Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- Pink gel food coloring (optional)
For the buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 2 teaspoons vanilla extract
- Pink, green, and orange gel food coloring
For decoration:
- Piping bags with star and leaf tips
- Heart-shaped cake pan or template
- Fresh or piped buttercream roses
Directions:
1. Preheat oven to 350°F (175°C). Grease and line a heart
-shaped cake pan (or use a square and round pan to
create the shape).
2. In a medium bowl, whisk together flour, baking
powder, and salt.
3. In a large bowl, cream the butter and sugar until light
and fluffy. Add eggs one at a time, mixing well after
each. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture,
alternating with the milk. If desired, tint the batter with
pink food coloring.
5. Pour batter into the prepared pan and bake for 30–35
minutes, or until a toothpick inserted comes out clean.
Cool completely before decorating.
6. For the buttercream, beat butter until creamy. Add
powdered sugar gradually, followed by vanilla and
milk/cream until smooth and spreadable.
7. Tint portions of the buttercream with pink (for frosting
and borders), green (for leaves), and orange (for
accents). Reserve a portion of plain pink for the base
layer.
8. Frost the cooled cake with the pink buttercream using
a smooth or ridged finish. Pipe rosettes, flowers, and
leaves using star and leaf tips around the top and base.
9. Decorate with orange dots or beads and cluster
flowers in the corners to finish the romantic look.
Prep Time: 30 minutes | Cooking Time: 35 minutes |
Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 12 slices
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