Description
This Cinnamon Valentine Cake with Vanilla Buttercream is a delicious, festive dessert perfect for celebrating love and special occasions. Moist and flavorful white cake layers infused with warm cinnamon extract are frosted generously with creamy vanilla buttercream tinted with pink gel food coloring. Decorated with Valentine’s Day sprinkles, red rock candy sticks, marshmallow hearts, and foiled chocolate hearts, this cake is as visually stunning as it is tasty.
Ingredients
Scale
Cake
- 2 boxes white cake mix
- 8 large egg whites
- 2 ½ cups water
- 1 cup canola oil
- 2 teaspoons cinnamon extract
Vanilla Buttercream
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 5 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Pink gel food coloring, as needed
Decorations
- 1 disposable piping bag
- 1 large piping bag with star tip
- Valentine’s Day sprinkles
- 3 red rock candy sticks
- 2 red heart marshmallow sticks
- Red foiled chocolate hearts
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, egg whites, water, canola oil, and cinnamon extract. Mix using a hand mixer or stand mixer on medium speed until the batter is smooth and well incorporated.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour your cake pans, then pour the batter evenly into the pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Make Vanilla Buttercream: In a large bowl, beat the softened unsalted butter on medium speed until creamy. Gradually add the powdered sugar, alternating with heavy whipping cream, beating well after each addition. Stir in the vanilla extract. Add pink gel food coloring a little at a time until the desired shade of pink is achieved.
- Assemble and Decorate: Once the cakes are cooled, level the layers if needed. Place one cake layer on your serving plate and spread an even layer of vanilla buttercream on top. Continue stacking remaining layers with frosting in between. Use the disposable piping bag with the star tip to pipe decorative swirls and rosettes over the top and sides of the cake. Garnish with Valentine’s Day sprinkles, red rock candy sticks, red heart marshmallow sticks, and red foiled chocolate hearts as desired for a festive look.
Notes
- Make sure cake layers are completely cooled before frosting to prevent melting.
- You can substitute butter with margarine if preferred, but it may affect taste and texture slightly.
- For a stronger cinnamon flavor, you can add a pinch of ground cinnamon in addition to the cinnamon extract.
- Use gel food coloring rather than liquid to avoid thinning out the buttercream.
- Store the finished cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
