Go Back

Red And White Hearts Valentine Cake

This Red And White Hearts Valentine Cake is a soft, moist, bakery-style dessert featuring a romantic heart pattern inside every slice. Made with simple pantry ingredients, this cake combines a tender vanilla base with a lightly cocoa-infused red layer, finished with a smooth buttercream frosting. It’s beginner-friendly, make-ahead friendly, and perfect for Valentine’s Day, anniversaries, or any celebration that calls for a stunning homemade cake.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¾ cup unsalted butter room temperature
  • 1¾ cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk
  • ½ cup sour cream
  • 2 tablespoons unsweetened cocoa powder
  • Red gel food coloring
For the Frosting
  • 1 cup unsalted butter room temperature
  • 3½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 –5 tablespoons heavy cream

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well. Stir in vanilla extract.
  5. Mix in sour cream until smooth.
  6. Add dry ingredients alternately with milk, mixing just until combined.
  7. Divide batter evenly into two bowls.
  8. Mix cocoa powder and red gel food coloring into one portion.
  9. Pour batters into prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.
  10. Cool completely before cutting heart shapes and assembling layers.
  11. Beat frosting ingredients until smooth and fluffy.
  12. Assemble cake with alternating heart layers and frost evenly.

Notes

  • Use gel food coloring for vibrant red color without altering batter texture.
  • Chill cake layers briefly before cutting heart shapes for cleaner edges.
  • Apply a thin crumb coat before final frosting for a professional finish.