Heart Cake

Heart Cake

  • Beginner
  • 1 Cake or 24 Cupcakes
  • 40 min
Baking Success Or Baking Mess


2-1/4 cups flour
1/4 cup Fleischmann's® Corn Starch
1 teaspoon baking soda
1/2 teaspoon Fleischmann's® Baking Powder
3/4 teaspoon salt
1-1/2 cups sugar
1-1/3 cups buttermilk OR sour milk*
2 eggs
2 egg whites
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup butter, melted
1 tablespoon Mazola® Corn Oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract


  1. Preheat oven to 350°F.

  2. Combine flour, corn starch, baking soda, baking powder, and salt in a small bowl; set aside.

  3. Whisk sugar, buttermilk, eggs, egg whites, corn syrup, butter, oil, vanilla, and almond extract, if desired, in a large bowl. Gradually stir in flour mixture until smooth. Pour batter into a greased 13 x 9-inch baking pan.

  4. Bake 25 to 29 minutes until a toothpick inserted in center comes out clean. Cool in pan on wire rack.

  5. Frost cooled cake with Fluffy Cocoa Frosting or Fluffy Frosting.

NOTE: To make Buttermilk Birthday Cupcakes, follow the recipe as directed, after mixing batter, divide batter evenly into 24 greased or paper-lined (2-1/2 inch) muffin cups. Bake 18 to 22 minutes, or until the toothpick inserted in the cupcake comes out clean.

*TIP: To make sour milk, combine 1-1/4 teaspoons lemon juice (or vinegar) with enough low-fat milk to measure 1-1/3 cups. Let stand 5 minutes.

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