chocolate heart cake with raspberry buttercream

My daughter has been dreaming of a Valentine’s cake for weeks, after seeing a heart-shaped cake in this little cookbook she received for Christmas. It was sort of a last minute affair regardless of all her planning and sketching; I was up late last night baking the cake, and there was a quick trip to the co-op this morning to get forgotten frosting ingredients. Also, Ms. [W] was insistent on red flowers. She was convinced the last little bouquet at the market was full of roses, and I let her believe it.

We all agreed that the best part of this special treat was the raspberry buttercream, hands down. It is from The Smitten’s new cookbook, and while I added a splash of vanilla and a pinch of salt [I couldn’t help myself], I found it to be absolutely perfect. The berry flavor is light, but just right with the chocolate. And the chocolate cake is always a winner in our house. Happy Valentine’s Day!

Chocolate Heart Cake with Buttercream Frosting
We used our favorite chocolate cake recipe for the base of this cake. Instead of baking it in two 8 inch round cake pans, I baked it in one 8 inch round and one 8 inch square pan [make sure your pans are at least 2 inches high]. To make a heart shape, you can follow the directions here [there is also a small picture of how to do it in the above picture].

Raspberry Buttercream
adapted from the Smitten Kitchen

1 cup raspberries
16 tablespoons (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
good pinch of fine salt

In a food processor or blender, puree berries until very smooth. Put the puree through a fine mesh strainer to remove the seeds. You’ll have about 1/3-1/2 cup berry puree. Set aside.

Beat the butter until light and fluffy, about 3 minutes. Add the powdered sugar 1 cup at time, scraping down the sides and beating well after each addition. Add 1/4 cup of the raspberry puree, and mix well. Add a bit more if you’d like a darker color [I thought 1/3 cup was a great amount]. Add the vanilla and salt, and beat until combined and the frosting is fluffy.

  • Reply
    Jessica Hart
    Friday, January 16, 2015 at 2:19 am

    See more about chocolate cake icing, chocolate cake fillings and chocolate sculptures.

  • Reply
    Monday, September 15, 2014 at 4:42 pm

    Please help! I’m confused by the frosting directions:

    In a food processor or blender, puree berries until very smooth. Put the puree through a fine mesh strainer to remove the butter until light and fluffy, about 3 minutes.

    When do you add the butter? What does remove the butter mean? Thanks!

    • Reply
      Monday, September 15, 2014 at 5:03 pm

      So sorry about that! I’m not quite sure what happened, but it looks like part of the instructions got deleted. I fixed them now! Let me know if you have any other questions. -Sarah

  • Reply
    Friday, July 11, 2014 at 11:15 pm

    Your link to “our favorite chocolate cake” is not working. Can I assume correctly that it is the same recipe as “the chocolate cake”? If so, does the coffee in that recipe come out more with the raspberry flavor? I want to make this as a birthday cake for my daughter who wants a pink chocolate cake! Thoughts…

    • Reply
      Sunday, July 13, 2014 at 6:56 pm

      Hi Kate,
      Yes, it is the same recipe as ‘the chocolate cake’ – I’ll fix that. And, I didn’t notice the coffee flavor to come out any more in this cake, even with the raspberry. My kids gobbled it up with no problem. 🙂

      • Reply
        Tuesday, July 15, 2014 at 12:15 am

        Awesome- thanks so much!

  • Reply
    Saturday, May 4, 2013 at 1:44 pm

    I just made your frosting. Simply amazing!

    • Reply
      Saturday, May 4, 2013 at 10:22 pm

      Elisabeth! Thank you so much for letting me know. I’m so glad you liked it. 🙂

      • Reply
        Tuesday, April 14, 2015 at 8:43 am

        Hi Sarah,
        the cake looks lovely and I would like to try it myself. However, I’m quite unfamiliar with the ‘ounces’ and ‘sticks’ system. When I googled 16 ounces it converted it to 450g, but when I googled 2 sticks of butter it said 230g. Which one is the correct amount?
        Thanks so much!

        • Reply
          Wednesday, April 15, 2015 at 11:11 am

          Bella – It should have said 16 tablespoons, not ounces. I’m glad you noticed that! So it should be 230g of butter. Let me know how it turns out for you – Sarah

  • Reply
    Jenny @ BAKE
    Sunday, February 17, 2013 at 5:37 pm

    I love the dark sponge with the pink icing, it’s so pretty!

  • Reply
    Sunday, February 17, 2013 at 3:20 pm

    I love this elegant cake. It’s festive and perfect, without be cloying or too lacy or too cutesy. Our Valentine’s was far less exciting (think mac and cheese), but I going to bookmark your recipe for Valentine’s Days to come.

  • Reply
    Friday, February 15, 2013 at 11:03 pm

    seriously is there anything better than raspberry buttercream?
    oh wait there is: raspberry coulis.
    of which I cannot wait to drink this summer–yes i drink it, so good.

  • Reply
    Friday, February 15, 2013 at 7:15 pm

    Your gal is so sweet. Love that second last shot of her little hand flipping through the cookbook. Heart: melting.

    And a heart shaped chocolate cake with raspberry buttercream?!?!? With flowers on top?!?! You are the ultimate valentine.

  • Reply
    Friday, February 15, 2013 at 10:37 am

    Raspberry buttercream sounds gorgeous, especially smothered over a darkly chocolaty cake. Your daughter is a girl after my own heart 🙂

  • Reply
    Friday, February 15, 2013 at 3:03 am

    The cake looks nice. I just don’t like buttercream.

  • Reply
    Sonja Overhiser
    Friday, February 15, 2013 at 2:07 am

    This is gorgeous! I love it (and it looks huge!). Happy Valentine’s Day! XO

  • Reply
    Tartlet Sweets
    Friday, February 15, 2013 at 1:07 am

    This is so sweet! I love the flower on top too–nice touch Ms. [W]! A heart shaped cake seems like the proper shape for one’s favorite chocolate cake. Lovely!

  • Reply
    Friday, February 15, 2013 at 12:48 am

    A classic combination, made beautiful. On that cake those carnations (shhh) look pretty as roses. Happy Valentines Day!

  • Reply
    Elise {Buttercream and Roses}
    Thursday, February 14, 2013 at 11:19 pm

    Such a cute idea love the heart shape cake. My favorite buttercream is strawberry and I have never made raspberry buttercream. Thanks for the recipes.

  • Reply
    london bakes
    Thursday, February 14, 2013 at 10:38 pm

    Your daughter has excellent taste – I wish I’d baked this for our valentine’s day!

  • Reply
    Thursday, February 14, 2013 at 10:19 pm

    Just stunning. Love this Sarah! I love the photos, the recipe, the feel, everything! Happy Valentine’s Day. You’re one talented lady.

  • Reply
    sara forte
    Thursday, February 14, 2013 at 10:17 pm

    oh my this looks delicious. I’ve had cake on the brain and I love that it’s in a heart, so cute! We have visitors next weekend. The perfect time to make a cake that you want more than two people responsible for consuming.

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