My Heart-Shaped Chocolate Cake with Cherries is the perfect cake, in the ideal shape, to say “I love you”!
This cake features three layers of rich, decadent heart-shaped chocolate cake, with sweetened whipped cream and luscious cherry pie filling between the layers. Then, the sides are covered with creamy, chocolate whipped cream icing, and cherry pie filling is spooned over the top and surrounded by more piped whipped cream.
There is no question that this is the ultimate decadent and romantic dessert for that special someone!
The heart shape of this cake makes this elegant chocolate cherry dessert perfect for Valentine’s Day, an anniversary, a birthday, a romantic dinner, or a special occasion.
This three-layer cake, unlike my easy Chocolate Cherry Brownie Parfaits, is a bit more complicated to make, with a few more steps than most of the recipes on my blog. But, after one exquisite bite, I think you will agree that it is all worth it.
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Ingredient notes:
While this special cake has a number of steps, the ingredients for the cake, filling, and icing are simple pantry staples.
For the cake, you will need:
- All-purpose flour
- Eggs – room temperature eggs work best.
- Unsweetened cocoa powder – you want regular old-fashioned unsweetened cocoa powder; dutch processed cocoa powder is not a suitable substitute. You will use it in the cake and icing.
- Granulated sugar – is used in the cake, filling, and icing.
- Buttermilk, vanilla extract, baking soda, and salt
- Vegetable oil – keeps the cake moist.
For the chocolate whipped cream icing, sweetened whipped cream filling and garnish, and cherry topping, you will also need:
- Heavy whipping cream (aka heavy cream) – forms the base of the icing and filling. When whipped, it doubles in size and is rich and creamy. Regular whipping cream has a lower fat content and is not a suitable substitute.
- Cherry pie filling – be sure to use thick and rich canned cherry pie filling with whole cherries; check the label, as some brands puree their cherries. Make sure you get real cherry pie filling, and don’t try to save calories by buying reduced sugar or canned cherries packed in juice or syrup. For this recipe, the filling and topping must be thick so they won’t run.
- Vanilla extract
How to make a heart-shaped chocolate cake:
- Preheat the oven to 350° F and spray three nine-inch heart-shaped cake pans (measured at the widest part)with non-stick baking spray with flour. (Alternatively, you can grease them liberally with butter and coat them with a small amount of flour)
- Separate the eggs (save the yolks to add later) and use an electric mixer to beat the egg whites until foamy. Then slowly add in one-half cup of sugar, a tablespoon at a time. Continue beating until stiff peaks form, which means that when you pull the beaters out, the peaks stand straight up without falling over. Set aside.
- Use the spoon and level method to measure your flour, then add it with one cup of sugar, cocoa powder, baking soda, and salt to a medium-sized bowl. Mix well.
- Add the oil, buttermilk, and egg yolks. Use your electric mixer, and beat until the batter is smooth without any lumps.
- Add the beaten egg whites to the batter and use a rubber spatula to fold them in gently.
- Divide the batter into thirds and put a third into each prepared pan. Bake the cakes for 18-20 minutes. (Keep in mind that all ovens bake differently.) The layers are done when can you press down in the middle with your finger, and it bounces back. Or, you can stick a toothpick in the middle. It should come out clean without any wet batter.
- Cool the cakes in their pans on a wire cooling rack for five minutes. Run a thin knife around the edges, and invert the cake on the wire rack. Lift off the pan. Allow the cakes to cool completely on the wire rack.
- When your cakes are completely cool, prepare the whipped cream filling by whipping the cream with two tablespoons of sugar and vanilla extract for approximately six to seven minutes or until stiff peaks form.
- Place one cake layer on a plate and spoon two-thirds cup of the whipped cream filling on top of the cake. Use a small offset spatula or knife and spread it out evenly, stopping about an inch from the edge. (If you get too close to the edge, the filling will ooze out and mess up your icing.)
- Spoon half of the cherry pie filling over the whipped cream filling, again, stopping about an inch from the edge.
- Place the second cake layer on top of the first and spread two-thirds of a cup of the remaining whipped cream filling over the top, stopping about an inch from the edge. Next, place the third cake layer on top. At this point, I like to insert three wooden skewers into the cake layers about an inch from the edge to prevent them from sliding around.
- Spread the remaining cherry pie filling over the top of the cake in the shape of a heart, stopping one inch from the edge.
- To prepare the chocolate whipped cream icing, combine one-half cup sugar and unsweetened cocoa in a small mixing bowl. Add the heavy cream and vanilla extract, and beat at low-speed to combine. Once everything is combined, increase the mixing speed to medium and beat until stiff peaks form, which should take six to seven minutes.
