Ingredients
- for the cake
- 1 pound unsalted butter, room temperature
- 4 cups granulated sugar
- 10 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 cups, all purpose flour
- 1 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 1/2 cups nonfat buttermilk
- 3 - 5 drops red food coloring
- for the buttercream
- 10 egg whites
- 2 cups granulated sugar
- pinch salt
- 1 1/2 pounds unsalted butter
Preparation
Step 1
for the cake
Preheat the oven to 350ºF. Line a quarter sheet pan with parchment paper and spray with non-stick baking spray. Spray a large tube pan or angel food pan with non-stick baking spray. Set both aside
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light fluffy, about 5 - 10 minutes. Scrape the sides and bottom of the bowl. Add the eggs, one at a time, beating for 30 seconds between each addition. Add the vanilla.
In a large bowl, stir together the flour, salt and baking powder. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed.
Transfer a third of the batter to a large mixing bowl. Add the food coloring and stir well to incorporate.
Spread the red batter in an even layer in the prepared quarter sheet pan and bake until the cake is just barely done and feels firm when touched but doesn't spring back, 10 - 15 minutes. Allow to cool completely and then place in the freezer for at least 1/2 hour before assembling the cake.
Put half the remaining plain batter in the bottom of the tube pan. Using a 2 - 3 inch heart shaped cookie cutter, stamp out 14 to 15 hearts from the red cake. Place the hearts in the tube pan, rounded side down into the batter, pointed end sticking up. Press down gently to secure the heart. Continue placing hearts in the batter, putting them as close together as you can.
Fill a large pastry bag with the remaining plain batter and pipe it into the tube pan, making sure to fill any hard to reach areas and covering the hearts completely. Bake for 45-50 minutes or until the cake is golden brown and springs back when gently touched. Allow to cool completely before turning out of the pan.
for the buttercream
In the bowl of a stand mixer, combine the egg whites, sugar and salt. Constantly whisk the mixture over a bain marie until the sugar has completely dissolved and feels warm to the touch (it should reach 160º on a candy thermometer).
Transfer the bowl to a stand mixer fitted with the whisk attachment and whisk on high until the mixture quadruples in volume and the bowl is cool to the touch.
Add the butter, a few tablespoons at a time, until the buttercream thickens and smooths out. The icing may look as if it's starting to separate and appear chunky; this is perfectly normal. Just walk away for a few minutes while the mixer does its work, and you'll come back to beautiful buttercream.
to assemble
Run a long, thin knife along the edge of the baking pan to release the cake. Place a cake platter on top of the tube pan, face down, and filp the pan over. Gently lift the pan off so the cake remains on the platter.
Coat the cake with a smooth layer of buttercream. Serve immediately or store in the refrigerator for up to 3 days.