Ingredients
1⅓ cups cake flour
1 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature
½ cup vegetable oil
½ tsp white vinegar
1 tsp vanilla extract
½ cup Greek yogurt, plain, at room temperature
2 tbsp red food coloring
7 oz cream cheese, softened
1 tsp vanilla extract
1½ cups powdered sugar, add more as needed
¼ cup unsalted butter, at room temperature
1 tbsp candy, heart-shaped, for decoration
Preparation
Preheat the oven to 350 degrees F. Grease an 8-inch round pan.
Bake the cake first. Sift together flour, cocoa powder, baking soda, and salt. Whisk to combine then set aside.
In a large mixing bowl, combine together butter and sugar. Cream for roughly 6 to 8 minutes until butter turns pale and doubles in volume and sugar has dissolved.
Add the oil, vanilla extract, vinegar, yoghurt, food coloring, and egg. Continue creaming.
Fold the sifted flour mixture into your wet mixture until evenly incorporated. Pour batter into the prepared pan.
Transfer to the oven and bake for roughly 20 minutes, or until a cake tester comes out clean.
Remove from the oven, then cool down completely on wire racks.
Combine all your ingredients in a large mixing bowl.
Beat for roughly 6 to 8 minutes until all are incorporated and turn pale, light and fluffy. Should the icing be runny, adjust with more powdered sugar. Set aside.
To assemble this cake, transfer your cooled cake onto your working area. Set aside any cake crumbs. Slice the cake in half.
With the bottom half facing you, spread roughly 1 cup of the frosting evenly. Top with the other half and press down lightly to adhere.
Spread the sides and top of the cake with the remaining frosting.
Sprinkle the top with the cake crumbs. Keep chilled until ready to serve.
Top it with heart-shaped candies or any of your preferred cake decorations. Portion accordingly and serve.
