Heart Vanilla Cake with Whipped Cream Frosting!! Mmmmm…. Doesn’t it look scrumptious?!?! Can never go wrong with fresh strawberries as your toppings. VANILLA CAKE month has lots of delicious cakes!!
Doesn’t it look delicious??? So easy to make and so creative! You don’t need a heart cake pan, just a square and a round pan! I love how you just make the base and the frosting and we can us different fruit as topping!
I was so excited when I saw this recipe. You can make cakes into any shape, number or letter. On the 1st anniversary of the blog, I used a stencil to make the 1. So you can always make different things with cake. You can also combine flavors and frostings. So many combinations!! The world is your oyster!!
Using the same recipe that was used at Dahlia Vanilla Cake with Vanilla Buttercream, bake the cake in 2 different pan. A round 8 in pan and a square 8 inch pan.
Once it’s baked and cooled, cut the round one n half and make it into a heart shape like the picture below.
Then make the whipped cream frosting. Whipped the heavy cream and sugar until it becomes medium peak.
Add a tablespoon of the whipped cream into the gelatin mixture and mix it until it’s combined.
Add the mixture into the whipped cream and combine it.
Cover the cake with the frosting.and smooth out.
Then add diced fresh strawberries on top of the cake and decorate the sides!
Great for Mother’s Day, great for Valentine’s Day, or great just for anyone you love!!
Happy Baking
| Servings |
20 servings
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- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 4 tsp pure vanilla extract
- 1 cup buttermilk or plain kefir room temperature
- 2 cup whipping cream 240 ml
- 6 tbsp Caster sugar
- 2 tsp Gelatin
- 4 tbsp cold water
- 2 tsp vanilla extract
Ingredients
VANILLA CAKE
WHIPPED CREAM FROSTING
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- Preheat oven to 350˚F. Butter and flour a 9 inch round cake pan and 9 inch square cake pan, tapping out excess flour.
- In a medium bowl, whisk together flour, baking powder and salt. This is the flour mixture.
- In a stand mixer bowl, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
- Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl.
- Add 4 tsp vanilla extract and beat to combine.
- Reduce mixer to medium speed and add 1/3 of the flour mixture and 1/2 of the milk. Mix again until combined. Repeat the process and mix again. Finish the mixing with the flour. Scrape down the bowl as needed and beat until just combined and smooth. Be careful not to overmix.
- Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes.
- Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and invert it onto a wire rack to cool completely.
- If the cake has a dome, cut the dome so you will have a flat top.
- Cut the round cake in half. Set the square cake on a cake board as a diamond shape. Put the round halves on top sides of the diamond to make the heart shape.
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes. The gelatin will bloom and become soft.
- Dissolve gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved. The mixture should be smooth.
- Set aside but keep warm while you prepare the whipped cream
- In the bowl of a stand mixer with the whisk attachment, start whipping the heavy cream at medium speed.
- After 30 seconds, gradually add the sugar and vanilla extract.
- Once the cream has reached between soft and stiff peaks, add a tablespoon or two of whipped cream to the dissolved gelatin. Mix it together until it's smooth.
- Now pour the gelatin mixture into the mixer bowl with the rest of the whipped cream and continue to whip until you have firm peaks.
- Frost the cake with the whipped cream frosting. Add fresh strawberries on top.
Adapted from : Natasha's Kitchen and Veena Azmanov
