Gluten-Free Heart-Shaped Cherry Cake
A tender, cherry-studded cake baked in a heart-shaped pan and topped with silky vanilla buttercream and cherry pie filling. The cake mix base keeps it accessible while folded-in cherry filling adds texture and flavor throughout. Almond and vanilla extracts complement the cherries beautifully. Perfect for Valentine's Day, anniversaries, or celebrations where presentation matters. The optional piped frosting border and cherry garnish make this feel special without requiring advanced decorating skills.
Ingredients
- 1 white cake mixvanilla cake mix1:1vegan
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- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 21 ounce canned cherry pie fillingfresh pitted cherries with 2 tablespoons sugar per can amountvariesfresh alternative
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- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cup powdered sugar, sifted
- 2 tablespoon milk(optional)
- food coloring(optional)
- canned cherry pie filling, for garnish(optional)fresh pitted cherries with 2 tablespoons sugar per can amountvariesfresh alternative
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Instructions
- 1
Preheat oven to 325 degrees F. Grease a 9 by 2.5-inch heart-shaped cake pan.
- 2
Mix cake mix, eggs, baking powder, vanilla extract, almond extract, and half the cherry pie filling on medium speed until moistened.
- 3
Fold remaining cherry pie filling by hand until combined. Batter will be thick.
- 4
Pour into prepared pan and level with spatula.
- 5
Bake 65-75 minutes until a toothpick comes out clean. Cool completely in pan.
- 6
Invert cake onto serving platter.
- 7
Cream softened butter, vanilla, and almond extract with electric mixer.
- 8
Slowly add powdered sugar, beating well. Add milk and mix until smooth and spreadable.
- 9
Stir in food coloring if desired.
- 10
Frost all sides of cooled cake with buttercream.
- 11
Top with additional cherry pie filling about one inch from edge, or with chocolate chips or sprinkles.
- 12
Pipe frosting border around toppings using decorating bag fitted with 1M tip.
Tips
Do not overmix after folding in cherry filling to maintain distinct cherry pieces throughout cake.
If frosting becomes too stiff, warm bowl bottom over hot water for 10 seconds and re-beat.
Chill buttercream 15 minutes before piping for cleaner border definition.
Good to Know
Cover tightly and refrigerate up to 3 days. Frosting protects cake from drying. If garnishing with cherry filling, add within 4 hours before serving.
Bake cake layer 1 day ahead, wrap undecorated in plastic. Prepare buttercream up to 2 days ahead, refrigerate in airtight container. Frost and garnish same day.
Let cake sit at room temperature 30 minutes before serving for best texture and frosting softness. Slice with hot, dry knife, wiping between cuts.
Common Mistakes
Do not skip cooling completely before inverting to avoid crumbling.
Do not add all milk at once to frosting to avoid overbeating and curdling.
Do not mix cherry filling more than necessary to avoid breaking fruit into small pieces.
Substitutions
Dairy-Free Swaps
Vegan Options
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General Alternatives
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FAQ
Can I bake this in a regular 9 by 13-inch pan instead?
Yes. Use a 9 by 13-inch rectangular pan and reduce baking time to 40-45 minutes. Check with toothpick around 38 minutes.
What if I don't have almond extract?
Use 2 teaspoons vanilla extract total instead. Almond adds subtle flavor but is optional. Cake will taste delicious either way.
How long can I keep this cake?
Refrigerate covered up to 3 days. Frosting acts as a barrier slowing staling. Do not freeze with cherry filling garnish; freeze cake layers unwrapped up to 1 month.