This naked heart cake is a layer cake with white chocolate cream cheese frosting that is perfect for special occasions. I like to decorate it with flowers and berries.

White chocolate cream cheese naked heart cake

I love naked cakes because they’re easy to make. The frosting doesn’t have to be perfect, there’s no worries about hiding crumbs. Instead they shine in their simplicity.

This is a recipe for a heart cake, but you can cut out any shape that you like. Or you can keep it round or square, whichever you prefer. You’ll have enough batter for a 2-layer cake and enough frosting to decorate it. The rest is up to you.

heart layer cake with berries and flowers

The cake layers are airy. I make cake without oil or butter. Instead the key is in whipping the egg whites separately, which then add volume to the batter. And the fat comes from the 4 egg yolks I’m using.

It’s the perfect canvas for a rich cheesecake frosting with white chocolate and vanilla. It has an amazing flavor and a mousse-like texture that will melt in your mouth.

White chocolate cream cheese naked heart cake

You can make the cake layers and the frosting ahead of time. I always prefer to chill my cakes in the refrigerator before assembly, because the cold helps keep the cake compact which is perfect for smearing on frosting.

More cake recipes to explore

White chocolate cream cheese naked heart cake is the perfect spring or summer cake, topped with fresh berries and flowers it's eye-catching and pretty.
cream cheese naked heart cake


White chocolate cream cheese naked heart cake

A plush vanilla cake with cheesecake frosting, shaped like a heart.
Prep 30 minutes
Cook 30 minutes
Chill 1 hour
Total Time 2 hours
Servings 8


  • 4 large eggs divided into yolks and whites
  • 1 teaspoon lemon juice
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup warm water
  • 1/4 teaspoon sea salt
  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 10.5 oz white chocolate finely chopped
  • 1/2 cup whipping cream
  • 10.5 oz cream cheese at room temperature
  • 2 tablespoons powdered sugar more to taste
  • 1 teaspoon vanilla bean paste


  • Preheat the oven to 250°F (175°C) and place a rack in the lower third of the oven. Grease the bottom and sides of a 9-inch cake pan. Line the bottom with parchment paper, lightly grease the parchment too and dust the sides of pan with flour. Set aside.
Make the cake
  • Place egg whites in a large bowl. Add lemon juice and beat egg whites on medium speed for a few minutes, until soft peaks form. Add 1/4 cup (50 g) of sugar and keep beating until hard peaks form. Set bowl aside.
  • In another bowl, whisk together the egg yolks, remaining sugar, vanilla, salt and water. Sift in the flour and baking powder. Mix, gently, until the batter comes together.The mixture will be thick, but if it’s so thick you’re having trouble whisking, add water by the tablespoon until it’s easier to handle.
  • Next, gently fold in the egg whites in 3-4 additions. Pour batter into the prepared pan and bake cake for 30 minutes, until the top is golden brown and a skewer inserted in the center of the cake comes out clean.
  • Leave the cake in the pan for 10 minutes, then flip the pan upside down on a large plate. Remove the pan, peel parchment paper from the cake and let cake rest as you prepare the frosting.
    You can also wrap the cake in plastic wrap, once it's cool, and store it in the refrigerator overnight.
Make the frosting
  • Place chocolate in a large bowl. Heat whipping cream in the microwave (or on the stove) until it’s hot to the touch, but not boiling. Pour over the chocolate. Wait 1 minute, then begin gently whisking the chocolate and the cream, until the chocolate is completely melted and cream incorporated. Cool to room temperature.
  • Place cream cheese in a large bowl and beat until creamy, 30-60 seconds. Whisk in sugar and vanilla paste. Add the melted chocolate and cream. Beat on high speed until the chocolate is fully incorporated and the frosting smooth.
  • Cover mixture with plastic wrap and chill in the refrigerator for an hour or overnight, until the frosting sets.
Assemble cake
  • First, split cake in two layers using a serrated knife. Then cut each layer into a heart. It can be hollow in the center or kept full.
  • Take frosting out of the refrigerator. Fit a pastry bag with a large tip, fill the bag with frosting and twist it at the end so it closes. Place first cake layer on a large plate. Pipe little dollops of frosting all over the cake in a single layer, using about half of the frosting. Cover with second layer and repeat.
  • If desired, decorate cake with strawberries, chocolate, candy and fresh flowers. Chill until serving time.


If your chocolate chunks are too big or cream not hot enough, sometimes not all of the chocolate will melt. This is perfectly okay. When this happens, set up a double boiler and place the bowl of chocolate over the simmering water. As the chocolate begins to melt, stir it with a spatula. Once it’s warm to the touch and looks almost completely melted, remove it from heat and keep whisking until it’s completely smooth.




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