2 cups flour
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup + 2 Tbsp. dark brown sugar
1 tsp. vanilla or vanilla bean paste
1 cup + 1 1/2 Tbsp. milk
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream butter and sugar with the paddle attachment until smooth and fluffy, 3 minutes.
Add in eggs, vanilla and milk. Scrape down the sides of the bowl.
Add in sifted dry ingredients.
Mix just until homogenous. Scrape well to ensure there are no lumps.
Allow to sit for at least 2 hours, best if overnight.
Scoop or pipe heart shapes onto sheet trays lined with sprayed parchment.
Bake at 350F until tops are puffed and cake springs back, 8-10 mins.
Transfer to a wire rack to cool.
Match like-sized pairs of cakes. Pipe buttercream onto one half and sandwich together. Press sprinkles into buttercream around edges
Vanilla Bean Buttercream
Yield icing for 24 cupcakes or 1 9” cake
4 1/2 sticks unsalted butter, softened
8-12 cups powdered sugar
1/4 cup whole milk
1 Tbsp. vanilla bean paste or extract
In a bowl cream butter and vanilla until fluffy.
Add 2 cups powdered sugar to the bowl and mix until combined.
Add milk to the bowl and mix until combined.
Add additional powdered sugar and mix until desired consistency is reached.
Store in a covered airtight container at room temperature for up to 1 week.