Description
A stunning three-tier heart-shaped cake with a stable sponge base, Swiss meringue buttercream, and raspberry jam filling, perfect for vintage-themed weddings.
Ingredients
- 6 large eggs, room temperature
- 600 g (3 cups) granulated sugar
- 600 g (4 1/2 cups) all-purpose flour, sifted
- 450 g (2 cups) unsalted butter, softened
- 240 ml (1 cup) whole milk, warm
- 2 tbsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 300 g fresh or frozen raspberries
- 75 g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (slurry if needed)
- 300 g egg whites (about 10 large egg whites)
- 600 g caster sugar
- 900 g unsalted butter, softened and cut into chunks
- 2 tsp vanilla extract
- Pinch salt
- Gel food color (soft blush, ivory)
- Piping tips (small round and petal/lace tips)
- Floral tape and non-toxic floral picks if using fresh flowers
- Dowels or straws and cake boards sized for each tier
Instructions
- Grease three heart-shaped pans (6″, 8″, 10″) and line bottoms with parchment. Preheat oven to 175°C (350°F).
- Cream the butter and sugar until pale and fluffy (4–6 minutes). Add eggs one at a time, scraping down the bowl. Stir in vanilla.
- Whisk flour, baking powder, and salt; alternately add dry mix and warm milk in three additions, mixing gently until combined.
- Divide batter between pans and bake: 6″ for ~18–22 minutes, 8″ for ~25–30 minutes, 10″ for ~30–36 minutes, or until a skewer comes out clean.
- Let cakes cool in the pans for 10 minutes, then invert onto racks to cool completely.
- Simmer raspberries with sugar and lemon until softened, thicken with cornstarch if necessary, and chill to spreadable consistency.
- Prepare Swiss meringue buttercream: Over a bain-marie, whisk egg whites and sugar until warm and sugar dissolves. Whisk to form stiff peaks, then add butter until smooth. Add vanilla and salt.
- Level layers with a serrated knife. Place the 6″ layer on a board; spread with buttercream, then raspberry filling, then a final buttercream layer. Repeat for 8″ and 10″ tiers.
- Insert dowels into the 10″ tier to support the 8″ tier, then stack the tiers, ensuring each has a supporting board.
- Apply a thin crumb coat to each tier and chill for 20–30 minutes until set.
- Smooth a final layer of buttercream, tinting a portion blush for contrast. Pipe designs and add flowers.
- Chill briefly and let sit at room temperature before serving.
Notes
For gluten-free, substitute with gluten-free flour blend and xanthan gum. Chill between steps to ensure smooth buttercream finishes.
- Prep Time: 180 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American