Champagne Raspberry Heart Shaped Cake With Cream Cheese Brown Sugar Frosting

1. 1

   Preheat the oven to 350

2. 2

   Sift together cake flour, baking powder, baking soda and salt in a medium bowl

3. 3

   In a large mixing bowl, whisk the sugar and oil until well blended.

4. 4

   Whisk in the buttermilk, then add the eggs one at a time

5. 5

   Whisk in the champagne, liquor and vanilla, then slowly whisk in the dry ingredients, do not overwhisk, lumps are ok

6. 6

   Divide batter so both cakes are at the same level and bake until golden brown or until cake tester or toothpick comes out clean, about 25 minutes

7. 7

   Allow to cool completely before frosting

8. 8

   To make the frosting, beat cream cheese, butter, sour cream and brown sugar until fluffy, about 2-3 minutes

9. 9

   Add vanilla and liquor

10. 10

    Slowly add confectioner's sugar until well combined, then add the food coloring and beat on high speed for another minute for a very light frosting

11. 11

    To assemble the cake, using either a piece of cardboard covered with foil or a very large baking pan, gently invert both cakes from the pan.

12. 12

    Cut the circle in half, placing one half on consecutive sides of the square

13. 13

    Use a small amount of frosting to make a crumb layer, then generously frost the entire cake.

14. 14

    Allow to chill and serve.

* Per serving · 4 servings · Values may vary.