Ingredients
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)
1–2 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
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Preheat your oven to 350°F (175°C).
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Grease and line two heart-shaped cake pans (8-inch recommended) with parchment paper. Set aside.
Step 2: Mix the Dry Ingredients
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In a medium bowl, whisk together:
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2½ cups all-purpose flour
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2½ teaspoons baking powder
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½ teaspoon salt
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Set the bowl aside.
Step 3: Cream Butter and Sugar
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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
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Add 3 large eggs one at a time, beating well after each addition.
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Mix in 2 teaspoons of vanilla extract.
Step 5: Alternate Mixing Milk and Dry Ingredients
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Reduce the mixer speed to low.
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Alternately add the dry ingredients and 1 cup of milk to the wet mixture in three additions, starting and ending with the flour.
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Mix just until combined—do not overmix.
Step 6: Bake the Cakes
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Divide the batter evenly between the two prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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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
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In a chilled bowl, beat:
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2 cups heavy whipping cream
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3 tablespoons powdered sugar
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1 teaspoon vanilla bean paste (optional)
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Beat on high until soft peaks form. Refrigerate until ready to use.
Step 8: Assemble the Cake
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Once cakes are fully cool, level them with a serrated knife or cake leveler.
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Spread a thick layer of whipped cream on the first layer.
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Add sliced berries on top of the cream.
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Place the second cake layer on top and repeat with more cream and fruit if making 3 layers.
Step 9: Decorate (Optional)
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Dust the top with powdered sugar.
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Garnish with extra berries, edible flowers, or gold leaf if desired.
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Add a cake topper for a special occasion like Valentine’s Day or a wedding.
Step 10: Chill and Serve
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Refrigerate the assembled cake for at least 30 minutes before serving.
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Let it sit at room temperature for 15 minutes before slicing for best texture and flavor.
Notes
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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