Raspberry-Filled Heart Cake with White Chocolate Frosting
An elegant two-pan cake shaped like a heart, featuring a fluffy almond-infused sponge with raspberry-cornstarch filling and creamy white chocolate frosting. The round and square cake layers combine to form a dramatic heart shape perfect for Valentine's Day, anniversaries, or romantic celebrations. This show-stopping dessert balances light, airy cake with tart raspberry filling and rich white chocolate frosting, creating a sophisticated centerpiece that tastes as beautiful as it looks.
Ingredients
- 3 cups all-purpose flour, dried
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 6 large egg whites
- ½ teaspoon almond extract
- 1 cup milk
- 1 10-ounce package frozen raspberries in syrup, thawed
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 6 ounces white baking chocolatewhite chocolate chipsequal weightnote: may need extra stirring time
4
- ½ cup half & half
- 5 ½ cups powdered sugar
- heart-shaped sprinkles(optional)
Instructions
- 1
Heat oven to 350°F. Grease and flour one 9-inch round pan and one 9-inch square pan.
- 2
Whisk together flour, baking powder, and salt; set aside.
- 3
Beat sugar and softened butter until creamy, scraping bowl occasionally.
- 4
Add egg whites one at a time, beating well after each addition, then add almond extract.
- 5
Alternate adding flour mixture and milk, beating at low speed just until combined.
- 6
Pour 2 1/2 cups batter into round pan; remaining batter into square pan.
- 7
Bake 28-32 minutes until a toothpick inserted near center comes out clean.
- 8
Cool 10 minutes on racks, then loosen and remove from pans; cool completely.
- 9
Combine raspberries, sugar, and cornstarch in saucepan.
- 10
Cook over medium heat, stirring constantly, 5-7 minutes until boiling, then boil 1 minute.
- 11
Remove from heat and refrigerate filling 30 minutes until cool.
- 12
Combine white chocolate and half & half in saucepan.
- 13
Cook over low heat, stirring occasionally, 7-8 minutes until melted; cool 30 minutes.
- 14
Beat cooled chocolate mixture with powdered sugar and butter until creamy.
- 15
Slice each cake horizontally in half. Cut round cake vertically in half.
- 16
Arrange square layer bottom on serving plate with round halves on two adjacent sides to form heart shape.
- 17
Spread filling over bottom layers, top with cake halves, and frost sides and top.
- 18
Garnish with heart-shaped sprinkles if desired.
Tips
Use a serrated knife to slice cake layers horizontally for clean, even cuts without crumbling.
Ensure white chocolate is fully melted and cooled before beating with powdered sugar to avoid lumps.
Assembly works best on a flat serving plate or cake board; arrange heart shape before adding filling for stability.
Good to Know
Cover and refrigerate up to 2 days. Frosted cake keeps best in cool conditions; avoid direct sunlight.
Bake unfrosted cake layers up to 1 day ahead; wrap tightly and store at room temperature. Assemble and frost no more than 4 hours before serving for best frosting appearance.
Slice with a warm, damp knife between cuts for clean edges. Serve at room temperature or chilled. Pairs well with coffee, tea, or sparkling wine.
Common Mistakes
Do not overbeat batter after adding flour to avoid tough, dense cake.
Do not skip cooling filling and frosting mixture to proper temperature to avoid runny or melted frosting.
Do not slice cake layers while still warm; cool completely for clean cuts and stable assembly.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this cake ahead for a special occasion?
Yes. Bake unfrosted layers up to 1 day ahead and wrap tightly. Assemble and frost no more than 4 hours before serving to keep frosting looking fresh and smooth.
What if I don't have a square and round pan?
Two 9-inch round pans work as substitute, though the heart shape won't form. Bake with equal time and use both rounds for stacking layers instead.
Can I freeze this cake?
Freeze unfrosted baked layers up to 3 months wrapped tightly. Frosted assembled cake freezes up to 1 month; thaw in refrigerator 6 hours before serving.