# What you'll 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 - 1 teaspoon white vinegar
13 - 1 teaspoon distilled white vinegar
→ For the 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
→ For the Betty Boop Silhouette Decoration
19 - 6 oz dark chocolate or candy melts, melted
20 - Parchment paper
21 - Betty Boop heart-shaped stencil
# Method:
01 - Preheat oven to 350°F. Grease two 9-inch heart-shaped cake pans and line 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 with paddle attachment, 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, mixing just until incorporated. Repeat with remaining dry ingredients and buttermilk. Do not overmix.
07 - Combine 1 teaspoon distilled white vinegar with baking soda, then gently fold into batter. Mixture will foam slightly, creating a light crumb.
08 - Divide batter evenly between prepared pans, smoothing tops with offset spatula. Bake on center rack for 25–30 minutes, or 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 before frosting.
10 - Beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar and pinch of salt, then vanilla extract, beating on low until combined and fluffy.
11 - Level cake domes with serrated knife if desired. Place one heart layer on cake board. Spread ¾ cup frosting over top. Top with second layer, press gently, and refrigerate for 15 minutes to set crumb coat.
12 - Apply thin crumb coat over entire cake. Chill for 10 minutes, then add final smooth layer. Use offset spatula to create swirls or leave smooth.
13 - Place stencil under parchment paper. Pipe or brush melted dark chocolate over outline on parchment. Allow chocolate silhouette to fully set at room temperature or refrigerate for 10 minutes.
14 - Carefully peel chocolate silhouette from parchment and place on center of cake. Press gently to adhere. Decorate edges with frosting rosettes, edible glitter, or red sugar pearls. Chill for 30 minutes before serving.
