Position an oven rack in the center. Preheat to 350 °F (175 °C).

Grease and flour an 8-inch heart-shaped cake pan, tapping out excess.

In a bowl, whisk together cake flour and salt (and cocoa powder, if using chocolate variation). Set aside.

In a stand mixer on medium speed, beat unsalted butter and granulated sugar for 3–4 minutes until light and fluffy.

Add eggs one at a time, mixing fully after each. Scrape bowl sides, then stir in vanilla extract.

With mixer on low, add dry ingredients alternately with milk in three additions: dry–milk–dry–milk–dry. Mix until just combined. Fold in sour cream or cream cheese if using.

Stir in pink gel color until uniform.

Pour batter into the prepared pan, smooth the top, and tap gently to release air bubbles.

Bake 30–35 minutes, or until a toothpick comes out clean. Let rest 10 minutes in pan, then invert onto a cooling rack.

Once cool, level the top with a serrated knife. If desired, slice each layer horizontally to create up to three thinner cake layers for extra height.

In a clean mixer bowl, beat butter for 2 minutes on medium speed. Gradually add powdered sugar, one cup at a time, on low speed.

Add vanilla extract and salt. Increase speed to medium, adding milk until the frosting is smooth and pipeable. Tint pale pink with gel color.

Place first cake layer on your serving plate. Spread a thin “locking” layer of buttercream, then the next layer. Repeat.

Apply a thin crumb coat around the sides and top. Chill 15 minutes.

Apply a smooth final coat of buttercream. Use an offset spatula to create crisp edges.

Fit a piping bag with a star tip to pipe a classic shell border around the base and top of the cake.

Lightly dust the top with edible glitter. Garnish with two fresh cherries at the center and small green leaf accents piped around them.

Serve at room temperature for best flavor and texture.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to preserve piping details.