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1-2-3-4 Heart-Shaped Cake with Rose Buttercream
5 from 3 votes

1-2-3-4 Heart-Shaped Cake with Rose Buttercream

This recipe makes an easy to remember classic vanilla cake in a heart-shaped pan with easy-to-make rose-flavored buttercream.

Prep Time
45 mins
Cook Time
35 mins
Cooling time
3 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 408 kcal
Course: Dessert
Cuisine: International

Ingredients

1-2-3-4 Cake
  • 1½ cups cake flour plus more for flouring the pan, 180 grams
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter plus more for flouring the pan, 113 grams, softened
  • 1 cup granulated sugar 200 grams
  • 2 egg large, room temperature
  • ½ cup milk whole
  • 1 teaspoon vanilla extract
Rose Buttercream
  • 8 tablespoons unsalted butter 113 grams, room temperature
  • 3 cups powdered sugar plus more, as desired, 340 grams
  • ¼ teaspoon salt
  • 2 tablespoons rose syrup or vanilla extract
  • 2 tablespoons cream plus more as desired, or milk
Assembly
  • finishing sugar for decorating, or candy hearts

Instructions

1-2-3-4 cake
    Cup of Yum
  1. Preheat your oven to 350°F and ready a rack in the middle of the oven.
  2. Lightly butter your pan, line it with parchment paper, and butter the paper. Then lightly flour the pan.
  3. Sift or whisk the flour, baking powder, and salt together into a small bowl.
  4. 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.
  5. Add the eggs one at a time and beat on medium for one minute after each addition, scraping down the bowl as needed.
  6. Measure out the milk, add the vanilla to the measuring cup, and stir to combine.
  7. 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.
  8. Add the milk and vanilla and mix on low. Then add the remaining dry ingredients and beat on low until just combined.
  9. 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.
  10. Let the cake cool in the pan for 10 minutes, and then transfer to a rack to cool completely.
Rose buttercream
  1. Cream the butter until soft, about one minute.
  2. Add the powdered sugar and salt and beat on low speed until well-mixed.
  3. 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.
  4. Beat for 3 to 5 minutes until light.
Assembly
  1. Level the cake, if desired, and frost the cooled cake.
  2. Decorate with candy hearts, finishing sugar, or additional frosting.
  3. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 408

% 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.