Heart-Shaped Chocolate Cake with Chocolate Cream Cheese Frosting
Heart-Shaped Chocolate Cake with Chocolate Cream Cheese Frosting is a delicious, decadent treat that’s perfect for Valentine’s Day or any occasion in between that you need to show someone you care!
Nothing says I “HEART YOU” like a heart-shaped cake.
Spoiler alert: did you know that you can make this Heart-Shaped Chocolate Cake with Chocolate Cream Cheese Frosting any time of the year? Yep, yep.
Even though this chocolate cake would reign supreme on Valentine’s Day. Don’t underestimate it’s mystical powers to show someone that you love them any day of the week.
Bonus: it’s a super simple cake to make and you can change out the sprinkles to any seasonal variety you want! Try some fiesta sprinkles for Cinco de Mayo, gold and green for St. Patrick’s Day, or red/white/blue for Fourth of July.
Get creative and have fun!
Alright, let’s dive in and see how to make this festive cake!
What’s in this Heart-Shaped Chocolate Cake with Chocolate Cream Cheese Frosting?
Like I mentioned above, this cake is quite easy to make. With a handful of pantry ingredients you will find this heart-shaped cake appearing on your kitchen counter in a matter of minutes.
For this recipe you will need:
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Unsweetened cocoa powder
- Baking soda
- Buttermilk
- Eggs
- Vegetable oil
- Baking soda
- Baking powder
- Vanilla Extract
Tips for Making this Heart-Shaped Chocolate Cake:
- Heart-Shaped Pan. I found this 10-inch heart-shaped pan on Amazon. If you can’t find a heart-shaped pan you can always make a chocolate sheet cake and use a heart-shaped cookie cutter to make the cake.
- Cake. If you do make the heart-shaped cake, you will have leftover batter to make a second cake. Or if you want to make a 9×13 sheet cake you can use the batter for that as well.
- Sprinkles. I used these sprinkles from Amazon. Again use whatever kind of festive sprinkles you have in your pantry.
How to Make the Chocolate Cream Cheese Frosting:
The best part of the cake is the Chocolate Cream Cheese Frosting. So, naughty, but so good! You will only need a handful of ingredients to make the frosting: butter, cocoa powder, powdered sugar, and cream cheese!
Combine the ingredients using a stand or hand mixer until creamy! Once the cake has cooled, smear this on top and watch this cake disappear! Just don’t forget the festive sprinkles!
Frequently Asked Questions:
What if I don’t have buttermilk in my fridge?
Not to worry! If you can make your own buttermilk by souring some regular milk. Simply add either a tablespoon of lemon juice or white vinegar to a cup of milk and stir.
Can I use whole milk yogurt instead of sour cream?
You betcha!
I don’t drink coffee, what’s a good substitute?
If you don’t drink coffee, simply substitute the coffee with water.
Can I freeze the cake?
Yes! You will want to freeze the cake unwrapped then once frozen, wrap the cake well and store up to three months in the fridge!
More Delicious Cake Recipes to Enjoy:
Heart-Shaped Chocolate Cake with Chocolate Cream Cheese Frosting
Ingredients
- For the Cake:
- 1/2 cup Sour cream
- 1 cup Buttermilk
- 3 large Eggs
- 1 1/2 cups Hot brewed coffee
- 3/4 cup Vegetable oil
- 1 tbsp Vanilla extract
- 3 cups All-purpose flour
- 2 2/3 cups Granulate sugar
- 1/2 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking powder
- 1 tbsp Baking soda
- 3/4 tsp Kosher salt
- For Cream Cheese Frosting:
- 6 oz Plain cream cheese, room temp
- 1 1/2 sticks Unsalted butter, room temp
- 2 cups Powdered sugar
- 1/4 cup Unsweetened cocoa powder
- 3/4 tsp Kosher salt
- 1 tsp Vanilla extract
- Festive sprinkles, for garnish
Instructions
- For the cake:
- Preheat your oven to 350 degrees. Spray a 10-inch heart-shaped dish with non-stick cooking spray. You could also line the baking dish with parchment paper for extra insurance.
- In a large bowl combine the flour, granulated sugar, kosher salt, baking soda, baking powder and cocoa powder.
- In another large mixing, whisk together sour cream, buttermilk, eggs, vanilla extract, and vegetable oil. Once the ingredients are combined pour in the hot coffee and continue to mix.
- Next, take the wet ingredients and them to the dry ingredients. Whisk the ingredients using a hand mixture for about a minute.Pour the cake batter into the prepared baking dish. Bake the cake for about 40 to 50 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool completely before frosting and topping with sprinkles.
- For the frosting:
- In a stand mixer fitting with a paddle attachment whip the cream cheese and butter until light and fluffy. Next, add in the powdered sugar, cocoa powder, and kosher salt. Mix to combine and then add the vanilla extract. Stir and set aside until ready to frost.
