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Queen of Hearts Cake
Queen of Hearts Cake
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Prep Time:
45 minutes
Total Time:
3 hours 25 minutes
Stunning 3-layer cake with vanilla frosting swirls, featuring a surprise red layer that wows guests. Perfect for any celebration.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 1 teaspoon unsweetened baking cocoa
  • Red gel food color
  • 5 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Red heart-shaped candies
Instructions:
  • Preheat oven to 350°F and generously grease 3 (8-inch) round cake pans with shortening or cooking spray.
  • Prepare the cake batter according to the instructions on both boxes simultaneously.
  • Divide the batter evenly into 2 cake pans, using about 2 1/2 cups of batter for each pan. Mix the baking cocoa into the remaining one-third of the batter until well combined, then add food coloring to reach your desired shade before pouring it into the third pan.
  • Bake for 24 to 28 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. Allow them to cool completely for about 1 hour. If needed, trim off any rounded tops of the cake layers.
  • Spread a small dollop of frosting in the center of the plate to secure the cake. Place one white cake layer, bottom side down, on the plate and frost it with 1/2 cup of frosting. Add the red cake layer on top and frost it with another 1/2 cup of frosting. Finish by placing the remaining white cake layer on top and cover the top and sides of the cake with a thin layer of frosting for a crumb coat. Chill the cake in the refrigerator for 30 minutes.
  • Prepare a decorating bag with a medium star tip and fill it with frosting. Begin by piping the center of a rosette flower about 1 1/2 inches from the bottom edge of the cake. Apply steady pressure to the bag while squeezing frosting, and pipe in a tight circle to create a flower around 2 inches in diameter. Tap the tip to the cake to finish the flower and then lift off. Continue piping flowers along the side of the cake, alternating up and down to ensure full coverage without any gaps. Refill the piping bag whenever necessary. Finally, pipe rosette flowers on top of the cake until fully covered.
  • Decorate the cake with heart-shaped candies and chill for 30 minutes before enjoying.

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