Simple Seasonal Decorating

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Easy Entertaining – What I Always Have On Hand


Spring Entertaining with Anthropologie


RH Yountville

Dreamy Stay At Hotel Yountville

Lemon Olive Oil Cakes

Toffee Chip Cookies

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All style + wellness




Cozy Winter Loungewear

Holiday Dresses

Valentine’s Day Mini Cakes

I have always been very impartial to Valentine’s Day and although Daniel and I don’t make a big to do out of the holiday, I always like to bake him something nice. I have clearly been on a cake hype lately, but when it is just the two of us it feels wasteful to make an entire cake. I found these mini cake pans at Michael’s and decided that would be the perfect dessert for two. It’s bigger than a cupcake and can still be decorated like a standard cake.

Due to the holiday, I spared no feminine details and created a light vanilla ombre cake with a pink vanilla buttercream, topped with a cluster of pink spray roses.

Preheat oven to 350 degrees. Grease pans lightly with coconut oil cooking spray and set aside. I made two mini three layer cakes, so I used a total of 6 mini pans. If you just want to make one three layer cake, cut the below recipe in half.

Vanilla Funfetti Cake 

  • 1/2 cup of butter (melted)
  • 3 eggs
  • 1 cup coconut sugar
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 2 tbsp. sprinkles (for Valentine’s Day I use these)
  • Red Food Coloring (see details below)
  • 1/2 cup festive sprinkles


Vanilla Buttercream Frosting

  • 3 cups powdered sugar
  • 1/3 cup softened butter
  • 1 1/2 tsp. vanilla
  • 2 tablespoons of milk
  • 1 tsp. red food coloring (add slowly for desired color)


In the bowl of an electronic mixer, combine sugar and butter until combined, beat in eggs one at a time then add vanilla, stir in flour and baking powder. Add milk until cake mix is nice and smooth. Combine sprinkles (if you want funfetti cake, omit this step if you want a regular cake mix) Slowly add two small drops of red food coloring. Pour batter into two of the prepared pans and set aside. Return to the mixer and add two – three more drops of red food coloring until the batter is more pink. Pour into two prepared pans. Return to the mixer for the last time and add two more small drops of red food coloring until the batter is a darker pink, pour into the two remaining prepared pans. Place all six pans in the oven on the middle rack and bake for 15-18 minutes or until a toothpick comes out clean.

While the cakes are baking prepare the frosting by combining the sugar, butter, vanilla, milk and food coloring. Add the food coloring slowly until you get the desired pink color.

These cakes tend to puff up a bit because of the small pan so after cakes have completely cooled on a rack, carefully cut off the tops with a serrated knife so that each layer is even. Place on a cake turner and slowly work frosting on top of each layer and lightly around the sides. I used both a regular cake spatula and a mini because these cakes can be a bit tricky to cover. Make sure you put the layers in order by color with the lightest being on the top and the darkest layer on bottom. Place real or edible flowers on top for a pretty touch!



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