1-2-3-4 Heart-Shaped Cake with Rose Buttercream
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Cooling time
3 hrs
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Total Time
4 hrs 20 mins
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Servings
12
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Calories
408 kcal
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Course
Dessert
-
Cuisine
International
1-2-3-4 Heart-Shaped Cake with Rose Buttercream
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This recipe makes an easy to remember classic vanilla cake in a heart-shaped pan with easy-to-make rose-flavored buttercream.
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Ingredients
1-2-3-4 Cake
- 1½ cups ((180 grams)) cake flour plus more for flouring the pan
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons ((113 grams)) unsalted butter, softened plus more for flouring the pan
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 teaspoon vanilla extract
Rose Buttercream
- 8 tablespoons ((113 grams)) unsalted butter, room temperature
- 3 cups ((340 grams)) powdered sugar plus more, as desired
- ¼ teaspoon salt
- 2 tablespoons rose syrup or vanilla extract
- 2 tablespoons cream or milk plus more as desired
Assembly
- candy hearts or finishing sugar for decorating
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Instructions
1-2-3-4 cake
- Preheat your oven to 350°F and ready a rack in the middle of the oven.
- Lightly butter your pan, line it with parchment paper, and butter the paper. Then lightly flour the pan.
- Sift or whisk the flour, baking powder, and salt together into a small bowl.
- In the bowl of your stand mixer, or in a medium bowl if using a hand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 to 5 minutes, scraping down the bowl as needed.
- Add the eggs one at a time and beat on medium for one minute after each addition, scraping down the bowl as needed.
- Measure out the milk, add the vanilla to the measuring cup, and stir to combine.
- Add one half of the dry ingredients to the butter, sugar, and egg mixture, and beat on low speed until just combined. Scrape down the bowl.
- Add the milk and vanilla and mix on low. Then add the remaining dry ingredients and beat on low until just combined.
- Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes, and then transfer to a rack to cool completely.
Rose buttercream
- Cream the butter until soft, about one minute.
- Add the powdered sugar and salt and beat on low speed until well-mixed.
- Add the cream and rose syrup and beat one minute. Taste and adjust, as desired. For a thinner frosting, add more cream. For a thicker frosting, add more sugar.
- Beat for 3 to 5 minutes until light.
Assembly
- Level the cake, if desired, and frost the cooled cake.
- Decorate with candy hearts, finishing sugar, or additional frosting.
- Refrigerate if not serving right away, but bring it to room temperature for at least one hour prior to serving.
Notes
- Variations and adjustments
- If you don't have a heart-shaped cake pan, this cake can be made in a 9 inch round cake pan. Feel free to double the recipe for a two-layer cake.
- With two tablespoons of rose syrup, the rose buttercream has a subtle rose flavor. If you are concerned about the floral flavor, consider starting out with just one tablespoon and taste before adding more. Or substitute one teaspoon of vanilla extract instead.
- Feel free to add food coloring to the buttercream if you want to up the pink or dust with pink or red finishing sugar.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
61g
(20%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
171mg
(7%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
564IU
(11%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 171mg | 7% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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