Preheat oven to 350°F. Grease or lightly spray bottoms of one 8-inch round and one 8-inch square pan.

In a large bowl, prepare cake mix as instructed on the box. Pour batter evenly into both pans.

Bake square pan 25-30 minutes and the round pan 30-35 minutes or until a toothpick inserted in center comes out clean.

Cool each cake 10 minutes. Then, carefully remove each cake from the pans.

Cool completely on a wire cooling rack, about 1 hour. (see notes)

To make the heart-shaped cake, cut the round cake in half and set it aside. Then, place the square cake on a tray with one point toward you, like a diamond.

Then, place the cut side of the round cake halves against the top sides of the square cake to make the arches of the heart.

Prepare the frosting or make your own homemade version.

Begin frosting the cake with a “crumb coat” first. (see notes)

Optional: Add 1-3 drops of red food coloring to the bowl of frosting. Combine using a hand mixer or spoon. Continue adding additional food coloring until you reach the desired shade of pink or red. (see notes)

Add a heaping dollop of frosting to the center of the cake and gently spread using a baker’s spatula. Use this same method to coat the sides of the cake.

Place the cake in the fridge for about 20 minutes to “set” the crumb coat. This makes it easier to add additional layers of frosting. (see notes)

Continue with the frosting process for the next layers without refrigeration.

Top with sprinkles and other edible decorations if desired.

Store the cake covered at room temperature for 1-3 days.