This is a great, easy cake perfect for Valentine's Day! Also includes great icing recipe! My family makes this every Valentine's Day, and it's a favorite!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.

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  • Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.

  • Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.

  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.

  • Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.

  • Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.

Nutrition Facts

546 calories; 25.1 g total fat; 110 mg cholesterol; 334 mg sodium. 76 g carbohydrates; 5.2 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2013
It isn't even close to Valentine's Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn't use the designated pans, it did "pan out." (Ha! Couldn't resist!) I did have my concerns - first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in "Aunt Mary's Delicious Bunny Cake" was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I've mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe - 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it's fragile, not fluffy but not dense either - just what you'd want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe's first reviewer I give it two thumbs up. I'm sure it would make a darned fine Valentines's Day Cake, but it made some darned good cupcakes too!. Read More
(26)

Most helpful critical review

Rating: 3 stars
06/24/2013
Made this into cupcakes they were dense and pretty dry. The icing was delicious. Read More
(7)
16 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/04/2013
It isn't even close to Valentine's Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn't use the designated pans, it did "pan out." (Ha! Couldn't resist!) I did have my concerns - first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in "Aunt Mary's Delicious Bunny Cake" was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I've mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe - 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it's fragile, not fluffy but not dense either - just what you'd want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe's first reviewer I give it two thumbs up. I'm sure it would make a darned fine Valentines's Day Cake, but it made some darned good cupcakes too!. Read More
(26)
Rating: 5 stars
06/04/2013
It isn't even close to Valentine's Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn't use the designated pans, it did "pan out." (Ha! Couldn't resist!) I did have my concerns - first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in "Aunt Mary's Delicious Bunny Cake" was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I've mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe - 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it's fragile, not fluffy but not dense either - just what you'd want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe's first reviewer I give it two thumbs up. I'm sure it would make a darned fine Valentines's Day Cake, but it made some darned good cupcakes too!. Read More
(26)
Rating: 3 stars
06/24/2013
Made this into cupcakes they were dense and pretty dry. The icing was delicious. Read More
(7)
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Rating: 5 stars
02/07/2015
I like to try this! Read More
(3)
Rating: 5 stars
12/08/2018
I have always used this recipe for a great yellow cake. It is not to dense and just right when you follow it in steps. When using a mixer do not mix it for to long this will cause the batter to go "limp". Only mix to blend ingredients and move on! Love this cake!?? Read More
Rating: 5 stars
02/20/2020
This cake is oh so good!!! I’ll make it again for any occasion!!!! Read More
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Rating: 5 stars
02/14/2017
This was really easy...anyone can do it! Its a great base cake recipie you can add colors and flavors however you choose. I wanted to add a bit extra so I spread some cherry pie filling over the top of the cake while it was still hot;-) then I let it cool and frosted it like normal. My family went nuts over it! Read More
Rating: 1 stars
01/26/2016
This recipe didn't work for me. My cupcakes caved in but the icing was delicious. I highly recommend the icing. Read More
Rating: 2 stars
02/15/2019
The cake didnt taste very sweet or flavorful and the texture felt like cornbread. Read More
Rating: 5 stars
02/24/2018
This was an easy recipe very moist and delicious not grainy at all. I did add approx 2tsp. of canola oil to the recipe and made sure to cream the mixture very well otherwise stuck to the recipe exactly (add the almond extract) it adds to the flavor. The mixture was smooth as silk I filled each cupcake paper 3/4 full and baked approximately 15 minutes. Read More