All You Need
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) skim milk
- 1 tbsp (15 mL) white vinegar
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1/3 cup (75 mL) vegetable oil
- 1 tsp (5 mL) Club House Pure Almond Extract
- 1/2 cup (125 mL) butter, softened
- 4 cups (1 L) icing sugar
- 6-7 tbsp (90-105 mL) skim milk
- 1 cup (250 mL) raspberry jam
- Club House Red Food Colour
- Cake Mate Sugar Sprinkles
- Cake Mate Cupcake Icing in Petal Pink
Preheat oven to 350°F (180°C). Place parchment paper at the bottom of two heart-shaped pans or two 8x8-in (20x20 cm) pans. Butter sides of pans and on top of the parchment paper well.
In a medium bowl, mix the flour with the baking powder. Add the salt and mix well.
In a small bowl, combine ¾ cup (175 mL) milk and vinegar together. Mix and let stand on the counter for 5 minutes.
In a large bowl combine the eggs, granulated sugar, oil and almond extract and mix with an electric hand mixer for one minute at high speed.
Combine contents of all three bowls. Mix starting on low speed, increasing gradually to high for two minutes.
Divide the batter into the two pans. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let rest at room temperature for one hour. Take the cake out of the pans and let cool completely on a cookie rack for two hours before frosting. At this point, if making in advance, place the cakes on a plate, cover with plastic wrap and keep in the refrigerator until ready to frost.
Frosting: In a large bowl mix the butter, icing sugar and milk. With a hand mixer starting at low, combine. If the frosting is too thick, add milk. If frosting is too thin, add icing sugar. Add a few drops of red food colouring to make the icing pink.
To frost cake: Place one cake on a plate. Spread the raspberry jam on top. Place the second cake on top of the first cake. Frost the cake and decorate with decorative sugars. Using Cake Mate Cupcake Icing, pipe rose-like shapes to complete the look.
Keep the cake in the refrigerator until ready to serve.
Tips: Switch up the extracts to allow the recipe to take on a new flavour! Club House Pure Almond Extract can easily be traded for Imitation Caramel Extract, or classic Pure Vanilla Extract.