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A Valentine's cake with red hearts piped onto white buttercream.

Red and White Valentines Cake

Heather Smoke
Layers of red and white velvet cake, inside a demure coat of vanilla buttercream and tiny red hearts.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16

Equipment

  • Stand Mixer with Paddle and Whisk Attachments
  • Piping Bag fitted with Tip #3

Ingredients
  

Cake

  • 1 recipe White Velvet Cake
  • Super Red Gel Food Coloring
  • 1 tbsp unsweetened Dutch-processed cocoa powder, whisked free of lumps

Buttercream

  • 4x recipe Perfect American Buttercream
  • Super Red Gel Food Coloring

Instructions
 

Cake

  • Preheat the oven to 350, and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • Prepare the White Velvet Cake batter as instructed.
  • Divide 2/3 of the cake batter between 2 of the pans.
  • To the remaining 1/3 of the cake batter, add the cocoa powder (it's helpful to sift the cocoa powder over the cake batter and then whisk it in, to avoid lumps). Add a few drops of red gel food coloring, until you have your desired shade of red. Pour the red batter into the 3rd cake pan.
  • Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean. Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream & Assembly

  • Prepare the American Buttercream as instructed: you'll need to make 4x the recipe to have enough to frost a 3-layer cake. For a bright white buttercream, substitute shortening for 1/2 of the butter in the recipe.
  • Remove the cooled cakes from the cake pans, and place one of the white cakes on a cake board. Frost with a layer of buttercream.
  • Add the red cake layer next, frost with a layer of buttercream, and top with the other white cake, so that the red is sandwiched between two layers of white.
  • Frost the cake all over with a thin crumb coat of buttercream. Chill in the refrigerator for 30 minutes.
  • Frost the cake with a final pretty coat of buttercream. You can make it smooth or swirly, whatever you like. Chill in the refrigerator for 30 minutes.
  • Take the remaining buttercream (you'll only need 1/2 cup) and tint it red with the red food coloring. Fit a piping bag with a coupler and tip #3; fill with the red buttercream.
  • Pipe small red hearts all over the cake. You can line them up evenly like a polkadot pattern, or make them random. Here is a helpful Wilton tutorial on piping these easy, pretty hearts.

Notes

Store leftover cake in an airtight container or cake carrier at room temperature for up to 3 days.
Keyword Cake, Heart, High Altitude Cake, Red Velvet, Valentine's Day, White Velvet