This impressive Valentine’s Day Cake with vanilla cake layers and strawberry frosting looks fancy, but is totally doable at home!
This post is sponsored by Lifeway Kefir. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Taste of Genevieve possible!
The Vanilla Cake Layers
This cake is made with a small batch vanilla cake recipe. It makes three, perfectly sized six inch cake layers. You can also bake the cake layers one day in advance (which is what I did). Wrap each layer tightly in plastic wrap and store them in the refrigerator until you’re ready to assemble the cake.
The recipe includes Lifeway Kefir, which makes the cake layers moist and tender. Lifeway Kefir is a tart and tangy cultured milk smoothie that is high in protein, calcium and vitamin D. I love using it in my baked goods as a replacement for sour cream, greek yogurt, or milk! Plus it’s healthy and delicious — what’s not to love?!
Tips for Making the Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t over-mix your batter, stir until the flour is just incorporated.
- Don’t level and torte your cake layers until they have completely cooled to room temperature.
- Use Lifeway Kefir to really pack your cake layers with flavor!
- Make sure your frosting is the right consistency. This will help give your cake proper structure and make it easier to decorate.
Valentine's Day Cake
- 2 cups + 2 Tbsp all-purpose flour (270g)
- 1 3/4 cups granulated sugar (400g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp salt (3g)
- 2/3 cup or about 1 and 1/3 sticks unsalted butter, room temperature (150g)
- 5 egg whites (155ml)
- 1 cup plain Lifeway Kefir, room temperature (240ml)
- 1 Tbsp vegetable oil (14ml)
- 2 tsp vanilla extract
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- ½ cup freeze dried strawberries
- 1 teaspoon vanilla extract
- 2-3 drops of red food coloring, optional
- 2 1/2 cups powdered sugar
- Preheat the oven to 350°F. Line three 6 inch pans with parchment paper and grease with vegetable spray.
- Mix together 2 cups granulated sugar and 2/3 cup (1 & 1/3 stick) unsalted butter on medium-low speed for 1 – 2 minutes until light and fluffy.
- In a separate bowl, combine 2 cups + 2 Tbsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Gradually add into the butter mixture on low speed.
- Add in 5 egg whites and mix on low until just incorporated and the batter looks wet.
- Mix in 1 cup of Kefir on low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Add in 1 Tbsp of vegetable oil and 1 tsp vanilla extract. Mix at a medium-low speed.
- Divide batter evenly between the prepared cake pans. I like to use a kitchen scale to make sure each pan has the same amount of batter.
- Bake for 33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
For the Strawberry Cream Cheese Frosting
- Add unsalted butter to bowl and mix it with an electric mixer until it is pale in color and fluffy, 5-10 minutes.
- Then add in cream cheese and mix until thoroughly combined.
- Add ½ cup of freeze dried strawberries to a food processor and pulse until they are finely ground.
- Add in the ground freeze dried strawberries and combine.
- Lastly, sift the powdered sugar. Mix until the frosting is fluffy.
Looking for more fun desserts? You’ll love these recipes:
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @taste_of_genevieve on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!