If you are looking to impress your loved one this February, this Valentine’s Day Cake Recipe is the absolute showstopper you want in your kitchen. Imagine a light, fluffy white cake bursting with sweet vanilla notes, swirled with a luscious buttercream frosting tinted a romantic pink, and adorned with charming heart sprinkles and bright cherries. This cake does not just taste amazing but also exudes the perfect festive spirit of Valentine’s Day, making every bite a celebration of love and indulgence.
Ingredients You’ll Need
Don’t be fooled by its elegance, this Valentine’s Day Cake Recipe relies on simple, straightforward ingredients that pack a punch in flavor and texture. Each component plays a vital role—white cake mix gives you a tender crumb, egg whites add lift and lightness, while the blend of butter and powdered sugar forms the creamy frosting that brings it all together.
- White cake mix (2 boxes, 15.25 oz each): The foundation for a soft, tender crumb that’s easy to bake.
- Egg whites (8 large): Help create a fluffy texture without heaviness.
- Water (2 ½ cups): Ensures your batter stays moist and smooth.
- Canola oil (1 cup): Adds richness and helps retain moisture.
- Unsalted butter (3 cups, softened): The key to a silky, creamy buttercream frosting.
- Powdered sugar (6 cups): Sweetens and thickens the frosting perfectly.
- Heavy whipping cream (5 tablespoons): Lightens the frosting for a smooth finish.
- Vanilla extract (2 teaspoons): Delivers warm, inviting flavor throughout the cake and frosting.
- Pink gel food coloring: Brings that romantic pink hue to your frosting without altering the texture.
- Valentine pink and white heart sprinkles: Adds a playful, festive touch to the decoration.
- Maraschino cherries with stems (1 jar): The perfect accent of color and sweetness on top.
How to Make Valentine’s Day Cake Recipe
Step 1: Prepare the Batter
Start by combining your two boxes of white cake mix with the egg whites, water, and canola oil in a large mixing bowl. Mix everything on medium speed for about 2 minutes until the batter is smooth and slightly thickened. This step is crucial because it ensures that every slice of your cake will be light and fluffy with just the right moisture level.
Step 2: Bake the Cake Layers
Pour the batter evenly into greased and floured 9×13-inch cake pans or divide between two 9-inch round pans for a layered effect. Bake at 350°F (175°C) for roughly 30 to 32 minutes, or until a toothpick comes out clean. The cake should spring back gently when pressed, confirming it’s perfectly baked and ready to cool.
Step 3: Make the Buttercream Frosting
While your cakes are cooling, it’s time to whip up that dreamy frosting. Beat the softened butter until creamy, then gradually add in the powdered sugar, heavy cream, and vanilla extract. Once combined, mix in a few drops of pink gel food coloring until you achieve that ideal rosy shade. Taste and adjust if you want it a touch sweeter or a bit fluffier.
Step 4: Assemble and Decorate
Place the first cake layer on your serving plate and apply a thick, even layer of frosting. Carefully stack the second cake on top and cover the entire cake with the remaining buttercream. Finish by decorating with pink and white heart sprinkles and finally nestle bright maraschino cherries on top, stems intact, for that festive, charming Valentine’s Day finish.
How to Serve Valentine’s Day Cake Recipe
Garnishes
Adding extra garnishes like fresh strawberries, edible rose petals, or even white chocolate shavings can elevate this cake’s romantic vibe. These accents complement the colors and flavors perfectly, making each slice look as dreamy as it tastes.
Side Dishes
While the cake itself is the star, pairing it with light sides such as a fresh berry salad or silky vanilla ice cream adds a refreshing contrast that balances the sweetness and keeps your dessert experience delightful and not overly heavy.
Creative Ways to Present
For an extra-special presentation, serve individual cake slices in elegant dessert plates garnished with a drizzle of raspberry coulis or a dusting of powdered sugar. You could also create mini versions by baking in cupcake tins and topping each with a cherry and sprinkle for a cute, bite-sized treat perfect for sharing.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully fresh for up to three days when stored in an airtight container in the refrigerator. Be sure to cover it well to prevent the frosting from drying out or absorbing any fridge odors—it will still taste like you just baked it.
