Best 9 Valentine Cake Recipes

THE ULTIMATE VALENTINE CAKE

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.

VALENTINE CAKE

Steps:

• Heat oven to 350 degrees. Butter an 11 1/2-by-9 1/4-by-2 1/2-inch heart-shaped cake pan and line with parchment paper. Butter and flour the parchment paper, and set aside.
• Set the bowl of an electric mixer over, but not touching, a pot of simmering water. Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
• Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes. With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift in the flour in three additions, folding gently after each. Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset spatula.
• Bake until the cake is springy to the touch and golden brown, about 40 minutes. Transfer to a wire rack to cool completely. When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake.
• To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut sides of cake liberally with simple syrup. Spread bottom layer to within 1/2 inch of edge with half of the whipped cream. Cover cream with an even layer of raspberries. Spread remaining whipped cream over berries. Place top of cake cut side down over cream. Dust with confectioners' sugar and cocoa powder, if desired.

AARSI'S ULTIMATE VALENTINE CAKE

Steps:

• Method for Cake:
• Preheat oven to 325°F.
• Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
• Using the paddle attachment, start beating the egg yolks in a bowl.
• While beating the eggs, very slowly add water. Combine well.
• Now slowly add the oil to create an emulsion (smooth consistency).
• Add the sifted flour mixture in several batches to form a smooth batter.
• Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
• In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
• Beat until this mixture forms peaks and triples in volume.
• Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
• Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
• Place this tray on the top rack of the preheated oven.
• Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
• When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
• Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
• Method for Rose Frosting:
• Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
• Once frothy, gradually add the powdered sugar.
• Once the sugar is combined, add the food color with the help of a toothpick.
• Add the rose water.
• Continue beating until it triples in volume and forms peaks.
• Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
• Garnishing:
• Unsalted Shelled Pistachios, chopped.
• Edible Dried Rose Petals.
• Once, you have the frosting ready and the cake cooled, its time to get creative!
• Assembling:.
• Place one cake circle at the bottom of a glass bowl.
• Pipe the prepared frosting to cover this cake circle.
• Place another cake circle on top of this frosting and repeat part 2.
• Garnish with pistachios and rose petals.

GRANDMA JACKIE'S VALENTINE CAKE

Steps:

• Drain the cherries reserving juice; chop cherries and reserve.
• Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
• Preheat oven to box directions.
• Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
• When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.

WHIPPED CREAM FOR VALENTINE CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat on high speed until soft peaks form, about 5 minutes.

DEVILISH VALENTINE'S CAKE

Steps:

• Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top.

CUPID'S BEST VALENTINE CHOCOLATE CAKE

Steps:

• 1. 1.)Preheat oven to 350 degrees F. 2.)Prepare baking dish/pan (9 x 13 inch) by spraying it with "BAKERS' JOY" cooking spray and set aside.
• 2. 3.)PREPARE: cake mix according to package directions. BAKE: For 25 to 30 minutes (according to baking time on package) Then cool on cooling rack(s).
• 3. MEANWHILE: 4.)BEAT: Cream cheese, powdered sugar, jam, and food coloring, blend well. Fold in whipped topping. 5.)FROST: Top of cooled cake, cover, and refrigerate.
• 4. OPTIONAL STEP: 6.)In microwave safe bowl, melt chocolate chips, vegetable shortening, for 1 minute, stir until smooth. 7.)Place on wax paper on plate, and place strawberries 1/2 way in chocolate, then place dipped strawberries on wax paper to harden. 8.)When ready to serve cut cake into squares and top with a strawberry on each piece. 9.)Enjoy! 10.)Store leftovers in covered container in refrigerator.

VALENTINE CAKE

Steps:

• 1. preheat oven. lightly spray glass dish with nonstick cooking spray. combine cake mix, pudding and soda with mixer. bake according to cake mix directions. let cool completely.
• 2. combine the fruit dip with the cool whip, spread onto cooled cake. top with sliced berries. ENJOY

EASY VALENTINE'S DAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
• Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
• Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
• Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
• Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.