- Use a small offset spatula or knife to generously frost the sides only of the cake with the chocolate whipped cream icing.
- Fill a piping bag with the remaining whipped cream filling, and using an open 1M star tip, pipe stars on the bare top edge of the cake with the remaining whipped cream filling. (If you don’t have a piping bag, you can use a plastic storage bag with a small slit cut in one of the points to pipe the filling out.)
- When you are done, remove the skewers. Cover and store the cake in the refrigerator for at least three hours before serving.
What to serve with this dessert:
This heart-shaped cake is perfect for a romantic dinner and other special occasions. It would be lovely served with special occasion side dishes such as Twice Baked Mashed Potatoes, Green Bean Bundles, Parmesan Potatoes Au Gratin, and Baked Cauliflower with Gruyere cheese. It would also go well with special occasion entrees such as:
- Beef Tenderloin with Gorgonzola Sauce
- Oven Baked Short Ribs with Red Wine Sauce
- Filet Mignon with Red Wine Mushroom Sauce
- Mushroom Stuffed Pork Tenderloin with Bacon
- Blue Cheese Crusted Filet Mignon
- Steakhouse Style Blackened Steak
- Pecan Crusted Grouper
Frequently asked questions:
Can you make this cake ahead of time?
This romantic chocolate cherry dessert is at its best when assembled and iced no more than 24 hours before serving it. Because it is somewhat complicated, I like to make the cake layers one day, prepare the filling and icing the next day, and assemble it.
Storage and leftovers?
Because of the whipped cream filling and icing, this cake must be stored covered in your refrigerator. It is best served within 24 hours. After that, the cake and icing will stay reasonably fresh for about two days.
How to set up a disposable decorating piping bag and tip?
If you are unfamiliar with adding a decorating tip or coupler to a piping bag, check out this post by Wilton for step-by-step instructions.
Top tips and tricks:
- Check out the Wilton blog for easy-to-follow instructions on how to use a star piping tip for decorating cakes.
- My number-one tip for using a piping bag is not to overfill it. After adding the tip, place the bag in a tall glass with the tip touching the bottom and fold any excess over the sides. Then, use an ice cream or cookie scoop and add only one or two scoops. If you try to add too much, the icing will ooze out everywhere and make a mess.
- For the perfect whipped cream, chill your bowl and beaters in the refrigerator for at least 15 minutes before whipping it. Start slowly, and increase your mixer speed once all of your ingredients are combined. Stop the minute the texture reaches the stiff peak stage. If you overbeat cream, it will turn to butter.
- When making meringue with egg whites, separate the yolks and whites, ensuring that no speck of the yolk gets mixed in with the whites. Let your whites come to room temperature before beating them, and ensure that your bowl and beaters are squeaky clean. Like with whipped cream, start slowly and speed up your mixer after the other ingredients are added.
- If you don’t have a heart-shaped cake pan, you can use round or even square cake pans, and your cake will still be gorgeous. I only have one heart-shaped pan, so I had to fill it and bake the layers separately. It took a bit more time, but it still worked out fine.
- The most accurate way to measure flour is with the “spoon and level” method. That is, spoon the flour into your dry measuring cup, and level it with the dull side of a knife.
- You can make homemade buttermilk by combining one tablespoon of lemon juice or white vinegar with one cup of whole milk.
- Before icing your cake, insert small strips of wax paper under the first layer of the cake to keep the icing off of your cake platter. When finished, remove them.
More special occasion desserts you will love:
If you need more recipes or ideas, check out all of my dessert recipes here.
The inspiration for this delicious cake came from the Chocolate Cherry Valentine Torte recipe from the Tallahassee Junior League’s Cookbook, Thymes Remembered!
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Heart Shaped Chocolate Cake with Cherries Recipe
This cake features three layers of rich, decadent heart-shaped chocolate cake, with sweetened whipped cream and luscious cherry pie filling between the layers. Then, the sides are covered with creamy, chocolate whipped cream icing, and cherry pie filling is spooned over the top and surrounded by more piped whipped cream.
Equipment
- 3 9-inch heart-shaped cake pans can substitute round or square cake pans
- wire cooling rack
- small offset spatula
- Electric mixer
Ingredients
Cake
- 2 eggs separated
- 1 ½ cups granulated sugar, divided
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa, not dutch processed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup buttermilk
Whipped Cream Filling
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Chocolate Whipped Cream Icing
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa, not dutch processed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Cherry Topping
- 21 ounces canned cherry pie filling
Instructions
Cake
- Preheat the oven to 350° F and spray three nine-inch heart-shaped cake pans (measured at the widest part)with non-stick baking spray with flour. (Alternatively, you can grease them liberally with butter and coat them with a small amount of flour)
- Separate the eggs (save the yolks to add later) and use an electric mixer to beat the egg whites until foamy. Then slowly add in one-half cup of sugar, a tablespoon at a time. Continue beating until stiff peaks form, which means that when you pull the beaters out, the peaks stand straight up without falling over. Set aside.
