 2 ½ cups cake flour
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- ½ tsp salt
- Pink food coloring (optional)
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Food coloring pink, peach, lavender, mint
Decorations
- Edible pearls
- Fondant bows
- Piping nozzles Wilton 1M, 2D for vintage piping
- Sprinkles and sugar flowers
Instructions
- Prepare the Cake Batter – Whisk dry ingredients, then mix with butter, sugar, and eggs until smooth.
- Bake the Cake – Pour into a heart-shaped pan and bake at 325°F (163°C) for 40 minutes or until a toothpick comes out clean.
- Prepare Buttercream – Whip butter, sugar, cream, and vanilla until fluffy. Tint with food coloring.
- Decorate the Cake – Apply a crumb coat, smooth buttercream, and pipe vintage-style patterns (scallops, pearls, and lace).
- Serve & Enjoy – Slice carefully and pair with coffee, tea, or champagne.
Notes
- For an ultra-light texture, use cake flour instead of all-purpose flour.
- Chill the cake before decorating to prevent crumbs from mixing with the frosting.
- Use different pastel colors for a dreamy aesthetic effect.
