This Heart Shaped Cake recipe with white chocolate raspberry cream is the perfect sweet treat for Valentine’s Day. The buttery heart shaped cake is filled with a lightly sweetened Raspberry Cream and topped with fresh raspberries and a dusting of powdered sugar. It looks absolutely charming and tastes amazing, too!
Looking for more Valentine’s Day Desserts? You have to try our Red Velvet Crinkle Cookies, Red Velvet Cookies and our Grand Marnier Chocolate Cherries!
I know that Valentine’s Day is the holiday of romance, but I also like to remind my kids of how much I love them, too. So, instead of just making two heart shaped cakes, this recipe makes four so you can share the love. Likewise, you can freeze extra cakes if you aren’t going to use them right away.
Whether you’re prepping for a romantic dinner, surprising the kids with a novel dessert, or you just want to treat yourself (You definitely deserve it!), these sweet heart shaped cakes are fun and easy to make this month!
Helpful Items For This Recipe
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Springform Pan 4-inch Heart Shape Mini Cheesecake/Cake Pan, Set of 2
What Do I Need For Heart Shaped Cakes?
These heart shaped cakes are buttery and just the right amount of dense, which makes it easy to cut into them and fill them with raspberry cream. To make the cakes heart shaped, you’ll need a silicone heart mold or heart shaped pans. I used mini 4-inch heart shaped cake pans. There is a link above for Amazon.
Like all the best cakes, the ingredients are simple, and you should have just about everything you need in your fridge and pantry.
Ingredients
Cakes
Cake Flour – Using cake flour instead of all-purpose flour helps ensure that the cake will be soft and tender. If you don’t have cake flour you can replace two tablespoons from every cup of all-purpose flour with corn starch.
Baking Powder and Baking Soda – This lifts the cake, and combining them helps create the perfect texture.
Salt – You only need a little, but it does a huge job of enhancing the flavor of the other ingredients!
Butter – This adds a richness to the cake that can’t be achieved with other oils. This particular heart shaped cake recipe has a buttery golden crust on the outside that is to die for!
Sugar – Not only does this add sweetness to the cake (of course!), but it also locks in moisture and keeps it from drying out during baking.
Vanilla Extract – You might be tempted to skip this one, but it’s important to round out the flavor.
Egg Whites – Using just egg whites in this heart shaped cake recipe helps the cake hold its shape.
Plain Yogurt – Use regular plain yogurt, not Greek yogurt. This adds moisture, flavor, and softness to the cake.
White Chocolate – Adding melted white chocolate to the cake batter adds a delicious flavor to the finished cake. Likewise, adding melted white chocolate to the filling is absolutely delicious.
Filling
Heavy Cream – To make the filling, you’ll whip this heavy cream until stiff peaks form. It creates a fluffy, lightly sweetened filling that is the perfect complement to the heavier cake.
Raspberry Jam – Mix this into the whipped cream for the filling for a delicious berry-sweet flavor.
Fresh Raspberries – Generously topping these Valentine’s cakes with fresh raspberries adds so much delicious flavor and a bright, beautiful color.
Powdered Sugar – Dust the finished cake with powdered sugar for a little added sweetness with the tangy fresh raspberries. Bonus points for how pretty it makes the cake when you serve it, too!
How to Make Heart Shaped Cakes with White Chocolate Raspberry Cream
First, preheat the oven to 350 degrees Fahrenheit. Lightly grease your heart shaped cake pans or molds and set aside.
In the bowl of a standing mixer, beat together the sugar and butter until they are light and fluffy, scraping down the sides as needed. Add in the egg whites and vanilla and beat for another minute.
Whisk together the cake flour, salt, baking powder, and baking soda. Add the flour mixture to the butter mixture in the bowl of the standing mixer, along with the yogurt. Mix for another 2 to 3 minutes, scraping down the sides as needed, until the mixture is creamy and smooth. Note: if the mixture is too thick, add 1 or 2 tablespoons of milk until it resembles a thick but creamy batter (see picture). Gently stir in the melted white chocolate.
Spoon the batter into the cake pans, filling them only 2/3 full. If you add too much batter to the pans, they will sink in the middle! I put a scant 1/2 cup of batter into each 4-inch pan.
Bake for 20 to 25 minutes or until the top of the cake is beginning to turn golden. Remove from oven and let sit for 5 minutes before turning out onto a wire rack to cool completely.
