Ingredients:

  • 2.25 cups (280g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 3 tsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 2 tsp (10ml) pure vanilla extract
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line one 8-inch square cake pan and one 8-inch round cake pan with parchment paper.
  2. Cream the softened butter (170g) and granulated sugar (300g) together using an electric mixer until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the flour, baking powder, and salt, alternating with the whole milk, mixing until just combined to ensure a velvety crumb.
  5. Divide the batter equally between the square and round pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely in their pans before removing.
  7. Carve the heart: Place the square cake on a platter and cut it in half vertically. Place the two halves at a 90-degree angle to each other. Cut the round cake in half and place the two semi-circles against the straight edges of the square halves.
  8. Whip the frosting ingredients (450g butter, 720g powdered sugar, heavy cream, vanilla, and salt) until airy and smooth.
  9. Apply a thin crumb coat of buttercream over the cake and chill for 2 hours to stabilize before applying the final decorative layer.