Raspberry Heart Shaped Cake

Make a moist and fluffy sponge cake layered with raspberry puree and creamy buttercream, finished with a heart shape perfect for special occasions. This easy-to-follow recipe includes step-by-step instructions to help beginners bake like pros!

Prep Time40

Cook Time50

Cooling, Setting, and Decorating Time2 30

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 785kcal

Ingredients

For the Sponge Cake:

8 large eggs separated
1 cup granulated sugar
8 tablespoons cold water
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the Raspberry Puree:

12 oz frozen raspberries
12 oz frozen strawberries
⅓ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons lemon zest
¼ cup water
3 tablespoons cornstarch dissolved in 3 tablespoons cold water

For the Raspberry Buttercream:

2 cups unsalted butter, softened
2 cups cream cheese, softened
2 tablespoons vanilla extract
½ teaspoon salt
1 cup powdered sugar
¾ cup raspberry puree

For the Syrup:

1 ¼ cups water
Peel of an unwaxed orange
1 teaspoon vanilla extract
3 tablespoons granulated sugar

To Decorate:

3 fresh strawberries
White sugar pearls

US Customary - Metric

Instructions

Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and prepare a 10-inch round cake pan by greasing it with butter or oil. Line the base with parchment paper to ensure the cake releases easily after baking.
Separate 8 large eggs into whites and yolks. In a large mixing bowl, add the egg whites and ½ teaspoon of salt, then beat them with a stand mixer, using the whisk attachment, on medium speed until soft peaks form. Gradually add 1 cup (200 g) of granulated sugar, a tablespoon at a time, while beating continuously. Continue until stiff peaks form, meaning the egg whites are glossy and hold their shape firmly.
Switch to the yolks and add them one by one to the whipped egg whites, mixing on low speed until fully incorporated. Next, mix in 8 tablespoons of cold water, one tablespoon at a time, ensuring the batter stays light and airy.
Sift together 2 ¾ cups (330 g) of all-purpose flour and 1 teaspoon (5 g) of baking powder in a separate bowl. Gently fold the dry ingredients into the egg mixture in three batches using a balloon whisk. Be careful not to overmix, as this can deflate the batter and affect the cake’s texture.
Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for approximately 50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before carefully removing it to prevent any cracks or breaks.
Make the Syrup: In a small saucepan, combine 1 ¼ cups (300 ml) of water, the peel of 1 unwaxed orange, 1 teaspoon of vanilla extract, and 3 tablespoons of granulated sugar. Place the pan over medium heat and stir occasionally until the sugar dissolves.
Once the mixture begins to simmer, reduce the heat slightly and let it cook for 5–10 minutes. This allows the flavors to infuse and the syrup to thicken slightly. Remove the pan from heat and set it aside to cool completely before using it to brush the cake layers.
Prepare the Raspberry Puree: In a medium-sized saucepan, combine 12 oz (350 g) of frozen raspberries, 12 oz (350 g) of frozen strawberries, ⅓ cup (80 g) of granulated sugar, 1 tablespoon (12 g) of lemon juice, 2 tablespoons (5 g) of lemon zest, and ¼ cup (60 ml) of water. Heat the mixture over medium heat, bringing it to a gentle boil.
Once boiling, reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally to prevent sticking.
To thicken the puree, dissolve 3 tablespoons (22 g) of cornstarch in 3 tablespoons of cold water, then stir it into the simmering fruit mixture. Continue cooking for a few minutes until the mixture thickens to a jam-like consistency.
Use an immersion blender to puree the mixture until smooth. If you don’t have one, just strain the puree through a fine mesh sieve to remove seeds, leaving you with a smooth, velvety sauce. Let the puree cool completely before using.
Make the Raspberry Buttercream: In a stand mixer fitted with the whisk attachment, beat 2 cups (500 g) of unsalted butter and 2 cups (500 g) of cream cheese until smooth and creamy. Ensurethe butter is softened to room temperature for the best results.
Add 2 tablespoons of vanilla extract and ½ teaspoon of salt, then gradually mix in 1 cup (100 g) of powdered sugar. Start on low speed to avoid a mess, then increase the speed to medium-high and whip the mixture until it becomes light and fluffy.
Finally, add ¾ cup (200 ml) of raspberry jam to the buttercream and mix until fully incorporated. If you want a deeper pink color, add a drop or two of red food coloring and mix again until evenly distributed.
Assemble the Cake: Once the sponge cake has cooled completely, use a serrated knife or a cake cutter leveller to carefully slice it into three even layers. To ensure the top of the cake is perfectly leveled, trim any excess cake for an even surface.To create a heart shape, cut two pointed sections at the bottom of each round layer. Take the curved pieces you removed and reposition them at the top to form the heart’s rounded edges. Use a small amount of buttercream to adhere these pieces securely to the layers. (Check out the post for a step-by-step photo guide on cutting the cake into a perfect heart shape.)
Generously brush each layer with the cooled syrup, ensuring the cake stays moist and flavorful.
Fill a piping bag with the buttercream and pipe a ½-inch border around the edge of the bottom cake layer. Spread an even layer of the raspberry puree inside the buttercream border, followed by a thin layer of buttercream. Use a spatula to smooth out the buttercream, sealing in the puree.
Place the second cake layer on top and repeat the process: brush with syrup, pipe the buttercream border, spread the puree, and seal with a thin layer of buttercream.
Add the final layer of sponge on top. Brush it with syrup and apply a thin crumb coat of buttercream over the entire cake. This thin layer locks in any loose crumbs and creates a smooth surface for decorating. Refrigerate the cake for at least 1 hour to allow the crumb coat to set.
Once chilled, take the remaining buttercream, which should be at room temperature, and apply a second, thicker layer to the entire cake. Smooth it with an offset spatula for a clean finish. Fill a piping bag fitted with a large star tip with the leftover buttercream and pipe decorative borders around the top and bottom edges of the cake.
Decorate: Halve 3 fresh strawberries and arrange them attractively on top of the cake. Add a sprinkle of white sugar pearls for a touch of elegance and texture.
Chill the assembled cake in the refrigerator for 30 minutes before serving. This step allows everything to set, making it easier to slice and serve.
By following these detailed steps, you’ll create a stunning heart-shaped cake that’s perfect for any special occasion. This recipe is beginner-friendly, so take your time, and enjoy the process!

Video

Notes

Important Notes:

Make sure the sponge cake is fully cooled before slicing or assembling to avoid crumbs and uneven layers.
For a perfectly even cake, use a serrated knife or cake leveler to trim the top and create flat layers.
If you're new to piping, practice on a piece of parchment paper before decorating the cake.
Topping options: Along with fresh strawberries, you can use maraschino cherries, raspberries, edible flowers, or even a dusting of powdered sugar for decoration.
Refrigerate the assembled cake for at least 30 minutes before serving to ensure it stays firm and the layers hold together.

Storage Instructions:

Store the assembled cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
If storing individual slices, wrap them tightly in plastic wrap or place them in an airtight container to prevent drying out.
For longer storage, freeze the cake (without fresh fruit toppings) for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

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