For the cake:
1 cup unsalted butter softened at room temp
1&1/4 cups granulated sugar
4 large eggs at room temp
1 tsp vanilla extract or essence
3 cups sifted all purpose flour
1 tsp baking powder
1 cup buttermilk
1 can cherry pie filling
1 bottle of red food coloring
For the frosting:
3 to 4 cups icing sugar
2 stick white butter
2 tbsp of milk
Preheat oven to 350 F and grease 2 heart pan ( I used foil heart pan available at any baking store ) with greaseproof paper set aside.
Make the cake – using handheld or stand mixer with paddle attachment beat butter on high until creamy about 1 minute, add granulated sugar and beat on med – high speed until everything is combined about 2 full minutes, scrape down the sides and bottom of bowl as needed. Set aside .
In a large bowl toss the flour,baking powder and salt , slowly add dreary ingredients to butter mixture , beat on low speed for 5 seconds then add milk, egg one at a time until well combined then add food coloring mix well, spoon into prepared pan bake for 20 to 25 minutes until cook through and toothpick inserted comes out clean . Transfer to wire rack to cool completely.
While the cake is cooling prepare the frosting, beat butter until creamy then add Icing sugar tbsp by tbsp and continue beating then add milk beat again until the frosting become spreadable.
Assemble the cake make some trimming if needed turn upside down the cake on cake stand or platter so it is smooth and then spread the frosting on top of cake don’t be to close on sides of cake then add some cherry pie filling then add the 2 nod layer on top of the cake upside down again and spread frosting and cherry pie filling decorate .
Source, baked and posted by: All joy’s lovely cooking