Valentine’s Day Cake: A Showstopper for Your Special Celebration

Valentine’s Day is just around the corner, and what better way to celebrate the season of love than with a gorgeous cake that’s as delicious as it is beautiful? This red and white Valentine’s Day cake is an impressive treat that will be the highlight of your celebration. With layers of fluffy velvet cake, creamy white chocolate raspberry buttercream, and a touch of romantic pink ganache, this cake is perfect for impressing your loved ones or enjoying on your own.

In this blog post, we’ll walk you through the process of creating this stunning cake from start to finish, with plenty of tips and tricks to help you along the way. From the necessary ingredients and tools to expert tips for success, you’ll learn everything you need to know to create a memorable Valentine’s Day dessert that’s sure to impress.

Why You’ll Red and White Cake

This Valentine’s Day cake is a showstopper that combines eye-catching colors and flavors. The soft and fluffy layers of red, pink, and white velvet cake are complemented by a rich white chocolate raspberry buttercream that melts in your mouth. The ganache drip adds a touch of elegance, while the over-the-top garnishes like fondant roses, gumballs, and chocolate bark make it look like something out of a professional bakery.

But it’s not just about the looks—this cake is also a treat for the taste buds. The white chocolate raspberry buttercream adds a sweet and slightly tart flavor, while the cake layers are light and airy. Whether you’re making it for a loved one or just treating yourself, this cake is sure to leave a lasting impression.

Ingredients of Red and White Cake

To create this showstopper Valentine’s Day cake, you’ll need the following ingredients:

The Striped Vanilla Cake:

• 3/4 Cup Buttermilk 🧑‍🍳
• 2/3 Cup Sour Cream 🧑‍🍳
• 1 Tablespoon Vanilla 🍰
• 3 Egg Whites 🍳
• 1/3 Cup Vegetable Oil 🍶
• 1 White Cake Mix (Duncan Hines), sifted 🎂
• Red Gel Food Coloring (for color) 🍓

The White Chocolate Raspberry Buttercream:

• 1/2 Cup White Chocolate Chips 🍫
• 1/4 Cup Heavy Cream 🥛
• 3 sticks (1 1/2 cup) Unsalted Butter, at room temperature 🧈
• Pinch of Salt 🧂
• 1 Tablespoon Vanilla (or clear vanilla for a whiter buttercream) 🍦
• 2 Tablespoons Raspberry Emulsion (Lorann) 🍇
• 6-7 Cups Powdered Sugar, sifted 🍚

The Pink White Chocolate Ganache Drip:

• 1 Cup White Chocolate Candy Melts 🍬
• 1/4 Cup Heavy Cream 🥛
• Red Gel Food Coloring (for the pink drip) 🍓

The Garnishes:

• Valentine’s Sprinkles 🌟
• Gumballs 🍬
• Red Fondant Roses 🌹
• White Sprinkle Chocolate Bark 🍫
• Marbled Fondant Hearts 💖

Necessary Tools for Red and White Cake

Before you start, make sure you have these tools ready to help you create the perfect Valentine’s Day cake:

• 3 x 6” cake pans 🧁
• Stand mixer or hand mixer 🏪
• Offset spatula 🍰
• Piping bags 🎉
• Cake turntable (optional, but helpful) 🎂
• Microwave-safe bowl or double boiler 🍲
• Cake decorating tools (for adding ganache, sprinkles, and fondant) 🎨

Ingredient Swaps and Additions

If you want to get creative with this cake, here are some ingredient swaps and additions that will let you customize it to your taste:

1. Cake Mix Swap: If you prefer to use a homemade cake recipe instead of a box mix, feel free to swap it out with your favorite vanilla cake recipe.
2. Buttercream Flavor: Swap the raspberry emulsion for strawberry or cherry for a different berry twist. You could even add some lemon extract for a citrusy flavor.
3. Decorating Options: Customize your decorations by using different colored fondant or using edible glitter for a more festive look.
4. Vegan Version: For a dairy-free and egg-free version, try using a plant-based cake mix, dairy-free butter, and a non-dairy milk substitute like almond or oat milk.
5. Gluten-Free: Use a gluten-free cake mix and ensure the chocolate ganache and buttercream are made with gluten-free ingredients.

Moreover, if you’re looking for another irresistible H, check out this Raspberry Valentine’s Cake for a burst of fruity flavor.

Step-by-Step Instructions

Now, let’s dive into the step-by-step process to make this Valentine’s Day cake!

