Introduction

This Valentine’s Raspberry Cake is a beautiful and delicious dessert perfect for celebrating love. Layers of moist cake are paired with a delicate white chocolate buttercream and a light Italian buttercream gradient, all topped with charming raspberry hearts for a stunning finish.

A tall cake with three layers is shown, each layer light beige with visible small red berry pieces inside. Between the layers, there is light pink cream. The cake is covered with smooth pink frosting on the upper two-thirds, and a white frosting wraps the bottom third. White heart-shaped decorations, varying in size and shape, cover the cake's outside and top, some standing upright. The cake sits on a white cake stand with a soft pink cloth and scattered raspberries around it on a white marbled surface. A slice is being lifted by a cake server, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cup all-purpose flour (230g)
1 cup granulated sugar (136g)
1/4 tsp baking soda (heaping)
1 tsp baking powder (heaping)
1/4 tsp kosher salt
3/4 cup unsalted butter (room temperature, 170g)
3 egg whites (room temperature)
1 tbsp vanilla extract
1/2 cup sour cream (120ml)
1/2 cup whole milk (105ml)
6 oz raspberries (fresh or freeze dried)
2 tbsp lemon juice (fresh)
1 tbsp lemon zest
1 ½ cup unsalted butter (room temperature, 315g)
4 ½ cups confectioners sugar (648g)
1 cup white chocolate chips (melted and cooled, 168g)
1 tbsp granulated sugar
1 cup raspberries (fresh)
1 tbsp lemon juice
1 tbsp vanilla
1/4 tsp salt
1 tbsp lemon zest
3 sheets printable hearts (or pipe them free-hand)
1 1/2 feet parchment paper
½ cup candy melts (84g)
4 egg whites (large)
1 1/3 cups granulated sugar (divided)
1 pinch kosher salt
16 ounces unsalted butter (454g, room temperature, cut into 1-inch pieces)
1 tsp pure vanilla extract
1/4 tsp cream of tartar
1/3 cup water (70g)

Instructions

Step 1: Preheat your oven to 340°F. Butter and flour three 6-inch cake pans. For even baking, use cake strips if you have them.
Step 2: Sift together the flour, kosher salt, baking soda, and baking powder in a large bowl, whisk well, and set aside.
Step 3: In a separate bowl, beat the wet ingredients including unsalted butter, egg whites, vanilla extract, sour cream, whole milk, lemon juice, and lemon zest. Don’t worry if butter lumps remain—they will melt during baking.
Step 4: Gently add the wet mixture to the dry ingredients, mixing just until combined. Fold in the raspberries at the end to avoid breaking them up too much.
Step 5: Divide the batter evenly among your prepared pans and bake for about 30 minutes, or until the cake centers spring back when touched.
Step 6: Meanwhile, prepare the white chocolate buttercream. In a small saucepan over medium-low heat, combine fresh raspberries, lemon juice, lemon zest, and sugar. Mash and simmer until reduced by half, then strain and chill the reduction.
Step 7: Using a stand mixer with a paddle attachment, cream 1 ½ cups unsalted butter until smooth. Add confectioners sugar and salt; beat until creamy. Stir in melted and cooled white chocolate until smooth.
Step 8: Divide the buttercream in half. Flavor one half with vanilla extract. To the other half, add 2 1/2 tablespoons of the raspberry-lemon reduction. If this mixture becomes too runny, add confectioners sugar 2 tablespoons at a time to thicken.
Step 9: Spoon each buttercream into separate piping bags with the tips snipped off. Place both bags inside a larger piping bag fitted with a large round tip or with the tip snipped off for a marbled effect.
Step 10: For the Italian buttercream, beat egg whites, salt, and cream of tartar until soft peaks form, gradually adding 1/3 cup granulated sugar as you beat.
Step 11: In a saucepan, combine remaining sugar and water; heat over medium-high until sugar reaches 235-240°F. Slowly stream the hot syrup into the mixer while beating, and continue until meringue cools to tepid.
Step 12: Gradually add room temperature butter, one tablespoon at a time, mixing until silky and smooth. Add salt and vanilla extract. Divide the frosting into five bowls for coloring gradients if desired.
Step 13: For the decoration hearts, arrange printable heart stencils, cover with parchment paper. Melt candy melts, fill a piping bag, and pipe hearts following the stencil pattern. Let harden completely.
Step 14: To assemble, pipe the pink/white chocolate buttercream between each cake layer. Cover the entire cake with a thin crumb coat and chill for 10-15 minutes.
Step 15: Frost the cake with the colored Italian buttercream starting with white at the bottom and layering shades upward to create a gradient. Smooth carefully with an offset spatula.
Step 16: Garnish your cake by placing the hardened candy hearts on the outside for a romantic, festive look.

Tips & Variations

Use freeze-dried raspberries for a more intense flavor without extra moisture in the cake batter.
If you prefer, substitute raspberries with strawberries or mixed berries for a different fruity note.
To speed up the heart decoration, you can pipe free-hand instead of using a stencil.
For a more traditional look, swap the Italian buttercream gradient with a classic rose-piped frosting.
Allow the cake layers to cool completely before frosting to prevent melting and sliding.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen wrapped tightly for up to one month; thaw overnight in the fridge.

How to Serve

This cake has two main layers of frosting: the bottom layer is white and smooth, and the top layer is pink, covering most of the cake. On the pink frosting, there are many white heart shapes made from piped icing, some small and some large, with some hearts having arrow designs going through them. The hearts are placed all around the sides and on the top edge of the cake. The cake stands on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in the cake?

Yes, frozen raspberries work well but be sure to thaw and drain any excess juice to avoid a soggy batter.

How do I prevent my frosting from melting?

Keep your cake and frosting chilled when not serving, especially in warm environments. Use room-temperature butter when making buttercream for smooth texture without melting.