Description
Mini Valentine’s Day cakes made with fluffy vanilla sheet cake and topped with pink buttercream swirls. Easy to cut, stack, and decorate a romantic, no-fuss dessert perfect for parties, gifting, or just treating yourself.
Ingredients
**Vanilla Cake**
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2/3 cup buttermilk
**Pink Buttercream**
3/4 cup unsalted butter, softened
2 1/2 cups powdered sugar
1–2 tbsp milk or cream
1 tsp vanilla extract
Pink gel food coloring
Sprinkles or berries for topping
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch sheet pan.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add eggs and vanilla, mixing well.
5. Alternate adding dry mix and buttermilk until batter is smooth.
6. Pour into pan and bake 20–25 mins, until lightly golden.
7. Let cake cool completely, then cut into hearts or circles using cookie cutters.
8. To make frosting, beat butter until creamy.
9. Add powdered sugar, vanilla, and milk; whip until fluffy.
10. Tint with pink food gel and mix until evenly colored.
11. Layer and frost mini cakes with buttercream and decorate as desired.
Notes
Use different cutter shapes for seasonal fun (stars, flowers, etc).
Swap vanilla extract for almond or strawberry for extra flavor.
Chill unfrosted cakes in freezer for longer storage.
Use any leftover cake scraps to make truffles or parfaits.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American