Vintage Heart Cake

1. Stage

Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until soft and fluffy, three to four minutes. Beat in the eggs and egg whites, then add the vanilla extract. Beat for another one to two minutes until fluffy.

2. Stage

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add half the flour mixture and half the milk to the butter mixture, beating on low speed. Repeat with the remaining flour mixture and milk until incorporated. Then, mix in the sour cream on low speed. Editor's Tip: The key to preventing the common cake mistake of producing a dry cake is to avoid overmixing the batter. Mix the batter until the wet and dry ingredients are just combined.

3. Stage

Place a round piece of parchment in the bottom of two 8-inch round cake pans and coat with cooking spray. Evenly divide the batter between the two cake pans. Bake the cakes for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

4. Stage

In a large bowl, beat the softened butter until soft and fluffy, one to two minutes. Beat in 2 cups confectioners' sugar, the milk and the vanilla extract on low speed. Gradually add the remaining confectioners' sugar and beat the frosting until smooth.

5. Stage

Place one cooled cake layer on a cutting board. At the bottom middle of the circle, make two slices to create the pointed bottom of the heart. Set the two leftover pieces aside to make the rounded top of the heart. Repeat with the second layer. Editor's Tip: Level your cakes if needed before cutting the heart-shaped pieces. A serrated cake knife is a great tool for the job.

6. Stage

Place one of the larger pointed cake layers on a cake stand or plate. Use the buttercream frosting to attach the rounded tops. The frosting will act as a glue to keep them in place. Spread buttercream frosting over the top and repeat with the second layer. Spread a thin layer of frosting over the cake to create a crumb coat. If desired, you can trim parts of the cake at this point to emphasize its shape, applying frosting after any additional cuts. Chill the cake for 30 minutes. Editor's Tip: When attaching the rounded tops to the heart, use your hands and lightly press to keep them in place for 20 seconds. This will help the frosting adhere better.

7. Stage

Transfer half the remaining frosting to two bowls, and add food coloring to each as desired. Spread half of the frosting on the entire cake and smooth with a spatula. Use piping bags to pipe the colored frosting onto the top and bottom borders on the cake. Add additional piped details such as ribbons or dots if desired. Slice and serve.