Healthy Holiday & Occasion Recipes More Healthy Holiday Recipes Healthy Valentine's Day Recipes Healthy Valentine's Day Dessert Recipes Heart-Shaped Cake Be the first to rate & review! This lightly sweetened heart-shaped cake is a fun and festive way to celebrate Valentine's Day, a birthday or any time that calls for celebration. Raspberries make a cheerful outline, but any fruit or berry will work well in this surprisingly simple cake. By Karen Rankin Karen Rankin Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Antonis Achilleos Active Time: 30 mins Total Time: 2 hrs 10 mins Servings: 18 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup granulated sugar ⅓ cup canola oil ¼ cup unsalted butter, softened 3 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups whole-wheat pastry flour 1 cup bleached cake flour (such as Swans Down) 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 (8-ounce) package reduced-fat cream cheese, softened ½ cup confectioners' sugar 1 tablespoon whole milk 2 cups fresh raspberries Directions Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray. Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla. Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour. Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds. To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake. Tips Equipment: 8-inch round baking pan; 8-inch-square baking pan Originally appeared: EatingWell.com, January 2021 Rate It Print Nutrition Facts (per serving) 259 Calories 13g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Serving Size 1 slice Calories 259 % Daily Value * Total Carbohydrate 33g 12% Dietary Fiber 3g 11% Total Sugars 16g Protein 5g 10% Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 51mg 17% Vitamin A 277IU 6% Sodium 219mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved