Simple Pink Heart Cake Recipe on a Round Layer Cake for Home Kitchens

This simple pink heart cake gives you the sweet, vintage look of a heart design while using an easy round layer cake. The base is a soft vanilla cake with a light crumb. The frosting is classic American buttercream, tinted two shades so you can create a pale pink center and soft piped borders.

The design is intentionally simplified. You bake two round layers, frost them smoothly, then pipe one heart outline and a neat shell border. The cake feels special enough for birthdays, Valentine’s Day, anniversaries, or a quiet celebration at home, but it stays practical for a regular American kitchen with basic tools.

You will find United States cup measures along with metric weights so the recipe works whether you prefer cups, grams, or milliliters.

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Overview of this Simple Pink Heart Round Layer Cake

This recipe makes one 8 inch round, two layer cake. The texture is tender and moist, with enough structure to hold a layer of buttercream or jam in the center.

Flavor profile

• Light vanilla cake
• Creamy vanilla buttercream
• Optional thin layer of strawberry or raspberry jam between the layers

Skill level

The method suits a patient beginner or an intermediate home baker. The baking steps are straightforward. The decoration uses only one piping tip, a small round template, and two frosting colors.

Timing for a typical home kitchen

• Prep time for batter and pans: about 25 minutes
• Bake time: 25 to 30 minutes
• Cooling: 1 to 2 hours
• Frosting and decorating: 30 to 45 minutes

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Ingredients for a Pink Heart Layer Cake with Buttercream

The table below lists all ingredients for the cake, filling, and frosting with both U.S. and metric measures. Use either set, but stay consistent throughout.

Ingredient table in U.S. cups and metric weights

Component	Ingredient	U.S. amount	Metric amount
Cake layers	All purpose flour	2 cups	240 g
	Baking powder	2 teaspoons	8 g
	Fine sea salt	½ teaspoon	3 g
	Unsalted butter, softened	¾ cup	170 g
	Granulated sugar	1½ cups	300 g
	Large eggs, room temperature	3	about 150 g without shells
	Pure vanilla extract	2 teaspoons	10 ml
	Whole milk, room temperature	1 cup	240 ml
Optional filling	Strawberry or raspberry jam, seedless if possible	¾ cup	about 240 g
Buttercream	Unsalted butter, softened	1½ cups	340 g
	Powdered sugar (confectioners sugar), sifted	5 cups	600 g
	Fine sea salt	¼ teaspoon	1 to 2 g
	Pure vanilla extract	2 teaspoons	10 ml
	Whole milk or heavy cream	4 to 6 tablespoons	60 to 90 ml
Coloring	Gel food coloring, pink	a few drops	a few drops
Decoration, optional	Small pink sprinkles or nonpareils	2 to 3 tablespoons	20 to 30 g

Room temperature ingredients help the cake batter and buttercream mix smoothly, which keeps the crumb even and the frosting light.

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Essential Equipment for Baking a Heart Design Round Cake at Home

Most items in this list are standard for a home kitchen in the United States or similar regions.

• Two 8 inch round cake pans, at least 2 inches deep
• Parchment paper circles to line the pans
• Cooling rack
• Stand mixer with paddle attachment, or a hand mixer and a large bowl
• Medium bowl and small bowl for dry ingredients and eggs
• Rubber spatula
• Serrated knife or cake leveler
• Offset spatula for frosting
• Bench scraper or straight spatula for smoothing sides
• Piping bag
• Open star piping tip (such as a 1M style) for simple shells and ruffles
• Small piece of baking paper or lightweight cardboard to trace a heart template
• Toothpick for lightly tracing the heart shape on top of the cake

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Step by Step Instructions for Baking the Vanilla Round Cake Layers

1. Prepare pans and preheat the oven

Set your oven to 350°F / 175°C. Position a rack in the center for the most even baking.

Grease the two 8 inch round pans with a thin layer of butter or baking spray. Line each base with a parchment circle, then lightly grease and flour the parchment. This makes it easier to release the cake without tearing.

2. Mix dry ingredients for an even cake crumb

In a medium bowl, whisk together:

• 2 cups (240 g) all purpose flour
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) fine sea salt

Whisk for at least 20 seconds so the leavening distributes evenly through the flour. This simple step helps the layers rise evenly in a standard American oven, which may have hot spots.

3. Cream butter and sugar until light

Place ¾ cup (170 g) softened unsalted butter in the bowl of your mixer. Beat on medium speed for about 1 minute until smooth.

Add 1½ cups (300 g) granulated sugar gradually while the mixer runs on medium speed. Continue beating for 3 to 4 minutes. The mixture should look pale and a little fluffy. Proper creaming traps air in the butter, which helps create tender layers.

4. Add eggs and vanilla

Crack 3 large eggs into a small bowl to check for shell pieces.

