12+ Best Valentine’s Day Cake Recipes to Try Now! – ChefsBliss (2024)

Valentine’s Day, the day of love and romance, is fast approaching, and what better way to celebrate than with a delectable homemade cake?

Whether you’re planning a romantic dinner for two or a cozy gathering with friends, these irresistible Valentine’s Day cake recipes are sure to sweeten the occasion.

From classic flavors to unique combinations, there’s something here to delight every palate.

So, grab your apron and let’s bake up some love!

12+ Easy Valentine’s Day Cake Recipes to Try Today

Valentine’s Day is a special occasion to show your love and affection for loved ones, friends, and family through sweet treats, especially cake.

These delicious Valentine’s Day cake recipes will help you create the perfect dessert to celebrate love.

From classic chocolate cake to raspberry cake, heart-shaped cake, and more, there is a cake for every taste.

Decadent Chocolate Raspberry Truffle Cake

Indulge in the ultimate Valentine’s Day treat with this Decadent Chocolate Raspberry Truffle Cake.

Layers of rich chocolate cake are filled with luscious raspberry filling and coated in a velvety chocolate ganache for a dessert that’s sure to impress your loved one.

For the cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the filling:

• 1 cup raspberry jam

For the ganache:

• 1 cup heavy cream
• 12 ounces semi-sweet chocolate, chopped
• Fresh raspberries, for garnish (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
• Stir in the boiling water until the batter is well combined (it will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
• Once the cakes are cool, spread raspberry jam evenly over the top of one cake layer. Place the second cake layer on top.
• To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute.
• Stir the ganache until smooth and glossy.
• Pour the ganache over the top of the cake, allowing it to drip down the sides.
• Garnish with fresh raspberries, if desired.
• Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.

This Decadent Chocolate Raspberry Truffle Cake is a show-stopping dessert that’s perfect for celebrating love and romance on Valentine’s Day.

With its rich chocolate flavor and vibrant raspberry filling, it’s sure to make your sweetheart’s heart skip a beat.

Romantic Red Velvet Cheesecake

Treat your Valentine to a slice of romance with this Romantic Red Velvet Cheesecake.

Layers of moist red velvet cake alternate with creamy cheesecake for a dessert that’s as beautiful as it is delicious.

For the red velvet cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the cheesecake:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions:

• Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
• In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
• Pour the batter into the prepared springform pan and spread it out evenly.
• In another mixing bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and sour cream until combined.
• Pour the cheesecake batter over the red velvet cake batter in the springform pan.
• Bake for 1 hour and 15 minutes, or until the cheesecake is set and the edges are lightly golden.
• Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
• Remove the cheesecake from the oven and let it cool to room temperature.
• Refrigerate the cheesecake for at least 4 hours, or until chilled and firm.
• Serve slices of the cheesecake with a dollop of whipped cream and a sprinkle of cocoa powder, if desired.

With its striking red hue and creamy cheesecake layers, this Romantic Red Velvet Cheesecake is the perfect dessert to share with your loved one on Valentine’s Day.

It’s a beautiful and delicious way to celebrate your love and create lasting memories together.

Blissful Black Forest Cake

Transport your sweetheart to the enchanting forests of Germany with this Blissful Black Forest Cake.

Layers of moist chocolate cake are filled with whipped cream and juicy cherries, creating a dessert that’s as delightful as it is romantic.

For the chocolate cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the filling and topping:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (21-ounce) can cherry pie filling
• Chocolate shavings, for garnish (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
• Stir in the boiling water until the batter is well combined (it will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
• Once the cakes are cool, place one cake layer on a serving plate.
• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread half of the whipped cream over the top of the cake layer.
• Spoon half of the cherry pie filling over the whipped cream.
• Place the second cake layer on top and repeat the layers with the remaining whipped cream and cherry pie filling.
• Garnish the top of the cake with chocolate shavings, if desired.
• Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

This Blissful Black Forest Cake is a romantic and indulgent dessert that’s perfect for sharing with your loved one on Valentine’s Day.

With its rich chocolate cake, fluffy whipped cream, and juicy cherries, it’s sure to sweep them off their feet and leave them longing for more.

Strawberry Champagne Layer Cake

Elevate your Valentine’s Day celebration with this exquisite Strawberry Champagne Layer Cake.

Moist champagne-infused cake layers are filled with luscious strawberry compote and frosted with champagne buttercream, creating a decadent dessert worthy of any romantic occasion.

For the champagne cake:

• 2 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup champagne, room temperature

For the strawberry compote:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the champagne buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup champagne
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the champagne, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the strawberry compote:

• In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes.
• Remove from heat and let the compote cool completely.

