How to Make Valentine Cake Recipes 

Learn how to make delicious Valentine cake recipes which are often the focal point of this day’s celebration. Valentines Day is often a romantic occasion for couples to celebrate and often a time for families to celebrate but it is also a perfect time to celebrate engagements and special anniversaries.  For all these occasions what better dessert can you share or a centerpiece for the table than a delicious looking and delicious tasting decorated cake.

As I learned how to make Valentine cake recipes, I realized they do not have to be elaborately decorated. Many simple ones like the pound cake recipe below look so luscious that you can’t wait to take a bite out of it. The suggested decorations like the rosemary sprigs and sugared cranberries are not even necessary for eye appeal. I usually have fresh cranberries left from Thanksgiving so I use them and I love the red color added for special occasions.

You will find that pink cakes are always popular when learning how to make Valentine cake recipes. Maraschino cherry cake recipes are great for making these; you get the pink color but also a delicious flavor. These cakes can be pretty without added decorating only a pretty pink frosting; roses or other flowers only make it stand out more.

The almond butter cake recipe below is perfect for any celebration by taste alone. Who doesn’t love a good butter cake? The amaretto glaze only makes it more delicious. A couple small artificial or real red roses will add the Valentine touch to this cake. NOTE: If you chose to add flowers, place a piece a clear plastic on the cake under the flowers to keep them from direct contact with the cake.

I think all buttermilk cake recipes would be good as Valentine cake recipes or for any occasion. Buttermilk is one of my favorite cooking and baking ingredients; I love the flavor and moistness it brings to many recipes. The walnut buttermilk cake recipe below is luscious especially with creamy cream cheese frosting. A tall three layer cake is so elegant for special occasions. Although not necessary for eye appeal but a little touch of red would add to the specialness for any celebration.

For many people Valentine cake recipes must be chocolate. How can you celebrate any special occasion without chocolate? The first chocolate is a recipe for chocolate mousse cake. It is creamy and delicious; much like a light textured rich chocolate cheesecake. I decided to add another chocolate recipe for those of you who are limited on time or just like to bake in the microwave oven. It is Hersheys cocoa black magic cake recipe. It is rich and chocolaty and very scrumptious.


NOTE: When I was a kid, boyfriends and girlfriends each wore a necklace with one half of a heart charm. This cake represents one of these broken heart necklaces.

How to Make a Valentine Cake RecipeMaraschino Cherry Cake

Pink Valentine cake recipes are very popular especially at Valentines Day and for little girls anytime of the year. This one is pink all the way through and so delicious.

  • 4 Egg whites stiffly beaten
  • ½ Cup softened butter
  • 1 ½ Cups sugar
  • 1 ½ Teaspoons vanilla
  • 2 Teaspoons almond extract
  • ¼ Cup maraschino cherry juice
  • ¾ Cup milk
  • 2 ½ Cups sifted cake flour
  • 3 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • 18 Maraschino cherries finely chopped
  • ½ Cup finely chopped pecans

Preheat oven to 375F degrees; grease and flour (2) 8 inch cake pans.
Beat egg whites until stiff but not dry; set aside.
Cream butter and sugar with vanilla and almond.
Sift cake flour, baking powder and salt together.
Combine cherry juice with milk; add flour mixture and milk mixture alternately to creamed mixture.
Fold in beaten egg white, chopped cherries and nuts; spread batter in prepared pans.
Bake about 25 minutes; cool and frost with pink icing recipe.
NOTE: For my valentine cake recipe I used a 10 inch cake pan and a small heart shape cake pan; you can also use 1 cake pan 9 X 13 inches.

Maraschino Cherry Cake RecipeMaraschino Cherry Cake Recipe

Pink Frosting Recipe:

  • 2 Tablespoons butter
  • 2 Tablespoons shortening
  • 1 Teaspoon vanilla
  • ½ Teaspoon almond extract
  • ½ Teaspoon salt
  • 4 Cups sifted powdered sugar
  • 9 Tablespoons scalded cream
  • Couple drops red food coloring to make pink icing

Combine shortening, butter, vanilla, almond and salt; blend well.
Beat in a little sugar; add remaining sugar alternately with hot milk beating after each addition.
Add enough cream to make a nice spreading consistency.
Add a drop of red food coloring to tint frosting a pretty pink.


