Print

The Enduring Charm of a Vintage Heart Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This confection is more than just a dessert; it’s a tangible piece of culinary nostalgia. The Vintage Heart Cake is characterized by its simple, tender crumb, its often-pale, slightly translucent buttercream frosting, and its elegant, piped decorations that feel plucked straight from a 1980s or 90s bakery case.

Ingredients

Scale

2 cups (240 grams) all-purpose flour, spooned and leveled

1 teaspoon baking powder

One half teaspoon baking soda

One half teaspoon fine sea salt

1 cup (226 grams) unsalted butter, softened to room temperature

One half cup vegetable oil

1 and one half cups (300 grams) granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup buttermilk, shaken and at room temperature

5 large egg whites (approximately 150 grams)

1 and one fourth cups (250 grams) granulated sugar

One fourth teaspoon fine sea salt

2 cups (452 grams) unsalted butter, cut into cubes and chilled

1 teaspoon vanilla extract

Optional: 1 to 2 tablespoons whole milk or cream, to adjust consistency

Instructions

1. Preheat oven to three hundred fifty Fahrenheit. Grease and flour heart-shaped pans. Cream butter, oil, and sugar until light and fluffy.

2. Add eggs one at a time, followed by vanilla. Alternate adding dry ingredients (flour, baking powder, baking soda, salt) and buttermilk, mixing until just combined.

3. Pour batter into pans and bake for 30 to 35 minutes, or until a skewer comes out clean. Cool completely on a wire rack.

4. Prepare Swiss Meringue by heating egg whites, sugar, and salt over simmering water until sugar is dissolved (one hundred sixty Fahrenheit).

5. Whip meringue to stiff peaks until the bowl is completely cool. Switch to paddle and gradually add chilled butter until smooth and creamy.

6. Level cake layers. Apply a thin crumb coat and chill for thirty minutes. Apply the final smooth coat of frosting.

7. Using piping tips (star, round), decorate the cake with borders, rosettes, and scrolls, using contrasting colored buttercream for the vintage look.

Notes

Temperature control is everything: Ensure your butter, eggs, and buttermilk are all at true room temperature.

Sift the dry ingredients twice for a flawless crumb.

Use concentrated gel colors, not liquid ones, to tint the Swiss Meringue Buttercream.

Allow a refrigerated cake to come to room temperature for at least an hour before serving for the best texture.

Nutrition

Find it online: https://www.flavourrecipe.com/vintage-heart-cake/