Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Large Eggs
  • 225g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 200ml Double Cream (Heavy Cream)
  • 2 tbsp Caster Sugar
  • 1 tsp Vanilla Extract
  • 150g Seedless Raspberry Jam
  • Icing Sugar
  • Heart-shaped Template

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the cake tins with parchment paper.
  2. Cream the softened butter and caster sugar together until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  4. Gently fold in the self-raising flour and salt until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the prepared cake tins.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a chilled bowl, whip the double cream, caster sugar, and vanilla extract until soft peaks form. Be careful not to overwhip!
  9. Once the cakes are completely cool, level them if necessary. Spread raspberry jam evenly over the top of one cake layer. Top with whipped cream.
  10. Gently place the second cake layer on top of the whipped cream.
  11. Place the heart-shaped template on top of the cake and dust generously with icing sugar. Carefully remove the template to reveal the heart design.
  12. Slice and serve.