Instructions

• Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans with softened butter, then flour them or line with parchment paper.
• In a medium bowl, whisk together 2 ¾ cups of flour, 1 tablespoon of cornstarch, 2 ¼ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt.
• In a large bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 1 ¾ cups of granulated sugar and beat until light and fluffy (3-4 minutes).
• Add 4 large eggs, one at a time, mixing well after each addition, then mix in 2 teaspoons of pure vanilla extract.
• In a separate bowl, whisk together 1 ¼ cups of whole milk and ½ cup of sour cream. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture.
• Reserve 2 cups of plain batter. Divide 1 cup of the remaining batter into three bowls and tint one golden yellow, another medium brown, and the last ½ cup black or very dark brown.
• Pour half of the reserved plain batter into a lined 9×13 pan, pipe fun patterns with the brown and black batters, then cover with yellow batter. Bake for 12-16 minutes and cool before cutting heart shapes.
• Fill your heart-shaped pans with a thin layer of plain batter, dollop colored batters, and swirl them together. Bake for 25-32 minutes if using 8-inch pans, or 40-50 minutes for one deep 9-inch pan.
• Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
• Level the cakes if domed, and chill them in the refrigerator for 20-30 minutes.
• Beat together 1 ½ cups of softened unsalted butter until creamy, then gradually add 5-6 cups of sifted powdered sugar and alternate adding ¼ cup of heavy cream until desired frosting consistency is achieved.
• Reserve 1 cup of ivory frosting for filling. Tint remaining frosting golden tan, divide again to tint portions brown and black for piping details.
• Layer one cake on a serving plate with frosting for stability, spread filling, stack the second layer, and apply a crumb coat before chilling until firm.
• Apply a smooth base coat with golden tan frosting over the entire cake, then chill again to set.
• Pipe cheetah print spots in brown and black frosting on the cake, varying the spot sizes for a natural look.
• Chill the decorated cake for 30-45 minutes, then slice with a warm knife to serve.