Creating a Classic Red Velvet Heart Cake can be straightforward if you follow these clear steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, and salt. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, and buttermilk. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until you achieve a vibrant red color.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add Baking Soda and Vinegar: In a small bowl, combine the baking soda and vinegar. Once fizzing, quickly fold this mixture into the cake batter.
6. Divide Batter: Pour the batter evenly into the prepared heart-shaped cake pans.
7. Bake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 15-20 minutes. Then transfer them to wire racks to cool completely.
9. Prepare Frosting: While the cakes are cooling, beat together the softened cream cheese and butter in a mixing bowl until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and a pinch of salt.
10. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.