Heart Shaped Cake

Preheat the oven to 350 degrees. Grease a 6-inch round cake pan and a 6-inch square cake pan with non-stick spray. Line the bottoms with parchment paper and set aside.
In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
1 1/2 cups (187 g) all-purpose flour, spooned and leveled, 2 tbsp (10 g) Dutch process cocoa powder, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer on high speed until fluffy, 1-2 minutes.
(You can also use a stand mixer fit with a paddle attachment.)
7 tbsp (98 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
Then add in the eggs and vanilla. Mix on medium speed until pale in color and smooth, 1-2 minutes.
2 eggs, at room temperature, 1 tsp vanilla
Alternate adding the dry ingredients and the buttermilk to the butter mixture. Mix on low speed until all is just combined and the batter is smooth. Scrape down the sides of the bowl as necessary.
2/3 cup (158 ml) buttermilk, at room temprature
Lastly, fold in the red gel food coloring just until combined.
2 tsp red gel food coloring
Divide the cake batter evenly between the prepared pans. Bake the cakes for 26-29 minutes. Let the cakes cool in the pans for 2 minutes, then transfer them to wire racks to cool completely.

Add the softened, unsalted butter to a bowl and beat with an electric mixer on high speed until pale in color and fluffy, about 5 minutes.
1 cup (224 g) unsalted butter, at room temperature
Then add in the cream cheese and combine on medium speed.
4 oz (113 g) cream cheese, cold
Lastly add in the powdered sugar and mix on low speed until combined. Then mix on high speed until smooth and fluffy.
2 cups (260 g) powdered sugar

Cut the domed tops off of each cake with a sharp, serrated knife. Then, cut the round cake in half.
Place the square cake top down as a diamond on your serving plate of choice. Place the half circles of cake face down on either side of the square cake so it comes together into a heart shape.
Spread the cream cheese frosting in an even layer on the top of the cake and sides of the cake using an offset spatula. Use a cake scraper to scrape frosting evenly along the sides of the cake. Once the crumb coat is applied, chill the cake for 30 minutes.
After chilling, apply another even layer of frosting on to the cake, again using a cake scraper to scrape the sides evenly. Use an offset spatula for the top of the cake and don't worry about the frosting being perfectly even on top.
(Once the sprinkles go on you wont be able to see all the imperfections!)
Add a few drops of red food coloring to the remaining cream cheese frosting to make it pink and transfer it to a piping bag fit with a decorative tip.
(If the frosting has become too soft, chill it for 15 minutes, rewhip and then transfer it to a piping bag.)
red food coloring, for the decorative pink icing
Pipe a boarder of pink frosting around the edges of the heart. Decorate the cake with sprinkles as you wish, then serve!
Valentine's Day sprinkles, for decorating

Course: Dessert

Cuisine: American

Keyword: heart cake, heart shaped cake, red velevt cake, red velvet, Valentine's Day