About our strawberry heart cake recipe
All you need is love...and cake! We love this cute strawberry heart cake, the perfect way to tell your nearest and dearest that you love them this Valentines Day or any day of the year for that matter!
If you enjoyed this fun heart cake, check out some more of our cake recipes.
Method
Step 1:
Preheat the oven to 180ºC (160ºC Fan / Gas Mark 4) Grease and line two heart shaped tins with parchment paper.
Step 2:
Place all the cake ingredients together in a bowl and beat until pale in colour and light and fluffy in consistency. Split the mixture evenly between the two tins.
Step 3:
Bake the cakes for approximately 20-25 minutes or until the cake is baked throughout, this can be tested by inserting a skewer into the centre of each cake. If the skewer comes out clean then the cakes are baked, if there is still mixture on the skewer return the cakes to the oven for a further 5 minutes. Repeat this process until the cakes are baked.
Step 4:
Once the cakes are baked, leave to cool on a wire cooling rack whilst you prepare the buttercream.
Step 5:
To prepare the buttercream beat the butter until light and fluffy, gradually add in the icing sugar, food colouring gel and strawberry extract. You can also add a splash of milk if you prefer a looser buttercream.
Step 6:
Top one of the heart sponge cakes with a layer of raspberry jam and then sandwich the other sponge cake on top. Using a palette knife spread the pink buttercream roughly over the top and the sides of the cake until fully covered.
Step 7:
Finish the cake with some chocolate dipped strawberries and roses.
Ingredients
For the Cake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Large free range egg(s)
- 225g Allinson's Self Raising Flour
- 2 tsp Baking powder
For the Buttercream
- 300g Unsalted butter (softened)
- 2 drops Pink food colouring gel
- 1 tsp Strawberry extract
- 600g Silver Spoon Icing Sugar
For the Filling
- 200g Raspberry jam
For the Decoration
- 3 Strawberries
- 50g White chocolate
Utensils
- 2x Heart cake tins
- Mixing bowl
- Palette knife
- Heatproof bowl
Recipe Reviews
5 star its great for when family's meat after a long time
All looks V. Nice but what size tins?!!!
Hello,
Approx. 8" tin would work,
Happy Baking!
What if people don’t have food coloring
This cake can be made without food colouring, but the finished cake will not be pink.
Happy Baking!
You need a no egg really
Love it
Perfect for competitions
Ingredients
For the Cake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Large free range egg(s)
- 225g Allinson's Self Raising Flour
- 2 tsp Baking powder
For the Buttercream
- 300g Unsalted butter (softened)
- 2 drops Pink food colouring gel
- 1 tsp Strawberry extract
- 600g Silver Spoon Icing Sugar
For the Filling
- 200g Raspberry jam
For the Decoration
- 3 Strawberries
- 50g White chocolate
Utensils
- 2x Heart cake tins
- Mixing bowl
- Palette knife
- Heatproof bowl