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My recipe for Valentine’s Day Love Cake came together the first time I wanted something playful, bright, and reliably moist for a small dinner party. It’s a two-box white cake layered into three 9-inch rounds with a pink-and-white tie-dye interior, a classic vanilla buttercream, and simple cherry-and-sprinkle decorations that scream Valentine’s without being fussy. If you like approachable showstoppers, this is the one I keep returning to — and it pairs nicely with other celebration cakes like the holiday bundt cake when you’re baking for a crowd.

Why you’ll love this dish

This cake is a crowd-pleaser for several reasons: it’s visually striking without specialty techniques, uses mostly pantry-friendly ingredients (two boxed cake mixes make it fast), and the vanilla buttercream is forgiving for beginner decorators. It’s perfect for Valentine’s Day parties, classroom treats, or a romantic dessert that looks like you spent hours.

“Soft, tender cake with a whimsical pink swirl — everyone asked for the recipe after dessert.” — a regular guest at my Valentine’s gatherings

Beyond looks, the tie-dye inside is a fun reveal that kids adore, while adults appreciate the classic vanilla flavor. Using egg whites keeps the crumb lighter, and gel coloring gives vivid pink without changing batter consistency.

How this recipe comes together

Step-by-step overview so you know what to expect:

Make a single batch of white cake batter from two boxed mixes and divide into two bowls.
Tint one bowl lightly with pink gel coloring; leave the other white.
Alternate scoops of pink and white batter into prepared 9-inch pans to create the tie-dye pattern.
Bake the layers, cool fully, then whip up a smooth vanilla buttercream.
Level and stack the three cakes with frosting between layers, apply a thin crumb coat, chill, then finish piping rosettes and decorate with cherries and heart sprinkles.

This short roadmap helps you time oven space, cooling, and decorating so the whole process flows without last-minute scrambling.

What you’ll need

Ingredient list and equipment — gather these before you start.

Ingredients

2 boxes white cake mix
8 large egg whites (room temperature; use pasteurized if serving to pregnant guests)
2 1/2 cups water
1 cup canola oil (substitute: vegetable or light olive oil)
Pink gel food coloring (gel keeps batter thickness)
3 cups unsalted butter, softened (for frosting)
6 cups powdered sugar (sifted for a lusciously smooth buttercream)
5 tablespoons heavy whipping cream (use milk if needed, but cream gives silkier texture)
2 teaspoons vanilla extract
1 jar maraschino cherries with stems (for garnish; drain well and pat dry)
Valentine’s Day pink and white heart sprinkles (found at Walmart and Hobby Lobby; also available via Amazon or Etsy)

Equipment

3 — 9 inch round cake pans, sprayed with baking spray
1 — 10 inch round cake board
2 medium mixing bowls (for dividing batter)
1 large mixing bowl (for initial batter)
Hand mixer (or stand mixer)
1 large piping bag with star tip (for rosettes)
1 medium piping bag and 1 medium piping bag with #17 tip (for borders and fill)
3-inch bubble heart cookie cutter (use to mark sprinkle areas or cut fondant accents if desired)

Note: If you’d like a chocolate version for a special switch-up, check out this chocolate zucchini cake for inspiration on flavor swaps.

Cooking method

Delicious Valentine's Day Love Cake decorated with hearts and roses.

Step-by-step instructions — clear actions, short sentences.

Preheat and prepare pans
- Preheat the oven to 350°F.
- Spray three 9-inch cake pans generously with PAM baking spray. Line bottoms with parchment for easy release.
Make the batter
- In a large bowl, combine the two white cake mixes, 8 large egg whites, 2 1/2 cups water, and 1 cup canola oil.
- Beat with a hand mixer on medium until smooth and fully combined, about 2 minutes. Do not overmix.
- Divide batter evenly between two medium bowls.
Color and assemble pans
- Add a few drops of pink gel food coloring to one bowl and stir until gently tinted; aim for a pastel pink.
- Leave the second bowl white.
- Using a 1/4-cup scoop (or measuring cup), alternate scoops of pink and white batter into each prepared pan. Place scoops in the center, stacking them so the colors spread naturally and create a tie-dye effect.
Bake and cool
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in pans for 10 minutes, then invert onto wire racks and allow to cool completely before frosting.
Make the vanilla buttercream
- In a large bowl, beat 3 cups softened unsalted butter until creamy.
- Gradually add 6 cups powdered sugar, mixing on low until incorporated.
- Add 5 tablespoons heavy whipping cream and 2 teaspoons vanilla extract. Increase speed and beat until light and fluffy, 2–3 minutes. Adjust consistency with more cream (looser) or powdered sugar (firmer).
- Tint a portion of the frosting with pink gel for rosettes or accents as desired.
Build the cake
- Level each cake layer with a serrated knife if domed.
- Place the first layer on the 10-inch cake board. Pipe a ring of frosting around the edge to hold filling if desired, then spread 1/2–3/4 inch of frosting evenly.
- Add the second layer and repeat. Top with the final layer.
- Apply a thin crumb coat (a light layer of frosting to trap crumbs). Chill for 15–30 minutes until slightly firm.
Decorate
- Use the large piping bag with star tip to pipe rosettes across the top and along the base.
- Place drained maraschino cherries with stems on top, spacing evenly.
- Use the 3-inch bubble heart cookie cutter as a stencil: press lightly on the frosted top to mark heart shapes, then fill the stencil with heart sprinkles or leave the negative space for a neat design.
- Add any additional swirls or borders with the #17 tip for a polished finish.

