Vintage Heart Cake

Directions

1. Preheat oven to 350°. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add whole eggs, egg whites and vanilla extract; beat until fluffy, 1-2 minutes.
2. In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the milk, beating on low speed; repeat with remaining flour mixture and milk until incorporated. Mix in sour cream on low speed.
3. Place a piece of round parchment paper in two 8-in. cake pans; coat with cooking spray. Transfer batter evenly into each prepared pan. Bake 23-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
4. In a large bowl, beat butter until soft and fluffy, 1-2 minutes. Beat in 2 cups of powdered sugar, milk and vanilla extract on low speed. Gradually add the remaining powdered sugar, beating until smooth.
5. Place one cooled cake layer on a cutting board. At the bottom middle part of the circle, make two cuts 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.
6. Place one of the larger pointed cake layers on a stand or plate. Use frosting to attach the rounded tops (this will act as a glue to keep them in place). Spread buttercream frosting over the top; repeat with the second layer. Spread a thin layer of frosting over the cake to create a crumb coat. If desired, trim parts of the cake to emphasize its shape, applying frosting after any additional cuts. Chill cake for 30 minutes.
7. Transfer half of the remaining frosting to 2 bowls; add food coloring to each, as desired. Spread the other half of the frosting on the entire cake; smooth with a spatula. Use colored frosting to pipe top and bottom borders on the cake. Add additional piped details such as ribbons or dots, if desired. Slice; serve.