Red and White Valentine’s Day Cake
This stunning Red and White Valentine’s Day Cake features three layers of moist white and red velvet cake, frosted with creamy vanilla buttercream and adorned with mini red hearts. Perfect for Valentine’s Day celebrations, this cake’s eye-catching design and delicious flavor will wow everyone!
Equipment
- 3 x 8-inch cake pans
- Mixing bowls
- Hand or stand mixer
- - Sifter
- Piping bag with round tip (#3)
- Spatula
- Cooling rack
Ingredients
- For the Cake:
- 2 ¾ cups 350 g all-purpose flour
- 1 tbsp 7 g Dutch-processed cocoa powder
- 1 ½ tsp 6 g baking powder
- ½ tsp 2 g baking soda
- ½ tsp 2 g salt
- 1 cup 226 g unsalted butter, softened
- 1 ¾ cups 350 g granulated sugar
- 4 large eggs
- 1 tbsp 15 ml vanilla extract
- 1 cup 240 ml buttermilk
- Red gel food coloring as needed
- For the Buttercream:
- 2 cups 454 g unsalted butter, softened
- 8 cups 1 kg powdered sugar
- 1 tbsp 15 ml vanilla extract
- 2 –4 tbsp 30–60 ml heavy cream
- Red gel food coloring for decorating
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C) and grease three 8-inch cake pans.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and buttermilk, starting and ending with the dry mixture.
- Color and Divide the Batter:
- Divide 2/3 of the batter into two pans for the white layers.
- Add sifted cocoa powder and red gel food coloring to the remaining batter until the desired red shade is achieved. Pour into the third pan.
- Bake the Cakes:
- Bake on the center rack for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Buttercream:
- Beat softened butter until smooth. Gradually add powdered sugar, vanilla extract, and cream until light and fluffy.
- Assemble the Cake:
- Place one white cake layer on a board, frost with buttercream, and stack the red layer. Repeat with the final white layer.
- Apply a crumb coat, chill for 30 minutes, and frost with a smooth or swirled finish.
- Decorate:
- Tint ½ cup of buttercream with red food coloring. Using a piping bag and round tip (#3), pipe red hearts or use heart-shaped sprinkles for decoration.
Notes
Use Dutch-processed cocoa for richer red layers.
For a bright white buttercream, substitute half the butter with shortening.
Store leftovers in an airtight container for up to 3 days at room temperature.
For a bright white buttercream, substitute half the butter with shortening.
Store leftovers in an airtight container for up to 3 days at room temperature.