Valentine's Day Cake Recipe Ideas

June 20, 2023 Post a Comment

Chocolate Covered Strawberry Cupcakes Easy Valentines Day Recipe from www.lifeloveandsugar.com

Introduction

Valentine’s Day is a special day to show your love and appreciation for someone special. There’s no better way to express your love than with a delicious and beautiful cake. Whether you’re baking for a romantic dinner for two, a fun party for family and friends, or just for yourself, these Valentine’s Day cake recipes will make it a day to remember. From classic chocolate cakes to festive layer cakes, these Valentine’s Day cake recipes will take your celebration to the next level.

Red Velvet Cake

This classic Red Velvet Cake is sure to please any Valentine. Start with two layers of moist, tender cake made with cocoa powder and buttermilk, and then top with a luscious cream cheese frosting. Decorate your cake with red sprinkles, chocolate chips, or even fresh strawberries for a festive touch. This Red Velvet Cake is the perfect centerpiece for any Valentine’s Day celebration.

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons cocoa powder
2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring
For the Frosting:
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
5 cups powdered sugar

Instructions

To make the cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. In a large bowl, beat together the sugar, oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

To make the frosting: In a large bowl, beat together the cream cheese and butter until smooth. Beat in the vanilla extract. Gradually add the powdered sugar, 1 cup at a time, beating until smooth. Spread the frosting evenly between the two cakes. Decorate with sprinkles or other festive decorations, if desired.

Nutrition

Per serving (1/12 of cake): 639 calories, 42 g fat (20 g saturated fat), 85 mg cholesterol, 316 mg sodium, 67 g carbohydrates, 2 g fiber, 44 g sugar, 6 g protein.

Chocolate-Raspberry Cake

This Chocolate-Raspberry Cake is a decadent and delicious way to show your love this Valentine’s Day. Start with two layers of moist, tender chocolate cake, then fill with a tart and sweet raspberry filling. Top with a rich and creamy chocolate ganache and fresh raspberries, and you’ve got a show-stopping cake that’s sure to impress.

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, melted
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted and cooled
For the Filling:
2 cups fresh raspberries
¼ cup granulated sugar
2 tablespoons cornstarch
For the Ganache:
4 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

To make the cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the sugar, butter, eggs, buttermilk, vanilla extract, and cooled melted chocolate until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before filling.

To make the filling: In a medium saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and allow to cool completely. Spread the cooled raspberry mixture between the two cooled cakes.

To make the ganache: Place the chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just starts to boil. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk together until smooth. Whisk in the vanilla extract. Allow the ganache to cool until it’s thick enough to spread. Spread the ganache evenly over the raspberry-filled cake. Decorate with fresh raspberries, if desired.

Nutrition

Per serving (1/12 of cake): 614 calories, 37 g fat (22 g saturated fat), 81 mg cholesterol, 303 mg sodium, 71 g carbohydrates, 4 g fiber, 48 g sugar, 6 g protein.

Strawberry Shortcake Cake

This Strawberry Shortcake Cake is sure to make your Valentine swoon. Start with two layers of moist, tender vanilla cake, then fill and frost with a creamy strawberry filling and fluffy whipped cream. Top with fresh strawberries and a sprinkle of powdered sugar for a beautiful, romantic cake that’s sure to please.

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
For the Filling:
2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 tablespoons cornstarch
2 cups mashed fresh strawberries
3 cups heavy cream, divided
1 teaspoon vanilla extract
For the Topping:
2 cups fresh strawberries, sliced
Powdered sugar, for dusting

Instructions

To make the cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the buttermilk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before filling.

To make the filling: In a large bowl, beat together the cream cheese and sugar until smooth. Beat in the cornstarch, mashed strawberries, and 2 cups of the heavy cream. Beat until light and fluffy. Place the remaining 1 cup of heavy cream in a medium bowl and beat until stiff peaks form. Fold the whipped cream into the strawberry mixture. Spread the filling between the two cooled cakes.

To assemble the cake: Place one of the filled layers on a cake plate or stand. Top with the second layer. Spread the remaining filling over the top and sides of the cake. Decorate with sliced strawberries. Dust with powdered sugar, if desired.

Nutrition

Per serving (1/12 of cake): 799 calories, 51 g fat (30 g saturated fat), 167 mg cholesterol, 294 mg sodium, 86 g carbohydrates, 2 g fiber, 58 g sugar, 8 g protein.