Instructions

1. Preheat oven to 350F (175C), and grease 2 round 8-inches cake pans with baking spray, line the bottoms with circles of parchment paper.
2. In a medium bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a large mixing bowl, beat butter and granulated sugar until smooth. 
4. Add eggs one at the time, beating until combined after each addition. 
5. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. 
6. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
7. Divide the batter between prepared pans and bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the on a wire rack for 10 minutes. Remove from the pans, and cool completely.

Make the frosting:

1. In a large bowl, beat cream cheese with 1 cup of powdered sugar and vanilla extract. Beat until smooth and creamy. 
2. In a separate bowl beat heavy cream to soft peaks peaks. Then add remaining powdered sugar ( ¾ cup) and beat to stiff peaks. 
3. Combine cream cheese mixture and whipped cream and mix to combine evenly, scraping the bootom of the bowl while mixing together.
4. Cut the tops of the cakes. Using a heart shaped cookie cutter cut out the hearts. Make 8-12 hearts, depending on size of your cookie cutter. Make crumbs from the leftovers. Set aside.

Assembling the Cake:

1. Onto a serving plate, place one cake layer with flat side down. Spread a layer of frosting, and place the second cake layer on top of the frosting( flat side up). Spread remaining frosting on top and sides of the cake.
2. Decorate red velvet cake with the crumbs and the hearts.
3. Refrigerate for at least 3-4 hours before serving.
4. Store in the fridge up to 5 days.