Best ways to enjoy it

Serving suggestions and pairings:

Slice thinly — this cake is rich; 12–16 slices per cake is reasonable.
Pair with lightly brewed coffee, chamomile tea, or a glass of rosé for an adult Valentine’s vibe.
Serve with fresh berries or a small scoop of vanilla bean ice cream to offset the sweetness.
For a brunch-style celebration, present a single slice alongside a fresh fruit platter and mimosas.

Storage and reheating tips

Keeping leftovers fresh:

Room temperature: Store covered at room temperature for up to 24 hours if your kitchen is cool (under 70°F).
Refrigeration: Because the frosting contains butter and heavy cream, refrigerate the cake in an airtight cake keeper for up to 5 days. Bring slices to room temperature before serving for best texture (about 30–60 minutes).
Freezing: Wrap individual slices or whole layers tightly in plastic and then foil. Freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature before decorating or serving.
Food safety: Use pasteurized egg whites if serving to children, elderly, or pregnant guests; always follow best-by dates on dairy products.

Pro chef tips

Tricks for success that save time and give a clean finish:

Use gel food coloring — it gives vivid color without thinning batter or frosting.
Drain and pat cherries very dry; any syrup will make the frosting run.
Chill the cake between the crumb coat and final coat — it reduces crumbs and makes piping cleaner.
Keep a bench scraper and offset spatula handy for level layers and smooth sides.
If you want a faster garnish, press sprinkles gently into the side of the cake while the frosting is still soft.
For seasonal inspiration, compare structure and techniques with a classic holiday chocolate cake to borrow finishing ideas like ganache drips or layered textures.

Creative twists

Flavor swaps and playful variations:

Raspberry ripple: Fold mashed raspberries into part of the white batter for a natural streak and berry notes.
Strawberry shortcake version: Add a thin layer of strawberry jam between two layers and top with fresh sliced strawberries.
Chocolate-vanilla marble: Replace one box of white mix with a chocolate cake mix and follow the same tie-dye scoop method for bolder contrast.
Vegan/dairy-free: Use vegan butter and plant-based cream for frosting, egg replacer for the cake (follow boxed mix instructions for egg substitutes).
Mini cakes: Bake the batter in 6-inch pans for an intimate gift-size cake.

Your questions answered

Q: Can I use whole eggs instead of egg whites?
A: Yes. Whole eggs will make a slightly richer, denser crumb. If you substitute whole eggs, expect marginally longer baking time. Use 4–6 whole large eggs in place of 8 egg whites depending on the box mix instructions.

Q: My frosting is too sweet — how do I balance it?
A: Add a pinch of fine salt or a teaspoon of cream cheese to the buttercream to cut sweetness. Alternatively, increase vanilla slightly or fold in a small amount of unsweetened whipped cream to lighten.

Q: How do I stop colors from bleeding between layers?
A: Use gel coloring (not liquid). Chill layers briefly before stacking and make sure any fruit used for filling is well-drained. A thin barrier of buttercream between the cake and jam or fruit will also help.

Q: Will the tie-dye pattern be the same on every slice?
A: Each slice will vary — that’s part of the fun. Scooping batter in alternating 1/4-cup drops creates organic, unique swirls in each layer.

Conclusion

If you want more Valentine’s cake ideas and presentation inspiration, you can compare technique and styling notes with this detailed Valentine’s Day Love Cake with Vanilla Buttercream. For a charming story and extra decorative cues, see the nostalgic take on a similar celebration cake at Celebrating Love (Cake) | The Traveler’s Lunchbox. And for another easy family-friendly Valentine’s recipe to try next, check out Valentine’s Day Cake | Kitchen Fun With My 3 Sons.