This Valentine's Day sheet cake with the colors of love is quick and easy yet looks amazing! If you're bringing Valentine’s Day treats for the classroom or elsewhere, this portable cake is perfect as it can be cut into 12 to 20 slices.
In a separate bowl, combine the butter and white sugar until fluffy.
½ cup butter, 1 ¾ cups white sugar
Beat in the oil, eggs, vanilla extract and food coloring until combined.
1 cup canola oil, 3 large eggs, 1 tablespoon vanilla extract, 2 teaspoons red gel food coloring
Alternate adding the flour mixture and buttermilk to the butter mixture, until combined.
1 cup buttermilk
Stir in the vinegar.
2 teaspoons white vinegar
Pour the batter into the baking pan. Bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting.
For the Cream Cheese Frosting:
Combine the softened cream cheese and butter in a bowl with an electric mixer, until smooth. Add the vanilla extract.
8 ounces cream cheese, ½ cup butter, 1 teaspoon vanilla extract
Slowly add the powdered sugar with the mixer on low, until combined.
3 cups powdered sugar
To Decorate:
You can either keep the cake in the pan or carefully remove it before frosting (see tips in post). Frost the cake with the cream cheese frosting. Decorate it with the fresh strawberries and sprinkles.
Slice and serve!
Notes
Storage: Cover the cake and store in the fridge for up to 5 days. Take it out of the fridge 30 minutes before serving for best results.
This cake makes between 12 and 20 slices.
The nutrition information includes the frosting.
It is best to decorate with the fresh strawberries right before serving.
This cream cheese frosting can be prepped ahead of time and then refrigerated. Bring it up to room temperature before frosting the cake.
You may also prefer to make Valentine’s Day cupcakes instead of a larger cake. To do this, you need only adjust the baking time. Converting a cake recipe to cupcakes generally requires reducing the bake time by up to half, so check on your cupcakes with a toothpick 15-20 minutes into baking to see if they are finished.