Valentine's Day Cake

5 from 1 vote

Our Valentine's Day Cake is absolutely beautiful and super tasty! It's a triple layer pink and white cake with homemade vanilla frosting on top.

Prep Time40

Cook Time32

Total Time1 12

Course: Dessert

Cuisine: American

Keyword: valentine cake, valentines day desserts, valentines day food

Servings: servings

Calories: 994kcal

Author: Jill

Preheat oven to 350 and prepare cake pans with non-stick baking spray.
Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth. Divide the cake batter into two bowls.
Mix in a few drops of Pink food coloring into one bowl, leaving the batter in the second bowl white.
Alternate the batters by scooping in ¼ cup of colored batter into each cake pan on top of each other to create a tie-dye effect.
Place into the oven and bake for 28-32 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.

Using a standing mixer, beat all ingredients except for the food coloring until combined and smooth but stiff with peaks.
Scoop 2 cups of frosting into one of the two medium bowls, and 1 cup of frosting into the other bowl.
Mix in 2 drops of pink gel food coloring into the bowl with the most frosting.
Mix in 4 drops of gel food coloring into bowl with the smaller amount.

Scoop 1 cup of white frosting into 1 side of the large piping bag with the star tip.
Add 1 cup of the light pink frosting into the other side of the same piping bag.
Place one cake layer onto the cake board and cut the dome off the cake to make an even layer. Repeat step with other two layers.
Scoop 1 cup of white frosting onto the bottom layer and spread evenly.
Place the second cake layer on top and spread evenly with 1 more cup of frosting.
Add the last layer of cake on top and frost with remaining white frosting.
Put the cake in the fridge to allow the base frosting to harden for about 30 minutes.
Using the remaining light pink frosting, place into the microwave for about 10 second to soften it. Scoop into the piping bag.
Scoop the darker pink into the other piping bag with the #17 tip.

Using the piping bag with the lighter pink, cut the tip off the bag. Pipe drips around the edge of the cake. Sprinkle some of the heart sprinkles onto the drips.
Lightly push the cookie cutter into the front center of the cake to create an outline. Using the darker pink frosting, pipe and fill in the heart.
Using the larger piping bag with the star tip, pipe dollops of frosting onto the top of the cake. Add more sprinkles and top with cherries.