- Use the spoon and level method to measure your flour, then add it with one cup of sugar, cocoa powder, baking soda, and salt to a medium-sized bowl. Mix well. Add the oil, buttermilk, and egg yolks. Use your electric mixer, and beat until the batter is smooth without any lumps.
- Add the beaten egg whites to the batter and use a rubber spatula to fold them in gently.
- Divide the batter into thirds and put a third into each prepared pan. Bake the cakes for 18-20 minutes. (Keep in mind that all ovens bake differently.) The layers are done when can you press down in the middle with your finger, and it bounces back. Or, you can stick a toothpick in the middle. It should come out clean without any wet batter.
- Cool the cakes in their pans on a wire cooling rack for five minutes. Run a thin knife around the edges, and invert the cake on the wire rack. Lift off the pan. Allow the cakes to cool completely on the wire rack.
Whipped Cream Filling
- When your cakes are completely cool, prepare the whipped cream filling by whipping the cream with two tablespoons of sugar and vanilla extract for approximately six to seven minutes or until stiff peaks form.
Cake Assembly
- Place one cake layer on a plate and spoon two-thirds cup of the whipped cream filling on top of the cake. Use a small offset spatula or knife and spread it out evenly, stopping about an inch from the edge. (If you get too close to the edge, the filling will ooze out and mess up your icing.)
- Spoon half of the cherry pie filling over the whipped cream filling, again, stopping about an inch from the edge.
- Place the second cake layer on top of the first and spread two-thirds of a cup of the remaining whipped cream filling over the top, stopping about an inch from the edge. Next, place the third cake layer on top. At this point, I like to insert three wooden skewers into the cake layers about an inch from the edge to prevent them from sliding around.
- Spread the remaining cherry pie filling over the top of the cake in the shape of a heart, stopping one inch from the edge. Set aside.
Chocolate Whipped Cream Icing
- To prepare the chocolate whipped cream icing, combine one-half cup sugar and unsweetened cocoa in a small mixing bowl. Add the heavy cream and vanilla extract, and beat at low-speed to combine. Once everything is combined, increase the mixing speed to medium and beat until stiff peaks form, which should take six to seven minutes.
Cake Assembly Continued
- Use a small offset spatula or knife to generously frost the sides only of the cake with the chocolate whipped cream icing.
- Fill a piping bag with the remaining whipped cream filling, and using an open 1M star tip, pipe stars on the bare top edge of the cake with the remaining whipped cream filling. (If you don't have a piping bag, you can use a plastic storage bag with a small slit cut in one of the points to pipe the filling out.)
- When you are done, remove the skewers. Cover and store the cake in the refrigerator for at least three hours before serving.
- Cut into slices and serve.
Notes
Check out the Wilton blog for easy-to-follow instructions on how to use a star piping tip for decorating cakes.
My number-one tip for using a piping bag is not to overfill it. After adding the tip, place the bag in a tall glass with the tip touching the bottom and fold any excess over the sides. Then, use an ice cream or cookie scoop and add only one or two scoops. If you try to add too much, the icing will ooze out everywhere and make a mess.
For the perfect whipped cream, chill your bowl and beaters in the refrigerator for at least 15 minutes before whipping it. Start slowly, and increase your mixer speed once all of your ingredients are combined. Stop the minute the texture reaches the stiff peak stage. If you overbeat cream, it will turn to butter.
When making meringue with egg whites, separate the yolks and whites, ensuring that no speck of the yolk gets mixed in with the whites. Let your whites come to room temperature before beating them, and ensure that your bowl and beaters are squeaky clean. Like with whipped cream, start slowly and speed up your mixer after the other ingredients are added.
If you don’t have a heart-shaped cake pan, you can use round or even square cake pans, and your cake will still be gorgeous. I only have one heart-shaped pan, so I had to fill it and bake the layers separately. It took a bit more time, but it still worked out fine.
The most accurate way to measure flour is with the “spoon and level” method. That is, spoon the flour into your dry measuring cup, and level it with the dull side of a knife.
You can make homemade buttermilk by combining one tablespoon of lemon juice or white vinegar with one cup of whole milk.
Nutrition
Calories: 414kcalCarbohydrates: 77gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 62mgSodium: 255mgPotassium: 246mgFiber: 3gSugar: 44gVitamin A: 559IUVitamin C: 2mgCalcium: 66mgIron: 2mg
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