4 Simple and Beautiful Heart-Shaped Cake Recipes to Gift Mom on October 20th

Beat the egg mixture

First, add 120ml of cooking oil, 80ml of coffee extract (or water), and 1.5 teaspoons of vanilla essence into a bowl and mix well.

In a new bowl, add 3 egg yolks and 135g of sugar and mix well. Next, slowly pour the coffee mixture into the egg bowl, stirring continuously to blend the mixture.

Mix the dry ingredients

Put 85g of flour and 35g of cocoa powder into a new bowl, then add 5g of baking powder, 3g of baking soda, and 1/4 teaspoon of salt, and mix well.

Next, pour this dry mixture into the egg mixture, using a whisk to stir until the mixture is smooth.

Whipping egg whites and mixing the cake batter

Place 4 egg whites (about 120gr) into a new bowl, add 1/4 teaspoon of cream of tartar (can be replaced with 1/2 teaspoon of lemon juice), then use a mixer on low speed until the mixture is frothy like soap.

Divide 65gr of sugar into 2 parts, adding each part to the egg whites and beating on high speed until stiff peaks form, lifting the whisk to create upright peaks is the goal.

Next, divide the whipped egg whites into 2 parts, then add each part to the cake batter mixture.

Use a spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lifting the heavier ingredients up and folding them to the side (scoop and fold from the bottom up). Continue this process until the mixture becomes smooth.

Baking the cake

Preheat the oven to 180 degrees Celsius for 15 minutes.

Brush a layer of melted unsalted butter into the mold and then coat with a layer of dry flour to prevent sticking.

After that, pour the cake batter into the mold and bake at 180 degrees Celsius for 35 – 40 minutes. When the cake is done, place it on a rack to cool completely.

Making the cake cream filling

In a bowl, combine 120ml of heavy cream, 7gr of cocoa powder, 1/2 teaspoon of vanilla extract, and 25gr of sugar, then whisk together until the mixture is well combined.

Next, use a mixer to beat the mixture until stiff peaks form, lifting the whisk to create a standing peak.

Making the ganache layer for the cake

Place a pot on the stove, add 180ml of heavy cream and 25gr of unsalted butter, then stir well over medium heat until the butter melts and the mixture is warm.

Next, put 230gr of chopped chocolate into a bowl, add the warmed cream mixture, 1 tablespoon of rum, and stir until the chocolate melts.

Finally, let the mixture sit for about 10 minutes to cool completely.

Decorating the cake

Use a knife to slice the cake horizontally to create 2 layers.

Spread all the whipped cream on the first layer of cake and smooth it out. Then, place the second layer of cake on top.

Finally, pour the ganache mixture over the top of the cake, add a few chocolate pieces for decoration, and let it sit to dry.

Finished product

Chocolate heart-shaped cake with a soft, moist cake base, fragrant and bitter cocoa flavor blended evenly with a rich whipped cream layer, extremely delicious and not overwhelming.

Whisking Eggs

Put 95g of chicken eggs, 65g of sugar, and 7ml of corn syrup into a bowl, then place this bowl over a pot of hot water at about 80 degrees Celsius.

Use a whisk to mix until the mixture is well combined, reaching 40 degrees Celsius, then remove the bowl from the pot of water.

Add 2ml of vanilla extract into the bowl, and use an electric mixer to beat at medium speed for about 3 minutes.

Next, switch to the lowest speed, whisk for 2 minutes until the mixture is fluffy, turns ivory white, and the whisk leaves a ribbon-like trail (Ribbon Stage).

Mixing the cake batter

Sift 100gr of flour and 7gr of cocoa powder into the whipped egg mixture.

Use a flat whisk to gently mix the mixture in an upward motion from the bottom to the top. Bring the whisk down to the bottom of the bowl, push the ingredients up, and fold them to the side. Continue this process until the mixture is well combined.

