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Queen of Hearts Cake

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  • Prep 45 min
  • Total 3 hr 25 min
  • Servings 16
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Swirls of vanilla frosting decorate this beautiful 3-layer cake, perfect for any celebration. A slice reveals a dramatic red layer inside -- sure to impress all.
Created Apr 5, 2017
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  • 2 boxes Betty Crocker™ SuperMoist™ French vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 1 teaspoon unsweetened baking cocoa
  • Red gel food colour

  • 5 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting
  • Red heart-shaped candies


  • 1
    Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
  • 2
    Make cake batter as directed on boxes (both boxes can be made at one time).
  • 3
    Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food colour to desired colour. Pour batter into third pan.
  • 4
    Place small amount of frosting in centre of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • 5
    Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe centre of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
  • 6
    Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.

Expert Tips

  • Tip 1
    Not enough cake pans? Store batter covered in refrigerator while baking other layers. Cool pan completely before baking next layer.
  • Tip 2
    To keep your serving plate clean while frosting the cake, place strips of waxed or parchment paper around edge of plate. Remove after frosting is complete.
  • Tip 3
    Applying a thin layer of frosting to a cake and refrigerating helps to seal in the crumbs before the final decorating.

Nutrition Information

810 Calories, 37g Total Fat, 3g Protein, 116g Total Carbs

Nutrition Facts

Serving Size: 16 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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