1. Bake the Striped Vanilla Cake:

• Preheat the oven to 325°F (163°C). Grease and flour three 6” cake pans, then set them aside.
• In a medium bowl, whisk together the buttermilk, sour cream, vanilla, egg whites, and vegetable oil until combined.
• Then, sift the white cake mix into the bowl and stir until fully incorporated.
• Now, divide the batter into three equal parts. In one part, add red gel food coloring to create a pink batter. In the second part, add a little more red gel to make a red batter. Leave the third part as plain white.
• Spoon the red, pink, and white batters into the prepared pans, starting with one color and layering it in different sections.
• Bake for 25-27 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool for a few minutes in the pans, then flip them out onto a cooling rack. Once cool, wrap the cakes in plastic wrap and freeze for easier frosting.

2. Make the White Chocolate Raspberry Buttercream:

• In a microwave-safe bowl, melt the white chocolate chips with 1/4 cup heavy cream in 30-second increments, stirring until smooth. Then, set it aside to cool slightly.
• In a stand mixer, beat the softened butter on high speed until light and fluffy. Add the melted white chocolate ganache, vanilla, and raspberry emulsion, then mix until well combined.
• After that, gradually add powdered sugar, one cup at a time, until the buttercream reaches your desired consistency. Then, add the remaining 1/4 cup of heavy cream if necessary to thin it out.
• Then, whip the buttercream on high speed for 3 minutes to lighten it further, then use a wooden spoon to beat out any air bubbles.

3. Prepare the Pink White Chocolate Ganache Drip:

• In a microwave-safe bowl, heat the white chocolate candy melts and heavy cream for 30 seconds, then stir until smooth.
• Then, add a small amount of red gel food coloring to achieve a soft pink color.
• After that, pour the ganache into a drip bottle or a piping bag with the tip cut off.

4. Assemble the Cake:

• Place one layer of red cake on a cake round, then pipe a layer of buttercream on top. Repeat with pink, white, red, pink, and white layers until all cake layers are stacked.
• After that, apply a crumb coat to the entire cake and freeze for 5 minutes to set.
• After that, add a final layer of buttercream to the cake, smoothing it with an offset spatula.
• Then, carefully pour the pink ganache over the top, allowing it to drip down the sides. After that, freeze for 5 minutes to set.
• Finally ,decorate with Valentine’s sprinkles, gumballs, fondant roses, and chocolate bark.

Pro Tips for Success

• Cold Cake Layers: Cold cake layers are easier to frost and stack. Pop them in the freezer for 10 minutes before frosting to make the process much simpler.
• Sifting Powdered Sugar: Moreover, always sift your powdered sugar before adding it to the buttercream to avoid lumps.
• Color Consistency: For consistent cake colors, start with a small amount of gel food coloring and gradually add more until you reach the desired shade.
• Use Room Temperature Butter: Moreover, make sure your butter is slightly softened but not melted when making the buttercream for the best texture.
• Chill the Cake Between Steps: Additionally, don’t skip chilling the cake between steps, especially after crumb coating. This makes it much easier to work with and ensures smooth frosting.

Serving Suggestions

This Valentine’s Day cake is not only a visual masterpiece but also incredibly versatile when it comes to serving. Here are some creative ways to serve it:

• Individual Slices: Serve slices with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch.
• Mini Cakes: Bake the cake in smaller 4-inch pans for adorable individual cakes. Decorate with the same garnishes for a personal touch.
• Cupcakes: Turn the batter into cupcakes for a more portable treat. Decorate with the same pink ganache and fondant roses.

Storing and Reheating

If you have any leftovers, storing them properly is key to maintaining their freshness:

• Storing: Keep the cake covered in an airtight container at room temperature for up to 2 days, or store it in the fridge for up to 5 days.
• Reheating: To enjoy it at room temperature again, let the cake sit out for about 30 minutes before serving.

FAQs

• Can I make this Valentine’s Day cake ahead of time?
  Yes, you can prepare the cake layers a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it for the best texture and presentation.
• What is the best way to store leftover Valentine’s Day cake?
  Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to a week.
• Can I substitute the frosting with something else?
  Yes, you can use whipped cream, cream cheese frosting, or even a buttercream frosting of your choice as a substitute for the frosting in the recipe.
• How do I make the cake less sweet?
  To reduce the sweetness, you can decrease the sugar in the cake and frosting or opt for a dark chocolate cake base, which is less sweet than milk chocolate.
• Can I use a different flavor for the cake?
  Absolutely! You can swap the vanilla cake for a chocolate cake, strawberry cake, or any flavor you prefer.