Freezing
To freeze, wrap the entire cake tightly in plastic wrap and then aluminum foil. You can freeze it for up to two months. When you’re ready to indulge, thaw it in the refrigerator overnight, which helps keep its delicate texture intact.
Reheating
Since this is a cold cake with buttercream frosting, reheating isn’t recommended. However, if you prefer your slice slightly less chilled, simply let it sit out for 15 to 20 minutes at room temperature before serving to soften the buttercream for a melt-in-your-mouth experience.
FAQs
Can I use homemade cake mix instead of boxed?
Absolutely! If you want to elevate your Valentine’s Day Cake Recipe, using a homemade white cake mix will add a fresh, personal touch. Just ensure you keep the cake light and fluffy to maintain the signature texture.
Is there a way to make this cake gluten-free?
Yes, you can substitute the white cake mix for a gluten-free variety available in most grocery stores. Just make sure it’s designed for a 2-box equivalent recipe or adjust the rest of the ingredients accordingly for best results.
Can I make this cake vegan?
This recipe uses egg whites and butter, which aren’t vegan, but you can swap egg whites for aquafaba and use plant-based butter alternatives. Be aware, though, that the texture and taste might vary slightly from the original.
How do I get the perfect pink color without affecting taste?
The pink gel food coloring used in this recipe is your best bet because it provides vibrant color without adding flavor or thinning the frosting. Start with a small amount and gradually add until you reach your desired shade.
What if I don’t have maraschino cherries?
If cherries aren’t your thing or you don’t have any on hand, fresh strawberries or raspberries are excellent substitutes. They add a natural tartness that complements the sweetness of the cake beautifully.
Final Thoughts
This Valentine’s Day Cake Recipe feels like a warm hug in dessert form—easy to make, delightfully tasty, and visually stunning. Whether you’re baking for a sweetheart, your family, or just to treat yourself, this cake is sure to spread a little extra love at your table. Give it a try and enjoy every delicious bite of the celebration!
Print
Valentine’s Day Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 12 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate Valentine’s Day with this moist and fluffy white cake layered with creamy buttercream frosting, tinted in lovely pink hues, and adorned with charming heart sprinkles and sweet maraschino cherries. Perfect for sharing with loved ones, this cake brings festive flair and delightful flavors to your special occasion.
Ingredients
Cake
- 2 (15.25 ounce) boxes of white cake mix
- 8 large egg whites
- 2 ½ cups water
- 1 cup canola oil
Frosting
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 5 Tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Pink gel food coloring
Decoration
- Valentine pink and white heart sprinkles
- 1 jar Maraschino cherries with stems
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the two boxes of white cake mix with 8 large egg whites, 2 ½ cups water, and 1 cup canola oil. Mix thoroughly using an electric mixer on medium speed until the batter is smooth and well combined, ensuring no lumps remain.
- Bake the Cake Layers: Divide the batter evenly into greased and floured cake pans. Place in the preheated oven and bake for approximately 30-32 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Buttercream Frosting: In a large bowl, beat 3 cups of softened unsalted butter until creamy and fluffy. Gradually add 6 cups of powdered sugar, mixing on low speed to prevent a powdered sugar cloud. Add 5 tablespoons of heavy whipping cream and 2 teaspoons of vanilla extract, then increase speed to medium and beat until light and fluffy. Add several drops of pink gel food coloring, mix until the desired pink shade is achieved.
- Assemble and Decorate: Once the cakes are completely cooled, spread a layer of pink buttercream frosting on the first cake layer. Stack the second layer on top and frost the outside of the cake evenly. Decorate the frosted cake with Valentine pink and white heart sprinkles and place Maraschino cherries with stems on top for an elegant and festive finish. Chill briefly before serving.
Notes
- Use room temperature ingredients for the best cake texture and frosting consistency.
- To make cutting easier and cleaner, chill the cake for at least 30 minutes after frosting.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt.
- For a more intense pink color, add gel food coloring gradually to avoid overpowering flavor.
- Make sure to drain excess syrup from Maraschino cherries to prevent the frosting from becoming soggy.
