Servings: 8 people
Calories: 210kcal
Cost: $20
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Two 8-inch round cake pans
- Cake knife or serrated knife
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- a pinch salt
- Red food coloring (optional)
- Frosting of your choice
Instructions
- Cream together softened butter and sugar until light and fluffy.
- Crack in eggs one at a time, mixing well after each addition. Add vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing gently until combined. Add food coloring if desired.
- Pour the batter into two 8-inch round cake pans.
- Bake cakes until cooked through (25-30 minutes), then let them cool completely.
- To assemble the heart shape, place one cake layer flat and cut the second layer in half vertically to form the top curves of the heart.
Notes
Use almond milk for a dairy-free option or coconut oil for a vegan version. Store the cake in an airtight container, refrigerating if frosted. Bring refrigerated cake to room temperature before serving. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Calcium: 20mg | Iron: 1mg
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