Welcome to the chaos that is me baking💜🌻 3rd times a charm

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 2 tablespoons Cocoa Powder (unsweetened, Dutch‑process preferred)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 2 Eggs (large, room temperature)
• 1/2 cup Buttermilk (room temperature)
• 2 tablespoons Red Food Coloring (gel or liquid, adjust for desired intensity)
• 1 teaspoon Vanilla Extract
• 1 teaspoon White Vinegar
• 1 cup Unsalted Butter (for buttercream) (softened, cut into cubes)
• 4 cups Powdered Sugar (sifted)
• 2 tablespoons Heavy Cream (room temperature)
• 1 teaspoon Plum Food Coloring (gel, creates deep plum‑purple hue)
• 1/4 cup Additional Unsalted Butter (for decorative piping) (softened)
• 2 cups Additional Powdered Sugar (for decorative piping) (sifted)
• 1/2 teaspoon Yellow Food Coloring (for sunflower centers)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (175°C). Grease the 6‑inch heart cake pan with butter and line the bottom with parchment paper.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

   Time: PT5M

3. Cream Butter and Sugar

   Using a hand mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

   Time: PT5M

4. Add Eggs

   Add the eggs one at a time, beating on low speed after each addition until fully incorporated.

   Time: PT3M

5. Incorporate Wet Flavors

   Mix in the buttermilk, vanilla extract, white vinegar, and red food coloring until just combined.

   Time: PT3M

6. Combine Wet and Dry Mixtures

   Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just combined. Stop as soon as no flour streaks remain.

   Time: PT2M

7. Fill Pan & Smooth

   Divide the batter evenly between the prepared heart pan (or fill once if using a single pan). Smooth the top with a rubber spatula.

   Time: PT2M

8. Bake the Cake

   Bake for 25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back.

   Time: PT25M

   Temperature: 350°F

9. Cool the Cake

   Allow the cake to cool in the pan on a wire rack for 10 minutes, then run a thin knife around the edges, invert onto the rack, and cool completely (about 20 more minutes).

   Time: PT30M

10. Prepare Plum‑Purple Buttercream

    In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating on low. Add vanilla, heavy cream, and plum food coloring, then beat on high for 2–3 minutes until light and fluffy.

    Time: PT15M

11. Level & Crumb‑Coat

    Using a long serrated knife, level the tops of the cooled cake layers. Place the first layer on a serving plate, spread a thin “crumb coat” of buttercream, then place the second layer and repeat. Chill the assembled cake for 20 minutes to set the crumb coat.

    Time: PT10M

12. Final Frosting

    Apply a generous layer of the plum‑purple buttercream over the chilled cake using an offset spatula. Smooth the sides and top as desired.

    Time: PT5M

13. Pipe Vintage Swirls & Dropline Borders

    Fit a piping bag with a Wilton #12 star tip, fill with plum‑purple buttercream, and pipe decorative swirls, dropline swoops, and shell borders around the cake edges.

    Time: PT20M

14. Create Sunflower Decorations

    Prepare a second piping bag with yellow‑colored buttercream (using the yellow food coloring). Pipe small sunflower centers, then use a green buttercream (optional) for petals. Place the finished sunflowers on a parchment sheet and freeze for 10 minutes to set.

    Time: PT15M

15. Assemble Final Decorations & Serve

    Arrange the frozen sunflower toppers on the frosted cake, add any final writing or personal messages with a small tip, and serve immediately or refrigerate until needed.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

1g