Ingredients:

  • 325g all-purpose flour
  • 300g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 170g unsalted butter, room temperature and cubed
  • 3 large eggs, room temperature
  • 120ml full-fat buttermilk, room temperature
  • 60ml neutral oil (grapeseed or vegetable)
  • 2 tsp pure vanilla extract
  • 0.25 tsp pink gel food coloring
  • 450g unsalted butter, softened
  • 720g powdered sugar, sifted
  • 45ml heavy cream
  • 1 tbsp pure vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (180°C). Grease one 8-inch square pan and one 8-inch round pan, and line both with parchment paper.
  2. In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add 170g of cubed butter and mix on low speed until the mixture reaches a texture resembling wet sand with no large butter chunks visible.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, vanilla extract, and pink gel coloring. Gradually pour into the flour-butter mixture. Scrape the bowl and mix for another 30 seconds until the batter is smooth and a consistent soft pink.
  4. Divide the pink batter evenly between the square and round pans. Bake for 35 minutes or until a skewer comes out clean. Allow to cool completely.
  5. Prepare the buttercream by beating 450g softened butter for 5 minutes until pale and airy. Gradually add powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt. Whip until light and fluffy.
  6. Assemble the heart: Place the square cake on a board like a diamond. Cut the round cake exactly in half to create two semi-circles. Attach the flat side of each semi-circle to the top two sides of the square cake using a bit of frosting to create a heart shape.
  7. Apply a crumb coat of vanilla buttercream, chill for 20 minutes, then apply a final smooth layer of frosting over the entire heart cake.