Description

This elegant heart-shaped cake features a tender Southern hot milk sponge infused with bright lemon and warm vanilla notes. Frosted with a silky cream cheese icing, it serves as a beautiful and delicious centerpiece for any romantic celebration or vintage-themed gathering.

Ingredients

All-purpose flour
Granulated sugar
Large eggs (room temperature)
Whole milk
Unsalted butter
Lemon extract
Vanilla extract
Lemon zest
Salt
Baking powder
Canola oil
Full-fat block cream cheese
Pink food coloring
Maraschino cherries

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Instructions

Preheat oven to 335 °F (168 °C) and grease and line two 8-inch round pans with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking powder until the leavening agent is evenly distributed.
Using a stand mixer, beat the eggs, sugar, and extracts for 2 to 5 minutes until the mixture is thick and pale gold.
Turn the mixer to low and add the dry ingredients, mixing just until streaks disappear; do not overmix.
Heat milk and lemon zest until simmering (180 °F), melt in the butter and oil, and slowly whisk this warm emulsion into the batter.
Divide the batter between pans and bake for 33 to 45 minutes; cool in pans for 15 minutes before transferring to wire racks for two hours.
Stack frosted layers, use a ruler to mark a right angle at the base, and use frosting to attach the curved cutouts to the top sides to create the heart shape.
Apply a crumb coat, chill for 30 minutes, then finish with a smooth layer of pink frosting, shell borders, and maraschino cherries.

Notes

For the most precise heart shape, chill your cake layers in the freezer for twenty minutes before cutting, as cold cake produces fewer crumbs and resists tearing. Always use a warm bench scraper to smooth the cream cheese frosting for a professional, mirror-like finish.

Prep Time: 30 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Southern American