Valentines Day Striped Cake

Updated: Feb 14

Love is in the air! With this Chocolate cake you will impress your Valentine for sure! Read also how to make a striped cake without a stripe comb. This is a Valentines Day Design with my favorite chocolate cake recipe because chocolate cake is always a winner!

Simple decorated Chocolate Cake with sprinkles and lots of love for your Valentine!

Read here why this chocolate cake recipe is the best in my opinion!

Striped Cake without Stripe Cake Comb?

You want make a striped cake but you do not have a stripe cake comb handy? I got you! There is a technique called "Ombre Cake" which is basically undefined stripes or color transitions. All you need to do is make two different colored buttercream like white and pink and one mixed shade of the two colors. After the crumb coat layer is cooled add the colors in stripes, one stripe per color. I recommend using the lightest color on top of the cake and the darkest on the bottom. Then scrape it smooth and you will get an ombre styled cake.

Valentines Day Chocolate Cake

Ingredients for 2 6-inch cake layers

Chocolate cake:

1 1/2 cups (300 g) sugar

1 3/4 cups (220 g) flour

3/4 cup (75 g) cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup (250 ml) butter milk

1/2 cup (125 ml) vegetable oil

2 teaspoons vanilla

1 cup (250 ml) coffee, hot

Strawberry buttercream:

12 large egg whites

3 cups (600 g) sugar

2 cups (454 g) butter, softened

1 cup (200 g) shortening (or butter)

3 tsp vanilla extract

3 cup (30 g) freeze dried strawberries (optional)

pink food coloring


Step 1:

Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin.

Step 2:

Divide the batter evenly among 2 6-inch cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3:

For the Swiss meringue buttercream whisk egg whites and sugar in a fat-free heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until soft peaks form for about 10 minutes. The mixture is warm enough when the sugar has fully dissolved.

Step 4:

Take the meringue out of the water bath and whisk it with a hand mixer until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Separate about 1/4 of the buttercream and mix in black food coloring. Add the vanilla, pink food coloring and freeze dried strawberry powder (if desired) into the other buttercream. Mix it until smooth.