• Preheat oven to 325°F. Grease pan with baker’s spray.
• Combine the cake mix, vegetable oil, vanilla, sour cream, heavy cream, and eggs in a large bowl.
  1 box of cake mix*, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 large eggs
• Beat on medium speed for 2 minutes, scraping down the sides when needed.
• Pour into prepared heart shaped pan* and bake for 45-50 minutes or until a toothpick inserted comes out clean. If the cake starts to brown cover with foil and finish baking.
• Allow cake to cool before removing from pan. To remove just flip the cake over and allow gravity to help it come out.
• While cake is cooling make frosting.

Vanilla Buttercream*

• Cream butter using a stand mixer.
  1 cup butter
• Mix in vanilla, then add in powdered sugar 1 cup at a time, alternating with heavy cream 1 tbs at a time. If the frosting is too stiff add a little heavier cream (~1 tbs at a time), if it’s to lose add a little more powdered sugar (~¼ cup at a time). Stir in salt.
  5 cups powdered sugar, 1 tbs vanilla, 5 tbs heavy cream + more if needed, Pinch of Salt
• Remove ~½ cup frosting, add pink food coloring* and stir until fully incorporated.
  Pink food coloring

Frost Cake

• Cut the cake in half to create two layers.
• Spread a nice layer of vanilla butter cream on the first half, then stack the second layer on top.
• Spread the remaining white buttercream over the cake.
• Place pink frosting in a baggie with the corner cut off, or a piping bag, and draw a heart on top of the cake. Sprinkle top of cake with sprinkles.
  Sprinkles*