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A beautifully decorated Vintage Heart Cake with pink and white floral piping, placed on a cake stand, surrounded by roses and lit candles.

Vintage Heart Cake: The Ultimate Symbol of Love

lina
A romantic, classic cake with a heart shape, perfect for celebrating love. Made with tender layers, buttery frosting, and vintage-style decorations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Cake Base:

  • 2 ½ cups 310g all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 230g unsalted butter, softened
  • 2 cups 400g granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup 240ml whole milk

Buttercream Frosting:

  • 1 cup 230g unsalted butter, softened
  • 4 cups 480g powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 3 –4 tbsp heavy cream adjust for consistency
  • Gel food coloring pink, white, or desired vintage tones

Instructions
 

Preparing the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans and one 8-inch square pan.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Shaping the Heart:

  • Cut the round cakes in half.
  • Position the halves on two adjacent sides of the square cake to create a heart shape.

Making the Frosting:

  • In a mixing bowl, beat butter until creamy.
  • Gradually add powdered sugar, 1 cup at a time, mixing on low speed.
  • Stir in vanilla extract and 2 tablespoons of heavy cream. Add more cream as needed for a spreadable consistency.
  • Divide frosting and add gel food coloring to create desired shades.

Decorating:

  • Crumb coat the cake with a thin layer of frosting, then chill for 30 minutes.
  • Apply a final coat of frosting, smoothing with an offset spatula.
  • Pipe decorative vintage patterns using a star tip (e.g., borders, rosettes, and scrolls).
  • Finish with edible pearls or sprinkles for a classic look.

Notes

  • Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Tips:
    • Use a serrated knife to level the cakes for even layers.
    • Experiment with pastel colors for an authentic vintage aesthetic.

  • Nutrition (per serving)

    • Calories: 450
    • Carbohydrates: 57g
    • Protein: 4g
    • Fat: 23g
    • Sugar: 42g
    • Sodium: 120mg