Valentine's Day Shag Sheet Cake

I love making shag cakes—they’re my absolute favorite because they’re so easy and fun. You don’t need to be an expert cake decorator to pull one off. All you need is a grass piping tip, a few piping bags, and some colors to bring your design to life.

For this tutorial, I chose a simple heart design that’s perfect for Valentine’s Day. I hope you enjoy making it as much as I do!

Feel free to play with different colors and shapes to decorate your own shag cake. You can make a shag cake for any occasion—not just Valentine’s Day.

Here are a few fun ideas for decorating shag cakes for different holidays:

St. Patrick’s Day
• Cookie cutters/stencils: Shamrocks, rainbows
• Colors: Green plus all the colors of the rainbow

Easter
• Cookie cutters/stencils: Bunnies, eggs, carrots
• Colors: Soft pastel shades

Mother’s Day
• Cookie cutters/stencils: Hearts, flowers
• Colors: Any pretty, feminine color palette

Father’s Day
• Cookie cutters/stencils: Sports themes (golf, football, baseball, basketball, soccer, etc.), ties, mustaches
• Colors: Any colors they love (or their favorite team colors)

Fourth of July
• Cookie cutters/stencils: American flags, stars, popsicles, fireworks
• Colors: Red, white, and blue

Halloween
• Cookie cutters/stencils: Pumpkins, bats, cats, witches’ hats, ghosts, skulls, spiders, candy corn
• Colors: Traditional or bold, non-traditional Halloween colors

Thanksgiving
• Cookie cutters/stencils: Pumpkins, turkeys, leaves, pies, footballs
• Colors: Warm, traditional or modern fall colors

Christmas
• Cookie cutters/stencils: Christmas trees, stockings, Santa hats, snowflakes, stars, gingerbread men, candy canes, snowmen, ornaments
• Colors: Classic red and green or fun, non-traditional Christmas palettes

Use these as a starting point and then mix, match, and customize to fit your style and celebration!

WHAT YOU NEED TO MAKE THIS PINK VELVET CAKE

White Cake Box Mix: Any brand of white cake mix will work.
Pure Vanilla Extract: Adds delicious flavor. I like to use pure vanilla extract from Costco.
Buttermilk: Use room-temperature buttermilk and avoid low-fat or nonfat varieties—fat adds the best flavor and moisture. If you don’t have buttermilk, you can make a quick DIY version: add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup, then add whole milk until it reaches 1 cup. Stir and let sit for 5 minutes. It will look slightly curdled and is ready to use. (In a pinch, you can use lower-fat or non-dairy milk for this, but the cake won’t be as moist or rich.)
Sour Cream: Helps keep the cake extra moist. Bring it to room temperature by removing it from the fridge about an hour before baking.
Avocado Oil: Keeps the cake soft and tender. You can also use vegetable oil, canola oil, or melted coconut oil.
Eggs: Bring the eggs to room temperature so they mix easily into the batter without overmixing.
Pink & Red Food Coloring: Use your favorite food coloring. I like Americolor gel colors and Colour Mill oil-based food coloring—both are available on Amazon.
Sprinkles & Edible Glitter (optional): For extra sparkle, I used Fancy Sprinkles edible gold glitter.

WHAT INGREDIENTS YOU NEED TO MAKE VANILLA BEAN BUTTERCREAM

Butter: I recommend using unsalted butter so you can control the amount of salt, especially in frosting. Bring the butter to room temperature—I like to take mine out a couple of hours before baking. It should be soft enough that your finger leaves a dent when you press it. If you forget to let it sit out, you can soften it in the microwave for about 20 seconds, but do not melt it completely.
Salt: Adds flavor and balances sweetness. I like to use sea salt or pink Himalayan salt.
Pure Vanilla Extract & Vanilla Bean Paste: Vanilla bean paste is a total game changer. If you don’t have it, no worries—just use pure vanilla extract instead. My favorite vanilla bean paste is Nielsen-Massey, which you can find on Amazon. Trader Joe’s also sells its own vanilla bean paste.
Heavy Cream: Adds richness and helps create a smooth, fluffy frosting. You can use whole milk if you don’t have heavy cream on hand.
Powdered Sugar: Also called confectioners’ sugar. And no—you don’t need to sift it!

WHAT SUPPLIES YOU NEED

9×13-Inch Pan: A metal, glass, or disposable pan will all work for this recipe. I love using Fat Daddio pans.
Piping Bags: Any standard piping bags will work. I usually order mine from Amazon.
Piping Tip: Use a grass tip to create that fun shag texture. I like to grab mine from Michaels.
Heart Cookie Cutters or Stencils: You can use heart-shaped cookie cutters from Amazon or print free heart stencils trace your design.

HOW TO MAKE A PINK VELVET SHEET CAKE

Preheat the oven to 325°F and generously grease a 9×13-inch cake pan.

