Champagne Raspberry Heart Shaped Cake With Cream Cheese Brown Sugar Frosting

• For the Cake
• 1 8 inch square pan, greased and floured
• 1 8 inch round cake pan, greased and floured
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup oil
• 1/2 cup buttermilk
• 3 eggs
• 3/4 cup champagne
• 2 tablespoons raspberry liquor
• 1 teaspoon vanilla
• Cream cheese brown sugar frosting
• 2 8 oz packages cream cheese softened
• 1 stick butter softened
• 1/2 cup sour cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1 tablespoon raspberry liquor
• 2 drops red food coloring
• 3 cups confectioner's sugar

1. Preheat the oven to 350
2. Sift together cake flour, baking powder, baking soda and salt in a medium bowl
3. In a large mixing bowl, whisk the sugar and oil until well blended.
4. Whisk in the buttermilk, then add the eggs one at a time
5. Whisk in the champagne, liquor and vanilla, then slowly whisk in the dry ingredients, do not overwhisk, lumps are ok
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. Allow to cool completely before frosting
8. To make the frosting, beat cream cheese, butter, sour cream and brown sugar until fluffy, about 2-3 minutes
9. Add vanilla and liquor
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. 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. Cut the circle in half, placing one half on consecutive sides of the square
13. Use a small amount of frosting to make a crumb layer, then generously frost the entire cake.
14. Allow to chill and serve.

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Taken from food52.com/recipes/16021-champagne-raspberry-heart-shaped-cake-with-cream-cheese-brown-sugar-frosting (may not work)