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Valentine’s Day Cake

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This Valentine’s Day Cake is a festive, delicious dessert with a soft vanilla cake, creamy buttercream frosting, and romantic decorations, perfect for celebrating love.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk (dairy or plant-based)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (or non-dairy milk, for frosting)
  • 1/4 teaspoon salt (for frosting)
  • Red food coloring (or gel food coloring)
  • Sprinkles or decorations (heart-shaped or other festive designs)

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add dry ingredients to butter mixture in three parts, alternating with the milk. Start and end with dry ingredients. Mix until just combined.
  6. Bake the Cake: Divide the batter evenly between the cake pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Make the Buttercream: While the cakes are cooling, beat softened butter in a bowl until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  8. Add Vanilla and Cream: Stir in vanilla extract and salt. Add heavy cream (or milk) a tablespoon at a time until desired consistency. Beat on high for 2-3 minutes until fluffy.
  9. Color the Frosting: If desired, divide the frosting and add red food coloring to one portion to create a vibrant pink or red color. Leave the other portion white.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with a crumb coat. Refrigerate for 20 minutes to set the crumb coat.
  11. Final Layer of Frosting: Apply a final thick layer of frosting and smooth it out or create decorative swirls.
  12. Decorate: Pipe the remaining pink frosting into rosettes or heart shapes, then decorate with sprinkles or other festive decorations.
  13. Serve: Slice and enjoy the sweetness of your Valentine’s Day Cake!

Notes

To avoid a dry cake, make sure not to overmix the batter.For a vegan version, substitute dairy butter, milk, and eggs with vegan alternatives like plant-based butter, milk, and flax eggs.Use gel food coloring for vibrant colors without thinning the frosting.Store any leftover cake in an airtight container for up to  days at room temperature or up to 5 days in the fridge.

Nutrition

Find it online: https://cookibly.com/valentines-day-cake/