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.
Servings: 12 servings
- 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
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.
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.
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!
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