Some desserts don’t just say “I love you,” they spell it out in frosting. This heart-shaped cake is a chocolate sponge layered with a quick raspberry syrup. It is then piled high with a dreamy mascarpone-hazelnut filling and fresh berries that make every slice look like a Valentine’s Day postcard. It’s rich, sweet, and fancy enough for date night but still totally doable in a home kitchen.
What Is Heart-Shaped Cake?
A heart-shaped cake is exactly what it sounds like, a cake sculpted into a heart, usually for romantic occasions like Valentine’s Day or anniversaries. The fun part is you don’t need a special heart pan, you just need a simple round cake and a clever cut-and-build trick to create the shape.
Here, the flavor theme is chocolate, berries, and hazelnut cream, which makes for an awesome trio. Heart cakes became especially popular as home baking trends grew, because nothing says “I made this for you” like a dessert with a literal heart.
Pro Tips for the Best Heart-Shaped Cake
- Whip the eggs and sugar properly. Give it the full 10 minutes, this is what makes the sponge light instead of dense.
- Fold your ingredients gently, and not furiously. Use a spatula and slow movements when adding dry ingredients, so you don’t deflate the batter.
- Cool the sponge completely before filling. If it’s even slightly warm, the filling can soften and slide, which can be romantic, but messy.
- Using a piping bag for neat layers is not required, but it makes the filling even and gives you cleaner edges when shaping the heart.
Frequently Asked Questions
Can I make this cake a day ahead?
This is actually a smart move. Making it a day early gives the sponge time to absorb that raspberry syrup. Just decorate with the freshest berries closer to serving so they stay bright and juicy. Also, keep the cake chilled and covered so it doesn’t pick up fridge smells.
What can I use instead of mascarpone?
If mascarpone is hard to find, full-fat cream cheese is the most reliable substitute. Let the cream cheese soften first so it blends smoothly without lumps, and avoid low-fat versions, because they can make the filling watery.
How do I keep the sponge from sinking or turning dense?
The biggest secret is the egg-and-sugar whip. Also, sift the dry ingredients and mix gently so you don’t knock out the air you just worked for. Make sure your oven is fully preheated, and don’t open the door too early while it bakes.
Do I have to use raspberry jam for the syrup?
Not at all, raspberry just gives a classic Valentine vibe. Strawberry, cherry, or mixed berry jam are great options, and even apricot if you want a softer fruit note. Keep the syrup light and brushable, not thick like jelly.
How to Store Heart-Shaped Cake
Store the cake in the fridge because the filling contains dairy, and cover it well so it doesn’t dry out. It stays best for about 2-3 days, though the berries may soften after the first day, so if possible, add berries to individual slices right before serving.
Ingredients
How to Make This Heart-Shaped Cake
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Beat the eggs and sugar with an electric mixer for about 10 minutes until the mixture turns pale, fluffy, and thick.
Beat the eggs and sugar with an electric mixer for about 10 minutes until the mixture turns pale, fluffy, and thick.
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Gradually sift in the dry ingredients, starting with flour, then cornstarch, and cocoa powder. Mix with a spatula and pour the batter into a 22cm (9-inch) springform pan.
Gradually sift in the dry ingredients, starting with flour, then cornstarch, and cocoa powder. Mix with a spatula and pour the batter into a 22cm (9-inch) springform pan.
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Bake in a preheated oven at 170°C (340°F) for 30 minutes.
Bake in a preheated oven at 170°C (340°F) for 30 minutes.
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In a saucepan, heat the raspberry jam and water for 2 minutes, stirring until smooth.
In a saucepan, heat the raspberry jam and water for 2 minutes, stirring until smooth.
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Whip the heavy cream until stiff peaks form, then set it aside. In another bowl, mix the mascarpone and powdered sugar, then add the hazelnut cream and mix again. Finally, fold in the whipped cream with a spatula until the filling looks fluffy.
Whip the heavy cream until stiff peaks form, then set it aside. In another bowl, mix the mascarpone and powdered sugar, then add the hazelnut cream and mix again. Finally, fold in the whipped cream with a spatula until the filling looks fluffy.
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Cut the cooled sponge cake horizontally into two layers. Brush the bottom layer with the syrup and pipe the filling on top. Scatter your red berries over the filling, pressing them in slightly so they stay put.
Cut the cooled sponge cake horizontally into two layers. Brush the bottom layer with the syrup and pipe the filling on top. Scatter your red berries over the filling, pressing them in slightly so they stay put.
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Place the second sponge layer on top and lightly mark an X on the top to guide your cuts. Cut diagonally from the outer edge toward the center to form the heart point.
Place the second sponge layer on top and lightly mark an X on the top to guide your cuts. Cut diagonally from the outer edge toward the center to form the heart point.
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Use the leftover pieces to build the rounded bumps of the heart by attaching them to the sides with a bit of filling to glue them together.
Use the leftover pieces to build the rounded bumps of the heart by attaching them to the sides with a bit of filling to glue them together.
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Cover the whole cake with the remaining filling and smooth it out as evenly as possible. Pipe decorative swirls or borders, sprinkle chocolate sprinkles in the center, and finish with a few raspberries on top.
Cover the whole cake with the remaining filling and smooth it out as evenly as possible. Pipe decorative swirls or borders, sprinkle chocolate sprinkles in the center, and finish with a few raspberries on top.
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Slice and enjoy!
Slice and enjoy!
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