  • 4 Ounces almond paste cut in slivers
  • 1 Cup sugar
  • ½ Cup softened butter
  • 1 Teaspoon vanilla extract
  • 3 Eggs
  • ¼ Cup milk
  • 3 Cups sifted flour
  • ½ Teaspoon salt
  • 2 ½ Teaspoons baking powder
  • 1 Tablespoon cornstarch
  • ¼ Cup slivered almonds
  • Amaretto glaze (recipe below)

Preheat oven to 350F degrees; grease a 9 inch spring form cake pan or Bundt pan.
Cream the almond paste with the butter and sugar.
After almond paste has broken into mixture add vanilla, eggs and milk.
Sift together flour, salt, baking powder and cornstarch; blend into creamed mixture until thick and fluffy.
Spoon batter into prepared pan; sprinkle slivered almonds on top of batter.
NOTE: For spring form pan sprinkle almonds on top; for Bundt sprinkle in pan before adding batter.
Bake for 50 to 55 minutes or until pick comes out clean; cool few minutes and remove from pan.
When cool poke holes over top and drizzle with amaretto glaze recipe.

Amaretto Glaze Recipe:

  • ¼ Cup water
  • ¼ Cup sugar
  • ¼ Cup amaretto liqueur

Stir together water and sugar in small saucepan over low heat until sugar dissolves.
Stir in amaretto liqueur and stir about 2 minutes longer; cool slightly and pour over this Valentine cake recipe.


This is one of my favorite Valentine cake recipes. It has the delicious combination in flavors of buttermilk cake recipes with that a great walnut cake recipe. It is topped with one of my (and probably you) favorite frostings; creamy and delicious cream cheese frosting recipe. Having three layers, it makes an elegant presentation for Valentines Day.

  • ½ Cup softened butter
  • ½ Cup shortening
  • 2 Cups sugar
  • 4 Eggs
  • 3 ½ Cups flour
  • 2 Teaspoons baking soda
  • ½ Teaspoon salt
  • 1 ½ Cups buttermilk
  • 2 Teaspoons vanilla extract
  • 1 ½ Cups ground walnuts
  • Cream cheese frosting

Preheat oven to 350F degrees; grease and flour (3) 8 or 9 inch round cake pans.
Cream butter, shortening and sugar in a large mixing bowl; add eggs one at a time beating after each.
Sift flour, baking soda and salt together; add to creamed mixture alternating with buttermilk.
Add vanilla and beat only until blended; stir in walnuts.
Pour batter evenly into 3 prepared pans; bake about 20 to 25 minutes or until pick comes out clean.
Cool 5 minutes and remove from pans; cool completely before frosting.

Cream Cheese Frosting:

  • 2 Packages (one 8 ounces and one 3 ounces) softened cream cheese
  • ¾ Cup softened butter
  • 5 to 5 ½ cups powdered sugar
  • 1 ½ Teaspoons vanilla extract
  • ½ Cup finely chopped walnuts

Beat cream cheese and butter until smooth; beat in sugar and vanilla.

NOTE: Can add little milk to get spreading consistency.

Spread between layers of this Valentine cake recipe, on sides and top with frosting.

Sprinkle walnuts over the top; STORE CAKE IN REFRIGERATOR.


Some of us just could not celebrate Valentines Day without chocolate. This rich creamy chocolate mousse cake recipe is perfect for a Valentine cake recipe.

  • 1 Cup toasted hazelnuts or pecans
  • 1 Cup graham cracker crumbs
  • 2 Tablespoons sugar
  • ¼ Cup melted butter
  • 2 Packages (16 squares) semi sweet chocolate cut in small pieces
  • 1 Cup whipping cream
  • 6 Eggs
  • ¾ Cup sugar
  • 1/3 Cup flour
  • Unsweetened whipped cream
  • Whole nuts or maraschino cherries

