Easy Valentine’s Day Cake

Emma

Food Blogger | Recipe Enthusiast🍲
Easy Valentine’s Day Cake

Valentine’s Day is a special occasion that calls for something sweet and heartfelt. What better way to express your affection than by baking a delightful Easy Valentine’s Day Cake?

This homemade treat, featuring rich chocolate cake and luscious strawberry buttercream, is not just a feast for the taste buds but also a feast for the eyes.

Perfect for sharing with your loved one, this cake looks like it’s straight from a gourmet bakery yet is surprisingly simple to make at home.

For another effortless dessert, try our No-Bake Peanut Butter Pie, a perfect complement to this cake.

Valentine’s Day Cake Ingredients

For the Cake:

  • Butter, for greasing
  • 1 3/4 cups (225 grams) all-purpose flour, plus more for pans
  • 2 cups (400 grams) granulated sugar
  • 3/4 cups (64 grams) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1/2 cup fresh vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

For the Strawberry Buttercream:

  • 6 cups (750 grams) powdered sugar, sifted
  • 4 sticks (452 grams) unsalted butter, at room temperature
  • 2/3 cup seedless strawberry preserves
  • 1/2 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • Red gel food coloring, if desired
  • Chocolate Covered Strawberries, for garnish

Directions

For the Cake:

  1. Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Whisk to combine.
  3. In a large measuring up or small bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Don’t overmix.
  4. Divide the batter among the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely.

For the Buttercream:

  1. In the bowl of a stand mixer, mix together the sugar and butter. Mix on low speed until well blended, then increase to medium and beat for 3 minutes until ultra light and smooth.
  2. Add the strawberry preserves, salt, and vanilla, and beat for 1 minute. Add gel food coloring, if using, and beat until evenly colored.
  3. Place 1 cake layer on a flat surface or cake pedestal. Spread about 1/3 of the frosting over the cake, pushing it past the edges.
  4. Place the second cake layer on top and spread a thin coating of frosting all over for a crumb coating. Freeze or refrigerate until firm.
  5. Spread the remaining frosting over the cake, scraping away excess frosting and smoothing imperfections. Garnish with chocolate covered strawberries before serving, if desired.
Valentine’s Day Cake recipe

Notes

  • The frosted cake can be stored at room temperature for 1 day or in the fridge for up to 3 days.
  • Ensure all ingredients are at room temperature for best results.
  • Customize the cake with different food coloring or garnishes to suit your occasion.

Nutrition

  • Serving: 12g
  • Calories: 994kcal
  • Carbohydrates: 131g
  • Protein: 6g
  • Fat: 51g
  • Saturated Fat: 31g
  • Cholesterol: 123mg
  • Sodium: 643mg
  • Potassium: 108mg
  • Fiber: 1g
  • Sugar: 96g
  • Vitamin A: 1428IU
  • Calcium: 212mg
  • Iron: 2mg

FAQs

Can I make this recipe into cupcakes? Yes, this recipe makes about 24 cupcakes. Bake for 17 to 20 minutes.

Why is there coffee in the chocolate cake recipe? Coffee enhances the chocolate flavor without adding a coffee taste. It’s a baker’s secret for a richer chocolate experience!

Print
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Indulge in the spirit of love with this Easy Valentine’s Day Cake, a perfect blend of rich chocolate and sweet strawberry buttercream.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cake:

  • Butter, for greasing
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 3/4 cups unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1/2 cup fresh vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

For the Strawberry Buttercream:

  • 6 cups powdered sugar, sifted
  • 4 sticks unsalted butter, at room temperature
  • 2/3 cup seedless strawberry preserves
  • 1/2 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • Red gel food coloring (optional)
  • Chocolate Covered Strawberries, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
  2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a mixer bowl. Whisk to combine.
  3. In a separate bowl, mix buttermilk, oil, eggs, and vanilla. Gradually add to dry ingredients. Stir in hot coffee.
  4. Divide batter into pans. Bake for 35-40 minutes. Cool in pans for 30 minutes, then on a rack.
  5. For buttercream, beat sugar and butter in a mixer. Add preserves, salt, vanilla, and food coloring. Mix until smooth.
  6. Assemble the cake with buttercream between layers and on top. Garnish with chocolate strawberries.

Notes

  • Store the cake at room temperature for 1 day or refrigerated for 3 days.
  • Ensure ingredients are at room temperature for best results.
  • Customize with different garnishes or food coloring.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 994 kcal
  • Sugar: 96g
  • Sodium: 643mg
  • Fat: 51g
  • Saturated Fat: 31g
  • Carbohydrates: 131g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 123mg

Keywords: Valentine’s Day, Chocolate Cake, Strawberry Buttercream

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