# What You Need:
→ For the Cake
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 - 2 teaspoons distilled white vinegar
→ For the Cream Cheese Frosting
13 - 1 cup cream cheese, room temperature
14 - ½ cup unsalted butter, room temperature
15 - 4 cups powdered sugar, sifted
16 - 1 tablespoon pure vanilla extract
17 - Pinch of salt
→ For the Betty Boop Silhouette Decoration
18 - 6 ounces dark chocolate or candy melts, melted
19 - Parchment paper
20 - Betty Boop heart-shaped stencil
# Steps:
01 - Preheat oven to 350°F. Grease two 9-inch heart-shaped cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
03 - In a stand mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute until creamy. Gradually add sugar and continue beating 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 the bowl sides as needed.
05 - Stir in red gel food coloring, vanilla extract, and white vinegar until the batter is evenly colored.
06 - With the mixer on low, add one-third of the dry ingredients, then half of the buttermilk, mixing just until incorporated. Repeat with another third of dry ingredients, remaining buttermilk, and finish with the last third of dry ingredients. Do not overmix.
07 - In a small cup, combine 1 teaspoon vinegar with baking soda, then gently fold into the batter. The mixture will foam slightly—this creates a light crumb.
08 - Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cakes cool in pans for 10 minutes. Run a thin knife around the edges, then invert onto wire racks and remove parchment. Cool completely before frosting.
10 - In a clean mixer bowl, beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar and a pinch of salt, then vanilla extract, beating on low until combined and fluffy. Transfer to a piping bag or keep covered in the refrigerator until ready.
11 - If desired, level cake domes with a serrated knife. Place one heart cake layer on a cake board or plate. Pipe or spread an even layer of frosting (about ¾ cup) over the top. Top with the second cake layer, press gently, and refrigerate for 15 minutes to set the crumb coat.
12 - Apply a thin crumb coat of frosting over the entire cake. Chill for another 10 minutes, then add a final smooth layer of frosting. Use an offset spatula to create swirls or leave smooth as desired.
13 - Place the printed stencil under a sheet of parchment. Pipe or brush melted dark chocolate over the outline on the parchment. Allow the chocolate silhouette to fully set at room temperature or in the refrigerator for 10 minutes.
14 - Carefully peel the chocolate silhouette from the parchment and lift it onto the center of the cake. Press gently so it adheres to the frosting.
15 - Decorate the cake edges with additional frosting rosettes, edible glitter, or red sugar pearls. Chill the cake for 30 minutes before serving to let the frosting set. Slice with a warm, clean knife for neat hearts.
