Ingredients
400 g white sugar
225 g unsalted butter, softened
10 g vanilla extract
10 g almond extract
4 large eggs
360 g all-purpose flour
80 g cornstarch
12 g baking powder
4 g salt
375 ml milk
450 g unsalted butter, softened
20 g vanilla extract
1000 g powdered sugar
30 ml whole milk, or more as needed
2 drops red food coloring, or as desired
2 drops yellow food coloring, or as desired
sprinkles as needed
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease an 20-cm square pan and an 20-cm round pan. Line the bottoms with parchment or wax paper. Grease the paper and lightly dust with flour.
Step 2
To make the cake, use an electric mixer to beat together white sugar, butter, vanilla extract, and almond extract in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3
In a separate bowl, combine the flour, cornstarch, baking powder, and salt.
Step 4
Gradually add 1 cup of the dry ingredients to the wet ingredients and beat until just combined. Add 120 ml of milk and beat until combined. Continue adding 1 cup of dry ingredients and 120 ml of milk, beating after each addition, until all are used and the batter is smooth. Divide the batter evenly between the prepared pans.
Step 5
Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
Step 6
To make the frosting, use an electric mixer to beat together the butter and vanilla in a large bowl on medium speed until combined, about 30 seconds. Gradually add the powdered sugar, beating after each addition and adding milk as needed, until the frosting is fluffy, smooth, and spreadable.
Step 7
Take out 1/3 cup of frosting and divide it between two small bowls. Tint one portion dark pink with red food coloring. Tint the other portion an orange-pink with red and yellow food coloring. Tint the remaining frosting a light pink with red food coloring.
Step 8
Place the square cake onto a work surface and rotate it 45 degrees to resemble a diamond. Spread a little light pink frosting on the left and right top sides of the diamond. Cut the round cake in half crosswise to make 2 half-moons. Attach the half-moons to the top left and top right sides of the diamond, gently pressing the cake pieces together to adhere. Spread the remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto the cake, then drag an offset spatula through the frosting to create a marbled look.
Step 9
Pat sprinkles onto the sides of the cake. Cover and chill for up to 3 days. Let stand at room temperature for 30 minutes before slicing into 16 pieces.