• Preheat your oven to 350F. and prepare three 8-inch cake pans by rubbing generously
• with shortening and dust with flour. Set aside.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to combine.
• In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar
• until light and fluffy, about 3 minutes.
• Add the vegetable oil and almond extract and mix until just combined.
• Add the eggs, one at a time, combining well after each addition.
• Add 1/2 of the dry ingredients and mix until just combined. Scrape the sides and bottom of the
• bowl.
• Add the milk and mix until just combined.
• Add the remaining dry ingredients and mix until just combined. Scrape the sides and bottom of
• the bowl to make sure all the ingredients are combined.
• Divide the batter evenly between the prepared pans and bake for 23-25 minutes or until a
• toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and allow to cool in the pan for about 10 minutes then transfer
• to a wire rack to cool completely.

Frosting

• In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and
• shortening for about 4-5 minutes until soft and fluffy.
• Add half of the powdered sugar and mix until just combined.
• Add the extract and the remaining half of the powdered sugar and mix until just combined. Be
• sure to scrape the sides and bottom of the bowl often.
• Add the heavy whipping cream and mix on low speed until combined.
• Increase the speed to high and mix for an additional 4-5 minutes.

Assembly

• Use a large, serrated knife to remove the domes from the top of each cake if necessary.
• Place one cake layer face down on a cake stand or plate and top with about ¾ cup frosting and
• smooth.
• Repeat with the remaining cake layers. Once they are all stacked, smooth a thin layer of frosting
• over the entire cake to seal in any crumbs. Refrigerate for 10 minutes.
• Smooth another thicker layer of buttercream over the entire cake. Leave about ¼ cup frosting if
• you wish to write on the top of the cake.
• Add an even layer of conversation hearts to cover the outside of the cake.
• Add pink food color to the remaining buttercream and add to a piping bag with a small writing
• tip, and pipe lettering on the top of the cake if desired.
• Refrigerate until ready to serve.
• Store the cake in an airtight container either at room temperature or in the refrigerator for up
• to three days.
• ENJOY!