Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C) and prepare the cake pans.
• In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt.
• Beat softened unsalted butter until creamy, then gradually add granulated sugar and beat until fluffy.
• Incorporate eggs, then add vanilla extract, and a mixture of whole milk and sour cream.
• Combine dry and wet ingredients in alternating additions until just mixed.
• Reserve about 2 cups of plain batter, then color remaining batter with food coloring.
• For a sheet cake, pour half of the plain batter into a lined pan and add colored batters. For heart cakes, proceed to next step.
• Pour a thin layer of plain batter into each heart pan, dollop colored batters, and swirl lightly. Bake until a toothpick comes out clean.
• Cool the cakes for 10 minutes in pans before transferring to wire racks. Level tops if domed.
• Beat unsalted butter for buttercream, then gradually add powdered sugar and heavy cream or milk until fluffy.
• Tint buttercream golden tan and reserve some for crumb coat and decoration.
• Assemble cake layers with buttercream in between and on the outside, then chill to set frosting.
• Apply a smooth base coat of golden tan buttercream all over the cake and chill again.
• Pipe the cheetah print design with brown and black buttercream on the chilled cake.
• Chill the decorated cake for 30–45 minutes before serving. Slice with a warmed knife.