This cake came together during a cozy weekend with my daughter. She wanted “a cake with hearts and bows,” and I wanted something simple that wouldn’t leave my kitchen in chaos. We made this soft-pink cake with easy piping and cute little fondant bows — and it turned out so lovely, we didn’t want to cut it (but of course we did, and it was delicious!).

Pastel Heart Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups sugar

• 4 eggs

• 1 tbsp vanilla extract

• 1 cup milk

Shortcut: Use 1–2 boxes of white or vanilla cake mix.

For the Frosting:

• 1 ½ cups unsalted butter, softened

• 5 cups powdered sugar

• 2–3 tbsp milk or cream

• 1 tbsp vanilla extract

• Baby pink gel food coloring

Decorations:

• Fondant bows (store-bought or homemade)

• Extra buttercream for piping hearts (you can use white or pink)

• A piping bag or zip-top bag with the tip cut off 

• Edible pearls or sprinkles (optional)

Step-by-Step Instructions

1. Bake the Cake:

1. Preheat oven to 350°F (175°C).

2. Grease and line two 8-inch cake pans.

3. In one bowl, whisk together flour, baking powder, and salt.

4. In another bowl, beat butter and sugar until light and fluffy.

5. Add eggs one at a time, then mix in the vanilla.

6. Slowly add dry ingredients and milk, taking turns.

7. Pour the batter into the pans and bake for 25–30 minutes.

8. Cool completely before decorating.

2. Make the Pink Frosting:

1. Beat butter until creamy and smooth.

2. Add powdered sugar slowly.

3. Mix in vanilla and milk, and beat until fluffy.

4. Add a small amount of baby pink gel coloring and stir until the frosting is soft pink.

3. Frost the Cake:

1. Start by placing one cake layer in the center of your cake stand or serving plate.

2. Use a spatula to spread a generous layer of pink frosting over the top. Don’t worry about making it perfect—just cover the surface evenly.

3. Gently place the second cake layer on top. Try to line it up so the edges match.

4. Now, frost the top and sides of the entire cake. Start with a thin “crumb coat” to lock in any loose crumbs, then go over it with a thicker final layer.

5. Use the edge of a spatula or a butter knife to smooth the frosting for a clean and simple finish.

    

4. Decorate with Hearts + Bows:

Pipe the Hearts:

1. Fill a piping bag with a small round tip and a bit of pink or white frosting.

2. Pipe tiny heart shapes on the sides and top of the cake.

3. Tip: Make a “V” shape and fill it in — super easy!

Add Fondant Bows:

1. Place small fondant bows around the base or near the top edge.

2. You can also press one large bow right in the center of the top for a statement!

Add Optional Touches:

• Sprinkle a few edible pearls or heart sprinkles for extra cuteness.

• Light dusting of shimmer or edible glitter if you want sparkle.

Note: If piping or decorating isn’t your thing, no worries! You can always use ready-made cake toppers, heart-shaped sprinkles, or pre-made decorations to get the same sweet look with less effort. The most important part? Have fun and make it your own! 💗 

Nutrition (Per Slice, Approximate):

Calories: 420
Protein: 3g
Carbs: 54g
Fat: 21g
Sugar: 44g
Fiber: 0.5g