✓ Preheat oven to 350°F / 175°C and place a rack in the center

✓ Grease two 9‑inch round cake pans and line the bottoms with parchment, lightly flour the parchment

✓ Whisk together flour, baking powder, and salt in a medium bowl; set aside

✓ Cream butter and sugar until pale and fluffy, about 3–4 minutes

✓ Add eggs one at a time, mixing well after each addition

✓ Stir in vanilla extract and food coloring until evenly distributed

✓ Alternate adding the dry ingredients and milk, beginning and ending with the dry mix; mix on low until just combined

✓ Fold in sour cream gently with a spatula until no streaks remain

✓ Divide the batter evenly between the prepared pans; smooth the tops

✓ Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden

✓ Rotate the pans halfway through baking for even color

✓ Remove cakes from the oven and let them cool in the pans for 10 minutes

✓ Turn the cakes onto a wire rack to cool completely

✓ Place one cooled layer on a cutting board and cut the layer into a perfect heart shape using a template

✓ Repeat with the second layer, trimming tops if needed for uniform thickness

✓ If desired, spread a thin coat of buttercream between the two hearts to act as a crumb‑coat

✓ Stack the second heart on top of the first, aligning the edges carefully

✓ Refrigerate the assembled cake for 20 minutes to set the layers

✓ Remove the cake from the fridge and frost the exterior with your favorite frosting, smoothing it with an offset spatula

✓ Garnish with fresh berries, edible glitter, or a dusting of powdered sugar

✓ Slice with a warm, thin‑sliced knife for clean cuts and serve