7 Easy Cake Recipes for Valentine's Day
Celebrate love with these delightful homemade cake recipes that are easy to make and perfect for sharing on Valentine's Day.
Ingredients
Cake Base Ingredients
- 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
- 1.5 cups granulated sugar Can substitute with coconut sugar for a healthier alternative.
- 0.5 cups unsweetened cocoa powder
- 1 cup unsalted butter, softened Use dairy-free butter for a dairy-free option.
- 4 large eggs Substitute with flax eggs for a vegan option.
- 1 cup milk Use almond or coconut milk for a dairy-free option.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Frosting and Decoration
- 1 batch frosting of choice (e.g., buttercream, chocolate ganache) Customize decorations with fresh fruits or edible flowers.
Instructions
Preparation
- Gather all your ingredients and ensure your butter is softened at room temperature.
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
Cake Mixing
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Baking
- Pour the batter into the prepared cake pans, filling them about two-thirds full.
- Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick; it should come out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Decoration and Serving
- Once cooled, frost the cakes with your choice of frosting and decorate them creatively.
- Slice the cake into pieces and serve on a beautiful plate to enjoy!
Notes
Store cake leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, freeze wrapped slices.