Ingredients:

  • 325g cake flour
  • 300g granulated sugar
  • 225g unsalted butter, softened
  • 240ml whole milk
  • 4 large egg whites
  • 1 tbsp vanilla bean paste
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 2 drops soft pink gel food coloring
  • 450g unsalted butter (for buttercream)
  • 900g confectioners' sugar
  • 2 tbsp heavy cream
  • 1 tsp clear vanilla extract
  • 2 drops dusty rose gel coloring
  • 1 roll 1/2-inch pink satin ribbon
  • 1 tsp edible pink glitter

Instructions:

  1. Prep the pans. Grease your 9 inch heart pan and line the bottom with parchment paper.
  2. Sift dry ingredients. Combine 325g cake flour, 1.5 tsp baking powder, and 0.5 tsp salt into a large bowl.
  3. Cream butter and sugar. Beat 225g butter and 300g sugar until it looks pale and fluffy. This should take at least 5 minutes.
  4. Incorporate liquids. Slowly add the egg whites, milk, and 1 tbsp vanilla bean paste, mixing on low.
  5. Add the tint. Fold in 2 drops of soft pink gel coloring until the batter is a uniform, delicate rose.
  6. Bake the sponge. Pour into the pan and bake at 350°F for 35 minutes until a toothpick comes out clean and the edges pull away.
  7. Cool completely. Let the cake rest in the pan for 10 minutes, then flip onto a wire rack to cool for 2 hours.
  8. Whip the frosting. Beat 450g butter with 900g sugar and 2 tbsp cream until it's velvety and stiff.
  9. Apply crumb coat. Spread a thin layer of buttercream over the heart to trap crumbs, then chill for 20 minutes.
  10. Final frost and ribbon. Apply the dusty rose frosting, smooth the sides, and gently press the pink satin ribbon around the base. Top with edible glitter for a shimmer finish.