Heart-shaped cakes: 3 delicious recipes

Today we will show you how to make 3 heart-shaped cakes. These are easy recipes for well-known cakes, so if you enjoy baking, they will be a piece of cake.

What makes them special is their shape: you will need a heart-shaped tin beforehand. It is a lovely way to surprise someone special.

Choose the recipe that best suits your baking skills: all three will be delicious. Let us begin:

Heart-shaped cheesecake

Ingredients

• 18 biscuits
• 450 g of cream cheese
• 150 g of butter
• 220 ml of whipping cream
• 4 eggs
• 75 g of sugar
• Zest of a lime or lemon
• Strawberry or blueberry jam
• 12 fresh raspberries, optional, for decoration

Method

For the base, mix the crushed biscuits with butter and lime zest. Press into the bottom of the heart-shaped tin and refrigerate until firm. Preheat the oven to 170ºC.

For the filling, whisk the egg yolks and sugar until pale. Whip the egg whites and fold them in. Add the cream and cream cheese, mixing until smooth.

Take the tin from the fridge and pour the filling over the biscuit base. Bake at 170ºC for 50 minutes. Leave the cake to cool first in the oven, then in the fridge.

Finish with strawberry, raspberry or blueberry jam, and optionally decorate with fresh raspberries.

Microwave chocolate cake in a heart-shaped tin

Ingredients

• 75 g of dark chocolate
• 3 eggs
• 120 g of brown sugar
• 120 ml of sunflower oil
• 1 natural yoghurt
• 1 teaspoon of vanilla essence
• 150 g of wheat flour
• 16 g of baking powder
• 150 g of dark chocolate for the coating
• A little milk for the coating

Method

Melt the 75 g of chocolate in the microwave. In a bowl, mix the 3 eggs and brown sugar until foamy. Add sunflower oil, yoghurt, melted chocolate and vanilla essence. Mix, then add the sifted flour and baking powder and mix again.

Pour into the heart-shaped tin and put in the oven. Bake at 180ºC for about 30 minutes. Test with a skewer. Remove and cool, then carefully take it out of the tin and let it cool completely.

For the chocolate coating, put the 150 g of dark chocolate in a bowl with a splash of milk. Melt in short intervals, stirring to combine. Spread over the heart-shaped chocolate cake with a spatula. Ready!

Heart-shaped Red Velvet cake

Ingredients

For the sponge:

• 125 g of butter at room temperature
• 275 g of sugar
• 3 large eggs
• 280 g of all-purpose flour
• 15 g of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• A pinch of salt
• 240 g of buttermilk
• 1 tablespoon of red gel food colouring
• 1 teaspoon of vinegar and another of vanilla extract

For the cream cheese frosting:

• 250 g of butter at room temperature
• 600 g of icing sugar
• 250 g of Philadelphia-style cream cheese
• 3 tablespoons of whole or semi-skimmed milk, optional

Method

For the sponge:

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside. In another bowl, combine the buttermilk, colouring, vinegar and vanilla extract.

Beat the butter and sugar at medium speed until fluffy. Add the eggs one at a time, beating slowly between additions. Add the dry and wet ingredients alternately, mixing at low speed.

Pour into the prepared heart-shaped tin and bake for 25 or 30 minutes at 180ºC. When a skewer comes out clean, remove from the oven and cool completely. Remove from the tin and wrap in cling film while still warm. Rest for at least 4 hours before cutting into layers and filling.

Cream cheese frosting:

Beat the butter and sugar with the mixer’s paddle attachment on low speed so the sugar does not fly out. Once combined, increase to medium speed. When fluffy, after 2 or 3 minutes, add the cream cheese on low speed, then increase to medium until combined.

Assembly:

Cut the sponge into the desired number of layers and fill each with the frosting. Cover the whole cake with the remaining frosting.