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How to Make a Heart Filled Cake
I saw a picture of a wonderful cake with a heart shaped filling in the center. Wilton makes the pans that you need for this recipe; it's called the Wilton Tasty Fill Heart Cake Pan Set. Each half of the pan has half of the heart in it. You fill the center with buttercream frosting or ice cream, then put the two halves together. When the cake is sliced, a heart is in the center of each slice.
The recipe for this cake is at Heart Filled Cake. You need a bit more volume of batter than the... standard cake recipe, so I chose to make a cake with Dream Whip, which increases the volume. Gather your ingredients.
Make sure that you have the cake pans with the correct side up. The Wilton logo should be facing down. One pan has a large mountain-type shape in it; the other has two rounded shapes. The mountain-type shape will form the bottom of the heart. The rounded shape pan will form the top of the heart.Continue to 2 of 11 below.
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Step 2: Beat the Cake Ingredients
Combine the cake mix, Dream Whip, water, egg whites, and oil in a bowl. Beat on low speed until combined, then beat on medium speed for two minutes. The batter will be light and fluffy.
Spray the cake pans with nonstick baking spray containing flour.Continue to 3 of 11 below.
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Step 3: Fill the Pans
Make sure the oven is preheated to 350°F. Divide the batter between the two pans. You'll need a little more batter for the pan with the large mountain-shaped form in it, because that's the base.
Bake the cakes for 23-28 minutes. Mine took just 23 minutes until the cake sprang back when touched. The cake was starting to pull away from the sides of the pan.Continue to 4 of 11 below.
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Step 4: Cool the CakesLet the cakes cool on a cooling rack for 5 minutes. Then gently shake each pan to make sure the cake is loose enough. Invert onto cooling racks and cool completely; at least 1 hour.
The bottom of the cake, with the large indentation, is on the left. The top of the cake, with the two smaller indentations, is on the right.Continue to 5 of 11 below.
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Step 5: Make the Frosting
Now make the frosting for your cake. You need to double whatever recipe you usually use, since the center takes a lot of it. I made a frosting from scratch, using the recipe for Fluffy Chocolate Frosting. You could use a canned frosting. If you do, buy three cans just to make sure you have enough.Continue to 6 of 11 below.
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Step 6: Prepare the Cake Stand
Line the edges of a cake stand with pieces of waxed paper to keep it clean while you work. Place the cake layer with the large indentation on it, with the indentation side up. Place the remaining cake layer on a sheet of foil.Continue to 7 of 11 below.
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Step 7: Fill the Bottom Layer
Fill the bottom layer with frosting. Don't be timid here; press down gently but firmly with the knife and spoon to make sure the indentation is well filled. You don't want any air spaces or pockets. Level off the top of the frosting so it's even with the rest of the cake layer.Continue to 8 of 11 below.
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Step 8: Fill the Top Layer
Repeat with the other cake layer. This is what the top layer looks like. Make sure you fill it firmly and evenly. Level off the frosting so it's even with the top of the cake.Continue to 9 of 11 below.
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Step 9: Combine Them!Hold the top of the cake in your hand and gently invert it onto the bottom cake layer. You can use a spatula or a cardboard round for this, but I found it was pretty easy just using my hand. Work quickly; don't be scared. Press down gently on the cake layers.Continue to 10 of 11 below.
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Step 10: Frost The CakeNow use the rest of the frosting to generously frost the top and sides of the cake. Gently pull out the pieces of waxed paper you used to keep the cake stand clean. Let the cake stand for about an hour for the frosting to set slightly.Continue to 11 of 11 below.
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Slice and Serve!Slice gently into the cake, using a serrated knife. There will be a heart shaped space in the center of each piece, filled with frosting. Yum!