Celebrate love in its sweetest form with this Red and White Valentine’s Day Cake — a show-stopping dessert that features layers of tender white velvet and vibrant red velvet cake, wrapped in creamy vanilla buttercream and decorated with adorable red hearts. This easy yet elegant cake is perfect for Valentine’s Day celebrations, anniversary surprises, or even Galentine’s get-togethers. With its bold striped layers and classic flavors, it’s guaranteed to be the centerpiece of your dessert table.
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Why You’ll Love This Romantic Red and White Cake
This Red and White Valentine’s Day Cake isn’t just eye-catching — it’s also rich in flavor and surprisingly simple to prepare. Here’s what makes it irresistible:
- Elegant Yet Simple: The alternating cake layers give it a bakery-worthy aesthetic with minimal effort.
- Customizable for Any Skill Level: Whether you pipe buttercream hearts or use sprinkle decorations, the finish looks beautiful.
- Moist and Fluffy Texture: The white velvet cake offers a tender crumb that pairs beautifully with the cocoa-kissed red layer.
- Perfect for Gifting or Entertaining: Bake it for loved ones, and it’ll win hearts at first bite.
Ingredients That Make the Magic Happen
This cake uses pantry staples and a few baking essentials to bring out its best flavor and festive appearance.
- White Velvet Cake: Delivers a soft, tender crumb and neutral flavor that highlights the vanilla buttercream.
- Super Red Gel Food Coloring: Creates the vivid red velvet layer and colorful red hearts.
- Dutch-Processed Cocoa Powder: Enhances the red color and adds a subtle chocolate depth.
- Perfect American Buttercream: Creamy and easy to pipe, this sweet frosting adds structure and flavor.
- Piping Bag + Tip #3: For adding small red hearts in uniform or whimsical patterns.
- Sprinkles (optional): Can replace piped hearts for a simpler decoration approach.
Ingredient Swaps for Every Baker
Sometimes, you need a few creative tweaks to suit your pantry or dietary needs. Here are handy alternatives:
- Cake Base: Substitute a vanilla or store-bought white cake mix if you’re short on time. Just color one-third with red gel and cocoa powder.
- Buttercream: Use Swiss meringue buttercream for a silkier finish or a dairy-free frosting if needed.
- Natural Food Dye: If avoiding artificial colors, beet powder or pomegranate juice concentrate can give a soft pink hue.
- Sprinkles Over Piping: Not a fan of piping? Use heart-shaped sprinkles to create an adorable finish without the fuss.
Step-by-Step Instructions for a Perfect Valentine’s Day Cake
Ready to wow your Valentine? Follow these detailed steps for a flawless cake every time.
- Prep Your Pans and Oven: Preheat oven to 350°F. Lightly spray the bottoms of three 8-inch round cake pans.
- Make the White Velvet Cake Batter: Prepare the full batch according to your recipe or mix instructions.
- Divide and Color the Batter: Pour two-thirds of the batter into two pans. To the remaining third, sift in 1 tablespoon of Dutch-processed cocoa powder and mix with red gel food coloring until vibrant red. Pour into the third pan.
- Bake the Layers: Bake all three pans on the center rack for 25–30 minutes. Use a toothpick to test for doneness — it should come out clean.
- Cool Completely: Place pans on a wire rack, cover loosely with a kitchen towel, and let cool fully before frosting.
- Make the Buttercream: Prepare 4x the Perfect American Buttercream recipe. For a whiter finish, substitute half the butter with shortening.
- Assemble the Cake: Place a white cake layer on your cake board, spread a layer of buttercream, then add the red cake layer, more buttercream, and finish with the second white layer.
- Crumb Coat and Chill: Apply a thin buttercream layer all over and refrigerate for 30 minutes.
- Final Coat and Smooth: Frost the cake with a thick final layer. Use an offset spatula for a smooth or swirled texture. Chill again for 30 minutes.
- Decorate with Hearts: Tint a small amount of buttercream red and pipe tiny hearts using a piping bag fitted with Tip #3. Alternatively, decorate with heart sprinkles.
Tips & Tricks for the Best Red and White Valentine’s Day Cake
To take your Red and White Valentine’s Day Cake from good to great, keep these tips in mind:
- Get a True Red Shade: Use gel food coloring and cocoa powder together — this gives you a deep red rather than pink.
- Avoid Overmixing: Mix just until combined to maintain a soft, fluffy texture.
- Chill Between Frosting Stages: It makes spreading and decorating easier.
- Use a Cake Leveler: For perfectly even layers, trim the tops if needed before assembling.
- Make-Ahead Ready: You can bake the layers a day ahead and store them tightly wrapped at room temperature.
Serving Suggestions and Creative Variations
Elevate your Red and White Valentine’s Day Cake with these delightful ideas:
- Serve With: A glass of champagne, a cup of espresso, or a scoop of vanilla bean ice cream.
- Add Fillings: Spread raspberry jam or whipped cream between layers for a fruity contrast.
