Divine Pink Birthday Valentine Cake in 30 Mins

Listen up, because sometimes, one celebration just isn’t enough, right? Maybe you have a February birthday, or maybe you just love romance and confetti in the same week! That’s exactly why I developed this show-stopping Pink Birthday Valentine Cake. It’s not just a cake; it’s visual artistry that tastes incredible. We’re layering tender cake with bright raspberry flavor, and then giving it that incredible, modern edge with a smooth, gradient Italian buttercream finish. As a chef and photographer, making sure the visual aspect hits hard is everything to me, and this cake truly delivers that celebratory, breathtaking pop of color.

Why This Pink Birthday Valentine Cake Stands Out

What I love most about this recipe is that it screams celebration—whether it’s a milestone birthday or just spreading some pure love cake vibes. It’s designed to be seen! Forget flat, one-note pink desserts; this one has depth. You get these unbelievably tender layers that practically melt, and that burst of fresh raspberry cuts through the sweetness perfectly.

This is the ultimate Valentines Birthday Cake because it’s formal enough for a romantic gesture but fun enough for a party table. Check out the benefits:

• The layers are airy but sturdy enough to handle the fillings.
• That raspberry reduction tucked inside brightens everything up.
• We finish it with that stunning, professionally smooth Italian buttercream gradient.

If you want a cake that looks like it came straight from a Parisian window but tastes like home, you’ve gotta try this one. If you want a different take on raspberry layers, you should check out my raspberry cake roll too!

Essential Ingredients for Your Pink Birthday Valentine Cake

Okay, gathering your supplies for this beauty is half the fun—and you have to be precise, trust me! Since we are dealing with two different frostings and delicate structural elements, you need quality here. I’ve broken down exactly what you need for each component so nothing sneaks up on you mid-bake. Remember, that Italian Meringue Buttercream demands accuracy, so having everything measured out is huge.

If you’re already a huge raspberry and white chocolate fan, you might want to check out my recipe for white chocolate raspberry cookies later!

For the Raspberry Cake Layers

• 1 2/3 cup all-purpose flour (that’s 230g)
• 1 cup granulated sugar (136g)
• 1/4 tsp baking soda (make sure it’s heaping for the lift!)
• 1 tsp baking powder (heaping again for good measure)
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter (it must be room temperature, about 170g)
• 3 egg whites (also room temperature)
• 1 tbsp vanilla extract
• 1/2 cup sour cream (120ml) – don’t sweat it if you run out; whole milk yogurt works fine!
• 1/2 cup whole milk (105ml)
• 6 oz raspberries (they can be fresh or freeze-dried)
• 2 tbsp lemon juice (fresh is non-negotiable here)
• 1 tbsp lemon zest

For the White Chocolate Buttercream Filling

• 1 1/2 cup unsalted butter (315g), room temperature
• 4 1/2 cups confectioners sugar (648g)
• 1 cup white chocolate chips (168g), melted and cooled completely—don’t add hot chocolate!
• 1 tbsp granulated sugar
• 1 cup fresh raspberries
• All the lemon juice, vanilla, and salt listed for the reduction

For the Gradient Italian Buttercream Frosting

Yes, we are making two frostings! The White Chocolate one is inside; this stunning Italian Meringue is for the outside gradient finish.

• 4 large egg whites
• 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)

For the Decorative Hearts

• 3 sheets printable hearts (to use as a guide underneath)
• 1 1/2 feet parchment paper
• 1/2 cup candy melts (84g)

Step-by-Step Instructions to Create the Pink Birthday Valentine Cake

Alright, time to roll up our sleeves! Making a cake this stunning requires a little method, but trust me, every step is worth it. Don’t be intimidated by the two frostings; they serve different purposes, and once you see the colors come together, you’ll be so proud. I always make sure my work surface is clean before I start—presentation is key for a show-stopping Pink Birthday Valentine Cake like this one.

Baking the Tender Cake Layers

First things first: get that oven preheated to 340 degrees F. I cannot stress this enough—grab those cake strips (you know, the ones I mentioned earlier?) and soak them and wrap them around your three 6-inch pans. These strips keep the outside of your pans cool so your layers bake evenly, giving you those gorgeous flat tops. Now, sift your flour, salt, baking soda, and baking powder together. In a separate bowl, beat your room temp butter, then add your wet ingredients, including the lemon zest. Mix until just combined, then gently fold in those dried raspberries right at the end. Divide that gorgeous batter evenly and bake for about 30 minutes until the centers spring back when you lightly touch them.

