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Ingredients
Scale
- 1 cup self-raising flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons milk
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
- A pinch of salt
- 4 cups powdered sugar
- 1 cup salted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Pink food coloring
- Gum paste
- Gold sprinkles (dragees)
Instructions
- Preheat oven to 340°F (170°C). Grease and flour a 6-inch square cake tin.
- Cream together softened butter and granulated sugar until fluffy. Add eggs one by one, mixing well after each.
- Sift self-raising flour and baking powder, fold into batter alternately with milk, and mix in vanilla extract.
- Pour the batter into the prepared pan and bake until a skewer comes out clean. Let cool.
- Cream softened butter for the frosting, sift in powdered sugar, and mix until combined. Add vanilla and adjust consistency with milk.
- Cut out heart shapes from cooled cakes using a heart template.
- Apply a thin crumb coat on cakes and refrigerate for 10 minutes.
- Pipe pink buttercream rosettes on the cakes and top with gold sprinkles.
- Insert gum paste arrows for decoration.
Notes
Store leftover cakes in an airtight container at room temperature for up to 3 days.
Freeze individual cakes wrapped in plastic wrap and aluminum foil for up to 3 months.
Experiment with different cake flavors or buttercream colors for unique variations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 0
- Protein: 2
- Cholesterol: 40