Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 15g unsweetened non-alkalized cocoa powder
  • 5g baking soda
  • 3g salt
  • 240ml full-fat buttermilk
  • 240ml vegetable oil
  • 2 large eggs
  • 5ml distilled white vinegar
  • 10ml vanilla extract
  • 2 tsp red gel food coloring
  • 450g full-fat block cream cheese, softened
  • 115g unsalted butter, softened
  • 500g confectioners' sugar, sifted
  • 15ml heavy cream
  • 1 pinch salt

Instructions:

  1. Prep the pans. Grease and line your 8 inch square and 8 inch round pans with parchment paper. Note: This prevents the delicate velvet crumb from sticking.
  2. Mix dry ingredients. Whisk 315g flour, 300g sugar, 15g cocoa, 5g baking soda, and 3g salt in a large bowl.
  3. Emulsify wet ingredients. In a separate bowl, whisk 240ml oil, 240ml buttermilk, eggs, 10ml vanilla, 5ml vinegar, and 2 tsp red gel coloring until the color is uniform and vibrant.
  4. Combine the mixtures. Gradually fold the dry ingredients into the wet until no streaks of flour remain. Note: Do not overmix or the cake will become tough.
  5. Bake the layers. Divide batter evenly between the two pans and bake at 180°C (350°F) for 30 minutes until a toothpick comes out clean.
  6. Cool completely. Let the cakes sit in the pans for 10 minutes, then move to a wire rack to cool for 1 hour.
  7. Shape the heart. Cut the round cake exactly in half. Place the square cake on a board like a diamond, then attach the two round halves to the top two sides of the square using a little frosting as glue.
  8. Whip the frosting. Beat 450g cream cheese and 115g butter until pale and fluffy, then slowly add 500g sifted sugar, cream, and a pinch of salt.
  9. Apply the crumb coat. Spread a very thin layer of frosting over the entire heart and chill for 20 minutes until the surface is set and tacky.
  10. Final decoration. Apply the remaining frosting in a thick, smooth layer or use a piping bag for decorative swirls.