Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In another bowl, whisk together flour and baking powder. Gradually add to the creamed mixture, alternating with milk, until smooth.

Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cake is completely cooled, use a heart-shaped cookie cutter to cut out heart shapes from the cake. Depending on the cutter size, you may obtain several mini cakes.

In a bowl, beat together the softened butter and powdered sugar. Add milk or cream gradually until you achieve the desired consistency. Stir in vanilla extract for added flavor.

Spread or pipe the frosting onto the heart-shaped cakes. Use a spatula to smooth the frosting or create decorative patterns. Add optional decorations like sprinkles or berries.

Arrange the decorated cakes on a serving platter. Pair with coffee or tea for a delightful dessert experience.

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days. For best freshness, allow the cake to come to room temperature before serving.