EASY VALENTINE'S DAY CAKE RECIPE | ALLRECIPES
This is a great, easy cake perfect for Valentine's Day! Also includes great icing recipe! My family makes this every Valentine's Day, and it's a favorite!
Provided by QueenCook
Categories Desserts Cakes Yellow Cake Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 double-layer 8x8-inch cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 545.6 calories, CarbohydrateContent 76 g, CholesterolContent 109.9 mg, FatContent 25.1 g, FiberContent 0.6 g, ProteinContent 5.2 g, SaturatedFatContent 15.4 g, SodiumContent 334 mg, SugarContent 57.4 g
EASY VALENTINE'S DAY CAKE RECIPE | ALLRECIPES
This is a great, easy cake perfect for Valentine's Day! Also includes great icing recipe! My family makes this every Valentine's Day, and it's a favorite!
Provided by QueenCook
Categories Desserts Cakes Yellow Cake Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 double-layer 8x8-inch cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 545.6 calories, CarbohydrateContent 76 g, CholesterolContent 109.9 mg, FatContent 25.1 g, FiberContent 0.6 g, ProteinContent 5.2 g, SaturatedFatContent 15.4 g, SodiumContent 334 mg, SugarContent 57.4 g
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VALENTINE'S CAKE RECIPE-HOW TO MAKE VALENTINE'S CAKE
From womansday.com
Total Time 1 hours 20 minutes
Category dessert
- Heat oven to 325°F. Spray three 9-inch heart pans with cooking spray. In bowl, whisk together flour, baking powder, and salt. In large bowl, using an electric mixer, mix butter and granulated sugar to combine. Increase speed to medium-high; beat until light and fluffy, about 3 minutes. Reduce speed to medium; add eggs 1 at a time, beating each until incorporated before adding next egg. Beat in vanilla. Reduce speed to low and add flour mixture in 3 parts, alternating with milk and beating just until incorporated. Divide batter among 3 bowls (about 3 cups per bowl) and tint each bowl to desired shade of pink. Spread batter in prepared pans and bake until wooden pick inserted into centers comes out clean, 43 to 47 minutes. Let cool in pans 10 minutes, then invert onto wire rack and let cool completely. Make buttercream: In large bowl, using electric mixer, beat confectioners’ sugar, butter, and salt on low speed until combined, then increase speed to medium and beat until fluffy, about 3 minutes. With mixer running, slowly add cream. Beat until fluffy, about 3 minutes. Beat in vanilla. Tint to desired shade of pink. Use large serrated knife to trim rounded tops of cakes flat. To assemble, place darkest pink layer, cut side down, on serving plate. Spread ½ cup pink buttercream evenly all the way to edges. Top with second darkest layer of cake, cut side down, and repeat with frosting and final cake layer. Use remaining buttercream to frost sides and top of cake. Use offset spatula to smooth sides and top. Refrigerate at least 10 minutes, then coat sides and top in second layer of buttercream. For extra-smooth sides, run hot water over small offset spatula for 5 seconds, wipe dry, and use to smooth buttercream, repeating as necessary. Refrigerate cake 10 minutes before piping. Tint 1/3 cup of remaining buttercream red and transfer to piping bag fitted with small round tip. Use toothpick to score message into top of cake, then pipe over lines.
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