Easy Valentine’s Day Cake | Sprinkles For Breakfast

When it comes to cake decorating, are you intimidated by smooth buttercream and sharp edges? I get it. Mastering these techniques can take some serious time and energy. But, just because you are not there quite yet, does not mean your cakes should be anything less than AMAZING!

Easy Valentine’s Day Cake | Sprinkles For Breakfast

Easy Valentine’s Day Cake | Sprinkles For Breakfast

It turns out, there are a lot of ways to work around those seemingly impossible smooth sides and razor sharp edges. Today’s cake gives you my favorite method – just cover up all the imperfections with a bunch of stuff! I know it sounds silly, but cake bakers do this ALL the time. Why do you think buttercream borders at the bottom of the cake were created?! I know it sounds silly, but I promise you, no one will ever know the difference!

As long as you have a solid base coat (don’t forget that very important CRUMB COAT), the conversation hearts will cover every flaw and imperfection on the cake. Everyone will be super impressed with your cake baking skills and you will look like a freaking rock star!

Easy Valentine’s Day Cake | Sprinkles For Breakfast

EASY VALENTINE'S DAY CAKE

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Ingredients
  

VANILLA CAKE

  • 2 eggs + 1 egg white, room temperature
  • 1 cup whole milk, room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature

BUTTERCREAM

  • 1 lb. unsalted butter, room temperature
  • 4 oz. cream cheese, softened
  • 2 lbs. powdered sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons milk
  • Pink food coloring
  • Conversation Hearts
  • Piping Bag
  • Star Tip

Instructions
 

VANILLA CAKE

  • Preheat oven to 350 degrees. Prepare three 6" cake pans with pam and parchment.
  • In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  • In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  • Add butter and milk. Mix on a low speed until just combined.
  • Increase to medium speed and mix for 1-2 minutes.
  • Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is just combined.
  • Divide batter into three cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let cakes cool for 10-15 minutes and then remove from cake pans. Place cakes on wire racks until completely cool.

BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
  • Slowly add powdered sugar. Mix until combined and fluffy.
  • Add vanilla and milk. Mix until combined.
  • Add a few drops of pink food coloring. Mix until you get desired color.
  • Prepare a piping bag with a star tip. Add 1/2 cup of icing to the bag and set aside.
  • Place one layer onto a cake plate. Using an offset spatula, spread 1/2 cup of frosting on the cake.
  • Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.
  • Spread another 1/2 cup of frosting on the cake. Turn the third layer upside down and gently place it on top of the second layer.
  • Create a thin crumb layer all around the cake. Place cake in the fridge for 30 minutes.
  • Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.
  • Add conversation hearts to the side of the cake and on top.
  • Pipe border around the bottom of the cake.

Notes

*One 6" cake
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

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