Raspberry Heart Shaped Cake
This Raspberry Heart Shaped Cake is perfect for special occasions. Light sponge, tangy raspberry filling, and smooth buttercream make it a crowd favourite.
As a mom making cakes for my kids for over 14 years, I love the fun challenge of creating something special every year.
A heart-shaped cake is always a great idea! Perfect for Valentine’s Day, anniversaries, or just because this Raspberry Heart-Shaped Cake is simple yet beautiful. With a fluffy sponge, tangy raspberry filling, and creamy buttercream, it’s easy to make and looks amazing. Adding fresh strawberries and sugar pearls makes it extra special without much effort.
If you’re looking for something simple yet impressive, try one of my reader favourites: my apple cake, packed with more apples than dough for a truly fruity bite. For a savoury appetizer, my baked gorgonzola pears pair wonderfully with a glass of wine—perfect for a cosy night in.
If fruity desserts are your style, my moist cherry cake is a must-try. For a lighter option, my easy flourless yoghurt cake is ideal and won’t weigh you down.
Finally, if you need a quick treat for your morning coffee, my easy one-egg lemon pound cake is both simple and delicious—it’s a personal favourite for busy mornings!
Let me guide you step-by-step so you can create this lovely sweet treat at home. Don’t worry if you’re new to baking—I’ve included all the tips you’ll need to succeed!
Expert Tip
Use room-temperature ingredients for the sponge and buttercream to ensure smooth mixing and a light texture.
Why You’ll Love This Recipe
- Perfect for special occasions or as a thoughtful gift.
- The sponge cake is light and airy, making it a great base for the tangy raspberry filling.
- Simple ingredients and no complicated techniques.
- Customizable with your favourite decorations.
Ingredients
For the Sponge Batter
- Make sure all ingredients are at room temperature for the best results. I’ve been making this sponge cake for over 10 years, and it has never let me down—light, airy, and so simple to prepare!
To make the Raspberry Puree
- You can use fresh or frozen fruits, and the results are just as good. This berry sauce is a go-to for me—I use it on pancakes, crepes, and cakes. It’s super refreshing, and I love that it’s naturally sweet. Sometimes, I only add 1-3 tablespoons of sugar—talk about a low-sugar win!
For the Raspberry Buttercream
- I like my buttercream with a touch of cream cheese—it balances everything perfectly. I also avoid food colouring and stick to natural options. This time, it turned out amazing, both in colour and taste—just like in my layered lemon cake with lemon curd!
To make the Syrup
- I’m a big fan of moist cakes, so I always add syrup to keep them soft. I use just a little sugar for sweetness, with a hint of citrus—lemon, orange, or even clementines or tangerines—for that perfect fresh touch.
Substitutions
- Swap frozen raspberries and strawberries with fresh ones when in season.
- Use mascarpone cheese instead of cream cheese for a richer buttercream.
- Substitute orange peel with lemon peel in the syrup for a citrusy twist.
How to Make Raspberry Heart Shaped Cake
Start by prepping all your ingredients for the cake. Separate the eggs, measure the sugar, sift the flour with the baking powder, and prepare your tools like the stand mixer and cake pan.
Having everything ready before you start makes the process smooth and stress-free. A little prep goes a long way in ensuring a successful cake!
- Whip egg whites to soft peaks using a stand mixer, gradually adding sugar until glossy.
- Add egg yolks one by one, gently fold in the dry ingredients, and keep the batter airy.
- Pour the batter into a prepared pan, bake until golden, and cool the sponge on a rack.
- Cook berry puree ingredients in a saucepan, stir until thickened, and let it cool.
- Strain the puree to remove seeds for a smooth texture, then prepare the buttercream.
- Cut the sponge into a heart shape by trimming and attaching pieces with buttercream.
- Spread berry puree and buttercream on the first sponge layer evenly for flavour and stability.
- Add the second layer, repeat the process, finish with buttercream, and decorate beautifully.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
- Add a layer of whipped cream between the cake layers for extra lightness.
- Use white chocolate shavings as decoration for a different look.
- Skip the red food colouring if you prefer a natural pink tone.
Storage Tips
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Leftover slices can be frozen for up to 2 months. Wrap each slice in plastic wrap and place in a freezer-safe bag.
Raspberry Heart Shaped Cake FAQs
Related Recipes
- Orange Coffee Cake
- Classic Italian Tiramisu Cake
- Nutella Whipped Cream Apple Cake
- Dark Chocolate Orange Cake
- Berry and Cream Crèpes Cake
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This cake was amazing! The sponge was so light and airy, and the raspberry filling added the perfect tangy balance. Loved how easy it was to shape too!
My family loved this!
WoW! Such a pretty cake! I loved the trick of cutting and attaching pieces to get the heart shape. And the raspberry flavor was incredible!
This cake was absolutely delicious!! It was the perfect treat for my Galentines get together!!