# Components:
→ Cake Components
01 - 2 ½ cups cake flour, sifted
02 - 2 tablespoons natural unsweetened cocoa powder
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon fine sea salt
06 - 1 cup unsalted butter, room temperature
07 - 1 ¾ cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 cup buttermilk, room temperature
10 - 2 tablespoons red gel food coloring
11 - 2 teaspoons pure vanilla extract
12 - 1 teaspoon white vinegar
13 - 1 teaspoon distilled white vinegar
→ Cream Cheese Frosting
14 - 1 cup cream cheese, room temperature
15 - ½ cup unsalted butter, room temperature
16 - 4 cups powdered sugar, sifted
17 - 1 tablespoon pure vanilla extract
18 - Pinch of salt
→ Silhouette Decoration
19 - 6 oz dark chocolate or candy melts, melted
20 - Parchment paper
21 - Betty Boop heart-shaped stencil
# Preparation Steps:
01 - Preheat oven to 350°F. Grease two 9-inch heart-shaped cake pans and line bottoms with parchment paper.
02 - Whisk together cake flour, cocoa powder, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
03 - Beat butter on medium speed for 1 minute until creamy. Gradually add sugar and beat for 2–3 minutes until light and fluffy.
04 - Add eggs one at a time, beating on low speed after each addition just until blended. Scrape down bowl sides as needed.
05 - Stir in red gel food coloring, vanilla extract, and white vinegar until batter is evenly colored.
06 - With mixer on low, add one-third of dry ingredients, then half of buttermilk. Repeat with remaining dry ingredients and buttermilk. Do not overmix.
07 - Combine 1 teaspoon vinegar with baking soda, then gently fold into batter. Mixture will foam slightly.
08 - Divide batter evenly between prepared pans. Bake on center rack for 25–30 minutes until toothpick inserted in center comes out clean.
09 - Let cakes cool in pans for 10 minutes. Run thin knife around edges, invert onto wire racks, and remove parchment. Cool completely.
10 - Beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar and salt, then vanilla. Beat until fluffy.
11 - Level cake domes if desired. Spread ¾ cup frosting over first layer. Top with second layer and refrigerate 15 minutes to set crumb coat.
12 - Apply thin crumb coat over entire cake. Chill 10 minutes, then add final smooth layer. Use offset spatula for swirls or smooth finish.
13 - Place stencil under parchment. Pipe or brush melted dark chocolate over outline. Allow to set at room temperature or refrigerate 10 minutes.
14 - Peel chocolate silhouette from parchment and place on cake center. Decorate edges with frosting rosettes or sugar pearls. Chill 30 minutes before serving.
