Directions:

1. Preheat oven to 350°F. Line three 18 x 13 sheet pans with parchment paper.
2. First make the vanilla cake. Sift the flour, baking powder and salt. Set aside.
3. Use a stand mixer fitted with the paddle attachment to cream the sugar and butter. Once light a fluffy add eggs one at a time scraping down the sides of the bowl between each egg. Add the buttermilk and vanilla. Slowly add the flour. Mix until all the flour has been incorporated.
4. Pour the vanilla batter into one of the prepared sheet pans. Level out the batter with the back of a spatula. Set aside.
5. Next make the chocolate cake batter. Use a stand mixer fitted with the paddle attachment to mix the oil, eggs, vanilla and sugar. In a separate bowl mix the hot coffee and cocoa powder once smooth add to the egg mixture. Alternate mixing in the buttermilk, yogurt and flour and baking powder until everything has been added. Add the walnuts, white chocolate chips and salt last.
6. Divide the batter between the remaining 2 prepared sheet pans. Bake all the cakes for 12-15 minutes.
7. Allow the cakes to cool to room temperature before cutting
8. Once the cakes have cooled use a 3 inch round cookie cutter to make 24 rounds of chocolate cake and 12 rounds of vanilla cake. Set aside.
9. Use the stand mixer fitted with the whip attachment to make the frosting for the cake. First add the butter and vegetable shortening. Whip until light and fluffy
10. Slowly add the powdered sugar and whip until everything is incorporated.
11. Finally add the salt, vanilla extract, strawberry milk powder and pink food coloring. Whip for an additional 2 minutes. Portion the buttercream into two piping bags fitted with large circle tips.
12. To assemble the cakes, place a chocolate cake layer on a serving plate top with strawberry buttercream, stack a vanilla cake on top followed by more buttercream. Last, stack a chocolate cake layer and pipe a heart on top. Decorate with sprinkles or candy hearts. Repeat this step for the remaining cakes. Enjoy!