Preheat your oven to 350 degrees Fahrenheit. Prepare an 8-inch round pan and an 8-inch square pan by spraying them with pan spray and lining them with parchment paper. This step is crucial for ensuring that your cakes release easily.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. This means all dry ingredients must be combined to ensure even distribution. Then, add the granulated sugar and salt, whisking everything together until well combined. Set aside.
In a large mixing bowl, combine the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and liquid red food coloring. Use a whisk to mix these wet ingredients thoroughly until they're well blended. The mixture should be smooth and vibrant.
Gradually add the dry mixture to the wet ingredients, whisking consistently until you have a smooth batter. The batter should be thick and glossy, with no lumps visible. Be careful not to overmix.
Divide the batter evenly between the two prepared pans. Bake them in the preheated oven for about 30 to 35 minutes. Keep an eye on them; you’ll know they’re done when a toothpick inserted into the center comes out clean or the cake springs back when lightly pressed.
Once baked, allow the cakes to cool in the pans for about 10 to 15 minutes. After cooling, carefully turn them out onto a cooling rack to cool completely. This step is vital for achieving the right texture and preventing sogginess.
While the cakes cool, prepare the cream cheese frosting. In a large mixing bowl or using a stand mixer, cream together the unsalted butter and cream cheese until they’re thoroughly mixed and creamy. This should take a few minutes; the mixture should be smooth.
Add the vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed. After that, gradually add the powdered sugar, mixing slowly to incorporate it all.
Once fully combined, increase the speed of the mixer and beat the frosting until it’s fluffy and light. This should create a delightful creamy texture that’s perfect for spreading.
When the cakes are completely cool, take the round cake and slice it in half to create two equal half-circles. On your chosen serving platter, position the square cake in the center. Place the two half circles on the sides to form the rounded part of the heart.
Create a crumb coat by smoothing a thin layer of frosting over the entire cake to hold in any loose crumbs. Once you are satisfied with the crumb coat, smooth a thicker layer of frosting over the entire cake. Feel free to add sprinkles and decorations of your choice to make it visually appealing.
Refrigerate the cake for at least 30 minutes before serving. This helps the frosting set and makes it easier to slice.
