Do I need a heart-shaped cake pan to make this?

No. This recipe uses two standard 6-inch round cake pans and a simple cutting and rearranging technique to create the heart shape. The technique is described in detail in the recipe and in the step-by-step instructions above. No heart-shaped pan is required and the result is just as beautiful and precise as any specialty pan would produce.

Can I make this cake in a larger size?

Do I need a heart-shaped cake pan to make this? No. This recipe uses two standard 6-inch round cake pans and a simple cutting and rearranging technique to create the heart shape. The technique is described in detail in the recipe and in the step-by-step instructions above. No heart-shaped pan is required and the result is just as beautiful and precise as any specialty pan would produce.

Can I use regular dairy ingredients instead of vegan ones?

Yes absolutely. Substitute regular whole milk for the dairy-free milk, regular unsalted butter for the vegan butter in the frosting, and use regular butter in the cake if desired. The cake and frosting will work identically with dairy ingredients and the flavor will be equally delicious.

Heart Shaped Cake Easy Vegan Mother's Day Cake Recipe

Name: Heart Shaped Cake The Most Beautiful Vegan Mother's Day Cake You Will Ever Bake
Prep time: 1 h
Cook time: 48 min
Total time: PT-497481H13M39S
Cuisine: American
Ingredients: 2 1/4 cups All-Purpose Flour spooned and leveled; 1 cup Granulated Sugar; 2 1/2 tsp Baking Powder; 1 tsp Lemon Zest; Pinch of Salt; 1 cup Dairy-Free Milk; 1/2 cup Neutral Flavored Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Vanilla Extract; 1 1/4 cups Fresh or Frozen Raspberries; 3/4 cup Raspberries for jam; 1 1/2 tbsp Sugar for jam; 1 tbsp Cornstarch for jam; 1 cup Vegan Butter; 3 to 4 cups Powdered Sugar; 2 1/2 tbsp Freeze-Dried Strawberry or Raspberry Powder; 1 tsp Vanilla Extract; Dairy-Free Milk as needed

Description

The most beautiful Heart Shaped Cake made with soft vegan raspberry berry cake layers homemade raspberry jam filling and a pale pink freeze-dried berry buttercream assembled into a stunning heart shape using two round pans and a simple cutting technique. The perfect Mother’s Day cake and spring celebration layer cake.

Ingredients

Scale

2 1/4 cups All-Purpose Flour spooned and leveled

1 cup Granulated Sugar

2 1/2 tsp Baking Powder

1 tsp Lemon Zest

Pinch of Salt

1 cup Dairy-Free Milk

1/2 cup Neutral Flavored Oil

1 tbsp Fresh Lemon Juice

1 tsp Vanilla Extract

1 1/4 cups Fresh or Frozen Raspberries

3/4 cup Raspberries for jam

1 1/2 tbsp Sugar for jam

1 tbsp Cornstarch for jam

1 cup Vegan Butter

3 to 4 cups Powdered Sugar

2 1/2 tbsp Freeze-Dried Strawberry or Raspberry Powder

1 tsp Vanilla Extract

Dairy-Free Milk as needed

Instructions

1. Preheat oven to 355°F. Line two 6-inch round cake pans with parchment.

2. Whisk flour, sugar, baking powder, lemon zest, and salt in a large bowl.

3. Add dairy-free milk, oil, lemon juice, and vanilla. Whisk until just combined.

4. Fold in raspberries gently. Divide batter between pans evenly.

5. Bake 43 to 48 minutes until toothpick comes out with moist crumbs. Cool completely.

6. Make jam by cooking raspberries, sugar, and water. Thicken with cornstarch slurry. Cool completely.

7. Beat vegan butter until fluffy. Add powdered sugar, berry powder, and vanilla. Beat until light and pink.

8. Score each cooled round cake into quarters with blunt knife.

9. Cut two curved segments from one side of each cake.

10. Place first trimmed layer on board. Glue curved segments to opposite side to form heart top. Trim small triangle at top center.

11. Spread thin buttercream layer. Pipe dam border. Fill center with raspberry jam.

12. Place second heart layer on top. Crumb coat entire cake. Chill 20 to 30 minutes.

13. Apply final frosting layer and smooth. Pipe decorative border with star tip.

14. Top with fresh raspberries and strawberries just before serving.

Prep Time: 1 hour
Cook Time: 48 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 120mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: heart shaped cake, mothers day cake, vegan heart cake, mothers day cake ideas, vegan mothers day cake recipe