This Martha Stewart heart cake is a beautiful and elegant recipe, which includes fresh raspberries and silky pastry cream. It’s a great choice for Valentine’s Day or any romantic celebration, ready in about 4 hours.
Martha Stewart Heart Cake Ingredients
Cake:
- 1 cup sweetened shredded coconut
- 1 stick unsalted butter, melted and cooled, plus more for pans
- 1 3/4 cups cake flour (not self-rising), plus more for pan
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs, room temperature
- 1 1/4 cups sugar
- 1/2 vanilla bean, split and seeds scraped (optional)
- 1/2 cup crème fraîche or sour cream
- 1/4 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
Filling and Topping:
- 1 1/2 cups No-Fuss Pastry Cream
- 3/4 cup heavy cream
- 18 ounces fresh raspberries (about 4 cups)
- Silky Crème-Fraîche Whipped Cream
How To Make Martha Stewart Heart Cake
- Toast the coconut: Preheat oven to 325°F. Spread coconut on a baking sheet and toast for about 5 minutes until dry but not browned. Cool completely.
- Prepare the cake pan: Increase oven to 350°F. Butter and flour a 10×2-inch heart-shaped cake pan. Line with parchment, butter again, and flour. Tap out excess.
- Mix dry ingredients: In a bowl, stir together cake flour, baking powder, and salt.
- Whisk egg mixture: Over simmering water, whisk eggs, sugar, and vanilla seeds until warm and sugar dissolves. Remove from heat and beat until thick and pale, about 4 minutes.
- Add dry ingredients and liquids: Gently whisk in the flour mixture. Whisk in melted butter, crème fraîche, milk, and vanilla until smooth.
- Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until the center springs back and a tester comes out clean.
- Cool the cake: Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Prepare the filling: Whisk the pastry cream to lighten. Whip the heavy cream to stiff peaks and fold into the pastry cream.
- Assemble the cake: Split cake horizontally. Use a 4.5- to 5-inch heart cutter to remove center from bottom half. Spread 1 cup cream mixture over top of the uncut layer, then arrange 2 3/4 cups raspberries evenly.
- Add top layer and fill center: Spread another 1 1/2 cups cream mixture over berries. Place cut-out layer on top, bottom-side up. Fill hollow with remaining cream mixture.
- Chill and frost: Refrigerate at least 2 hours. Frost cake with crème-fraîche whipped cream. Sprinkle edges with toasted coconut.
- Add final berries: Place remaining 1 1/4 cups raspberries into the heart-shaped hollow. Chill at least 1 hour before serving.
Recipe Tips
- Can I use sour cream instead of crème fraîche? Yes, sour cream is a perfect substitute.
- How to make ahead: Cake layers can be made 1 day ahead. Store wrapped at room temp.
- What if I don’t have a heart cutter? Use a template and a paring knife for the center cut.
- Why whip the cream separately? It gives a lighter texture to the pastry cream filling.
- Best way to frost cleanly: Chill the cake briefly before frosting to set the layers.
What To Serve With Heart Cake
This romantic dessert pairs beautifully with:
- Sparkling rosé or champagne
- Fresh mint tea
- White chocolate-dipped strawberries
- Raspberry coulis drizzle
How To Store Heart Cake
Refrigerate: Store covered in the fridge for up to 3 days. Best served chilled.
Freeze: Not recommended due to fresh berries and whipped cream.
Heart Cake Nutrition Facts
- Calories: ~410
- Fat: 24g
- Carbohydrates: 42g
- Sugar: 29g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen berries?
Fresh raspberries are best for presentation and texture.
How do I keep the layers from sliding?
Chill the cake after assembling the layers before frosting.
Can I make this in a round pan?
Yes, use a 10-inch round and adjust design if needed.
Can I use store-bought whipped cream?
For best results, whip your own for better stability.
Try More Recipes:
Martha Stewart Heart Cake
Description
A layered heart-shaped cake filled with berries and cream, topped with coconut and whipped cream.
Ingredients
Instructions
- Toast coconut at 325°F for 5 minutes. Cool.
- Prep 10-inch heart pan. Butter, line, and flour.
- Mix flour, baking powder, salt.
- Whisk eggs, sugar, and vanilla over heat. Beat 4 min.
- Add dry ingredients, then butter, crème fraîche, milk, vanilla.
- Bake 30-35 min. Cool completely.
- Whip cream, fold into pastry cream.
- Halve cake, cut center heart. Layer cream and berries.
- Top with cut layer, fill heart with cream. Chill 2 hrs.
- Frost with whipped cream. Add coconut and berries. Chill 1 hr before serving.