Preparing the White Chocolate Buttercream

While those pans are cooling, let’s get that filling going. We need to make a quick raspberry reduction. Mash your fresh raspberries with the lemon juice, zest, and sugar in a saucepan over medium-low heat. Let it simmer until it’s reduced by about half—it only takes a few minutes. Strain that liquid and chill it down! While that cools, cream your butter, then add the confectioners sugar and salt until it looks creamy. Now, pour in your melted and cooled white chocolate. Once that’s mixed, divide the batch. Put vanilla in one half, and the second half gets the raspberry reduction. If the reduction makes it runny, just sneak in a tablespoon of powdered sugar until it thickens up again. Fill those into piping bags and set them aside.

Mastering the Italian Buttercream for the Pink Birthday Valentine Cake Finish

This is where the real chef technique comes in. Get your egg whites, salt, and cream of tartar beating until they form soft peaks. Meanwhile, heat your remaining sugar and water on the stove. You absolutely must hit that temperature sweet spot: 235-240F. Drizzle that incredibly hot syrup slowly into the running mixer right down the side of the bowl—careful not to hit the whisk! Keep beating that meringue until it’s cool or tepid to the touch. Then, drop in that room temperature butter, one tablespoon at a time, and beat until it looks incredibly silky. That silkiness tells you the emulsion worked perfectly! If you want to see a fantastic demonstration of this technique, check out my post on the velvet lemon roll cake.

Creating Edible Hearts and Final Assembly

For the decorations, lay your parchment paper over those printable heart guides. Melt your candy melts and pipe those hearts out carefully onto the parchment. Let them cool completely and harden up! Once your cake layers are cool, pipe that tinted white chocolate buttercream combo between them. Give the entire cake a thin crumb coat and chill it for about 15 minutes—this sets everything. Now, for the show: take your Italian buttercream batches, color them to create your gradient, and start frosting the outside, working from your darkest pink at the bottom up to the white on top for that amazing Valentines Cake Design. Smooth it out with a good offset spatula, and then carefully place those hardened hearts onto the sides. Stunning!

Tips for a Perfect Pink Birthday Valentine Cake

Baking a showstopper like this takes a few tricks up the sleeve, which is why I want you to have all my secrets! A big thing I learned that saves potential puddles is this: if you use fresh raspberries in the cake batter itself, make sure you cut them into quarters and gently toss them with about two tablespoons of flour first. That flour coating stops them from sinking and bleeding too much liquid into your batter while baking. This is crucial for any recipe making Unique Birthday Cakes!

Also, don’t freak out if you see tiny clumps of butter when you first mix your wet ingredients—that happens sometimes! Just keep mixing; everything usually smooths out once the dry ingredients come in. If you don’t have sour cream, whole milk yogurt is a fantastic, smooth swap, though Grandma always swore by the tang of sour cream. For more pro tips on managing temperamental ingredients, you should check out my guide on chocolate peppermint bread.

Ingredient Notes and Substitutions for Your Pink Birthday Valentine Cake

Now that you’ve conquered the baking and the frosting assembly, let’s talk about flexibility because I know not everyone has exactly what’s on my list! If you look at the instructions and think, “Whew, two buttercreams is too much work,” that’s okay! You absolutely can ditch the Italian Meringue and stick only to the White Chocolate Buttercream, or even use a classic American buttercream if you prefer something simpler for your filling and frosting. It won’t have that signature silky sheen, but it will still taste amazing on this Pink Birthday Valentine Cake.

The next big question I always get is about size. My recipe is written perfectly for three 6-inch pans, which gives us that great height for the layering and gradient effect. But what if you need a bigger cake? If you are scaling up for a huge party, don’t just guess! You need to double the entire recipe if you want to use standard 8-inch pans. If you’re using 9-inch pans, you’ll need to triple the whole thing just to get enough batter depth to stack them nicely.

If you use those bigger pans, just remember: the baking time shown (around 30 minutes) is for the smaller, shallower 6-inch cakes. Deeper pans mean heat takes way longer to penetrate to the center. So, for 8-inch or 9-inch cakes, start checking around the 35-minute mark and be prepared for them to go another 10 to 15 minutes longer. Keep an eye on that springy center!

Serving Suggestions for Your Pink Birthday Valentine Cake

When it comes time to serve this beauty, you want everything to match that gorgeous presentation, right? Because the raspberry and vanilla really shine here, I suggest pairing it with something light—maybe a side of fresh strawberries or my simple strawberry tartlets for something extra special. You want the cake to be the star!

