You don’t have a heart-shaped cake pan, but you would like to make a heart-shaped cake either for Valentine’s Day or Mother’s Day? I got you covered. How you can make a round cake into a heart-shaped cake with minimal loss of cake is explained in this blog post. We are going to cut the cake and cover everything with buttercream. I will show this process with photos. In addition, I will list 14 different cake recipes, which may serve as the base of your heart. The recipe for the pictured raspberry chocolate heart is also part of this article.
How to transform a round cake into a heart-shape cake without a heart-shaped cake form
#1 Assemble the cake and make sure it is fully chilled
Before cutting into the cake, you need to make sure it is fully chilled. I would recommend a chilling time of at least half an hour or longer. I personally find it easier to simply cut through the entire assembled cake rather than preparing each layer separately. But this is personal preference.
#2 We will cut off the sides to have the pointy end of the heart
I just eye-balled it, but it is important to know that the pointy end of the heart should be exactly at half of the cake. You may wish to mark that point. Also, keep in mind that the angle should be the same on both sides. Then try to cut down straight with a serrated knife.
#3 The cut-off sides will serve as the curvy parts of the heart on the top
Before you move the cut-off sides to the top, be sure to use buttercream to glue them on. You will want to press them gently and make sure that the curves are to your liking.
#4 Make sure to frost everything with buttercream. You may cut out one triangle on the top
You can see on these pictures that I cut off a small triangle on the top to make the shape of the heart more visible. Once the shape was OK, I started frosting the cake with buttercream. I would recommend increasing the amount of buttercream the cake calls for by 1.5. Just for glueing the parts together and to camouflage any uneven areas, you will need more buttercream than for a round cake. I made my heart in a 18cm springform, yet the buttercream is supposed to be for one of 24cm in diameter.
#5 You may use dark or white chocolate to cover the heart with and make a drip. Fruits/sweets may also serve as decoration.
A chocolate drip may also help to cover up any mishaps, fruits may repeat the unique shape of the heart or indicate what the filling is about. Of course you are also free to leave the heart plain, dust it with some icing sugar or decorate it in any way you prefer. Just be sure to always chill the cake and to serve it within a few days. I hope you enjoyed this little tutorial and want to make this heart-shaped cake. You will find the recipe for this raspberry-chocolate cake below: 
This chocolate raspberry heart-shaped cake was originally a round cake. The cake layers are moist and the filling very fruity and fresh. For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 18cm/6inch cake pans with parchment paper. Whisk together eggs, vanilla extract, oil and buttermilk in a large bowl. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. The batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 45min, an inserted tooth pick should come out clean. Cool and release from cake pan. Once cool, cut each in half so that you have four cake layers total. For the raspberry cream heat the frozen raspberries with the sugar. Stir the cornstarch with some water in a mug until you don’t see any lumps and add to the hot berries. Stir and let cook for a few minutes or until it becomes thick. Set aside. Beat the butter for about eight to ten minutes until much paler in color. Add the prepared raspberries by the spoonful. At the very end beat in the cream cheese until combined. Smear about four tablespoons of raspberry cream on the bottom layer, stack the second layer on top and repeat procedure with another four tablespoons of the cream with the third layer. Place the fourth layer upside down so that you have a nice straight and even top layer. Chill at least for half an hour or overnight. Now you will need to shape the heart, please check the instructions on the top. Cut off in diagonal the sides of the cake to get the pointy end of the heart. Use the cut-off part to create the heart curves on the top. Be sure to glue everything together with the remaining raspberry cream. You may have to cut out a small triangle on the top for the heart (see pictures). Once you are happy with the heart shape, frost the sides of the cake (you don't have to frost the top as you will cover it with the chocolate dip) and chill for another half hour. For the chocolate drip heat the chopped chocolate with the oil on low heat while stirring. You may have to wait a few minutes for the drip to get the right consistency to create the dripping effect. Once it has the right consistency, pour drip on the side of the cake with a teaspoon. Once done, smear the rest on the top. Place the fresh raspberries all around the edges, imitating the heart shape. The cake will keep for a few days if chilled. Enjoy!Chocolate Raspberry Heart-Shaped Cake
Ingredients
Instructions
Possible cakes as the base:
With strawberries
With raspberries
Raspberry chocolate sponge cake
Chocolate cake with raspberry curd
Vegan chocolate raspberry cake
Chocolate base
Oreo cake, you will find a vegan version here
Chocolate cake with chocolate mousse
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