• Ingredients
  • all purpose flour 2 1/2 cups
  • sugar 1 1/2 cups
  • baking soda 1 tsp
  • salt 1/2 tsp
  • cocoa powder 1/4 cup
  • vegetable oil 1 cup
  • buttermilk, room temperature 1 1/2 cups
  • large eggs, room temperature 2
  • T red food coloring 3
  • distilled white vinegar 1 tsp
  • vanilla extract 1 tbs
  • dark chocolate Pirouline 2 bags
  • block cream cheese 1 8 oz.
  • unsalted butter (1 cube) 1/2 cup
  • cups powdered sugar (Depending on how stiff/sweet you want it) 5 - 6
  • vanilla 1 tsp
mm Mandy Madsen Published 10 recipes

Hey guys, I’m Mandy! I’m a Culinary Arts graduate and a baker in Salt Lake City.

  • Information
  • Duration 45mins
  • Intended for 4
  • Difficulty level Easy
  • Prepares in 3 steps
  • Ingredients 16

Steps to Complete

Step 1

Preheat oven to 350. Grease a 9x13 in. pan. In a medium bowl, sift together all dry ingredients, including sugar, and set aside. In a mixing bowl fitted with a paddle
attachment, mix vegetable oil, and buttermilk. Then add eggs, food coloring, vinegar, and vanilla. Beat until combine. Add sifted dry ingredients and beat until smooth.
Scrape down the sides throughly and mix some more. Pour into prepared pan. Bake in the oven for 25-30 minutes, or until toothpick comes out clean.

Step 2

Frosting Directions:
Whip cream cheese and butter until light and fluffy. Add vanilla and powdered sugar until smooth.

Step 3

Once cake is completely cooled, flip upside down and remove it from the pan. Cut the cake using heart shaped cookie cutters, or any other shape you’d like. Slice them in half and frost. Depending on how big your heart cake is, you may have to cut your Pirouline cookie in half to expose both ends on each side. Lay the cookie on the bottom half of the cake and then stack the other half on top. Decorate the top of the cake with more frosting and sprinkles of your choice. Enjoy!

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