Prepare the Cake

1. Preheat Oven – Set your oven to 350°F (175°C) and grease a heart-shaped cake pan (or two 8-inch round pans).
2. Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar – In a large bowl, beat the butter and sugar until light and fluffy.
4. Add Eggs and Vanilla – Mix in eggs one at a time, then add vanilla extract.
5. Combine with Milk and Dry Ingredients – Gradually add the flour mixture and milk, alternating between the two.
6. Bake – Pour batter into the prepared pan(s) and bake for 30-35 minutes.
7. Cool – Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Filling

1. Cook the Raspberries – In a saucepan, combine raspberries, sugar, cornstarch, and water.
2. Simmer – Cook over medium heat until thickened, about 5 minutes. Stir in lemon juice.
3. Cool – Let the filling cool completely before spreading it onto the cake.

Prepare the Frosting

1. Beat Butter – In a mixing bowl, beat butter until creamy.
2. Add Powdered Sugar – Gradually add powdered sugar and beat until smooth.
3. Add Vanilla and Cream – Mix in vanilla and heavy cream until fluffy.

Assemble the Cake

1. Slice Cake Layers – If using round cakes, trim and shape them into a heart.
2. Add Raspberry Filling – Spread a generous layer of raspberry filling over one cake layer.
3. Stack and Frost – Place the second cake layer on top and spread the frosting evenly over the cake.
4. Decorate – Garnish with fresh raspberries, a dusting of powdered sugar, or chocolate shavings.