Photo of Chocolate-raspberry heart cake by WW

Chocolate-raspberry heart cake

Total Time
55 min
25 min
30 min
Cook Valentine’s dinner for loved ones at home and make the meal special with this stunning heart-shaped cake. No special gourmet baking pan is required—just use an 8-inch disposable aluminum pan and bend it into the shape of a heart. The taste of sweet raspberries really comes through in this cake since preserves are used in the cake and glaze. But for a delicious variation, you could also top the cake with sliced strawberries and use strawberry jam instead. Don’t fret if the frosting mixture becomes too thick to spread while you’re decorating the cake. Simply pop the remaining frosting in the microwave for about 30 seconds to soften.


All-purpose flour

1 Tbsp

Unprepared devil's food cake

2 cup(s), mix

Mineral water

½ cup(s)

Regular liquid egg substitute

¼ cup(s)


cup(s), seedless raspberry

Unsweetened baking chocolate square(s)

4 oz


6 Tbsp, seedless raspberry

Fat free creamer

6 Tbsp, such as fat-free half-and-half

Fresh raspberries

½ cup(s)


  1. Preheat oven to 350°F. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with 1 Tbsp. flour. Bend sides of pan to form a heart shape.
  2. Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
  3. Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining 6 Tbsp. jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)