Melt 17gr of unsalted butter and 30ml of fresh milk, then take a little of the cake batter mixture and add it to the butter mixture, stirring well.

Next, pour the mixed butter back into the bowl of cake batter and continue to fold until fully combined.

Pouring and baking the cake

Preheat the oven to 180 degrees Celsius for 15 minutes.

Prepare a cake mold lined with parchment paper, then pour the batter into it and bake for 25 minutes at 180 degrees Celsius.

Make custard egg cream

Put 3 egg yolks, 50gr sugar, and 10gr cornstarch in a bowl, then mix well until the mixture is combined.

Warm the mixture of 250ml milk and 2ml vanilla extract, then slowly pour it into the egg mixture and continue to stir until combined.

Place the pot on the stove, pour the egg milk mixture in, and stir on low until it thickens.

Transfer the mixture to a bowl, cover tightly with plastic wrap, and let it cool.

Mix strawberry cream

Soak 1 sheet of gelatin in a bowl of ice water for 10 minutes, then squeeze out the water and microwave for 10 seconds to melt.

In a bowl, combine 80gr custard cream, 30gr pureed strawberries, and the melted gelatin, then mix well.

Next, add 80gr softly whipped cream and gently fold to combine the mixture.

Cut the cake base and decorate with strawberries

Cut the sponge cake into many round pieces about 1 small finger thick. Then, use a heart-shaped mold to shape the cake.

Shape and secure the piece of mica into a heart shape and place it inside the cake mold. Note that the height of the mica piece should be about 1 large finger taller than the rim of the mold.

First, place 1 piece of sponge cake inside, then arrange the sliced strawberries around the mold.

Next, pipe the strawberry cream in and sprinkle some small pieces of fresh strawberries on top. Then, cover the entire surface of the cake with another layer of strawberry cream.

Finally, place 1 piece of sponge cake on top, drizzle the chocolate cream (Ganache) evenly over it, and you’re done. Refrigerate the cake for 2 – 3 hours to set.

Finished product

The strawberry cream cake has a lovely shape, the cake base is soft and fluffy, blended with a sweet and creamy strawberry layer, and the fresh strawberries are juicy with a slight sourness, extremely delicious.

Whisk the eggs

Put 2 chicken eggs and 1 egg yolk into a bowl and whisk until smooth. Then, add 90g of sugar and use an electric mixer on high speed until the eggs turn a creamy white color.

Next, add a little pink food coloring to the egg mixture and continue to whisk until the mixture flows off the whisk like a ribbon (ribbon stage).

Mixing the cake batter

Gradually add 100g of cake flour to the egg mixture, using a spatula to gently mix the ingredients from the bottom up.

Bring the spatula down to the bottom of the bowl, push the heavier ingredients up, and toss them to one side (scoop and toss from the bottom up). Continue this process until the mixture becomes smooth and velvety.

Melt 25g of unsalted butter, then add a little of the mixed cake batter into the bowl of butter and stir well.

Next, pour the butter mixture back into the bowl of cake batter and continue to gently mix until the mixture is well combined.

Baking the cake

Preheat the oven to 160 degrees Celsius for 10 minutes.

Prepare a mold lined with parchment paper, then pour the cake batter into it, and gently tap the mold on the table a few times to spread the batter evenly.

Place the cake mold in the oven and bake for 25 minutes at 160 degrees Celsius.

Make cake frosting

Pour 380ml of whipping cream into a bowl and use a mixer to beat for about 1 – 2 minutes until the mixture thickens slightly.

Strain 170gr of strawberry jam through a sieve until smooth, then add this jam to the bowl of cream and continue to beat until the cream is whipped to about 80%, lifting the whisk to see stiff peaks. At this point, the cream will still retain its smooth texture.

Take 190gr of the whipped cream and place it in a new bowl, then refrigerate it for storage; this cream will be used to frost the cake.

