10 Valentine’s Day Cake Recipes to Make Your Heart Melt

You’re probably unaware that Valentine’s Day cake traditions date back to 19th-century Europe. Now, you’re looking for unique recipes to impress your loved one.

With so many options, it’s hard to choose – but you’re about to discover 10 show-stopping cakes that will make your heart skip a beat.

1. Classic Red Velvet Cake Recipe

Classic Red Velvet Cake is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add red food coloring and mix until combined.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
7. Beat in vanilla extract.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Once the cakes are cool, spread cream cheese frosting on top of one cake layer and place the other layer on top.
12. Frost the outside of the cake with the remaining cream cheese frosting.

2. Decadent Chocolate Lava Cake

Indulge in a rich, gooey chocolate experience with this decadent lava cake.

Ingredients

• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces high-quality dark chocolate
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C).
2. Butter six 6-ounce ramekins and dust with sugar.
3. Melt the chocolate and butter in a double boiler or in the microwave.
4. Whisk together the eggs and flour, then add the sugar and vanilla extract.
5. Pour the egg mixture into the melted chocolate and mix until smooth.
6. Divide the batter among the prepared ramekins.
7. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
8. Remove from the oven and let cool for 1-2 minutes before inverting onto plates.

3. Strawberry Shortcake Delight

Indulge in a sweet Strawberry Shortcake Delight on Valentine’s Day.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup heavy cream
• 2 large eggs
• 2 cups sliced strawberries
• Confectioners’ sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the cream mixture to the flour mixture and stir until a dough forms.
6. Roll out the dough and cut into rounds.
7. Bake the shortcakes for 18-20 minutes or until golden brown.
8. Split the shortcakes in half horizontally.
9. Spoon sliced strawberries over the shortcakes.
10. Dust with confectioners’ sugar and serve.

4. Vanilla Bean Cake With Raspberry Sauce

Delicate vanilla bean cake paired with sweet and tangy raspberry sauce.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature
• 1 cup fresh raspberries
• 1/2 cup granulated sugar, for the sauce
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
4. Gradually add sugar to the butter and beat until light and fluffy, about 3 minutes.
5. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. To make the raspberry sauce, combine raspberries, granulated sugar, and cornstarch in a blender or food processor.
12. Blend until smooth, then strain the seeds from the sauce using a fine-mesh sieve.
13. Add lemon juice to the sauce and stir to combine.
14. Serve the cake with the raspberry sauce spooned over the top.

5. Moist Chocolate Cake With Chocolate Ganache

Indulge in a rich, decadent chocolate cake with velvety ganache.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 cup confectioners’ sugar
• 1/2 cup unsalted butter, at room temperature

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Melt the chocolate chips in a double boiler and let cool slightly.
5. Add the flour mixture to the milk mixture, whisking until just combined.
6. Pour in the melted chocolate and whisk until smooth.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
11. Remove from heat and pour over the confectioners’ sugar and unsalted butter in a heatproof bowl.
12. Let it sit for 1 minute, then whisk until smooth and glossy.
13. Place one of the cooled cakes on a serving plate and spread a layer of ganache on top.
14. Place the second cake on top and pour the remaining ganache over the cake, smoothing the top and sides.

6. Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is a moist and flavorful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the lemon juice and lavender buds.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely.

7. Espresso Chocolate Chip Cake

Indulge in a rich and decadent Espresso Chocolate Chip Cake.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 2 tablespoons instant espresso powder

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add the dry ingredients to the cocoa mixture, whisking until just combined.
7. Stir in chocolate chips and espresso powder.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Carrot Cake With Cream Cheese Frosting

Moist carrot cake paired with creamy cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the carrots and walnuts.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and creamy.
10. Beat in the vanilla extract, then gradually add the powdered sugar until smooth and creamy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

9. Amaretto Almond Cake With Fresh Berries

Indulge in a moist and flavorful Amaretto Almond Cake paired with fresh berries.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons almond extract
• 2 tablespoons amaretto liqueur
• 1 cup sliced almonds
• Fresh berries

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, almond extract, and amaretto liqueur.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the sliced almonds.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, place one layer on a serving plate and top with fresh berries.
10. Place the second layer on top and serve.

10. Rich Flourless Chocolate Cake With Whipped Cream

Rich, decadent cake for chocolate lovers.

Ingredients

• 8 ounces high-quality dark chocolate
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipped cream

Instructions

1. Preheat the oven to 425°F (220°C) and grease a 9-inch springform pan.
2. Melt the chocolate in a double boiler or in the microwave in 30-second increments.
3. In a separate bowl, whisk together the sugar and eggs until light and fluffy.
4. Fold the egg mixture into the melted chocolate until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 12-15 minutes or until the edges are set and the center is still slightly jiggly.
7. Remove from the oven and let cool completely in the pan.
8. Once the cake is cool, whip the heavy cream until stiff peaks form.
9. Serve the cake with a dollop of whipped cream and enjoy.

Conclusion

You’ll be the key to unsealing your loved one’s heart with these Valentine’s Day cake recipes. Each bite is a symbol of love, tenderly crafted to melt their heart. As you serve, the cake will be the flame that ignites a romantic evening, leaving a lasting impression, just like a perfect kiss.