For the champagne buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, champagne, and vanilla extract, beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of champagne buttercream on top.
• Spoon a layer of strawberry compote over the buttercream.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top.
• Frost the sides of the cake with the remaining buttercream.
• Garnish with fresh strawberries, if desired.

This Strawberry Champagne Layer Cake is a luxurious and romantic dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its delicate champagne-infused cake, sweet strawberry compote, and silky buttercream frosting, it’s sure to make your celebration extra special.

Romantic Rose Petal Vanilla Cake

Infused with the delicate aroma of rose petals, this Romantic Rose Petal Vanilla Cake is a stunning centerpiece for your Valentine’s Day celebration.

Layers of moist vanilla cake are adorned with rose petal buttercream and finished with a sprinkle of edible rose petals for a touch of elegance.

For the vanilla cake:

• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, room temperature

For the rose petal buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon rose water
• Pink food coloring (optional)
• Edible rose petals, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the rose petal buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, rose water, and pink food coloring (if using), beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of rose petal buttercream on top.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top and around the sides of the cake.
• Garnish with edible rose petals.

This Romantic Rose Petal Vanilla Cake is a beautiful and fragrant dessert that’s perfect for celebrating love on Valentine’s Day.

With its delicate vanilla flavor and subtle hint of rose, it’s sure to captivate your sweetheart’s heart and taste buds.

Amaretto Almond Sweetheart Cake

Capture the essence of romance with this Amaretto Almond Sweetheart Cake.

Infused with the warm flavors of amaretto and almond, this tender cake is adorned with almond-flavored buttercream and garnished with sliced almonds for an elegant and irresistible treat.

For the almond cake:

• 2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon almond extract
• 1 cup buttermilk, room temperature

For the almond buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons amaretto liqueur
• 1 teaspoon almond extract
• Sliced almonds, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the almond buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, amaretto liqueur, and almond extract, beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of almond buttercream on top.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top and around the sides of the cake.
• Garnish with sliced almonds.

This Amaretto Almond Sweetheart Cake is a delightful and romantic dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its delicate almond flavor and rich buttercream frosting, it’s sure to make your celebration extra special.

Passionate Pistachio Rose Cake

Add a touch of elegance to your Valentine’s Day celebration with this Passionate Pistachio Rose Cake.

Layers of pistachio-flavored cake are filled with fragrant rose-infused buttercream, creating a sophisticated and delicious dessert that’s sure to impress your loved one.

For the pistachio cake:

• 1 1/2 cups shelled pistachios
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the rose buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons rose water
• Pink food coloring (optional)
• Dried rose petals, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a food processor, pulse the pistachios until finely ground.
• In a medium bowl, sift together the ground pistachios, cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the rose buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, rose water, and pink food coloring (if using), beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of rose buttercream on top.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top and around the sides of the cake.
• Garnish with dried rose petals.

This Passionate Pistachio Rose Cake is a stunning and sophisticated dessert that’s perfect for celebrating love on Valentine’s Day.

With its delicate pistachio flavor and fragrant rose buttercream, it’s sure to leave your sweetheart feeling pampered and adored.

Divine Dark Chocolate Cherry Cake

Indulge in the rich flavors of chocolate and cherry with this Divine Dark Chocolate Cherry Cake.

Moist chocolate cake layers are filled with sweet cherry compote and frosted with luxurious chocolate ganache, creating a decadent dessert that’s perfect for Valentine’s Day.

For the chocolate cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the cherry compote:

• 2 cups fresh or frozen cherries, pitted
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the chocolate ganache:

• 1 cup heavy cream
• 12 ounces semi-sweet chocolate, chopped

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
• Stir in the boiling water until the batter is well combined (it will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the cherry compote:

• In a saucepan, combine the cherries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the cherries release their juices and soften, about 10-15 minutes.
• Stir in the cornstarch mixture and cook until the compote thickens, about 2 minutes. Remove from heat and let cool completely.

For the chocolate ganache:

• In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute.
• Stir the ganache until smooth and glossy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of cherry compote on top.
• Repeat with the remaining cake layers, ending with a layer of compote on top.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.

This Divine Dark Chocolate Cherry Cake is a luxurious and indulgent dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its rich chocolate cake, sweet cherry compote, and velvety chocolate ganache, it’s sure to make your celebration extra special.

Heavenly Hazelnut Espresso Cake

Treat your sweetheart to the irresistible flavors of hazelnut and espresso with this Heavenly Hazelnut Espresso Cake.

Layers of moist hazelnut cake are infused with espresso syrup and frosted with creamy espresso buttercream, creating a dessert that’s as delicious as it is romantic.

