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+ servings
Slice of Marbled Valentine Cake
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5 from 1 vote

Valentines Day Cake

Our Valentines Day Cake is absolutely beautiful and super tasty! It's a triple layer pink and white cake with homemade vanilla frosting on top.
Course: Dessert
Servings: 12
Calories: 994kcal
Author: Jill

Ingredients

Cake Ingredients

  • 2 boxes of white cake mix
  • 8 large Egg whites
  • 2 ½ C water
  • 1 C canola oil
  • pink gel food coloring
  • 3 - 9 inch round cake pans
  • 1 - 10 inch round cake board

Vanilla Frosting Ingredients:

  • 3 C unsalted butter softened
  • 6 C powdered sugar
  • 5 tbsp heavy whipping cream
  • 2 tsp vanilla extract
  • Pink gel food coloring
  • 1 large piping bag with star tip
  • 2 medium mixing bowls
  • 1 medium piping bag
  • 1 medium piping bag with #17 tip
  • 3 inch bubble heart cookie cutter
  • Valentines day pink and white heart sprinkles
  • 1 jar of Maraschino cherries with stems

Instructions

Cake Directions

  • Preheat oven to 350 and spray cake pans with  pam 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 C of colored batter into each cake pan on top of each other to create a tye 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.

Frosting Directions:

  • Using a standing mixer, beat all ingredients except for the color 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.

Building the Cake Directions:

  • Scoop 1 C of white frosting into 1 side of the large piping bag with the star tip.
  • Scoop 1 C 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 C of white frosting onto the bottom layer and spread evenly.
  • Place the second cake layer on top and spread evenly 1 more cup of frosting.
  • Place the last layer of cake on top and frost with remaining white frosting.
  • Place 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.

Decorating Directions:

  • 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.
  • Top with cherries and enjoy!

Nutrition

Serving: 12g | Calories: 994kcal | Carbohydrates: 131g | Protein: 6g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 123mg | Sodium: 643mg | Potassium: 108mg | Fiber: 1g | Sugar: 96g | Vitamin A: 1428IU | Calcium: 212mg | Iron: 2mg