Sift 2 ½ cups all-purpose flour, 2 tablespoons cornflour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt into a bowl and keep it aside.

Beat ½ cup soft butter with 1 ½ cups fine sugar until the mixture looks pale and fluffy.

Add 2 large eggs one by one and mix well after each egg, then stir in 1 tablespoon vanilla essence and 2 tablespoons vegetable oil.

Pour in the prepared tangy milk and add 2 tablespoons vegetable oil and 3–4 drops pink food color, mixing gently to get a smooth pink batter.

Add the dry sifted ingredients slowly into the wet mixture and fold with a spatula so the batter stays light and airy.

Grease two round cake pans and divide the batter evenly between them, tapping the pans lightly to remove air bubbles.

Bake the cakes in a preheated oven at 180°c for about 30 to 35 minutes until a toothpick comes out with soft crumbs.

Cool the baked cakes completely on a rack before you touch or frost them.

Beat 1 cup cream cheese with ½ cup butter for frosting until creamy, then add 3 cups icing sugar and 1 teaspoon vanilla for frosting to make silky pink velvet frosting.

Place the first cake layer on a stand, spread a thick coat of frosting, then put the second layer on top and cover the whole cake smoothly.

Decorate the top with 6–8 fresh raspberries, 6 heart-shaped biscuits, 1 tablespoon sugar pearls, and any pink petals if you like.

Chill the cake for 20 minutes so the frosting sets and the slices cut neatly.

Serve the cake with tea, coffee, or cold milk for the best velvet taste.