NOTE: this recipe make 3 cake layers, you only need 2 for this heart shaped cake. Use the rest for cupcakes or make an additional layer and use another time.

Directions for cake

Preheat oven to 350. Prepare 1 9″ square cake pan and 1 9″ round cake pan  with cooking spray and line with parchment paper then spray again and set aside.

Cream together the butter and shortening until light and fluffy, you can use a stand mixer with a whisk attachment or a hand held mixer. Slowly add the 3 cups of sugar, one cup at a time making sure to incorporate the sugar fully before adding the other. Then add the eggs one at a time, be sure to incorporate each egg before adding another.

In a mixing bowl sift together the flour, baking powder, and salt. Then in another bowl whisk together the milks, vanilla and almond extracts. Add to the butter/shortening mixture, alternating between the milk and the flour mixture, beginning and ending with the flour mixture.

Mix in all of the ingredients until well mixed. Then stop mixer and scrape bottom and sides of bowl to be sure that you have incorporated the ingredients from the bottom of the bowl. Pour the batter into the cake pans, be sure not fill the pans more than 2/3-3/4 of the way to the top, you do not want the pans to overflow into the oven.

With the remaining batter fill cupcake liners or another cake pan to use at a later date. Then bake for 25-30 minutes( cupcakes take about 15-19 minutes).  Insert toothpick and if it comes out clean remove cakes from oven and let cool.

Once the cakes have cooled take the round cake and  cut it in half, then take the square cake and set it on a platter so that it looks like a diamond shape, add a little frosting to the sides and then stick the two moon shaped pieces from the round cake to the sides to form a heart shape. Frost with frosting and decorate with sprinkles.

Directions for frosting

In the bowl of a stand mixer beat the butter for 3-4 minutes, you want the butter to be light and creamy, scrape down the sides periodically. The add the sifted powder sugar and mmix on low until incorporated, then turn the mixer on medium-high and beat until fluffy, 1 minute. Then add the vanilla and the milk, and beat again. Check the frosting for taste, you might need to add a little more powdered sugar if you want it to be sweeter. The same with the milk, you can add a little more to get it to a spreadable consistency. Be careful not to add to much milk.

I like to divid the frosting into bowls and then mix in the food coloring by hand. You can then frost the cake and the cupcakes using a knife and add the frosting to a piping bag fitted with a star tip to make the cupcakes more decorative.  Once cupcakes are frosted decorate with sprinkles and enjoy!

NOTE: If you would like a cake that is semi-homemade, try this white almond cake, it starts with a mix and is delicious as well.