Make the red cake batter

• Preheat the oven to 180°C and grease the heart-shaped pan.
• Beat the softened butter with the granulated sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
• Fold in the sifted flour, baking powder and salt, alternating with the milk.
• Add the red food coloring and mix until the batter is an even, deep red.

Bake the cake

• Pour the batter into the greased heart pan and smooth the top.
• Bake until a skewer inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

Make the frosting

• Beat the butter until smooth and creamy.
• Gradually add the sifted powdered sugar and beat until fully incorporated.
• Pour in the cold heavy cream and beat until light and fluffy.
• Tint a small portion of the frosting red for the vintage piping details.

Decorate the vintage heart cake

• Place the cooled cake on a cake stand and cover it with a smooth layer of frosting using the offset spatula.
• Fill a piping bag with the red frosting and pipe vintage-style borders and swirls around the edges and top.
• Top with fresh cherries, placing them evenly over the cake.
• Chill briefly to set the frosting before slicing and serving.