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heart shaped naked cake with berries and flowers

Heart Shaped Naked Cake: The Most Adorable Romantic Dessert Idea Ever


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  • Author: Stacey Monlyz
  • Total Time: 55
  • Yield: 8 1x

Ingredients

Scale

For the Cake Layers

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1½ cups granulated sugar

3 large eggs

1 cup whole milk

2 teaspoons vanilla extract

For the Filling & Topping

2 cups heavy whipping cream, chilled

3 tablespoons powdered sugar

1 teaspoon vanilla bean paste (optional)

12 cups fresh strawberries or mixed berries

A handful of edible flowers (optional)

Edible gold leaf for decoration (optional)

Light sprinkle of powdered sugar for dusting


Instructions

for Making a Heart Shaped Naked Cake

Step 1: Preheat and Prep

  • Preheat your oven to 350°F (175°C).

  • Grease and line two heart-shaped cake pans (8-inch recommended) with parchment paper. Set aside.


Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together:

    • 2½ cups all-purpose flour

    • 2½ teaspoons baking powder

    • ½ teaspoon salt

  • Set the bowl aside.


Step 3: Cream Butter and Sugar

  • In a large mixing bowl, beat 1 cup of softened butter with 1½ cups granulated sugar until light and fluffy (about 3–4 minutes).


Step 4: Add Eggs and Vanilla

  • Add 3 large eggs one at a time, beating well after each addition.

  • Mix in 2 teaspoons of vanilla extract.


Step 5: Alternate Mixing Milk and Dry Ingredients

  • Reduce the mixer speed to low.

  • Alternately add the dry ingredients and 1 cup of milk to the wet mixture in three additions, starting and ending with the flour.

  • Mix just until combined—do not overmix.


Step 6: Bake the Cakes

  • Divide the batter evenly between the two prepared pans.

  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.


Step 7: Make the Whipped Cream Filling

  • In a chilled bowl, beat:

    • 2 cups heavy whipping cream

    • 3 tablespoons powdered sugar

    • 1 teaspoon vanilla bean paste (optional)

  • Beat on high until soft peaks form. Refrigerate until ready to use.


Step 8: Assemble the Cake

  • Once cakes are fully cool, level them with a serrated knife or cake leveler.

  • Spread a thick layer of whipped cream on the first layer.

  • Add sliced berries on top of the cream.

  • Place the second cake layer on top and repeat with more cream and fruit if making 3 layers.


Step 9: Decorate (Optional)

  • Dust the top with powdered sugar.

  • Garnish with extra berries, edible flowers, or gold leaf if desired.

  • Add a cake topper for a special occasion like Valentine’s Day or a wedding.


Step 10: Chill and Serve

 

  • Refrigerate the assembled cake for at least 30 minutes before serving.

  • Let it sit at room temperature for 15 minutes before slicing for best texture and flavor.

Notes

  • No Heart Pan? No Problem:
    You can make a heart shape using one square and one round cake. Cut the round cake in half and place each half on adjacent corners of the square to form a heart. Frost and decorate as usual.

  • Make Ahead Tip:
    Bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store in the fridge. The whipped cream should be made fresh before assembling.

  • Whipped Cream Stabilizer:
    To keep the cream firm for longer (especially for outdoor events), add 1 tablespoon of cornstarch or powdered instant pudding mix to the whipped cream during beating.

  • Flavor Boost:
    Lightly brush each cake layer with simple syrup (equal parts sugar and water) to add moisture and flavor. Add citrus zest, vanilla, or rose water to the syrup for a delicate twist.

  • Vegan Version Tip:
    Use plant-based milk, flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg), and coconut whipped cream for a completely dairy-free and eggless version.

  • Keep It Cool:
    Naked cakes dry out faster than frosted cakes. Store in a covered container in the fridge and decorate with fruit just before serving to prevent sogginess.

  • Serving Size:
    This recipe yields about 8–10 slices depending on the size of your cake pan and how generously it’s sliced.

  • Presentation Tip:
    Use a rustic wooden board or a marble cake stand for an elegant visual touch. Minimal backgrounds make your heart shaped cake pop in photos.

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  • Prep Time: 25
  • Cook Time: 30
  • Category: Dessert
  • Method: N/A
  • Cuisine: American

Nutrition

  • Calories: 300kcal

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