For the remaining cream, beat until it is completely whipped and thickened. Finally, add the strawberry jam solids to the bowl, using a spatula to mix evenly to create the filling cream for the cake.

Cake Decoration

Use a knife to cut the cake horizontally into 5 equal pieces, each piece about the thickness of a small finger.

Next, use a heart-shaped mold to cut the cake.

Spread a layer of cream filling on the first piece of cake, then place the second piece on top. Repeat similarly with 1 layer of cream, 1 layer of cake until the remaining cake is used up.

Next, take the frosting out of the refrigerator and cover the entire cake; you can use a piping bag to decorate the top and you’re done.

Finished Product

The mini heart-shaped cake has a lovely pink color, visually appealing. When cutting the cake, you will see alternating layers of cake interspersed with smooth strawberry cream, both nutty sweet and rich fragrant, guaranteed you’ll love it at first taste!

Whip the eggs

First, put 2 egg whites (about 63gr) into a bowl and use a mixer to whip the eggs until they form small bubbles.

Mix 56gr of sugar with 10gr of honey, then gradually add this mixture to the egg bowl. Use the mixer at medium to high speed until the egg whites are soft and fluffy, lifting the whisk to create a peak that bends down is perfect.

Next, add 2 egg yolks (about 35g) and 1.5 teaspoons of vanilla extract to the whipped eggs. Continue to mix well with a machine until the mixture is completely blended.

Mixing the dry ingredients

Sift 52g of cake flour into the whipped egg mixture, using a spatula to gently fold the mixture from the bottom up.

Bring the spatula down to the bottom of the bowl, push the heavier ingredients up and toss them to one side (scoop and lift from the bottom up). Continue this process until the mixture becomes smooth.

Mixing the cake batter

Melt 14g of unsalted butter and 17ml of unsweetened fresh milk. Then, add a little of the mixed flour into the bowl of butter and stir well.

Next, pour the butter mixture back into the bowl of flour and gently mix to combine.

Baking the cake

Preheat the oven to 165 degrees Celsius for 15 minutes.

Line the cake pan with parchment paper and then pour the cake batter in, gently tapping the pan on the table to level the batter.

Next, bake the cake at 165 degrees Celsius for 25 minutes. Once the cake is done, remove it from the pan and place it on a rack to cool.

Preparing the kiwi

Use a knife to peel the skin off 5 kiwis, then slice the kiwi flesh into rounds about 1/4 of a small finger thick.

Next, take the kiwi from 2 of the fruits and cut them in half to make 2 equal pieces. For the remaining 3 kiwis, dice them.

Make the cream and syrup for the cake

Put 15g of sugar, 30ml of water, and 10ml of Cointreau into a small bowl and stir well until the sugar dissolves to create a syrup.

Next, add 300ml of whipping cream, 20g of sugar, 45g of yogurt powder, and 3ml of Cointreau into a bowl. Use a mixer until the mixture is whipped to stiff peaks, forming upright peaks that do not droop down.

Then, add 80g of yogurt into the whipped cream mixture and mix well to combine, creating the cake topping.

Cake Decoration

Use a knife to cut the cake horizontally into 3 equal thickness pieces.

Use a brush to dab the syrup on the cake surface, then evenly spread a layer of cream on top and add sliced kiwi.

Next, cover with another layer of cream to conceal the kiwi. Repeat the layering as above until the second piece of cake is used up.

When placing the third piece of cake on top, soak it evenly with a layer of syrup and then cover the entire cake with whipped cream.

Put the remaining whipped cream into a piping bag, then pipe the cream around the cake in several lines from bottom to top.

Finally, pipe additional cream on the top and bottom of the cake, and sprinkle diced kiwi evenly to finish.

Final Product

The kiwi heart cake is incredibly beautiful, elegant with a refreshing green color. Inside is a soft, fluffy cake base, sweet and nutty combined with creamy yogurt, juicy sweet and sour kiwi, along with the fragrant Cointreau liqueur.