Red Velvet Cake

Preheat oven to 350°F (175°C).

In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Stir to combine and set aside.

In a separate large bowl, beat the butter and sugar until smooth using a stand mixer.

Add eggs one at a time, beating until combined after each addition. Incorporate vegetable oil, white vinegar, vanilla extract, and buttermilk. Beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing after each addition until just combined. Stir in the red food coloring until evenly distributed.

Pour the batter into two 8-inch (20cm) round baking pans that have been greased with butter and dusted with flour. Alternatively, use one pan and bake in two batches, or use a springform pan lined with parchment paper.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans on a wire rack for 10 minutes. Carefully release the cakes from the pans and allow them to cool completely.

In a large bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated.

Trim the tops of the cooled cake layers to create flat surfaces. Cut 8-12 heart shapes from the top layer of each cake. Process the leftover cake scraps into fine crumbs.

Place one cake layer cut-side down on a serving plate. Spread a generous layer of cream cheese frosting over it. Place the second cake layer on top, cut-side up.

Spread the remaining frosting evenly over the top and sides of the cake.

Decorate the cake with the prepared red velvet crumbs and the heart shapes.

Refrigerate the cake for at least 2-3 hours before serving to allow the frosting to set.