Valentine Cakes Recipe
Valentine Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These individual chocolate layer cakes are a sweet way to say "I love you" even when it's not Valentine's Day. Field editor Dixie Terry from Goreville, Illinois shared this recipe.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • FROSTING:
  • 1-1/3 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • Decorating icing and confetti candies

Directions

In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.
Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).
Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.
Originally published as Valentine Cakes in Taste of Home February/March 2005, p23

Nutritional Facts

1 each: 1013 calories, 34g fat (10g saturated fat), 33mg cholesterol, 598mg sodium, 175g carbohydrate (127g sugars, 4g fiber), 8g protein.

  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • FROSTING:
  • 1-1/3 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • Decorating icing and confetti candies
  1. In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.
  2. Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).
  4. Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.
Originally published as Valentine Cakes in Taste of Home February/March 2005, p23

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