Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Line a large rimmed baking sheet (jelly roll pan) with parchment and grease lightly.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy (3–4 mins).

Add eggs one at a time, then mix in vanilla.

Alternate adding dry ingredients and milk, mixing just until combined.

Spread evenly into pan and bake for 20–25 minutes. Let cool completely.

Step 2: Cut the Hearts

Once cooled, use a heart-shaped cookie cutter to cut even pairs of hearts from the sheet cake.

Gently remove excess cake and transfer hearts to a lined tray.

Step 3: Make the Filling

Beat cream cheese and butter together until smooth.

Add powdered sugar, one cup at a time, and mix until creamy.

Add a splash of milk if needed for spreadable texture.

Pipe or spread filling onto half the heart cakes, then top with matching hearts to sandwich.

Step 4: Frost the Cakes

Whisk powdered sugar with 2–3 tablespoons of milk until smooth and pourable.

Tint with food coloring if desired.

Spoon or drizzle over each sandwich cake, letting it drip slightly down the sides.

Decorate with festive sprinkles or sanding sugar immediately before icing sets.
Tips & Variations

Use strawberry or raspberry jam for the filling instead of cream for a fruity center.

Add freeze-dried strawberry powder to the frosting for a natural pink tint and fruity flavor.

Want chocolate? Swap ¼ cup flour with cocoa powder for chocolate hearts.

Chill the cakes for 10 minutes before icing for cleaner coverage.

Serving & Storage

Serve on a platter with berries, or individually wrapped for gifting.

Store in an airtight container for up to 3 days at room temp or refrigerate for up to 5 days.

Freeze for up to 2 months, wrapped tightly and thawed in the fridge overnight.