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Valentine Cakes

 Valentine Cakes
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.
2 ServingsPrep: 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.

2 of 2

Valentine Cakes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 1,013 calories, 34 g fat (10 g saturated fat), 33 mg cholesterol, 598 mg sodium, 175 g carbohydrate, 4 g fiber, 8 g protein.