Preheat the oven to 350°F (175°C).

Grease and flour a square cake pan and a round cake pan.

Prepare the cake mix according to the package instructions.

Pour the batter into the square pan and the round pan, dividing evenly.

Bake as per the package directions. Once baked, allow the cakes to cool completely.

Place the square cake on a flat surface, oriented as a diamond.

Cut the round cake in half horizontally to create two half-moon shapes.

Attach the half-moons to the top left and right sides of the square cake, forming a heart shape.

Gently press the pieces together to adhere.

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, vanilla extract, and almond extract, beating until smooth and fluffy.

Divide the frosting into three portions.

Tint one portion with red food coloring and another with orange food coloring, leaving the third portion white.

Spread a thin layer of white frosting over the entire cake.

Drop spoonfuls of the red and orange tinted frostings onto the cake.

Use an offset spatula to swirl the colors together, creating a marbled effect.

Pat sprinkles onto the sides of the cake for added decoration.

 

Cover the cake and refrigerate for up to 3 days.

Before serving, let the cake stand at room temperature for 30 minutes to soften slightly.