Vintage Heart Cake (Coquette): Bake the Most Charming Retro Dessert

Step back in time and embrace the whimsical elegance of a bygone era with our exquisite Vintage Heart Cake (Coquette) recipe. This isn’t just any dessert; it’s a tender, moist confection adorned with delicate buttercream piping, evoking the romantic charm of a classic retro design. Perfect for Valentine’s Day, anniversaries, birthdays, or simply to add a touch of nostalgic beauty to your table, this Coquette Cake is a true showstopper that promises to delight both the eyes and the palate.

Imagine the smiles as you present this beautifully decorated heart-shaped masterpiece, its soft hues and intricate details whispering tales of vintage romance. Our guide will walk you through every step, ensuring your homemade Vintage Heart Cake (Coquette) is nothing short of perfection.

Why This Vintage Heart Cake (Coquette) Recipe Works So Beautifully

• Stunning Presentation: The heart shape combined with classic piping techniques creates an undeniably elegant and romantic aesthetic, making this Vintage Heart Cake (Coquette) a memorable centerpiece for any celebration.
• Tender, Moist Crumb: Our carefully balanced recipe ensures a light, fluffy, and incredibly moist cake, thanks to room temperature ingredients and precise mixing, guaranteeing a delightful texture in every bite.
• Adaptable & Fun to Decorate: While the vintage piping might look intricate, our instructions break it down, making it accessible for home bakers. Plus, you can customize colors and decorations to truly make your Vintage Heart Cake (Coquette) your own.

Essential Ingredients for Your Vintage Heart Cake (Coquette)

Crafting the perfect Vintage Heart Cake (Coquette) begins with understanding your ingredients. Quality and proper preparation are key to achieving that tender crumb and luscious buttercream.

For the Cake:

• All-Purpose Flour: While the recipe calls for all-purpose, ensure it’s fresh. Sifting it with the other dry ingredients is crucial for a light, airy texture and prevents lumps.
• Granulated Sugar: Provides sweetness and moisture. Don’t skimp, as it also contributes to the cake’s structure.
• Baking Powder & Salt: These leavening agents and flavor enhancers are vital. Check your baking powder’s expiry date to ensure it’s still active.
• Unsalted Butter (Softened): Room temperature butter is non-negotiable for creaming properly with sugar. It incorporates air, creating a light texture. If it’s too cold, your cake will be dense; too warm, and it won’t hold air.
• Large Eggs (Room Temperature): Like butter, room temperature eggs emulsify better with the fat, leading to a smoother batter and a more uniform cake texture.
• Whole Milk (Room Temperature): Again, room temperature is important for a cohesive batter. Whole milk adds richness and moisture.
• Vanilla Extract: Use a good quality pure vanilla extract for the best flavor. It’s the primary flavoring for this classic cake.

For the Buttercream:

• Unsalted Butter (Softened): Just like for the cake, softened butter is paramount for a smooth, creamy buttercream. It should yield slightly when pressed.
• Powdered Sugar (Sifted): Sifting is a critical step here to prevent gritty buttercream. Powdered sugar dissolves easily, giving the frosting its silky texture.
• Heavy Cream (or Milk): Adds richness and helps achieve the desired consistency. You might need slightly more or less depending on your butter and the humidity.
• Vanilla Extract: Essential for flavoring the buttercream.
• Pink Food Coloring (Optional): Gel food coloring is recommended for vibrant, true colors without adding excess liquid. Adjust to your desired shade for your Vintage Heart Cake (Coquette).
• Sprinkles or Edible Pearls (Optional): These add the final touch of whimsy and elegance to your Coquette Cake.

Crafting Your Vintage Heart Cake (Coquette): A Step-by-Step Overview

Creating this beautiful Vintage Heart Cake (Coquette) is a labor of love that’s incredibly rewarding. Here’s a brief overview of the process:

Preparing Your Pan and Dry Ingredients

Begin by preheating your oven and meticulously preparing your heart-shaped cake pan. Greasing and flouring ensures a clean release. In a large bowl, whisk together all your dry ingredients – flour, sugar, baking powder, and salt – to ensure they are well combined and aerated.

Mixing the Wet Ingredients and Combining

In a separate bowl, cream the softened butter until it’s light and fluffy. This step incorporates air, which contributes to the cake’s tender texture. Gradually beat in the room temperature eggs, one at a time, followed by the vanilla extract. Then, you’ll alternate adding the dry ingredients with the room temperature milk, starting and ending with the dry. Mix until just combined to avoid overworking the gluten, which can lead to a tough cake.

Baking and Cooling Your Heart Cake

Pour the batter into your prepared pan and bake until a wooden skewer inserted into the center comes out clean. Be mindful of your oven’s specific tendencies. Once baked, allow the cake to cool in the pan for a short period before inverting it onto a wire rack to cool completely. Patience here is key; attempting to frost a warm cake will lead to a melted mess.

Whipping Up the Silky Buttercream

While your cake cools, prepare the luscious buttercream. Beat the softened butter until creamy, then gradually add the sifted powdered sugar, alternating with heavy cream and vanilla extract. Beat until it’s smooth and fluffy. This is also the stage to add a few drops of pink food coloring if you desire that classic Coquette aesthetic for your Vintage Heart Cake (Coquette).

Decorating Your Coquette Masterpiece

Once your cake is entirely cool, level the top if needed. Apply a thin

Vintage Heart Cake (Coquette)

Indulge in the charm of a bygone era with this exquisite Vintage Heart Cake, affectionately known as a Coquette Cake. Featuring a tender, moist cake adorned with delicate buttercream piping in a classic retro style, this dessert is perfect for romantic occasions, Valentine’s Day, or any moment that calls for a touch of elegance and whimsy. Its intricate details and soft hues make it a true showstopper.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 1/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 4 large eggs room temperature
• 1 cup whole milk room temperature
• 2 teaspoons vanilla extract
• 2 cups unsalted butter softened
• 8 cups powdered sugar sifted
• 1/4 cup heavy cream or milk
• 2 teaspoons vanilla extract
• Optional pink food coloring
• Optional sprinkles or edible pearls for decoration

Equipment

• Heart-shaped cake pan (8-inch)
• Electric mixer
• Large mixing bowls
• Spatula
• Piping bags
• Piping tips (star, round, ruffle)
• Wire rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch heart-shaped cake pan (or two 8-inch round pans).
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
3. In a separate bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Pour the batter evenly into the prepared cake pan(s). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If using two round pans, bake for 25-30 minutes.
6. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
7. For the buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream and vanilla extract, until smooth and fluffy. If desired, add a few drops of pink food coloring and mix until combined.
8. Once the cake is completely cool, level the top with a serrated knife if necessary. Apply a thin layer of buttercream as a crumb coat and refrigerate for 15-20 minutes to set.
9. Apply a second, thicker layer of buttercream to the entire cake. Use various piping tips (star, round, ruffle) to create vintage-style decorations around the edges and on top of the cake. Add sprinkles or edible pearls if desired.
10. Serve and enjoy your beautiful Vintage Heart Cake (Coquette)!

Notes

For a more vibrant pink, use gel food coloring. You can also experiment with different color palettes. Ensure all ingredients are at room temperature for the best cake texture.