• Prep: Preheat oven to 350°F (175°C). Grease and line heart-shaped cake pans with parchment.

  Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  Wet Ingredients: In a large bowl, whisk oil, melted butter, sugar, eggs, and vanilla until smooth. Stir in milk and hot coffee.

  Combine: Gently fold dry ingredients into wet mixture in two additions, just until combined. Do not overmix.

  Bake: Pour batter into prepared pan. Bake 28–35 minutes, depending on pan depth, until a toothpick comes out mostly clean.

  Cool: Cool in pans for 10 to 15 minutes, then turn out onto a wire rack. Cool completely before slicing.

Instructions for Filling

• Raspberry Filling
• ½ cup raspberry jam or raspberry filling
• (Optional: warm slightly for easy spreading)

Instructions for Frosting

• 1.Beat butter until creamy (1–2 minutes).
• 2.Gradually add powdered sugar, cocoa powder, and cinnamon. Beat until smooth.
• 3.Add vanilla and cream. Beat 2–3 minutes until fluffy and pipeable.
• 4.Adjust consistency as needed.

Assemble the Heart Cake

• Slice: Using a long serrated knife, carefully cut the cake horizontally (lengthwise) into two even layers.
• Fill: Place bottom layer on serving plate. Pipe or spread a thin frosting border around the edge.
• Spread raspberry jam evenly inside.
• Top: Place top layer gently over filling.
• Frost: Apply a thin crumb coat; chill 15 minutes. Finish frosting and decorate as desired.