- Make It Gluten-Free: Substitute with a 1:1 gluten-free baking flour.
- Spicy Version: Add a pinch of cinnamon and cayenne to the red layer for a warming surprise.
- Mini Cakes: Bake in 6-inch pans or cupcake tins for personal servings or gifts.
A Cake That Says “I Love You”
The Red and White Valentine’s Day Cake is more than a dessert — it’s a heartfelt gesture baked into every layer. From its visually striking appearance to its classic vanilla and cocoa flavor notes, it’s the perfect way to say “I love you” with cake. Whether you make it with kids, a partner, or as a gift, this cake brings joy, flavor, and festive fun to the sweetest holiday of the year.
A Sweet Ending Worth Sharing
This Red and White Valentine’s Day Cake is not just a treat for the eyes—it’s a celebration of love, flavor, and creativity. Its vibrant, striped interior and charming heart decorations make it a perfect showpiece for Valentine’s Day gatherings or heartfelt homemade gifts. Whether you’re baking for your sweetheart, family, or friends, this cake delivers the wow factor with every slice. From its tender velvet crumb to the dreamy vanilla buttercream, each bite is a reminder that love really is in the details.
Frequently Asked Questions About Red and White Valentine’s Day Cake
Can I use a boxed cake mix for this recipe?
Absolutely! For a quicker version, you can use a white boxed cake mix. Simply prepare the batter according to the box instructions, then divide it—tint one-third red with gel food coloring and cocoa powder, and leave the rest white. Bake as directed and follow the buttercream and decorating steps to create the same stunning red and white layered effect.
How do I make buttercream hearts if I’m new to piping?
Start by using a piping bag fitted with a small round tip (#3 works well). Pipe two small dots side by side, then use a toothpick or the tip of the bag to drag each dot downward into a heart shape. Alternatively, you can opt for red heart-shaped sprinkles for a no-pipe approach. Both options will give your Red and White Valentine’s Day Cake that sweet, love-filled finish.
Can this cake be made in advance?
Yes! You can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature. The buttercream can also be made in advance and stored in the refrigerator for up to 5 days—just let it come to room temperature and re-whip before using. The assembled and decorated cake can be stored in an airtight container at room temperature for up to 3 days.
More Relevant Recipes
- Vegan Strawberry Cream Danish: This pastry-style dessert features layers of flaky dough filled with sweet strawberry cream, offering a fruity and romantic twist that perfectly complements the red-and-white theme of Valentine’s desserts.
- Strawberry Kiss Cookies: Soft and chewy cookies made with strawberry flavor and topped with chocolate kisses, these cookies are festive, colorful, and ideal for Valentine’s Day alongside a layered cake.
- White Chocolate Peppermint Cheesecake Mousse Pie: A creamy and light dessert with festive flair, this no-bake pie blends white chocolate and peppermint flavors, making it a luxurious pairing with buttercream-based cakes like the Valentine’s Day cake.
Red and White Valentine’s Day Cake
- Total Time: 55 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Red and White Valentine’s Day Cake features layers of soft white velvet and rich red velvet cake, frosted with creamy vanilla buttercream and decorated with sweet red hearts. A romantic and festive centerpiece for any Valentine’s celebration.
Ingredients
- 1 recipe White Velvet Cake batter (for 3 8-inch layers)
- 1 tablespoon Dutch-processed cocoa powder (for red velvet layer)
- Several drops Super Red Gel Food Coloring (for red velvet cake and buttercream)
- 4 batches Perfect American Buttercream (for frosting and decoration)
- 1/2 cup buttercream (reserved and tinted red for piping hearts)
- Non-stick baking spray (for greasing cake pans)
- Optional: red heart-shaped sprinkles (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Lightly spray the bottoms of three 8-inch cake pans with non-stick spray.
- Prepare the White Velvet Cake batter according to the recipe instructions.
- Divide two-thirds of the batter between two pans. To the remaining one-third, sift in cocoa powder and mix with red food coloring until a vibrant red color is achieved. Pour into the third pan.
- Bake all three pans for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
- Prepare the American Buttercream. For a whiter frosting, substitute half the butter with shortening.
- Place a white cake layer on a cake board and spread a layer of buttercream. Stack the red layer next, add another layer of buttercream, then top with the second white cake layer.
- Apply a thin crumb coat around the cake and chill for 30 minutes.
- Frost the cake with a final smooth or swirled coat of buttercream. Chill again for 30 minutes.
- Tint 1/2 cup of buttercream red. Using a piping bag fitted with Tip #3, pipe small hearts all over the cake or decorate with heart-shaped sprinkles.
Notes
- Let cakes cool completely before frosting to prevent the buttercream from melting.
- Use gel food coloring with cocoa powder for a deep, true red color.
- You can bake the cake layers a day ahead and store them wrapped at room temperature.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Perfect for Valentine’s Day, anniversaries, or romantic celebrations.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg