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A rich and moist chocolate heart cake topped with glossy chocolate ganache and chocolate shavings.

Want to Make the Perfect Chocolate Heart Cake? Try This Recipe!

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Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Calories 380 kcal

Ingredients
  

Cake Batter

  • 1 ½ cups all-purpose flour (or cake flour for a softer texture)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter (softened)
  • ⅓ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • ½ cup hot brewed coffee (enhances chocolate flavor)

Chocolate Buttercream Frosting:

  • 1 cup unsalted butter (softened)
  • 3 cups confectioners' sugar (powdered sugar)
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream or milk
  • 1 tsp vanilla extract
  • 1 pinch of salt

Chocolate Ganache (Optional)

  • 1 cup dark chocolate (chopped)
  • ½ cup heavy cream

Instructions
 

  • Step 1: Prepare the Heart-Shaped Cake Pan
    Preheat oven to 325°F (163°C).
    Grease and line a heart-shaped cake pan with parchment paper.
  • Step 2: Mix the Dry Ingredients
    3️ In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  • Step 3: Make the Batter
    In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Mix in oil and buttermilk until combined. Gradually add dry ingredients while mixing on low speed. Stir in hot brewed coffee until the batter is smooth.
  • Step 4: Bake the Cake
    Pour the batter into the heart-shaped pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
  • Step 5: Make the Frosting
    Beat butter, powdered sugar, cocoa powder, and salt until fluffy. Add vanilla extract and heavy cream (one tablespoon at a time) until smooth.
  • Step 6: Frost & Decorate the Cake
    Once the cake is cool, spread a thin crumb coat of frosting and chill for 15 minutes. Frost the cake evenly with buttercream, using an offset spatula. If using ganache, melt chocolate and heavy cream together, let it cool slightly, then drizzle over the cake. Decorate with chocolate shavings, fresh berries, or edible flowers.
  • Notes & Variations:
    Substitutions: Swap buttermilk for plain . Egg-Free Version: Use ½ cup unsweetened applesauce instead of eggs. Low-Sugar Option: Replace sugar with coconut sugar or a sugar substitute. Make It Ahead: Bake the cake a day before and store in an airtight container.

Notes

Notes & Variations:
Substitutions: Swap buttermilk for plain . Egg-Free Version: Use ½ cup unsweetened applesauce instead of eggs. Low-Sugar Option: Replace sugar with coconut sugar or a sugar substitute. Make It Ahead: Bake the cake a day before and store in an airtight container.
Troubleshooting:
  • Dry cake: likely overbaked—start checking at 30 min; remove when a toothpick has a few moist crumbs.
  • Cake sank: avoid overmixing; don’t open oven early.
  • Domed top: oven may run hot—use cake strips or lower temp slightly.
  • Ganache too thin: cool longer or add more chocolate.
  • Ganache split: too hot—cool slightly and whisk gently; add warm cream gradually.
Keyword chocolate heart cake, valentine’s day cake