I say keep it simple, especially with little cakes. Take out the center, fill it with a delightful whipped cream mixture, and dress with berries. You can also ice the cakes and sprinkle with Valentine’s Day sprinkles.
While the cakes are cooling, mix up the White Chocolate Raspberry Cream. In a large bowl, whip the cream plus one generous tablespoon of powdered sugar using an electric hand mixer until stiff peaks form. Fold in the raspberry jam and melted white chocolate. The white chocolate will harden into little flecks in the cream that melt in your mouth when you eat it. Yum!
When the heart cakes are completely cooled, cut out the center of the cakes, leaving the bottom of the cake intact. I used a heart shaped cookie cutter and traced the shape with a sharp knife, but you can easily just eye it. Discard (or snack on!) the pieces of cake you remove.
Then, fill the center of each cake with the White Chocolate Raspberry Cream.
Top each cake with a generous amount of fresh raspberries, then dust the entire cake with powdered sugar. Serve immediately and enjoy every bite!
Recipe Pro Tips!
How to Do a Heart Shaped Cake
You can use springform pans like we did here or a little bundt-like pan that makes 6 heart shaped cakes. They also have the perfect top to fill with cream! These are the perfect baking vessels for your Valentine’s Day cakes that you can use again and again.
What Other Fruit Can I Use for These Cakes?
Strawberries would be really cute with this recipe also. You can make them into heart shapes by cutting the strawberry in half lengthwise and then cutting a “V” at the top end or stem end. You can shape them more into a heart if you like with a sharp knife. Place them on top and around the cake.
WANT MORE FUN VALENTINE’S DAY TREATS?
We love celebrating Valentine’s Day either with the two of us or as a family. Here are some of our favorite recipes.
Heart Shaped Cake
Ingredients
- 6 tablespoons butter room temperature
- 1 cup sugar
- whites of 2 eggs
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt not Greek yogurt
- 4 oz melted white chocolate
For the Raspberry Cream
- 1 cup heavy whipping cream
- 1 heaping tablespoon powdered sugar
- 2 tablespoons raspberry jam
- 2 ounces melted white chocolate
Topping
- Fresh Raspberries
- Powdered Sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease your heart shaped cake pans or molds and set aside.
- In the bowl of a standing mixer, beat together the sugar and butter until they are light and fluffy. Add in the egg whites and vanilla and beat for another minute.
- Whisk together the cake flour, salt, baking powder, and baking soda. Add the flour mixture to the butter mixture in the bowl of the standing mixer, along with the yogurt. Mix for another 2 to 3 minutes, scraping the sides as needed, until the mixture is creamy and smooth. Note: if the mixture is too thick, add 1 to 2 tablespoons of milk until it resembles a thick but creamy batter.
- Gently fold in the melted white chocolate.
- Spoon the batter into the 4-inch cake pans, filling them only 2/3 full. If you fill them too full, the cakes will sink in the middle. (I put a scant 1/2 cup batter into each pan).
- Bake for 20 to 25 minutes or until the top of the cake is beginning to turn golden. Remove from oven and let sit for 5 minutes before turning out onto a wire rack to cool completely.
- While the cakes are cooling, mix up the White Chocolate Raspberry Cream. In a large bowl, whip the cream plus one heaping tablespoon of powdered sugar using an electric hand mixer until stiff peaks form. Fold in the jam and melted white chocolate.
- Cut out of the center of the cooled cakes, leaving the bottom intact. I used a heart shaped cookie cutter, but you can easily eye it. Discard (or snack on!) the cake crumbs you remove.
- Fill the center of each cake with the cream filling, then top generously with fresh raspberries and a dusting of powdered sugar. Serve immediately.
Comments & Reviews
Jenellia says
I love cakes and chocolates especially. These are looking too Yummy, thanks for sharing.
Bea says
These are stunning, Tara!
Nancy @ gottagetbaked says
Tara, I love everything about these – the beautiful little cakes, the gorgeous baking tins you used to make them, and that adorable glass stand. I hope you and your family had a wonderful Valentines together!
Maria Nelson says
Oh, my goodness.. Those are the most darling little cakes I’ve seen. I just love the shape! I bet they were delicious!! So glad I’ve found your site!
Alice @ Hip Foodie Mom says
Oh I love that you used white chocolate! Beautiful!!!
Sarah | Curious Cuisiniere says
Such pretty little cakes! I love the idea of filling them with raspberry creme. Yum!
Angie @ Big Bear's Wife says
They’re perfect!!