Aarsis Ultimate Valentine Cake Recipes

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EASY VALENTINE'S DAY CAKE



Easy Valentine's Day Cake image

This is a great, easy cake perfect for Valentine's Day! Also includes great icing recipe! My family makes this every Valentine's Day, and it's a favorite!

Provided by QueenCook

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 3h

Yield 16

Number Of Ingredients 12

2 cups white sugar
1 cup butter, softened
4 eggs, beaten
1 tablespoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all-purpose flour
2 cups milk
4 cups confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
  • Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
  • Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
  • Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
  • Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.

Nutrition Facts : Calories 545.6 calories, Carbohydrate 76 g, Cholesterol 109.9 mg, Fat 25.1 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 334 mg, Sugar 57.4 g

AARSI'S ULTIMATE VALENTINE CAKE



Aarsi's Ultimate Valentine Cake image

This cardamom scented chiffon cake is inspired by the aromatics found in India. Each bite is like an air pillow, with an explosion of flavors. It is the moistest cake you will ever have!

Provided by Aarsis Kitchen

Categories     Dessert

Time 3h

Yield 6 Cakes, 6 serving(s)

Number Of Ingredients 14

1 cup cake flour
14 tablespoons powdered sugar or 14 tablespoons confectioners' sugar, divided in to 2 equal parts
1 1/2 teaspoons baking powder
1 pinch table salt
3 eggs, separated
6 tablespoons water
1/4 cup vegetable oil
1 green cardamom pod, crushed seeds
cooking spray
all-purpose flour, for dusting
1 cup heavy whipping cream
7 tablespoons powdered sugar or 7 tablespoons confectioners' sugar
1 1/2 tablespoons edible rose water
pink food coloring

Steps:

  • Method for Cake:
  • Preheat oven to 325°F.
  • Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
  • Using the paddle attachment, start beating the egg yolks in a bowl.
  • While beating the eggs, very slowly add water. Combine well.
  • Now slowly add the oil to create an emulsion (smooth consistency).
  • Add the sifted flour mixture in several batches to form a smooth batter.
  • Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
  • In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
  • Beat until this mixture forms peaks and triples in volume.
  • Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
  • Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
  • Place this tray on the top rack of the preheated oven.
  • Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
  • When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
  • Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
  • Method for Rose Frosting:
  • Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
  • Once frothy, gradually add the powdered sugar.
  • Once the sugar is combined, add the food color with the help of a toothpick.
  • Add the rose water.
  • Continue beating until it triples in volume and forms peaks.
  • Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
  • Garnishing:
  • Unsalted Shelled Pistachios, chopped.
  • Edible Dried Rose Petals.
  • Once, you have the frosting ready and the cake cooled, its time to get creative!
  • Assembling:.
  • Place one cake circle at the bottom of a glass bowl.
  • Pipe the prepared frosting to cover this cake circle.
  • Place another cake circle on top of this frosting and repeat part 2.
  • Garnish with pistachios and rose petals.

THE ULTIMATE VALENTINE CAKE



The Ultimate Valentine Cake image

Categories     Cake     Liqueur     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Raspberry     Strawberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 25

Chocolate Heart Lid
3 ounces imported white chocolate (such as Lindt or Tobler), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Cake
9 ounces imported white chocolate (such as Lindt or Tobler), chopped
5 large eggs, separated, room temperature
1/2 cup plus 1 tablespoon sugar
1tablespoon framboise liqueur or Grand Marnier
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted, warm
3/4 cup cake flour
Icing
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoon light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
Assembly
1 1-pint basket strawberries, hulled and halved
1 1/2-pint basket raspberries
1 1-pint basket strawberries with stems, halved through stem end (stems left intact)
Berry Compote
2 1-pint baskets strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons framboise liqueur or Grand Marnier
2 1/2-pint baskets raspberries

Steps:

  • To make heart lid:
  • Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
  • Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.
  • Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)
  • To make cake:
  • Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.
  • Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
  • To make icing:
  • Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
  • Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)
  • To assemble:
  • Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
  • To make Berry Compote:
  • Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
  • Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

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Top Asked Questions

What is the perfect Valentine's Day cake?
This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it. Cake baking is my specialty and this is one of my favorites.
What smells like dessert for Valentine's Day?
Love is in the air — and it smells like dessert! This fruity cake makes for a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.
How do you make a simple cheesecake for Valentine's Day?
Minimal baking is required to impress your Valentine. All you need to do is bake the crust and this cheesecake's filling overflows with hearts and love. Dark chocolate ganache balances a rich, dense coconut filling in this luxurious cake, inspired by the classic tropical-meets-chocolate candy.
Can I Make my Valentine's Day dinner and dessert in advance?
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