Sift together the flour, baking powder, baking soda, and cocoa powder and keep aside.

In a large bowl, whip together the sugar and the butter until fluffy. Mix in the eggs one at a time and whip. Add in the food color and vanilla extract and whip until well mixed.

Gently fold in the dry ingredients.

Preheat the oven at 180 degrees celsius.

Line the 6 inch baking tin with butter paper. Make sure the butter paper on the sides is at least three inch high so that the risen cake does not overflow.

Pour in the cake mixture into the tin and bake at 180 degrees for 35 minutes.

In the meantime, for the butter icing, whip together the unsalted butter, icing sugar, and the vanilla extract until fluffy.

Check with a toothpick if the cake is cooked. Remove it to a rack and allow it to cool completely.

Once cooled, slice off the top of the cake for a smooth layer. Divide the rest of the cake into two equal halves.

Place one slice on a turntable. Add the icing and smoothen it out. Top it with the second layer and ice the cake so that it is covered completely.

Take the top most layer you sliced off earlier to level the cake. Cut out heart shapes with a cookie cutter. And crumb the remaining.

Stick the heart pieces on the side of the cake and add the crumbs on the top. You can decorate the cake as per your choice.

The Red Velvet Cake is ready to serve.