Ingredients for Heart Shaped Chocolate Cherries Cream Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup powdered sugar
- 4 large eggs
- Pure Vanilla Extract
- 3 cups all-purpose flour
- Baking Cocoa
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup water
- Vegetable Oil
- 8 ounces cream cheese (softened)
- Heavy Whipping Cream
- Almond Extract
- 2 (15 ounce) cans cherry pie filling (reserve some for the center)
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How to Make Heart Shaped Chocolate Cherries Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped baking pans. (Alternatively, line with parchment paper, grease, and flour.)
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking soda.
- Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Beat in 1 cup water and ½ cup vegetable oil until smooth.
- Pour batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the cream cheese frosting: In a mixing bowl, beat together 8 ounces cream cheese (softened), 1 cup powdered sugar, ½ cup heavy cream, and 1 teaspoon vanilla extract until smooth and fluffy.
- Once cakes are completely cool, place one layer on a serving plate.
- Spread half of the cream cheese frosting over the first layer.
- Refrigerate for 10 minutes.
- Top with about 1 cup cherry pie filling (reserving some for the center).
- Add the second cake layer.
- Frost the entire cake with the remaining cream cheese frosting.
- Using a spoon or small knife, create a heart-shaped indentation in the center of the cake.
- Fill the indentation with the remaining cherry pie filling.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
180g
Fat
79g
Carbs
25g