For the hazelnut cake:

• 1 1/2 cups chopped hazelnuts
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the espresso syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons instant espresso powder

For the espresso buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• Spread the chopped hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until golden brown and fragrant. Let cool completely.
• In a food processor, pulse the toasted hazelnuts until finely ground.
• In a medium bowl, sift together the ground hazelnuts, cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the espresso syrup:

• In a small saucepan, combine the water and granulated sugar. Bring to a boil, stirring until the sugar dissolves.
• Remove from heat and stir in the instant espresso powder until dissolved. Let the syrup cool completely.

For the espresso buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, dissolved espresso powder, and vanilla extract, beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and brush with espresso syrup.
• Spread a layer of espresso buttercream on top.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top and around the sides of the cake.
• Garnish with toasted hazelnuts, if desired.

This Heavenly Hazelnut Espresso Cake is a decadent and indulgent dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its rich hazelnut flavor, fragrant espresso syrup, and creamy buttercream frosting, it’s sure to make your celebration extra special.

Sweetheart Lemon Raspberry Cake

Embrace the bright flavors of lemon and raspberry with this Sweetheart Lemon Raspberry Cake.

Moist lemon cake layers are filled with tangy raspberry filling and topped with a luscious lemon cream cheese frosting, creating a delightful dessert perfect for celebrating love on Valentine’s Day.

For the lemon cake:

• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 cup buttermilk

For the raspberry filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the lemon cream cheese frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Fresh raspberries, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the raspberry filling:

• In a saucepan, combine the raspberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes.
• Stir in the cornstarch mixture and cook until the filling thickens, about 2 minutes. Remove from heat and let cool completely.

For the lemon cream cheese frosting:

• In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar, lemon zest, and lemon juice, beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of lemon cream cheese frosting on top.
• Spoon a layer of raspberry filling over the frosting.
• Repeat with the remaining cake layers, ending with a layer of frosting on top and around the sides of the cake.
• Garnish with fresh raspberries.

This Sweetheart Lemon Raspberry Cake is a delightful and refreshing dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its bright lemon flavor, tangy raspberry filling, and creamy cream cheese frosting, it’s sure to make your celebration extra special.

Enchanting Earl Grey Lavender Cake

Delight in the floral flavors of Earl Grey tea and lavender with this Enchanting Earl Grey Lavender Cake.

Layers of tender Earl Grey-infused cake are paired with fragrant lavender buttercream, creating a sophisticated and elegant dessert perfect for a romantic Valentine’s Day celebration.

For the Earl Grey cake:

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons Earl Grey tea leaves (from about 4 tea bags)
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the lavender buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons culinary lavender buds, finely ground
• 2-3 tablespoons milk
• Purple food coloring (optional)
• Culinary lavender buds, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, salt, and ground Earl Grey tea leaves.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the lavender buttercream:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, ground lavender buds, and milk, beating until smooth and fluffy. Add purple food coloring, if desired, for a more vibrant hue.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of lavender buttercream on top.
• Repeat with the remaining cake layers, ending with a layer of buttercream on top and around the sides of the cake.
• Garnish with culinary lavender buds.

This Enchanting Earl Grey Lavender Cake is a sophisticated and elegant dessert that’s perfect for celebrating love on Valentine’s Day.

With its delicate Earl Grey flavor and fragrant lavender buttercream, it’s sure to captivate your sweetheart’s heart and taste buds.

Dreamy Vanilla Bean Coconut Cake

Transport yourself to a tropical paradise with this Dreamy Vanilla Bean Coconut Cake.

Layers of moist vanilla bean cake are filled with creamy coconut frosting and adorned with shredded coconut, creating a romantic and indulgent dessert perfect for Valentine’s Day.

For the vanilla bean cake:

• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 vanilla bean, split and seeds scraped (or 1 tablespoon vanilla bean paste)
• 1 cup buttermilk

For the coconut frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup canned coconut milk
• 1 teaspoon coconut extract
• Shredded coconut, for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the scraped vanilla bean seeds (or vanilla bean paste).
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the coconut frosting:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, canned coconut milk, and coconut extract, beating until smooth and fluffy.

To assemble the cake:

• Place one cake layer on a serving plate and spread a layer of coconut frosting on top.
• Repeat with the remaining cake layers, ending with a layer of frosting on top and around the sides of the cake.
• Garnish with shredded coconut.

This Dreamy Vanilla Bean Coconut Cake is a romantic and indulgent dessert that’s perfect for celebrating Valentine’s Day with your loved one.

With its moist vanilla bean cake and creamy coconut frosting, it’s sure to transport you to a tropical paradise and make your celebration extra special.

Conclusion

This Valentine’s Day, show your love with a homemade cake that’s as sweet as your affection. Whether you opt for a classic favorite or try something new, these irresistible cake recipes are sure to make your celebration extra special.

So, gather your loved ones and indulge in the joy of baking and sharing love through delicious treats.

Happy Valentine’s Day!