Raspberry Buttercream Valentine’s Heart Cake

katefox3141

This raspberry cake is what happens when Valentine’s Day, a box of pink heart sprinkles, and a serious love for all things extra get together and feel their feelings. Layers of soft raspberry cake are smothered in raspberry buttercream, then dressed up with hot pink brushstrokes, a glittery heart on top, and a sprinkle heart border that’s basically shouting “XOXO.” It’s sweet, flirty, and unapologetically pink: like Barbie’s dream house, but edible and way more emotionally supportive. Consider this cake your official love letter to hearts, glitter, and desserts that wear their heart on their (frosted) sleeve.

Barbie-core but emotionally stable.

Ready to fall head over heels for your own version? You can follow along with the step-by-step photo and video tutorials below…because this cake may be dramatic, but the process is all heart, no heartbreak. I’ll walk you through every swirl, stroke, and sprinkle so you can spread the love (and the buttercream) with confidence. Grab your spatula, channel your inner Barbie baker, and let’s turn those heart eyes into a full-blown cake crush.

Here’s everything I used for this cake:

  • Hot pink gel dye
  • Hot pink heart sprinkles (mine are from Wilton)
  • Hot pink sanding sugar or larger flaked sugar (I used both, picked up from Michael’s)
  • Large angled spatula
  • Parchment paper with a heart shape cut out in the center (I recommend laying on top of your unfrosted cake and outlining the heart with a marker so it’s the size and shape you want it, then cut out ONLY the heart shape, see 1st photo below)
  • Cake and frosting recipe below, with a small amount of frosting dyed hot pink and put into a piping bag with the top snipped
Everything you need to make Valentine’s magic!
Once you’ve frosted your cake in plain white, pipe two layers of hot pink frosting on the bottom of the cake.
With the back of a LARGE angled spatula or back of a large spoon, press into the pink and pull up at a slight angle.
Be sure to clean off the spatula or spoon with a paper towel after each pass.
Continue swiping up and away around the entire cake. Swipe as high or low as you want.
I went around the whole cake once, then came back around a second time to cover 2/3 of the cake in hot pink.
Place your heart template on top of the cake and gently but firmly press in so no sprinkles can get under the paper. Pour sprinkles on top and press in firmly.
I dusted off the excess sprinkles on my Parchment before gently removing the paper.
Finish by adding heart border and heart sprinkles on top where desired!
Love at first slice…follow along!

Recipe and Instructions

Gluten free raspberry cake with raspberry buttercream frosting

  • Servings: 10
  • Difficulty: Beginner
  • Print

A lush raspberry cake perfect for Valentine's Day!

If not gluten free, use any kind of white or yellow cake mix. Monkfruit can also be replaced with regular powdered sugar for frosting. Protein powder can also be replaced with additional monkfruit or regular powdered sugar; note: you will need WAY less liquid in the frosting without protein powder.

Ingredients

CAKE
*1 box of gluten free yellow cake mix (I used Pillsbury Funfetti)
*1 1/2 tsp raspberry extract
*1 fat free or skim milk
*75 g (1/3 cup) fat free Greek yogurt (raspberry would definitely add the the flavor, plain is also fine)
*3 eggs

FROSTING
*225 g (1 cup) butter, softened
*12 ounces Lakanto powdered monkfruit
*4 ounces Quest vanilla milkshake protein powder (cuts the sweetness of the monkfruit and makes a nice, stiff, spreadable frosting; omit and use all monkfruit if desired)
*1 TBS clear vanilla
*1 tsp raspberry extract
*1 cup plus 2 TBS milk
*1/4 tsp citric acid if you like less sweet frosting

Directions

  1. Preheat oven to 350 and grease three 6-inch pans.
  2. Whisk cake ingredients together in a stand mixer on low for 30 seconds before switching to medium-high for two minutes.
  3. Pour batter evenly into pan and bake for 24 minutes, or until a toothpick comes out mostly clean from the center.
  4. Allow cake to cool fully before frosting.
  5. To make frosting, whisk butter for 3 minutes before adding in half the powdered monkfruit, protein powder, vanilla, raspberry, and milk.
  6. Add in remaining monkfruit mix fully.
  7. Once fully cooled, frost your cake and use the video and galleries above to decorate.
  8. Keep cake covered and in the fridge. It is best served at room temp, so remove from fridge 30 minutes before eating. Enjoy!

Nutrition

Macros
10 servings
337.5 cal/32.6 /17.1 f/13.3 p per slice
This cake is flirting with you.
Zero subtlety, all heart.

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Published by katefox3141

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