Love lies in baking, as well, that’s why I’m sharing this super simple recipe for Pink Heart Cake with Cherries on top! This is a perfectly spongy, moist, and soft cake with white chocolate-based frosting. I used an old sponge cake recipe from my grandmother and it turned out incredibly airy and breathable! Plus, I have an effortless trick to make an ideal heart out of a regular, circular-shaped cake. So, here is one more idea for Valentine’s Day dessert!
Why Will You Love this Recipe?
- Pillow Soft: This sponge cake is lightweight and fluffy due to foaming eggs with sugar. It is soft and moist, with a delicate crumb texture. Its tender and velvety consistency is enough to be enjoyed alone, even without the frosting. The cake melts in the mouth and provides a delightful eating experience.
- Rich Frosting: This is actually not the frosting, but the ganache. It adds overall richness, creaminess, and a note of luxury. It is made with white chocolate, providing elegance and decadence to this simple, timeless cake.
- Sophisticated Appeal: There is something special in classic, simple cakes that capture the attention. This is a one-layer cake, but still looks magnificent because it rises so well. The decoration is effortless, as well, but bright red, cocktail cherries on top add up to the vintage look.
- Love in a Slice: Shades of pink and red will always be the colors of romance, and this cake has them both. The sponge is in a light pink shade, the ganache on top is a bit brighter, and red cherries offer a fantastic contrast. Also, tiny pink hearts on top are THE moment!
- Easy to Personalize: This frosting is the perfect canvas to write on. If you decide to write on top, I recommend doing it with melted white chocolate. The trick for smooth letters is chilling the cake well. The frosting needs to be 100% set so the writing looks neater and doesn’t smudge.
I believe you have everything on this list in the pantry (except pink food dye maybe 😀), so here’s everything you need:
- All-purpose flour – you can change it for cake flour
- Sunflower oil – or any other flavorless type, like canola
- Eggs – for fluffiness and moistness
- Greek yogurt – enriches the cake and adds a tanginess. A good substitute is regular yogurt or buttermilk
- Sugar – use granulated sugar
- Baking powder
- Vanilla sugar – or vanilla paste
- Pink food coloring – liquid or paste
- Agave syrup – to additionally moisten the cake
- White chocolate – to skyrocket the frosting. Ruby chocolate is a fine substitute
- Heavy cream – to achieve an ideal ganache consistency
- Maraschino Cherries – for decoration
Tools You’ll Need
How to Make a Simple Pink Heart Cake with Cherries?
- Make the Batter: Mix whole eggs with granulated and vanilla sugar until foamy at the highest speed. Pour in oil, Greek yogurt, and pink food dye. Combine. Sift in baking powder and flour, in 4 portions. Blend in flour lightly, with the setting on low.
- Bake the Cake: Layer the cake tin with parchment paper, the sides, as well. Pour the batter and smash it a few times on the counter to burst the air bubbles. Bake at 350 °F (180 °C) or at 320 °F (160 °C) in the oven with a fan for 30-35 minutes.
- Make the Frosting: Melt white chocolate and combine it with hot heavy cream. Dribble a few drops of pink food coloring. Merry everything gently so you don’t incorporate air. Transfer to a larger dish and leave to stiffen.
- Decorate the Cake: Separate the cake into 4 even quadrants by imprinting the lines with a knife on top. Cut the edges of two neighbor quadrants and attach them on top with frosting. It will have the shape of a heart. Moisten with agave syrup. Coat the cake with frosting. Smooth the lines and arrange the tiny hearts all over. Place cherries on top.
Super simple, right?
- Add Some Fruit: This sponge is perfect to add fruit in. For this combo, I would recommend sour cherries or wild berries. Simply mix them in a batter, but coat them in the flour previously to prevent them from sinking.
- Layer It Up: You can divide this cake into two layers, but chill it completely first, best overnight. For a very tall cake, double this batch and bake two separate layers. Also, you can make it in a larger pan and turn it into a sheet cake. The batter will work in cupcakes like a charm, too.
- Spice It Up: This is a simple, neutral cake that can be spiced up as you wish. For a tangy aftertaste, add some lemon or orange zest. Swap vanilla sugar for almond, rum, or mint extract. If you want warmer relish, sprinkle some ground ginger, cinnamon, allspice, or cardamom.
Due to my failed baking experiences, I gathered some tips so yours can go smoothly:
- Mix the Flour Slowly: Incorporate the flour gently, so you keep the airiness. I recommend sifting it, as well.
- Bake Carefully: Bake the cake slowly, so it doesn’t rise abruptly. Don’t open the oven while the cake is baking, as you’re risking it to sink when hot and cold air collides. Also, when it’s done, crack open the oven, let it cool for 5 minutes, and then remove it completely. Leave it in the tin for 15 minutes and cool on the rack later.
- Use a Bread Knife: A bread knife will cut through the cake cleanly. Use it to even the top, so it looks slicker. Cut the cake only when it is completely chilled to room temperature.
- Cover the Ganache: While the ganache is chilling, don’t forget to cover it with plastic foil. This prevents forming the film on top but press the foil directly on the ganache.
- Store the Sponge: Sponge cakes love storing at room temperature. Swathe it in plastic foil or keep it in airtight containers. It will stay fresh for 2 days.
- Refrigerating: This cake tends to dry out in the fridge, so make sure to use high-quality containers to prevent the airflow. It will be good for up to 5 days. This works for both, frosted and unfrosted cake.
- Freezing: Cloak the cake (slices or whole) into clingfilm or aluminum foil. Place it in freezer-friendly containers to prevent it from absorbing the signature freezer smell.
Other Recipes You’ll Love
- White Cake with Cream Cheese Frosting
- Cherry Pie Filling Bundt Cake
- Cherry Blossom Cupcakes
- White Chocolate Cupcakes
Simple Pink Heart Cake with Cherries
For the Cake
- 4 eggs
- 7 oz all-purpose flour
- ½ cup Greek yogurt
- 3.5 oz granulated sugar
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
- ⅖ cup sunflower oil
For the Ganache
- 14 oz white chocolate
- 4.5 oz heavy cream
For the Decoration
- 8 cocktail cherries
- 1 tbsp deco hearts (optional)
- 1 tbsp agave syrup (optional)
Make the Batter
- Mix whole eggs with granulated and vanilla sugar until foamy at the highest speed. The mixture will be pale and tripled in size. You will need between 5 and 10 minutes to achieve this.
- Pour in oil, Greek yogurt, and pink food dye. Combine.
- Sift in baking powder and flour, in 4 portions. Blend in flour lightly, with the setting on low. The batter will be thick and smooth.
Bake the Cake
- Layer the cake tin in parchment paper, the sides, as well. Pour the batter and smash it a few times on the counter to burst the air bubbles.
- Bake at 350 °F (180 °C) or 320 °F (160 °C) in the oven with a fan for 30-35 minutes.
Make the Frosting
- Melt white chocolate and combine it with hot heavy cream. Dribble a few drops of pink food coloring.
- Merry everything gently so you don’t incorporate air. Transfer to a larger dish and leave to stiffen. It should be creamy and easy to spread.
Decorate the Cake
- Separate the cake into 4 even quadrants by imprinting the lines with a knife on top.
- Cut the edges of two neighbor quadrants and attach them on top with frosting. It will have the shape of a heart.
- Moisten with agave syrup. Coat the cake with frosting. Smooth the lines and arrange the tiny hearts all over. Place cherries on top.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.