In a large bowl, whisk the buttermilk, sour cream, eggs, oil, and vanilla together until well combined.

Add the pink food coloring, adjusting the amount until you reach your desired shade.

Add the cake mix and whisk until everything is thoroughly combined.

Pour the batter into the prepared pan. Bake for 27–30 minutes, or until a toothpick inserted into the center comes out clean. Since baking times can vary, keep an eye on the cake toward the end of the baking time.

Remove the cake from the oven and let it cool in the pan. Allow it to cool completely before decorating. While the cake is cooling, prepare the frosting you’ll use to decorate it.

Tip: I like to cover my cakes and place them in the refrigerator or freezer while I prepare the frosting and toppings. Chilling the cake first helps prevent it from tearing and keeps crumbs from mixing into the frosting as you spread it.

HOW TO MAKE VANILLA BEAN BUTTERCREAM

Using a hand-held mixer or a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until it’s light and fluffy, about 2 minutes. With the mixer on low, pour in the vanilla extract, vanilla bean paste, heavy cream, and salt. Gradually add the powdered sugar. Once incorporated, increase the speed to high and beat for 3 minutes. Adjust the consistency as needed: add more powdered sugar if the frosting is too thin, more cream if it’s too thick, or a pinch more salt if it’s too sweet. This recipe makes about 6 cups of frosting.

HOW TO DECORATE THE CAKE

Divide the vanilla bean buttercream by placing 1 cup in one bowl and 2 cups in another. Tint the 1-cup portion red. I used red Colour Mill oil-based food colouring, but you can add as much as you like to reach your desired shade.

Note: I prefer to make my red frosting a day or two ahead, as the color naturally deepens over time. Letting it sit allows the red to intensify so I don’t need to add as much food coloring.

Tint the other bowl of 2 cups buttercream pink. I used Hot Pink Colour Mill oil-based food colouring, but you can add as much as you like to reach your desired shade.

Next, use a few heart-shaped cookie cutters to lightly press outlines into the surface of the cake.

If you don’t have heart cookie cutters, use this template I found online instead. Simply print and cut out the hearts, place them on the cake, and trace around them with a toothpick to form the outlines.

Fill a piping bag with about 1 cup of red vanilla buttercream and fit it with a grass piping tip. Pipe a shaggy, grass-like texture inside each outlined heart (see below), repeating until all the hearts are filled with red buttercream.

To achieve the shaggy, grass-like texture, gently squeeze out a small amount of icing, stop squeezing, then pull the piping bag straight up to form each strand. For longer strands, just squeeze a bit longer before lifting. Place the tip very close to where you last piped so the strands sit tightly together and create a dense grassy effect.

Note: Your buttercream should be smooth and slightly thin, not stiff, or it will be difficult to push it through the tiny holes in the piping tip. If the frosting is too thick, mix in a tablespoon or so of heavy cream until you reach a good piping consistency.

After you’ve finished piping all the hearts, fill another piping bag with about 1 cup of pink vanilla buttercream, fit it with the grass piping tip, and pipe the remaining surface of the cake (see below). In total, you’ll likely use around 2 cups of pink frosting.

To take your decorating up a notch, you can add sprinkles and/or edible glitter, as I did. For best results, add them immediately after you finish piping so they adhere well to the frosting.

Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

TIPS FOR MAKING THIS RECIPE

Avoid over-mixing the batter; over-developed gluten can make the cake tough, dry, and dense.
Bring all refrigerated ingredients to room temperature so the batter mixes smoothly and evenly.
Let the cake cool completely before adding the buttercream to prevent melting or sliding.
Use room-temperature butter when making the buttercream; cold butter will create a lumpy texture.
Chill the cake after frosting— the longer it chills, the better the buttercream adheres to the cake layers.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can bake the cake layers and prepare the buttercream a few days ahead, then store both tightly wrapped in the refrigerator until you’re ready to assemble. Before decorating, remove the buttercream from the fridge a few hours in advance so it returns to a spreadable consistency, then re-whip it in your mixer before filling your piping bags. You can also fully assemble the cake, wrap it well, and refrigerate it for up to 5 days.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8- or 9-inch round cake pans (use whichever size you have), line them with parchment paper rounds, and then grease the parchment. This helps the cakes release cleanly from the pans. Divide the batter evenly between the pans and bake at 325°F for 27–30 minutes, watching closely and testing doneness with a toothpick inserted in the center.

Can I turn this recipe into a bundt cake?

Yes! Generously grease your bundt pan, making sure to coat all the crevices. Bake at 325°F for 25 to 35 minutes, watching closely and testing with a toothpick until it comes out clean.

Can I turn this recipe into cupcakes?

Yes! Line a cupcake pan and fill each liner about 2/3 full. I like using a baking scoop for regular cupcakes and a smaller scoop with mini liners for mini cupcakes. Bake at 350°F for 14–19 minutes, or until a toothpick comes out clean. This recipe makes about 22 regular-sized cupcakes.