Beat the eggs into the butter sugar mixture one at a time on medium low speed. Mix just until each egg disappears before adding the next. Overmixing at this stage can toughen the crumb.

Add 2 teaspoons (10 ml) vanilla extract and mix briefly until combined.

5. Alternate dry ingredients and milk

Pour 1 cup (240 ml) whole milk into a measuring cup. Make sure the milk and dry ingredients are at room temperature. Cold milk can firm up the butter and cause a lumpy batter.

With the mixer on low speed:

1. Add one third of the dry mixture. Mix just until combined.
2. Add half of the milk. Mix briefly.
3. Add the second third of the dry mixture, then the rest of the milk.
4. Finish with the remaining dry mixture.

Scrape down the sides and bottom of the bowl with a spatula. Give the batter a final 10 second mix on low. It should look smooth and fairly thick but pourable.

6. Fill pans and bake

Divide the batter evenly between the prepared pans. If you want accuracy, weigh the filled pans on a kitchen scale.

Smooth the tops with a spatula. Tap each pan gently on the counter two or three times. This brings up large air bubbles that could create tunnels in the baked layers.

Bake at 350°F / 175°C for 25 to 30 minutes. The exact timing will depend on your oven. The cake is done when:

• The top is light golden and springs back when touched lightly in the center.
• A toothpick inserted in the center comes out clean or with just a few moist crumbs.

Rotate the pans once during the last 5 to 10 minutes if your oven browns unevenly.

7. Cool the cake layers

Set the pans on a cooling rack for 10 to 15 minutes. Run a thin knife around the edges to loosen.

Turn each layer out onto the rack. Peel off the parchment circles. Let the cakes cool completely, at least 1 hour, before frosting. Warm cake will melt buttercream and make the surface hard to smooth.

If your kitchen is very warm, you can place the cooled layers in the refrigerator for 20 minutes to firm them before leveling and filling.

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How to Make Smooth Pink and White Buttercream Frosting

This buttercream is soft enough to spread easily yet stable enough to pipe a heart outline and shell border.

1. Beat the butter until creamy

Place 1½ cups (340 g) softened unsalted butter in the mixer bowl. Beat on medium speed for 2 to 3 minutes. The butter should look a little lighter and creamy, without visible lumps.

2. Add powdered sugar gradually

Sift 5 cups (600 g) powdered sugar into a large bowl. With the mixer on low speed, add about 1 cup of powdered sugar at a time. Let it incorporate before adding more. This helps avoid a cloud of sugar in the air and prevents lumps.

When all the sugar is added, the mixture will be thick.

3. Adjust flavor and consistency

Add:

• ¼ teaspoon fine sea salt
• 2 teaspoons (10 ml) vanilla extract
• 4 tablespoons (60 ml) milk or heavy cream

Beat on medium speed for 2 minutes. If the frosting is too stiff, add more milk, 1 tablespoon at a time, until it is smooth and spreadable. It should hold a soft peak on a spatula without running.

If the frosting seems too loose to pipe, add ¼ to ½ cup (30 to 60 g) more powdered sugar and beat briefly.

4. Tint frosting two shades

Divide the frosting into two bowls:

• About two thirds for the main pink color
• About one third for the white or very pale shade

Leave the smaller portion plain for a white contrast. For the larger portion, add one or two tiny drops of pink gel color. Stir well and check. The photo concept uses a soft pastel pink rather than a bright neon shade. Add more color little by little as needed.

If you prefer a two tone look closer to the inspiration cake, you can tint half the frosting a deeper pink and leave the other half white. The method below assumes a pale pink base with white details, which keeps the design simple and clear on a round cake.

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How to Assemble and Fill the Round Heart Cake

1. Level the cake layers

If the cakes have domed tops, trim them with a serrated knife so each layer is flat. Aim for layers with the same thickness so the cake sits evenly on your plate or stand.

Save the trimmings in a small container for tasting or for crumbling over ice cream later.

2. Prepare the serving plate

Place a small dot of frosting in the center of your cake plate or board. This acts as glue to keep the bottom layer from sliding.

Center the first cake layer, cut side up, on the plate.

3. Add filling and stack

Spread a thin layer of white buttercream on the first layer, about ½ cup. If you are using jam, spread ½ to ¾ cup gently over the buttercream, leaving a small border around the edge so it does not squeeze out.

Place the second layer on top, cut side down. Check from all sides to be sure the layers line up.

4. Apply a crumb coat

Using an offset spatula, spread a thin layer of pink buttercream over the top and sides of the cake. This is the crumb coat. You should still see the cake through the frosting in spots. The goal is to trap crumbs, not to make it perfect.

Chill the cake in the refrigerator for about 20 minutes until the crumb coat feels firm.

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How to Decorate a Round Cake with a Simple Heart Design

This section keeps the decorating steps as streamlined as possible so a home baker can get a clean heart design without sculpting or complex piping.

