Turn your circle cake into a perfect heart cake 🎂…

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 2 large Eggs (room temperature)
• 0.5 cup Milk (whole or 2% milk, room temperature)
• 1.5 tsp Baking Powder
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 tsp Salt (pinch)

Instructions

1. Prepare the Batter

   In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter with the sugar until light and fluffy, then add the eggs one at a time, mixing well after each. Add vanilla, then alternately add the dry ingredients and milk, beginning and ending with the dry mixture.

   Time: PT10M

2. Prepare the Pan

   Grease the 8‑inch round cake pan with a thin layer of butter and line the bottom with parchment paper. Lightly flour the sides, tapping out excess.

   Time: PT5M

3. Bake the Cake

   Preheat the oven to 350°F (177°C). Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

4. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let it cool completely (about 10 more minutes) before handling.

   Time: PT20M

5. Mark the Heart Shape

   Place a heart‑shaped template or printed heart on top of the cooled round cake. Using a sharp knife, trace the outline, pressing lightly to score the surface.

   Time: PT5M

6. Cut the Heart

   Following the scored lines, carefully cut around the heart shape with a sharp knife, applying steady pressure. Remove the excess cake pieces and set them aside for frosting or crumbs.

   Time: PT5M

7. Clean Up

   Wash all used bowls, utensils, and the pan. Wipe down countertops and store any leftover cake pieces in an airtight container.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

10g

Fiber

0.5g