Valentine’s Terrazzo Cake
This Valentine’s Terrazzo Cake is a charming and modern twist on classic love-themed desserts with delicate pink layers and terrazzo-style candy shards.
Ingredients
Ingredients
- FOR THE VANILLA CAKE
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla bean paste
- 1 cup whole milk room temperature
- FOR THE CREAM CHEESE WHIPPED FILLING
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla bean paste
- 1 ½ cups heavy whipping cream cold
- FOR THE TERRAZZO CHOCOLATE SHARDS
- 1 cup white chocolate melted
- Gel food coloring in red pink, burgundy, and ivory
- Parchment paper
- FOR THE PINK BUTTERCREAM
- 1 ½ cups unsalted butter softened
- 5 cups powdered sugar
- 2 –4 tbsp heavy cream or milk
- 1 tsp vanilla bean paste
- Gel food coloring in light pink
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste.
- Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until combined.
- Divide batter among pans and bake for 25–28 minutes. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla bean paste, and beat until combined. Gradually add cold heavy cream and beat until soft peaks form. Refrigerate until ready to use.
- For the shards: Divide melted white chocolate into bowls. Tint each with different gel colors. Spread blobs on parchment paper and let set. Peel shards from parchment and set aside.
- For the buttercream: Beat butter until smooth. Gradually add powdered sugar, beating well after each addition. Add vanilla and cream. Tint with pink gel coloring.
- Assemble the cake: Level cake layers if necessary. Place the first layer on a plate. Spread cream cheese filling. Repeat with remaining layers. Apply crumb coat of buttercream and chill for 15 minutes. Apply final coat of buttercream.
- Decorate with chocolate shards in a terrazzo pattern. Chill the cake briefly to set.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store assembled cake in the refrigerator for up to 3 days.
- Store assembled cake in the refrigerator for up to 3 days.