Ingredients:

  • 325g (2 ½ cups) All-purpose flour
  • 300g (1 ½ cups) Granulated sugar
  • 15g (1 tbsp) Dutch-processed cocoa powder
  • 5g (1 tsp) Baking soda
  • 3g (½ tsp) Fine sea salt
  • 240ml (1 cup) Buttermilk, room temperature
  • 120ml (½ cup) Neutral oil (Grapeseed or Vegetable)
  • 115g (½ cup) Unsalted butter, melted and cooled
  • 2 Large eggs, room temperature
  • 10ml (2 tsp) Pure vanilla extract
  • 1 tsp Pink gel food coloring
  • 450g (16 oz) Full-fat brick cream cheese, softened
  • 225g (1 cup) Unsalted butter, softened
  • 500g (4 cups) Sifted powdered sugar
  • 5ml (1 tsp) Vanilla bean paste or extract
  • 1 pinch salt
  • 20g Pink sanding sugar
  • 15g Heart-shaped sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8 inch round baking pans and line them with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add the melted butter and oil to the dry ingredients. Use an electric hand mixer on low speed to blend until the mixture resembles coarse sand, ensuring the fat coats the flour to limit gluten development.
  4. In a separate jug, whisk together the buttermilk, eggs, vanilla extract, and pink gel food coloring. Gradually pour the wet mixture into the dry ingredients while mixing on medium-low speed until just combined.
  5. Pour the batter into the prepared round pans and smooth the top with an offset spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. While the cake cools completely, prepare the frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla bean paste, and a pinch of salt, whipping until fluffy.
  7. Once cooled, spread the cream cheese frosting between layers and over the top of the cake. Decorate with pink sanding sugar and heart-shaped sprinkles for Galentines Day.