My True Love Cake Recipe

5 6 9
My True Love Cake Recipe
My True Love Cake Recipe photo by Taste of Home
Publisher Photo

My True Love Cake Recipe

Read Reviews
5 6 9
Publisher Photo
"Like my mother and grandmother, I have special recipe for every occasion," notes Beverly Coyde of Gasport, New York. "For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons plus 1-1/2 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup water
  • 1/2 cup vegetable oil
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.
Originally published as My Truelove Cake in Taste of Home February/March 2005, p68

Nutritional Facts

1 slice: 557 calories, 26g fat (12g saturated fat), 84mg cholesterol, 271mg sodium, 76g carbohydrate (56g sugars, 1g fiber), 6g protein.

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons plus 1-1/2 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup water
  • 1/2 cup vegetable oil
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling, divided
  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
  2. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.
Originally published as My Truelove Cake in Taste of Home February/March 2005, p68

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Reviews forMy True Love Cake

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MY REVIEW
bakegirl321 User ID: 7245286 66930
Reviewed Feb. 7, 2014

"I love this cake as well it just adds a bit of charm for that special someone. I also tried it with banana and took off the can cherries and dipped chocolate bananas and it was a hit"

MY REVIEW
BakinGymnast User ID: 5767825 153309
Reviewed Feb. 9, 2012

"This cake is delicious!!! I reduced the sugar in the cake to 1 1/2 cups, and it still tasted marvelous! It has a wonderful, light vanilla-chocolate flavor! I didn't make the frosting recipe since we didn't have cream or cream cheese, so I just used half of a simple buttercream frosting recipe instead. I also used light cherry pie filling. Tasted wonderful! I used a 9 x 13 inch heart shaped pan and had to bake it almost twice as long, but it still turned out great! I just split it into two layers. I would definitely recommend making this; it not only tastes great but looks perfect for Valentine's Day!"

MY REVIEW
Janice24 User ID: 42024 58369
Reviewed Oct. 1, 2010

"I've made this recipe several times and we just love it."

MY REVIEW
SweetDixie83 User ID: 1030768 58368
Reviewed Apr. 11, 2010

"I made this cake for my 3rd wedding anniversary & my husband loved it! It taste like cherry cheesecake to me! I will be making this on Valentines day for years to come....starting next year when our son is older so he will have a Valentine's day tradition since we have one for every other holiday! This is an amazing recipe, kudos to the chef!! :)"

MY REVIEW
Christa47355 User ID: 1164600 145583
Reviewed Feb. 2, 2010

"I've made this every Valentine's Day since it first appeared on the back cover. Although I make it with strawberries and have cheated by using a boxed mix, the family loves it!"

MY REVIEW
syrcatgrl User ID: 1078909 151365
Reviewed Feb. 22, 2008

"This cake was awesome! I made it for Valentine's Day for my boyfriend who loves cherries. It was a little thin when I put it in the oven and took about 10 minutes longer to bake, but it came out absolutely beautiful. I loved the almond cream cheese frosting, but it made a ton. Great cake! I will definitely make this again!"

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