# 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 - 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
# Steps to follow:
01 - Preheat oven to 350°F. Grease two 9-inch heart-shaped cake pans and line bottoms with parchment paper.
02 - Whisk together cake flour, cocoa powder, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
03 - 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 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 vinegar with baking soda in a small cup, then gently fold into batter. Mixture will foam slightly.
08 - Divide batter evenly between prepared pans, smoothing tops with offset spatula. Bake on center rack for 25–30 minutes 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 layer on cake board. Spread ¾ cup frosting over top. Add 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 of frosting. Use offset spatula to create swirls or leave smooth.
13 - Place stencil under parchment paper. Pipe or brush melted dark chocolate over outline. Allow chocolate to fully set at room temperature or refrigerate for 10 minutes.
14 - Carefully peel chocolate silhouette from parchment and place onto center of cake. Press gently to adhere to frosting.
15 - Decorate edges with frosting rosettes, edible glitter, or red sugar pearls. Chill for 30 minutes before serving. Slice with warm, clean knife for neat hearts.
