Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter, softened (113g)
  • 1 cup whole milk (240ml)
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • # For the Frosting:
  • 1 cup unsalted butter, softened (227g)
  • 4 cups powdered sugar (480g), sifted
  • 2 tbsp heavy cream or milk
  • 2 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Set aside.
  3. In a large mixing bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add half of the dry ingredients to the butter mixture. Then pour in half of the milk. Mix until just combined. Repeat with remaining dry ingredients and milk; do not overmix!
  6. Divide batter evenly between prepared heart-shaped cake pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove from oven and let cool in pans for about 10 minutes before transferring to wire racks to cool completely.
  8. While cakes are cooling, prepare your frosting by beating together softened butter with powdered sugar on low speed until crumbly. Slowly add heavy cream/milk along with vanilla extract while continuing to mix until smooth and fluffy.
  9. Once cooled completely, place one heart cake layer on a serving plate. Spread an even layer of frosting over it before placing the second layer on top. Use remaining frosting to cover top and sides as desired.