For the Cake

1. Heat oven to 350°F.
2. Grease and line two heart-shaped pans with parchment paper.
3. In a large mixing bowl, beat butter until creamy (about 1 minute).
4. Add sugar and beat until fluffy (2 minutes).
5. Mix in eggs, one at a time, then add vanilla.
6. In another bowl, whisk flour and baking powder together.
7. Slowly add the dry mixture to the butter mixture, alternating with buttermilk.
8. Add red food colouring and mix until smooth.
9. Divide batter between pans.
10. Bake 20–25 minutes, or until a toothpick comes out clean.
11. Let cool completely on wire racks.

For the Frosting

1. Beat butter until creamy.
2. Gradually add icing sugar and milk until smooth and spreadable.
3. Place one cake layer upside down on a platter.
4. Spread frosting on top, then spoon over cherry pie filling.
5. Place the second cake layer upside down on top.
6. Frost and fill again. Decorate as you like.

Notes

1. Trimming the cakes before stacking helps create a smooth surface.
2. The cherry pie filling adds a sweet, tart contrast to the buttercream.