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Sweetheart Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
4 teaspoons baking powder, double acting
1 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 teaspoon vanilla extract
3/4 teaspoon almond extract
4 large egg whites, unbeaten
buttercream icing
1 package flaked coconut


Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a large bowl, sift flour, baking powder and salt. Add sugar, shortening, 3/4 cup milk, and extracts. Mix at medium speed with an electric mixer until well blended. Add egg whites and remaining milk. Beat for two minutes, scraping bowl often.

Pour batter immediately into greased pan(s). Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

Prepare buttercream icing. Tint icing pink using red or pink paste icing color. Level, torte, fill and ice the cake. *Tint coconut pink. Sprinkle top and sides of the cake with tinted coconut.

Additional Information

To tint coconut, place coconut in a plastic bag adding a small amount of paste coloring. Knead coconut until color is distributed evenly. Or, place coconut on a baking sheet. In a spray bottle add water and coloring. Mist coconut and let dry before placing on cake.

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