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Layered vanilla heart cake

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Pretty as a picture, this heart-shaped cake is sure to sweeten up your next celebration. With pink icing and sprinkles, what's not to love?

  • Serves12
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + cooling time
Layered vanilla heart cake


  • 2 x 400g pkts Coles Vanilla Flavoured Cake Mix
  • 4 Coles Australian Free Range Eggs
  • 140g unsalted butter, softened
  • 300ml milk
  • 1/4 cup (25g) Coles Mini Heart Sprinkles
  • 125g unsalted butter, extra, softened
  • Red liquid food colouring, to tint
  • 2 x 300g tubs Coles Vanilla Buttercream
  • Coles Mini Heart Sprinkles, extra, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 23cm heart-shaped pan and line with baking paper. Use an electric mixer to beat the cake mix, eggs, butter and milk in a large bowl on low speed until combined. Increase speed to medium and beat for 2 mins or until thick and creamy. Add the sprinkles and fold to combine.
  2. Step 2

    Pour the cake mixture into the prepared pan. Bake, covering with foil if necessary to prevent overbrowning, for 1¼ hours or until a skewer inserted in the centre comes out clean. Set aside for 5 mins to cool before transferring to a wire rack to cool completely.
  3. Step 3

    Use a clean electric mixer to beat the extra butter and icing sachets from the cake mix packets in a bowl for 3-4 mins or until light and fluffy. Add a few drops of food colouring to tint pink and beat to combine.
  4. Step 4

    Use a large serrated knife to trim the top of the cake to level. Cut the cake in half horizontally. Spread a little buttercream on a cake platter. Top with 1 cake layer. Use a palette knife to spread half the pink icing over the cake to form a smooth, even layer. Top with the remaining cake layer. Spread the remaining buttercream over the top and side of the cake.
  5. Step 5

    Place the remaining pink icing in a piping bag fitted with a small fluted nozzle. Pipe around the top edge of the cake. Sprinkle with extra sprinkles to decorate.