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My True Love Cake Recipe

My True Love Cake Recipe photo by Taste of Home

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"Like my mother and grandmother, I have special recipe for every occasion," notes Beverly Coyde of Gasport, New York. "For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat."

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My True Love Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1 cup water
1/2 cup vegetable oil
FILLING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/4 cup heavy whipping cream
1/4 teaspoon almond extract
1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 557 calories, 26 g fat (12 g saturated fat), 84 mg cholesterol, 271 mg sodium, 76 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as My Truelove Cake in Taste of Home February/March 2005, p68

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Reviews for My True Love Cake

My True Love Cake

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Reviewed on Feb. 09, 2012 by BakinGymnast

This cake is delicious!!! I reduced the sugar in the cake to 1 1/2 cups, and it still tasted marvelous! It has a wonderful, light vanilla-chocolate flavor! I didn't make the frosting recipe since we didn't have cream or cream cheese, so I just used half of a simple buttercream frosting recipe instead. I also used light cherry pie filling. Tasted wonderful! I used a 9 x 13 inch heart shaped pan and had to bake it almost twice as long, but it still turned out great! I just split it into two layers. I would definitely recommend making this; it not only tastes great but looks perfect for Valentine's Day!

Reviewed on Oct. 01, 2010 by Janice24

I've made this recipe several times and we just love it.

Reviewed on Apr. 11, 2010 by SweetDixie83

I made this cake for my 3rd wedding anniversary & my husband loved it! It taste like cherry cheesecake to me! I will be making this on Valentines day for years to come....starting next year when our son is older so he will have a Valentine's day tradition since we have one for every other holiday! This is an amazing recipe, kudos to the chef!! :)

Reviewed on Feb. 02, 2010 by Christa47355

I've made this every Valentine's Day since it first appeared on the back cover. Although I make it with strawberries and have cheated by using a boxed mix, the family loves it!

Reviewed on Feb. 22, 2008 by syrcatgrl

This cake was awesome! I made it for Valentine's Day for my boyfriend who loves cherries. It was a little thin when I put it in the oven and took about 10 minutes longer to bake, but it came out absolutely beautiful. I loved the almond cream cheese frosting, but it made a ton. Great cake! I will definitely make this again!