Best 2 The Ultimate Valentine Cake Recipes

**Indulge in the Sweetest Celebration of Love with Our Enchanting Valentine's Cake Recipes**

As Valentine's Day approaches, love is in the air, and what better way to express your affection than with a delectable homemade cake? Our collection of Valentine's cake recipes offers a delightful symphony of flavors and textures, promising to capture the hearts of your loved ones. From the classic Red Velvet Cake with its crimson layers and creamy frosting to the decadent Chocolate Truffle Cake adorned with rich ganache, each recipe is a masterpiece in its own right. For those who prefer a lighter touch, the Angel Food Cake with its airy texture and delicate sweetness is a heavenly choice. And if you're looking for a unique twist, try the Raspberry Swirl Cheesecake, a delightful fusion of creamy cheesecake and tangy raspberry swirl. With step-by-step instructions and helpful tips, these recipes guarantee a delightful baking experience and an unforgettable Valentine's Day celebration.

Let's cook with our recipes!

VALENTINE CAKES

Valentine Cakes image

These individual chocolate layer cakes are a sweet way to say "I love you" even when it's not Valentine's Day. Field editor Dixie Terry from Goreville, Illinois shared this recipe.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
FROSTING:
1-1/3 cups confectioners' sugar
2 tablespoons baking cocoa
2 to 3 tablespoons whole milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Decorating icing and confetti candies

Steps:

In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use)., Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies.

Nutrition Facts : Calories 1013 calories, Fat 34g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 598mg sodium, Carbohydrate 175g carbohydrate (127g sugars, Fiber 4g fiber), Protein 8g protein.

THE ULTIMATE VALENTINE CAKE

The Ultimate Valentine Cake image

Categories Cake Liqueur Milk/Cream Mixer Chocolate Dessert Bake Freeze/Chill Valentine's Day Raspberry Strawberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 25

Ingredients

Chocolate Heart Lid
3 ounces imported white chocolate (such as Lindt or Tobler), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Cake
9 ounces imported white chocolate (such as Lindt or Tobler), chopped
5 large eggs, separated, room temperature
1/2 cup plus 1 tablespoon sugar
1tablespoon framboise liqueur or Grand Marnier
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted, warm
3/4 cup cake flour
Icing
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoon light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
Assembly
1 1-pint basket strawberries, hulled and halved
1 1/2-pint basket raspberries
1 1-pint basket strawberries with stems, halved through stem end (stems left intact)
Berry Compote
2 1-pint baskets strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons framboise liqueur or Grand Marnier
2 1/2-pint baskets raspberries

Steps:

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.
Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)
To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.
Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)
To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

Tips:

Prep Work: Before you start baking, make sure all your ingredients are measured and ready to go. This will help ensure the baking process goes smoothly.
Room Temperature Ingredients: Most recipes call for ingredients to be at room temperature. This helps them incorporate more easily into the batter and yields a better texture.
Creaming Butter and Sugar: When a recipe calls for creaming butter and sugar together, make sure to do it until the mixture is light and fluffy. This will help incorporate air into the batter, resulting in a lighter and airier cake.
Mixing Dry and Wet Ingredients: When combining dry and wet ingredients, do it alternately in small additions. This will help prevent the batter from becoming too thick or lumpy.
Folding: Folding is a gentle mixing technique used to incorporate delicate ingredients like whipped cream or egg whites into a batter without deflating them. Use a spatula and make sure not to overmix.
Baking Times and Temperatures: Pay close attention to the baking times and temperatures specified in the recipe. Overbaking can dry out the cake, while underbaking can leave it raw in the center.
Cooling: Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting and running off the cake.
Frosting Techniques: There are many different ways to frost a cake. You can use a spatula, piping bag, or even your hands. Get creative and have fun with it!

Conclusion:

Baking a Valentine's Day cake is a wonderful way to express your love and affection. With careful preparation, attention to detail, and a touch of creativity, you can create a truly special and memorable dessert that will delight your loved one. Remember, the most important ingredient of all is love, so bake with joy and let your passion shine through in every bite. Happy Valentine's Day!