Preheat oven to 350F. Butter and line a 9×13”baking sheet pan with parchment paper.
In a large bowl, mix the flour, baking powder and baking soda together.
In a separate bowl, whisk the sugar and melted butter together. Stir in the buttermilk, egg, vanilla extract and almond extract. Add pink food coloring.
Combine the wet and dry ingredients bowls. Stir just until combined. Be careful not to over mix the batter!
Transfer the cake batter to the prepared pan. Use an offset spatula to evenly spread out. Bake for 10-15 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely on a wire rack.
To make the frosting, beat the cream cheese and butter on HIGH speed until smooth. Add the powder sugar, vanilla, and milk. Mix until light and fluffy, adding more milk if too thick.
To assemble, use a 3-4” heart-shaped cookie cutter or sharp knife to cut your cakes. If using a knife, cut the cake rectangle in half down the center. Place one half on top of the other to mimic a sandwich, then cut the hearts to make sure you have even pieces.
Pipe the frosting in between each set of cake. Place the layered cakes on a large plate to freeze for 15 minutes.
Melt the white chocolate and add pink food coloring. Dip the cakes into the chocolate to coat. Use a fork to remove the cakes and drain any excess chocolate. Place on a plate lined with parchment paper.
Garnish with pink sprinkles or freeze another 5 minutes before adding the melted white chocolate lines then pink sparkles.
Enjoy with Klarbrunn Berry Blend Sparkling Water for a complimentary refreshment!
