Heart Shaped Cake
Ingredients
**For the Red Velvet Cake:**
- 1 ½ cups 187 g all-purpose flour
- 2 tablespoons 10 g Dutch process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 7 tablespoons 98 g unsalted butter, softened
- 1 cup 200 g granulated white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup 158 ml buttermilk, at room temperature
- 2 teaspoons red gel food coloring
**For the Cream Cheese Buttercream Frosting:**
- 1 cup 224 g unsalted butter, at room temperature
- 4 oz 113 g cream cheese, cold
- 2 cups 260 g powdered sugar
- Red food coloring for decorative pink icing
- Valentine’s Day sprinkles for decorating
Instructions
**For the Red Velvet Cake:**
- Preheat the oven to 350°F. Grease a 6-inch round cake pan and a 6-inch square cake pan, then line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs and vanilla, mixing until smooth.
- Alternate adding dry ingredients and buttermilk to the butter mixture, then fold in red gel food coloring.
- Divide batter evenly between pans and bake for 26-29 minutes. Let cool completely.
**For the Cream Cheese Buttercream Frosting:**
- Beat butter until pale and fluffy. Add cream cheese and mix until combined.
- Gradually add powdered sugar and mix until smooth and fluffy.
**Assembling the Heart Shaped Cake:**
- Trim tops of cakes, then cut round cake in half.
- Place square cake on serving plate and position half circles on each side to form a heart.
- Frost cake with cream cheese icing and chill for 30 minutes.
- Apply another layer of frosting, then decorate with pink icing and sprinkles.
- Serve and enjoy the love!