Description

This Valentine’s Cake Sensational Sweet Surprise is a moist, fluffy, and easy-to-assemble layer cake perfect for celebrating love. Featuring pantry staples and a rich, tangy buttermilk and sour cream base, the cake layers are tender and light. The homemade strawberry-infused buttercream frosting adds a delicate pink hue and a burst of fruity flavor, while simple decorating tips make it a stunning centerpiece for any Valentine’s Day occasion.

Ingredients

Scale

Cake Batter

300 g (2 ½ cups) all-purpose flour
300 g (1 ½ cups) granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
1 tsp fine salt
170 g (¾ cup) unsalted butter, softened
60 ml (¼ cup) neutral oil (canola or vegetable)
3 large eggs, room temperature
2 tsp pure vanilla extract
240 ml (1 cup) buttermilk, room temperature
120 g (½ cup) sour cream or full-fat Greek yogurt, room temperature
1–2 tbsp strawberry jam (optional, for a subtle berry note)
1–2 drops pink gel food coloring (optional, for soft pink frosting)

Buttercream Frosting

340 g (1 ½ cups) unsalted butter, softened
600–720 g (5–6 cups) powdered sugar, sifted (more for firmer consistency)
1 tbsp vanilla extract
3–5 tbsp heavy cream or milk (to adjust consistency)
Pinch of salt (to balance sweetness)
2–3 tbsp freeze-dried strawberry powder (for natural berry flavor, optional)
2–4 tbsp strawberry jam (for pink hue and fruity finish, optional)

Decoration

Strawberry or raspberry jam (for filling, optional)
Fresh berries (strawberries, raspberries)
Heart sprinkles, edible glitter, or chocolate curls (heart-shaped decorations)

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Instructions

Prep your pans and oven: Preheat the oven to 175°C (350°F). Grease two 8-inch round cake pans, line the bottoms with parchment paper, then lightly flour the sides. Setting a kitchen scale can help ensure consistent layers for a polished look. Set butter, eggs, and dairy out 30–45 minutes before baking to bring them to room temperature, which ensures smooth blending and even baking.
Mix the cake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined. In a separate bowl, beat softened butter until creamy, about 1 minute. Add the oil and beat again until glossy. Add eggs one at a time, mixing after each just until combined. Stir in vanilla extract. Add dry ingredients to the butter mixture in two additions, alternating with the buttermilk (dry → buttermilk → dry), mixing on low speed and stopping as soon as the flour disappears. Gently fold in the sour cream or Greek yogurt until the batter is smooth and thick. Avoid overmixing to keep the cake tender.
Bake the cake: Divide the batter evenly between the prepared pans to encourage even rising. Bake for 24–30 minutes until the cake tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs—not wet batter. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Ensure the layers are fully cooled before frosting to prevent melting.
Make the buttercream frosting: Beat softened butter on medium-high speed for 2–3 minutes until pale and fluffy. Gradually add powdered sugar one cup at a time on low speed to avoid dust clouds. Add vanilla extract and a pinch of salt, then beat on medium-high until silky. Adjust the texture by adding heavy cream or milk, 3–5 tablespoons, to achieve desired spreadability. For a Valentine’s twist, beat in freeze-dried strawberry powder or a spoonful of jam, and optionally add a drop or two of pink gel food coloring for a pretty pink frosting.
Assemble and decorate the cake: Level cake tops with a serrated knife if needed to help the layers stack neatly. Place the first cake layer on a plate or cake stand and spread a thick layer of buttercream, optionally adding a thin layer of strawberry jam for extra flavor. Add the second layer cut-side down to create a flat top. Apply a thin crumb coat of frosting to trap crumbs, then chill the cake for 15–20 minutes. Frost the cake with a final, smooth coat. Decorate with piped buttercream rosettes or swirls, heart-shaped sprinkles, chocolate curls, and fresh berries arranged in a heart shape for a festive finish. For clean slicing, chill the finished cake for 20 minutes and slice with a sharp knife warmed under hot water, wiping dry between cuts.

Notes

If you don’t have buttermilk, make your own by mixing 240 ml (1 cup) milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
If you don’t have sour cream, full-fat Greek yogurt works as a 1:1 substitute to keep the cake moist.
For a richer chocolate version, substitute 40 g (⅓ cup) of flour with 40 g of cocoa powder and add 1–2 tbsp milk if the batter seems too thick.
To make the cake dairy-free, use plant-based milk mixed with vinegar to mimic buttermilk.
Room temperature ingredients help create a smooth batter and ensure even baking.
Do not overmix batter after adding flour to avoid a tough cake texture.
Cool cake layers fully before frosting to prevent melting and sliding of the frosting.
Adjust buttercream consistency by adding cream for spreadable frosting or less cream for piping.
The cake keeps well refrigerated, and it’s best served at room temperature for optimal flavor and texture.