Best Valentine Cake Recipes

CHOCOLATE CHIFFON VALENTINE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. , In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. , In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture., Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake. , Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

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.

VALENTINE HEART CAKE

Steps:

• Preheat oven according to package directions.
• Prepare cake mix as directed; lightly grease heart-shaped pan.
• Pour cake mix into pan and bake in preheated oven; let cool.
• Ice cake with white frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.

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.

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.

STRAWBERRIES AND CREAM VALENTINE CAKE

Steps:

• 1. Set heart insert of spring form pan on a sheet of aluminum foil. Carefully fold foil up around edges tightly and securely. Be careful not to tear the foil! Place heart insert securely on the flat base of the spring form, and secure rim by tightening side clamp.
• 2. Cut up the angel food cake. Place cake cubes in large mixing bowl. In a separate medium bowl, completely dissolve gelatin in boiling water. Add semi-frozen strawberries to hot gelatin, and stir until fruit is thawed & broken apart. Pour gelatin/strawberry mixture over cake cubes and fold GENTLY until all cubes are coated and saturated. At this point, you can either: #1. pour directly into heart mold, OR #2. leave in mixing bowl and chill for just a bit (keep an eye on it!) until it is cool and reaches a barely "wobbly" congealed state, then pour into heart mold. I prefer method #2, as your liquid is less likely to eek out from under the foil around the heart insert and climb up the outsides of the foil. Whichever method you choose, then place in refrigerator to allow cake mixture to set completely, at least 1-hour.
• 3. While cake is chilling, beat room temperature cream cheese, lemon juice, lemon zest and sugar until fluffy. When cake has set and is good and cold, spread cream cheese mixture over strawberry cake base, all the way to edges. Spread whipped topping over cream cheese mixture, all the way to edges. Place back in refrigerator for at least another hour, so everything will get really cold and meld together.
• 4. When time to serve the cake, run a sharp knife around inside edges of the heart insert, taking care not to tear the foil-lined bottom. Release clamp on the outside of spring form and remove round spring form rim away from heart mold. Using 2 wide spatulas, gently lift or slide cake from foil to a serving plate. DON'T "LIFT" THE HEART OFF THE BASE -- YOUR CAKE WILL FALL THRU THE BOTTOM FOIL THAT IS AROUND THE HEART! After the cake is securely on the plate, remove the heart insert from the outside of the cake. Garnish with fresh strawberries, 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.

VALENTINE COFFEE CAKE

Steps:

• In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
• Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
• Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
• When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
• Lightly grease a baking sheet or cover with parchment paper.
• Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
• Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
• Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
• Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
• In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
• Makes 1 heart shaped coffee cake.
• B. Ojakangas' Great Holiday Baking Book.

VALENTINE COFFEE CAKE

Steps:

• In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120°-130°. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

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.

EASY HEART SHAPED VALENTINE CAKE

Steps:

• 1. Pre-hear oven to 350 degrees. Grease and flour both baking pans. Set aside.
• 2. Beat cake mix, water, oil, and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into prepared pans.
• 3. Bake both pans for 35 minutes or until toothpick comes out clean. Don't overbake. Cool 10 minutes before removing from pan. Cool completely before icing.
• 4. When cakes are cooled, cut the round cake in half, careful to make them the same size. Put together on a serving plate as shown in picture. Decorate as you wish.

VALENTINE'S CHOCOLATE CAKE

Steps:

• Mix all the ingredients in a bowl. Then grease a cake tin with a little butter and pour the cake mix in it.
• Put the cake tin in the oven at full power (800-1000 watts) and leave it to bake for 3 minutes.

PEANUT BUTTER CUP HEART VALENTINE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water. Batter will be thin. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Tint frosting to desired shade of pink with several drops red food color. Frost cake. Cut desired size heart from wax paper. Lightly place on surface of cake (do not press into cake). Use edge of knife or toothpick to outline heart onto frosted cake surface. Remove paper. Place mini peanut butter cups on cake following heart outline.

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.

DEVILISH VALENTINE'S CAKE

Steps:

• Grease a 9x12" 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 30-35 minutes or until a toothpick inserted near 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.

SWEET VALENTINE STRAWBERRY CHEESE CAKE ..

Steps:

• Grease a 7 inch loose bottom tin with butter.
• crush the digestives in a food bag , I used my rolling pin , melt the butter in your microwave and pour over the crumbs ,make sure that all the crumbs have absorbed the butter. Press into the base of your tin and leave to chill in the fridge while you prepare the filling.
• This is the low calorie Philadelphia cheese .
• In a food processer add the can of strawberries and liquidise for a second, with the gelatine add 2 table spoons of gelatine to heated not boiling strawberry syrup about 3 tablespoons of syrup and mix into the strawberry puree.
• In a bowl add the Philadelphia cheese ,caster sugar , fresh cream and the puree strawberries with the gelatine and mix altogether with a hand held electric mixer , until the mixture is nice a creamy ..
• Pour your strawberry cheese cake mixture ,over your prepare base , cut your fresh strawberries in half . Now on the top of the strawberries cut out a V shape so that the strawberries looks like a love heart . Decorated the cheese cake with the strawberries on top , very gently pressing on to mixture .. Leave to set for 3 -4 hours in you fridge ..
• After the first 3 hours , make the jelly . Take first 1/3 cup of cold syrup and add to that the jelly crystals and mix to a smooth paste...In a measuring jug pour in the strawberry syrup from the can of strawberries and microwave for 2 minutes ....add to that the jelly paste and give it a good mixing all you will need is about 1-1/2 cups of jelly 300ml...place your measuring jug in a large bowl of ice cube water to cool down quickly just about 5 minutes . Just when you start to see the jelly setting .
• After the first 3 hours take out the cheese cake from your fridge , it should be firm at this stage . Pour over the top of cheese cake the cooled jelly .place back in fridge for an other hour until the jelly as set probably ..
• There you have it, a lovely treat for your Valentine , or for any special occasion ....Hope you like and enjoy .... (*_*)

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

VALENTINE'S DAY PEEK-A-BOO POUND CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray. Prepare your first pound cake combining 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color (I think I used 25 drops.) Pour batter into prepared pan and bake for 8-10 minutes less than instructed on box (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside. Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour just barely enough batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn't overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done. Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too stiff, until you reach the consistency you like. Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy! Adorable, right!?

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.