Crucially, Italian Buttercream tastes best when it’s not straight from the fridge, so take it out about an hour before you plan to slice it. This lets the texture soften up wonderfully. If you’re worried about making a giant cake, remember you can scale this down and create amazing little mini cakes birthday versions that fit perfectly into the Valentine Cake Designs theme!

Storage and Reheating Instructions for the Pink Birthday Valentine Cake

Look, you might not eat this entire amazing Pink Birthday Valentine Cake in one sitting—though I totally support the attempt! Storing a cake with Italian Meringue Buttercream isn’t quite the same as storing a simple loaf cake, so we need to be smart about it. Since Italian Meringue Buttercream is essentially an egg-white based frosting, refrigeration is necessary to keep everything food-safe and structurally sound.

When you have leftovers, cover the cake loosely with plastic wrap or a cake protector. Don’t wrap it tightly right against the frosting, or you’ll ruin that beautiful gradient finish we worked so hard on! You can safely keep this covered cake in the refrigerator for up to four days. It holds up really well!

Now for the reheating—and I don’t mean reheating the cake, I mean bringing it back to the perfect eating temperature! Never, ever serve this straight from the fridge; the butter in the buttercream will be hard and waxy, and you won’t taste the raspberry notes.

Take your slice or the whole cake out of the refrigerator at least one hour before you plan to serve it. That hour lets the butter soften just enough to make the frosting silky again and brings the cake layers back to their proper, tender texture. It’s the key to enjoying this cake the way it was meant to be enjoyed!

Frequently Asked Questions About This Pink Birthday Valentine Cake

I totally get it; with a cake this detailed, questions are going to pop up! That perfect balance between a birthday bash and romance takes a little know-how. Whether you’re looking for simple Valentines Day Cake Ideas or worried about the structure, I’ve got you covered below so your cake turns out exactly as planned. For more sweet treats for the holiday, make sure you check out my favorite valentine cookies here.

Can I use different berries instead of raspberries in this Pink Birthday Valentine Cake?

You sure can! But here’s my advice: stick to berries that have a similar acid profile to raspberries, like strawberries or cherries. If you use something super watery like blueberries, you might end up with too much liquid bleeding into your layers, which affects the baking time. I’d still recommend tossing those alternative berries in a tiny bit of flour, just like we did with the raspberries, to keep things tidy, or your cake might collapse!

How do I achieve the perfect pink gradient on the frosting?

This is my favorite part! For the gradient, you need five bowls of Italian Meringue Buttercream. Keep the first batch pure white. For the next four bowls, add a teeny-tiny drop of pink food gel color to the first, stir it completely, and then take just a little bit of that pink and add it to the second bowl to create a slightly lighter shade, and so on. Work from palest at the top to darkest at the bottom when you frost the cake. It’s all about gradual layering for that amazing Valentines Cake Design!

Is the Italian Buttercream difficult for beginners making a Valentines Cake Design?

Honestly, the Italian Meringue Buttercream requires precision with the sugar thermometer, which can intimidate newcomers. It’s definitely a step up, but don’t let that stop you from making this beautiful Heart Valentines Cake! If you’re nervous, use the White Chocolate Buttercream for both the filling and the outside frosting. It’s denser, but it’s straightforward American style, meaning you skip the hot syrup step entirely and still get a gorgeous pink finish!

Share Your Stunning Pink Birthday Valentine Cake Creations

And there you have it—the ultimate showstopper for any romantic celebration or dual-occasion party! I genuinely hope you enjoyed making this gorgeous Pink Birthday Valentine Cake as much as I loved developing it. Getting that gradient frosting just right is such a payoff, isn’t it?

Now, please, please, please don’t keep this beauty all to yourself! I always want to see how you adapt these recipes. Did you keep the hearts super simple, or did you embellish them with edible glitter? Did you manage to get that perfect smooth finish on the Italian Buttercream?

If you create this cake, take a picture! Snap a photo of that vibrant pink interior and tag me on social media; I absolutely live to see your creations. If you want to learn more about my process for making desserts that look as good as they taste, you can always read more about my background over on my author page at Sena Recipes.

When you get a moment, come back here and leave a star rating—it helps other bakers know this recipe is a winner. And if you have any questions while you’re decorating, drop them in the comments below! Happy baking, everyone!