Can I make this with store bought frosting?

Yes! You can absolutely use vanilla store-bought frosting. Plan on using 2 to 4 containers, depending on how thick you like your frosting. Then, follow Step 5 in the directions to tint the frosting.

I don’t like cake box mix, can I use a homemade sheet cake recipe?

Yes! You can use my vanilla sheet cake recipe and just add the food coloring, if you wish.

Do I have to decorate it they way you did?

Of course not! If you think the way I designed this cake is too hard or just not your style, feel free to create your own design. You do you, boo!

How do I store leftover frosting?

Buttercream frosting can be stored in the refrigerator for at least 7 days. Just be sure the container is tightly sealed and keep the frosting away from pungent foods like seafood, since smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping. This is especially helpful if you’re making buttercream months in advance or have leftover frosting you’d like to use later on.

The recipe calls for pure vanilla extract & vanilla bean paste. Can I just use all pure vanilla extract?

Yes, you can use only pure vanilla extract. That said, I feel like vanilla bean paste is a game changer in any vanilla frosting—it really takes the flavor up a notch or two!

How do I store cake leftovers?

Cover and store leftover cake at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze frosted or unfrosted cake for 2–3 months. Make sure to thoroughly wrap it with plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before decorating or serving.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Level: Intermediate

By: Tammie

February 1, 2024
12
4 hr
Count the memories not the calories! Cals/Serving
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Ingredients

Pink Velvet Cake:
3/4 cup buttermilk, room temperature
2/3 cup sour cream, room temperature
1/3 cup oil (avocado oil, vegetable oil, canola oil or melted coconut oil)
4 egg whites, at room temperature
1 Tablespoon pure vanilla extract
Pink food coloring
1 white boxed cake mix
Vanilla Bean Buttercream:
1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
1 Tablespoon pure vanilla extract
1 Tablespoon vanilla bean paste
1/4 teaspoon salt
1/2 cup heavy cream
2 lbs powdered sugar (1 bag)
Pink & Red Food Coloring
Toppings (optional):
Sprinkles
Edible Glitter
Supplies:
9x13 inch sheet pan
Pipping bags
Grass pipping tip
Heart cookie cutters or heart stencils

Directions

Step 1: PREP CAKE: Preheat the oven to 325°F. Generously grease a 9×13 inch cake pan.
Step 2: COMBINE: In a large bowl, whisk together the buttermilk, sour cream, eggs, oil, and vanilla until combined. Add in the pink food coloring. You can add as much as you want to get the color you desire. Mix in the cake box mix. Whisk until throughly combined.
Step 3: BAKE: Pour the batter into the prepared pan. Bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. (Tip: I like placing my cakes covered in the refrigerator or freezer while I make my frostings and/or toppings. I do this so that when I spread the frosting on the cold cake, the cake doesn’t pull away and I have no issues with crumbs in the frosting.)
Step 4: MAKE VANILLA BEAN BUTTERCREAM: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.
Step 5: COLOR THE FROSTING: Place 1 cup of the vanilla bean buttercream in one bowl and 2 cups of buttercream in another bowl. Tint the bowl with 1 cup of buttercream red. I used red Colour Mill Oil Based food colouring. You can add as much as you like to get the color you desire. (Note: I like to make my red frosting a day or two in advance because the red color will deepen (get darker) over time, that way I am not adding a ton of red food coloring.) Tint the other bowl with 2 cups of buttercream pink. I used Hot Pink Colour Mill Oil Based food colouring. You can add as much as you like to get the color you desire.
Step 6: DECORATE THE CAKE: Take a a few heart cookie cutters and lightly press on the cake to make an outline. If you don’t have heart cookie cutters you can use a template that I found online (see above for link). Using a pipping bag filled with the red vanilla buttercream (about 1 cup) and a grass pipping tip, pipe the shaggy/grass design inside the heart (see picture above). Repeat until all the outlined hearts are covered in red buttercream. To make the shaggy/grass look, you want to squeeze a small amount of icing, let go, and pull the piping bag directly upwards to create the look and volume of grass. If you want longer grass, just squeeze for longer. Make sure you place the tip right next to the last place you piped to create that dense grassy look. (Note: Is is very important that your buttercream is at a smooth (on the thinner side) and not stiff consistency (thick) or you will have trouble getting the buttercream to go through the little holes in the pipping tip. If needed, you can add a tablespoon or so of heavy cream to the buttercream to get the right pipping consistency.) Once you have pipped all the hearts take another pipping bag filled with the pink vanilla buttercream (about 1 cup) and the grass pipping tip and pipe the rest of the cake (see picture above). You will probably end up using around 2 cups of pink frosting. If you’d like to take your decorating up a notch add sprinkles and/or edible glitter like it did. I suggest doing this right after you finishing piping so they can stick to the frosting.
Step 7: Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.