Name: Cheetah Print Heart Cake
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 ¾ cups (345 g) all-purpose flour, spooned and leveled; 1 tbsp cornstarch; 2 ¼ tsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; 1 cup (225 g) unsalted butter, softened to room temperature; 1 ¾ cups (350 g) granulated sugar; 4 large eggs, room temperature; 2 tsp pure vanilla extract; 1 ¼ cups (300 ml) whole milk, room temperature; ½ cup (120 ml) sour cream, room temperature; Gel food coloring: golden yellow; Gel food coloring: brown; Gel food coloring: black; 1 ½ cups (340 g) unsalted butter, softened to room temperature (for frosting); 5–6 cups (600–720 g) powdered sugar, sifted; ¼ cup (60 ml) heavy cream or whole milk, plus extra as needed (for frosting); 2 tsp pure vanilla extract (for frosting); ¼ tsp fine sea salt (for frosting)

Description

A delightful dessert with a playful cheetah print pattern and heart shape, perfect for celebrations and special occasions.

Ingredients

Scale

2 ¾ cups (345 g) all-purpose flour, spooned and leveled
1 tbsp cornstarch
2 ¼ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup (225 g) unsalted butter, softened to room temperature
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 ¼ cups (300 ml) whole milk, room temperature
½ cup (120 ml) sour cream, room temperature
Gel food coloring: golden yellow
Gel food coloring: brown
Gel food coloring: black
1 ½ cups (340 g) unsalted butter, softened to room temperature (for frosting)
5–6 cups (600–720 g) powdered sugar, sifted
¼ cup (60 ml) heavy cream or whole milk, plus extra as needed (for frosting)
2 tsp pure vanilla extract (for frosting)
¼ tsp fine sea salt (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour the heart-shaped cake pans or spray with baking spray and line the bottoms with parchment paper cut to fit.
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until smooth. Add granulated sugar and beat for 3–4 minutes until fluffy. Incorporate eggs one at a time, mixing well after each addition, then mix in the vanilla.
In a separate bowl, whisk the milk and sour cream until smooth. Alternate adding dry ingredients and the milk mixture until combined, being careful not to overmix.
Divide the batter for coloring: reserve 2 cups plain, tint 1 cup golden yellow, 1 cup medium brown, and ½ cup black.
For a surprise center, pour half of the plain batter into the 9 × 13 inch pan and pipe the cheetah design onto it. Bake the sheet for 12–16 minutes until set and springy.
For the heart cake, layer the batters in the prepared pans, swirling for a marbled effect. Bake until a toothpick comes out clean.
Cool the cakes in the pans for 10–15 minutes before transferring to wire racks. Level the tops as needed and chill them for easier frosting.
Prepare buttercream by beating the butter until creamy, add sugar, salt, and vanilla. Reserve some for crumb coating. Tint portions for decorating.
Assemble the layers with frosting in between, apply a crumb coat, chill, and finally decorate with the cheetah pattern.

Notes

Ensure all ingredients are at room temperature for the best texture. Use gel food coloring for vibrant batter colors. Chill the cake before frosting for better handling.

Prep Time: 60 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 45g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg