Red and White Valentine’s Day Cake with Mini Hearts: A Romantic Delight!

Looking to make Valentine’s Day extra special this year? This red and white Valentine’s Day cake is not only visually stunning but also irresistibly delicious. Featuring layers of fluffy white velvet and red velvet cake, along with a light vanilla buttercream frosting, this cake is topped with adorable red hearts to capture the romantic spirit of the day. Whether you’re baking for a loved one or treating yourself, this cake is truly a labor of love. In addition, it’s a fun and festive way to show how much you care.

Why You’ll Love Valentine’s Day Cake

💖 Eye-Catching Design: The alternating red and white layers create a striking presentation when sliced, perfect for a festive celebration.
🍰 Deliciously Moist: Moreover, both the white and red velvet layers are soft, tender, and full of flavor.
🎨 Customizable Decor: Additionally, whether you pipe red buttercream hearts or use heart-shaped sprinkles, you can easily tailor the look to your style.
🌍 Altitude-Tested: Furthermore, perfect for bakers at any elevation with tips for adjustment.

Ingredients of Valentine’s Day Cake

Cake Layers 🍰

Flour: 2 ¾ cups all-purpose flour
Sugar: 2 cups granulated sugar
Baking Powder: 1 tbsp for leavening
Baking Soda: ½ tsp for balance
Salt: ½ tsp
Butter: 1 cup, unsalted and softened 🧈
Egg Whites: 6 large eggs, room temperature 🥚
Buttermilk: 1 ½ cups for moisture
Vanilla Extract: 1 tbsp for flavor
Red Gel Food Coloring: A few drops for that deep red hue
Dutch-Processed Cocoa Powder: 1 tbsp for the red velvet layer

Buttercream Frosting 🍦

Butter: 2 cups, softened
Powdered Sugar: 8 cups, sifted
Vanilla Extract: 2 tsp
Milk: 2-4 tbsp for consistency
Red Gel Food Coloring: For piping hearts

Necessary Tools

Three 8-inch round cake pans
Stand mixer or hand mixer
Mixing bowls
Piping bag and tip #3
Spatula for frosting
Wire rack for cooling

Ingredient Swaps and Additions

Dairy-Free Alternative: Substitute plant-based milk and vegan butter for a dairy-free version.
Color Variations: Moreover, try pink gel food coloring for a softer look.
Flavor Boost: Furthermore, add almond or rose extract for a subtle, unique twist.

Step-by-Step Instructions 🧑‍🍳

1. Prepare the Batter

Preheat the oven to 350°F (175°C) and grease and line three 8-inch pans with parchment paper.
Then, in a mixing bowl, cream butter and sugar until light and fluffy, next, egg whites one at a time, beating well after each addition.
After that, in another bowl, combine flour, baking powder, baking soda, and salt. Then, alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.

2. Color and Divide

Thereafter, divide the batter into two portions: 2/3 for white velvet and 1/3 for red velvet.
After that, add sifted cocoa powder and red gel food coloring to the smaller portion, mixing until evenly colored.

3. Bake the Layers

Then, pour batters into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

4. Make the Buttercream

Meanwhile, beat butter until creamy. Then, gradually add powdered sugar and vanilla extract and adjust consistency with milk.

5. Assemble the Cake

Layer the cakes: white, red, then white, spreading buttercream between layers. Then, apply a crumb coat and chill for 30 minutes.
After that, frost with a final coat, smoothing or swirling as desired.

6. Decorate

Finally, pipe red hearts or apply sprinkles in a polka-dot pattern. Chill the cake before serving for clean cuts.

Pro Tips for Success of Valentine’s Day Cake

Use Room Temperature Ingredients: Ensures even mixing and a better rise.
Don’t Overmix: Additionally, overmixing can make the cake dense. Mix just until combined.
Chill Before Frosting: Moreover, chilled layers are easier to frost without crumbs.

And, for more Valentine’s Day inspiration, check out these Easy Valentine Cookies from Kitchen Sanctuary, perfect for adding a sweet touch to your celebration!

Serving Suggestions

Pair with a glass of rosé champagne for a romantic evening.
Moreover, serve with a scoop of vanilla or strawberry ice cream for added indulgence.
Additionally, decorate each slice with a fresh strawberry or edible flower for a stunning presentation.

Storing and Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Moreover, bring to room temperature before serving for the best texture.

Nutritional Information of Valentine’s Day Cake

Per slice (1/12 of the cake):

Calories: 430
Fat: 18g
Carbohydrates: 63g
Protein: 4g
Sugar: 50g

FAQs

Can I use box cake mix?

Yes, use a white box mix, tint 1/3 red, and bake as directed.

How do I achieve a vibrant red color?

Use gel food coloring and a touch of cocoa powder for depth.

Can I make this ahead of time?

Absolutely! Bake and freeze the layers for up to two months, then frost before serving.

What if I don’t have a piping bag?

Use a zip-top bag with the corner snipped off as a makeshift piping bag.

Can I make this gluten-free?

Substitute gluten-free all-purpose flour for a celiac-friendly version.

Conclusion

So, this red and white Valentine’s Day cake is a showstopper that’s as delightful to eat as it is to look at. Moreover, its soft velvet cake layers and creamy buttercream frosting make each bite a sweet, romantic treat, ideal for sharing with someone special or enjoying on your own.

To add a fun and creative twist to your Valentine’s Day try out this Valentine Tic Tac Toe Snack from Savory Splash, a delightful activity and snack combo!