Pink Raspberry Birthday Valentine Cake

---

• Author: Emma
• Total Time: 75 min
• Yield: Varies by pan size
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A visually striking pink cake with raspberry flavor, featuring tender layers and a gradient Italian buttercream finish, perfect for Valentine’s Day or birthday celebrations.

---

Ingredients

Scale 1x2x3x

• 1 2/3 cup all-purpose flour 230g
• 1 cup granulate 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 temp, 315g (For White Chocolate Buttercream)
• 4 ½ cups confectioners sugar 648g (For White Chocolate Buttercream)
• 1 cup white chocolate chips melted and cooled, 168g (For White Chocolate Buttercream)
• 1 tbsp granulated sugar (For White Chocolate Buttercream)
• 1 cup raspberries fresh (For White Chocolate Buttercream)
• 1 tbsp lemon juice (For White Chocolate Buttercream)
• 1 tbsp vanilla (For White Chocolate Buttercream)
• 1/4 tsp salt (For White Chocolate Buttercream)
• 1 tbsp lemon zest (For White Chocolate Buttercream)
• 3 sheets printable hearts (For Hearts)
• 1 1/2 feet parchment paper (For Hearts)
• ½ cup candy melts 84g (For Hearts)
• 4 egg whites large (For Italian Buttercream)
• 1 1/3 cups granulated sugar divided (For Italian Buttercream)
• 1 Pinch kosher salt (For Italian Buttercream)
• 16 ounces unsalted butter 454g, room temperature, cut into 1-inch pieces (For Italian Buttercream)
• 1 tsp pure vanilla extract (For Italian Buttercream)
• 1/4 tsp cream of tartar (For Italian Buttercream)
• 1/3 cup water 70g (For Italian Buttercream)

---

Instructions

1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. Use cake strips on your pans for more even baking.
2. Sift the flour, salt, baking soda and baking powder into a large bowl then whisk together and set aside.
3. Beat the wet ingredients together in a medium bowl. Add lemon zest.
4. Add the wet ingredients to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.
5. Divide the mixture evenly into the cake pans.
6. Bake for about 30 minutes or until the centers are springy to the touch.
7. For the White Chocolate Buttercream: In a small saucepan over medium low heat combine raspberries, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill.
8. In a stand mixer fitted with a paddle attachment, cream the butter.
9. Add confectioners sugar and salt. Beat until creamy.
10. Add in melted and cooled white chocolate. Mix until incorporated and smooth.
11. Divide batter in half. Add vanilla to one batch.
12. Add 2 1/2 tbsp of the reduction to the other batch of buttercream. If the consistency becomes runny, mix in confectioners sugar 2 tbsp at a time until thickened.
13. Transfer both batches to separate piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitted with a large round tip or with the tip snipped off.
14. For the Italian Buttercream: Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
15. As the eggs are beating add the remaining sugar and 1/3 cup water to a medium saucepan then place on medium-high heat. Stir until sugar melts and becomes clear.
16. Maintain at medium-high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately.
17. Run mixer until meringue is cool or tepid.
18. Add room temperature butter into running mixer one tablespoon piece at a time.
19. Add the salt and vanilla if using. Beat until butter is combined and mixture has reached a silky consistency.
20. Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.
21. Whip the frosting and transfer to separate piping bags just before using.
22. For the Hearts: Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.
23. Microwave candy melts. Transfer to a piping bag and snip off the tip. Pipe hearts according to the stencil. Let the hearts cool and harden.
24. For the Assembly: Pipe the pink/white chocolate buttercream combo between each cake layer.
25. Cover the cake with a thin crumb coat and chill for about 10-15 minutes.
26. Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.
27. Carefully smooth with an offset spatula.
28. Add hearts to the cake.

Notes

• Use fresh raspberries cut into quarters and tossed with two tablespoons of flour to prevent liquid puddles in the cake.
• Double the recipe for 8-inch pans or triple the recipe for 9-inch pans if you are not using 6-inch pans.
• If you see small clumps of butter after mixing wet ingredients, continue mixing; it resolves when dry ingredients are added.
• You can substitute whole milk yogurt for the sour cream.
• Use cake strips on your pans for flat, moist layers.
• You can use American buttercream instead of Italian buttercream if you prefer not to make two frosting types.

• Prep Time: 45 min
• Cook Time: 30 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 65g
• Sodium: 250mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg

Keywords: Pink Birthday Cake, Valentine Cake, Raspberry Cake, Pink Frosted Cake, Celebration Cake, Heart Cake, White Chocolate Buttercream, Italian Buttercream