Grease a 9 inch spring form pan.
Process nuts to a coarse chop in blender.
Combine nuts with graham cracker crumbs and 2 tablespoons sugar; stir in melted butter.
Press mixture in bottom and 1 ½ inches up sides of greased pan.
Combine chocolate and whipping cream in saucepan; stir over low heat until chocolate melts.
Remove chocolate from heat and pour into extra large mixing bowl.
In a large mixing bowl beat eggs on low speed until well mixed; add the ¾ cup sugar and flour.
Beat egg mixture on high for 5 minutes until thick and lemon colored.
Stir about ¼ of egg mixture into chocolate mixture to lighten; fold remaining egg mixture into chocolate.
Turn mixture into prepared pan; bake about 55 minutes or until puffed on outer half of top.
NOTE: Center will be slightly soft.
Cool for 20 minutes; remove sides of pan.
Cool for at least 4 hours; cover and chill at least 24 hours; serve garnished with whipped cream and nuts.
NOTE: For Valentine's Day I like whipped cream and cherries or strawberries.


This recipe for pound is delicious as a Valentine cake recipe or a Christmas cake recipe. This is because I typically decorate it with cranberries; if I have some left from Christmas I use them for Valentines Day. It smells so good when baking and the taste is superb.

  • 1 ½ Cups softened butter
  • 1 Package (8 ounces) softened cream cheese
  • 3 Cups sugar
  • 6 Large eggs
  • 3 Cups flour
  • ½ Teaspoon salt
  • ¼ Cup bourbon
  • 1 ½ Teaspoons vanilla extract
  • 1 Cups chopped toasted pecans
  • ½ Cup shredded coconut

Preheat oven to 325F degrees.
Beat butter and cream cheese until creamy; add sugar beating on medium until fluffy.
Add eggs one at a time beating just until yolks disappear.
Sift together flour and salt; add to butter mixture alternately with bourbon.
Beat batter just until blended; stir in pecans, coconut and vanilla.
Pour batter into greased and flour 12 cup tube pan.
Bake at 325F degrees for 1 hour and 30 minutes or until pick comes out clean.
Cool for 10 to 15 minutes; remove from pan and cool completely.
Top with powdered sugar glaze and coconut and decorate around plate with rosemary and cranberries. (Directions below)

TO MAKE GLAZE combine 2 cups powdered sugar. 1 teaspoon vanilla and 3 tablespoons milk; blend until smooth. I f it is necessary for consistency, add up to another 1 tablespoon milk. Drizzle over cake and top with coconut.

TOSS TOGETHER ¾ cup coconut chips (Health food stores good source) and ¾ cup sweetened shredded coconut and sprinkle on cake.

TOP COCONUT with 2 tablespoons white cake sparkles (Cake baking supply good source).

TO MAKE SUGARED ROSEMARY FOR GARNISH microwave ½ cup corn syrup on high for 10 seconds to warm. Brush 10 to 12 rosemary sprigs lightly with syrup. Sprinkle evenly with granulated sugar. Arrange rosemary on single layer on wax paper.

TO MAKE SUGARED CRANBERRIES bring ½ cup sugar, ½ cup water and 1 cup fresh cranberries to a boil in saucepan stirring often over medium high heat. Cranberries should swell and just begin to pop; do not over boil. Remove from heat and drain reserving liquid for another use. Toss cranberries with ¼ cup granulated sugar and arrange in a single layer on wax paper.


Some Valentine cake recipes are quick and easy baked in the microwave oven. This black magic cake recipe by Hershey is one of those and so moist and delicious. This cake uses two of my favorite ingredients; Hershey cocoa powder and buttermilk; I can’t be without either one.

  • 1 ¾ Cups unsifted flour
  • 2 Cups granulated sugar
  • ¾ Cup Hershey cocoa powder
  • 2 Teaspoons baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 2 Eggs
  • ¾ Cup strong black coffee
  • ¾ Cup buttermilk
  • ½ Cup vegetable oil
  • 1 Teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, coffee, buttermilk, oil and vanilla; mix well.
Fill two wax paper lined 8 inch round glass baking pans half full of batter.
NOTE: You should have enough batter to also fill 8 paper lined microwave muffin cups half full of batter.
Microwave one cake layer at a time on medium high (half power) for 3 to 4 minutes.
Turn power on high (full power) for 3 to 4 minutes or until tester comes out clean.
Turn pan one quarter turn every 3 minutes of cooking time; cool completely.
Remove from pans; frost as desired.