1. Frost the cake smoothly

Remove the chilled cake from the refrigerator. Spread more pink buttercream over the top and sides. Aim for an even layer about ¼ inch (6 mm) thick.

Hold a bench scraper or long straight spatula against the side of the cake and rotate the plate to smooth the frosting. For the top, pull an offset spatula from the outer edge toward the center in gentle strokes.

Place the cake in the refrigerator again for 10 to 15 minutes while you set up the piping bag. A slightly chilled surface is easier to work on for the heart outline.

2. Create a simple heart template

Fold a piece of baking paper or thin cardboard in half. Draw half of a heart shape along the fold, starting narrow at the bottom and wider at the top. Cut along the line and unfold. Adjust the size so the heart fits nicely inside the top of your 8 inch cake with about an inch of space around it.

Gently place the template on the chilled cake to check the size. When you are satisfied, set it aside.

3. Trace the heart outline

Place the heart template lightly on top of the cake. Use a clean toothpick to trace around the shape, pressing just enough to mark the buttercream without scratching the cake underneath. Remove the template. You should see a faint heart outline in the frosting.

This line will guide your piping and keeps the shape balanced even if you are not comfortable freehand drawing.

4. Pipe the heart border

Fit a piping bag with an open star tip. Fill the bag with white buttercream.

Starting at the bottom point of the traced heart, pipe small shell shapes or simple stars along the outline. Keep gentle, even pressure and release between each shell.

Work all the way around the heart until the line is complete. If a shell looks uneven, you can gently nudge it with a toothpick or wipe it away with a small spatula, chill the area briefly, and pipe again.

If you prefer the center of the heart to be a little lighter, you can thin some white frosting with a spoonful of milk and spread a small amount inside the outline before smoothing lightly.

5. Pipe a simple border at the edge of the round cake

Fill the piping bag with the remaining pink buttercream or a slightly deeper pink if you want contrast. Starting at the outer edge of the top of the cake, pipe the same shell pattern all the way around. This creates a gentle frame and echoes the heart design.

Pipe a second border at the base of the cake if you like. This hides any small gaps between the cake and the plate and gives the cake a finished look.

6. Add optional sprinkles

If you want a touch of texture, sprinkle a small amount of pink nonpareils or tiny pearls along the heart outline or around the outer border. Keep the sprinkles away from the center area so the heart shape stays clear when viewed from above.

Chill the decorated cake for at least 20 to 30 minutes before slicing. The chilling time helps the piped shells keep their shape on the way to the table.

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Storage, Make Ahead, and Serving Tips for Heart Cake

For a typical indoor setting in North America or similar climates, this cake keeps well at cool room temperature if your kitchen is not hot.

• Short term storage — Keep the cake covered at room temperature for up to 1 day. Use a cake dome or large bowl turned upside down.
• Refrigerated storage — For 2 to 4 days, store the cake in the refrigerator, well covered. Bring slices to room temperature for 30 to 45 minutes before serving so the buttercream softens.
• Freezing — You can freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature and decorate.

For clean slices, use a long sharp knife warmed under hot water and wiped dry between cuts. This is especially helpful if you used jam filling, which can cling to the knife.

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Variations for Different Occasions and Local Ingredients

This simple round heart cake adapts easily to different tastes and local products, whether you bake in the United States, Canada, or other regions that use similar ingredients.

• Chocolate heart cake — Replace ½ cup (60 g) of the flour with unsweetened cocoa powder. Add 2 tablespoons extra milk to keep the batter moist. You can keep the pink and white frosting for a nice contrast.
• Citrus version — Add 1 tablespoon finely grated lemon or orange zest to the sugar before creaming with butter. Rub the zest into the sugar with your fingertips to release the oils.
• Berry frosting — For a natural pink color, puree a few fresh or frozen raspberries, then press through a fine sieve. Replace 1 to 2 tablespoons of the milk in the frosting with the thick puree. Add powdered sugar as needed to keep a pipeable consistency.
• Smaller celebration — Bake the batter in two 6 inch round pans and start checking for doneness at around 20 minutes. The layers will be thicker and taller, which gives you a petite cake for a small household. Adjust the heart template so it fits the smaller top.

In every case, keep the decorating idea the same. A smooth frosted top, a traced heart outline, one piped heart border, and one outer border are enough to create a clear, charming heart design on a practical round cake.

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Final Notes for Home Bakers

This pink heart round layer cake keeps the design approachable while still giving you a cake that feels special and homemade. The recipe uses familiar ingredients, clear temperatures, and simple piping steps that suit an average home kitchen setup.

If you follow the mixing order and take your time with cooling and chilling, you will end up with neat layers, smooth sides, and a clean heart on top. The finished cake slices well, holds up on a dessert table, and fits many occasions where you want a quiet but thoughtful homemade dessert.