Name: Vintage heart cake
Ingredients: 2 ½ cups (310g) all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup (170g) unsalted butter, room temp; 1 ¾ cups (350g) granulated sugar; 4 large eggs, room temp; 1 tbsp pure vanilla extract; 1 cup (240ml) whole milk, room temp; ¼ cup (60ml) sour cream or plain yogurt; Serrated knife and angled spatula: For shaping the cake and applying frosting.; Piping bags and tips: Wilton 4B, 32, and 102 are ideal for creating ruffles, lace patterns, and floral designs.; Cake drum or cardboard base: Provides stability and makes decorating easier.; Icing smoother: Helps achieve a polished, professional finish.

Description

The vintage heart cake holds a special place in my heart, not just for its romantic charm and delicate design, but because it brings me back to one of my most treasured memories with my grandmother.

Ingredients

Scale

Ingredients and Tools

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup (170g) unsalted butter, room temp

1 ¾ cups (350g) granulated sugar

4 large eggs, room temp

1 tbsp pure vanilla extract

1 cup (240ml) whole milk, room temp

¼ cup (60ml) sour cream or plain yogurt

Tools Required

Serrated knife and angled spatula: For shaping the cake and applying frosting.

Piping bags and tips: Wilton 4B, 32, and 102 are ideal for creating ruffles, lace patterns, and floral designs.

Cake drum or cardboard base: Provides stability and makes decorating easier.

Icing smoother: Helps achieve a polished, professional finish.

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Instructions

Step-by-Step Guide

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

1. In a medium bowl, sift together flour, baking powder, baking soda, and salt.

1. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 mins).

1. Add eggs one at a time, beating well after each. Mix in vanilla.

1. Whisk milk and sour cream together in a separate bowl.

1. Alternate adding the dry ingredients and milk mixture to the butter mixture. Begin and end with the dry mix.

1. Divide batter evenly between pans. Bake for 28–32 mins or until a toothpick comes out clean.

1. Cool in pans for 10 mins, then transfer to wire racks to cool completely.

Step 2: Make the Buttercream

1. Beat butter until creamy and pale (about 3–4 mins).

1. Gradually add sifted powdered sugar.

1. Mix in vanilla, salt, and cream one tablespoon at a time until smooth and spreadable.

1. Divide into 3 bowls for coloring:
  - - Bold Pink: 2 drops Fuchsia + 2 drops Deep Pink
  - - Medium Pink: 2 drops Deep Pink
  - - Light Pink: Leave as is or add 1 drop Deep Pink

Step 3: Shape the Heart

1. Place one cooled cake on a flat surface.

1. Cut out two top corners in a curved shape and reattach them to the top center to form a heart.

1. Repeat with second layer.

Step 4: Assemble & Crumb Coat

1. Place bottom layer on a cake board.

1. Spread a generous layer of buttercream.

1. Add second layer, align the heart shape.

1. Apply a thin crumb coat over entire cake.

1. Chill in fridge for 30 mins to set.

Step 5: Final Coat & Chill

1. Apply a thicker, final layer of buttercream and smooth with a spatula or icing smoother.

1. Chill again for at least 20 minutes before piping.

Step 6: Piping & Decoration

1. Use:
  - - 4B tip + bold pink: large shell borders (top & bottom edges)
  - - 32 tip + light pink: smaller shell border inside the bold border
  - - 102 tip + medium pink: ruffled garlands on sides
  - - 3 tip + medium pink: your personalized message or small details

1. Decorate with pearls, sprinkles, or edible decorations if desired.