Delicious Valentine's Day Cake
Indulge in this rich, moist, and chocolatey Valentine's Day Cake, layered with velvety buttercream frosting and topped with festive decorations. Perfect for celebrating love and creating unforgettable memories, this dessert combines simplicity, elegance, and flavor in every bite.
Equipment
- Mixing bowls
- Electric Mixer
- Whisk
- Two 9-inch round cake pans
- Cooling rack
- Spatula
Ingrédients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- buttercream frosting for topping
- decorative elements sprinkles, berries, or flowers
Instructions
- Step 1 – Prepare Ingredients: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Prepare all ingredients.
- Step 2 – Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3 – Mix Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract. Mix for 2 minutes until smooth.
- Step 4 – Add Boiling Water: Stir in boiling water carefully. The batter will be thin—this creates a moist cake.
- Step 5 – Pour into Pans: Divide the batter evenly between the prepared pans and tap gently to remove air bubbles.
- Step 6 – Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7 – Cool: Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8 – Frost: Spread buttercream frosting on top of one cake layer, then stack the second layer and frost the top and sides.
- Step 9 – Decorate: Add sprinkles, fresh berries, or edible flowers for a festive Valentine's Day touch.
- Step 10 – Serve: Slice and serve at room temperature. Pair with ice cream or coffee for an indulgent treat.
Notes
For a vegan version, replace eggs with flaxseed meal and use plant-based milk and butter. To add a twist, fill the layers with raspberry jam or cherry preserves. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.