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–+ servings

Valentine's Day Love Cake

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A visually striking and moist cake with a whimsical pink swirl, perfect for Valentine's Day celebrations.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Dessert, Party Treat
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the cake batter
  • 2 boxes white cake mix
  • 8 large egg whites (room temperature; use pasteurized if serving to pregnant guests)
  • 2.5 cups water
  • 1 cup canola oil (substitute: vegetable or light olive oil)
  • 1 jar pink gel food coloring (gel keeps batter thickness)
For the frosting
  • 3 cups unsalted butter, softened
  • 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
For decoration
  • 1 jar maraschino cherries with stems (for garnish; drain well and pat dry)
  • 1 cup Valentine's Day pink and white heart sprinkles (found at Walmart and Hobby Lobby; also available via Amazon or Etsy)

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Spray three 9-inch cake pans generously with PAM baking spray. Line bottoms with parchment for easy release.
Make the batter
  1. In a large bowl, combine the two white cake mixes, 8 large egg whites, 2 1/2 cups water, and 1 cup canola oil.
  2. Beat with a hand mixer on medium until smooth and fully combined, about 2 minutes. Do not overmix.
  3. Divide batter evenly between two medium bowls.
Color and assemble pans
  1. Add a few drops of pink gel food coloring to one bowl and stir until gently tinted; aim for a pastel pink.
  2. Leave the second bowl white.
  3. Using a 1/4-cup scoop, alternate scoops of pink and white batter into each prepared pan.
Bake and cool
  1. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the cakes in pans for 10 minutes, then invert onto wire racks and allow to cool completely before frosting.
Make the vanilla buttercream
  1. In a large bowl, beat 3 cups softened unsalted butter until creamy.
  2. Gradually add 6 cups powdered sugar, mixing on low until incorporated.
  3. Add 5 tablespoons heavy whipping cream and 2 teaspoons vanilla extract. Increase speed and beat until light and fluffy, 2–3 minutes.
Build the cake
  1. Level each cake layer with a serrated knife if domed.
  2. 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 frosting evenly.
  3. Add the second layer and repeat. Top with the final layer.
  4. Apply a thin crumb coat and chill for 15–30 minutes until slightly firm.
Decorate
  1. Pipe rosettes across the top and along the base.
  2. Place drained maraschino cherries with stems on top, spacing evenly.
  3. Use a stencil to mark heart shapes on the frosted top and fill with heart sprinkles.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 56gProtein: 4gFat: 25gSaturated Fat: 15gSodium: 300mgSugar: 38g

Notes

Keep the cake refrigerated in an airtight cake keeper for up to 5 days.
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