Conclusion

This Valentine’s Day cake isn’t just for Valentine’s—it’s perfect for any celebration that deserves a delicious and beautiful centerpiece. With a little planning and some patience, you can create this stunning cake and impress everyone at your table.

Whether you’re spending the day with a partner, friends, or family, this cake will surely make your celebration memorable. Don’t forget to share it with loved ones!

Valentine’s Day Cake

This festive Valentine’s Day Cake features vibrant layers of white, pink, and red cake, topped with a creamy white chocolate raspberry buttercream. Finished with a pink ganache drip and an array of fun, sweet toppings, it’s a showstopper dessert perfect for the holiday.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 16 Servings

Equipment

• 3 6-inch cake pans
• Whisk
• Stand mixer with paddle attachment
• Microwave-safe bowls
• Offset spatula
• Piping bags
• Cake turntable
• Cake board
• Cake decorating tools (fondant tools, piping tips, etc.)

Ingredients

  

• Striped Vanilla Cake:
• 3/4 cup Buttermilk
• 2/3 cup Sour Cream
• 1 tablespoon Vanilla
• 3 Egg Whites
• 1/3 cup Vegetable Oil
• 1 White Cake Mix Duncan Hines, sifted
• Red Gel Food Coloring
• White Chocolate Raspberry Buttercream:
• 1/2 cup White Chocolate Chips
• 1/4 cup Heavy Cream plus 1/4 cup more
• 3 sticks 1 1/2 cups Unsalted Butter, softened
• Pinch of Salt
• 1 tablespoon Vanilla or clear vanilla
• 2 tablespoons Raspberry Emulsion Lorann
• 6-7 cups Powdered Sugar sifted
• Pink White Chocolate Ganache Drip:
• 1 cup White Chocolate Candy Melts Wilton’s “Very White” or “Bright White”
• 1/4 cup Heavy Cream
• Red Gel Food Coloring
• Garnishes:
• Valentine’s Sprinkles
• Gumballs
• Red Fondant Roses
• White Sprinkle Chocolate Bark
• Marbled Fondant Hearts

Instructions

 

• Prepare the Striped Vanilla Cake:
• Preheat oven to 325°F. Grease and flour 3 6-inch cake pans.
• In a medium bowl, whisk together buttermilk, sour cream, vanilla, egg whites, and vegetable oil. Sift in cake mix and stir until just combined.
• Spoon 1/3 of the batter into the first prepared pan.
• Add a small amount of red gel food coloring to the remaining batter, stir to make it pink, and divide it between two more prepared pans.
• Add a few drops of red coloring to the final batter portion for a red hue, and spoon it into the last pan.
• Bake for 25-27 minutes. Allow to cool for 2 minutes, then flip out onto a cooling rack to cool completely. Wrap in plastic and freeze to make frosting easier.
• Prepare the White Chocolate Raspberry Buttercream:
• Microwave white chocolate chips with 1/4 cup heavy cream for 30 seconds. Stir until smooth, then set aside.
• Whip the softened butter in a stand mixer on high speed until light and fluffy.
• Add the chocolate ganache, pinch of salt, vanilla, and raspberry emulsion. Mix to combine.
• Add the remaining 1/4 cup heavy cream, then gradually add sifted powdered sugar, 1/2 cup at a time. Continue mixing until smooth and fluffy.
• Prepare the Pink Ganache Drip:
• In a microwave-safe bowl, combine white chocolate melts and heavy cream. Microwave for 30 seconds, stir, and repeat until smooth.
• Add a tiny bit of red gel food coloring to achieve a pastel pink color. Stir well and set aside.
• Assemble the Cake:
• Slice each of the three cake rounds in half to create 6 layers: 2 red, 2 pink, and 2 white.
• Place the first red cake layer on a cake board and pipe a thin layer of buttercream on top. Add the pink layer and repeat with the buttercream. Continue with the remaining layers (white, pink, red).
• Crumb coat the cake and freeze for 5 minutes.
• Apply the final layer of buttercream. Press sprinkles along the bottom edge.
• Add the pink ganache drip, and return the cake to the freezer for 5 minutes to set.
• Top with chocolate bark, fondant hearts, gumballs, roses, and sprinkles.

Notes

For an even fluffier cake, make sure to freeze the layers for easy frosting and assembling.
You can swap raspberry emulsion with fresh raspberries if preferred, but the emulsion ensures the buttercream stays white.
If you want a more vibrant drip, add more red food coloring to the ganache.