Celebrate love with this elegant and scrumptious Valentine’s Day Cake—pretty in pink and ready to impress!
To be honest, I’ve never been one to make a big fuss about Valentine’s Day. Why celebrate love just one day a year when it should be celebrated year-round? All the red everywhere—roses, heart-shaped everything—it feels a little too commercial for my taste. But before you go calling me a Valentine’s Day Grinch, I’ll admit there’s one part of the holiday I’m all for: the food!
For me, Valentine’s Day is the perfect excuse for an extra date night or an indulgent night in. In that case, I’ll buy the best bottle of wine I can afford, light a few candles, and cook up a romantic multi-course dinner. Yes, even if it falls on a Monday.
I came up with this Valentine’s Day cake last year, when I spotted a huge crate full of strawberries at my local supermarket and thought I could do them more justice than just a dollop of whipped cream. The result of my culinary genius? Two light sponge layers, all wrapped in a berry-scented cream cheese frosting as sweet and delicate as a lover’s first kiss. Let’s just say, this Valentine’s Day will be one to remember.
Is This Valentine’s Day Cake Healthy?
This cake is made completely from scratch, making it a better option than most store-bought cakes stuffed to the gills with additives and preservatives. That said, I hate to be a killjoy, but this cake isn’t really healthy. And why should it be? It’s cake! And a celebration cake at that! I’m all for healthy tweaks, but do yourself a favor and make this cake in all its decadent glory, without fretting about how many calories or fat it has.
Multiple ways to garnish your Valentine’s day cake
Depending on how festive you want to get, you don’t have to stop at strawberries. You can top your cake with edible flowers (roses would be especially beautiful), drizzle it with a rich, sensual dark chocolate ganache, or crown it with a medley of red berries and a scattering of candied crushed pistachios. Use your imagination, and give it the extra love it deserves!
How to Make Ahead and Store
The sponges can be baked up to 3 days in advance and stored at room temperature in an airtight container. While most frosted cakes keep best at room temperature, this one’s cream cheese frosting means it’s best stored in the fridge (also in an airtight container). It will stay fresh for up to 4 days.
If you’d like to freeze it, allow the frosting to harden in the fridge for about 30 minutes first. Then, wrap individual slices in foil, place them in a Ziploc bag, and freeze them for up to 3 months.
Serving Suggestions
Planning a special Valentine’s Day menu featuring this elegant cake? Start with a ritzy French 75 Cocktail. A great appetizer would be a classic Ceviche. For your main, serve Grilled Lobster Tails with these Delicious Roasted Red Potatoes.
Other festive desserts to try out for this special day are these pink and buttery Spritz Cookies, these cute Meringue Nests, or the Dairy-Free Vegan Chocolate Valentine Truffles.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1/2 cup strawberry preserves
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture alternately with the flour mix and the milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared 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 to wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract until the frosting is fluffy. Fold in the strawberry preserves.
- Place one cake layer on a serving plate. Spread with a layer of frosting. Top with the second cake layer and spread frosting over the top and sides of the cake. Garnish with fresh strawberries.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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