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Gallery Valentine Cake Recipe Summary Servings: 12
Ingredients Ingredient Checklist 6 tablespoons unsalted butter, melted, plus more for pan 1 1/3 cups all-purpose flour, sifted, plus more for pan 1 cup granulated sugar 6 large eggs 1 teaspoon pure vanilla extract Raspberry Simple Syrup for Valentine Cake Whipped Cream for Valentine Cake 2 pints raspberries Confectioners’ sugar, for dusting Cocoa powder, for dusting (optional)
Gallery Valentine Cake
Recipe Summary Servings: 12
Gallery
Valentine Cake
Valentine Cake
Valentine Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 6 tablespoons unsalted butter, melted, plus more for pan 1 1/3 cups all-purpose flour, sifted, plus more for pan 1 cup granulated sugar 6 large eggs 1 teaspoon pure vanilla extract Raspberry Simple Syrup for Valentine Cake Whipped Cream for Valentine Cake 2 pints raspberries Confectioners’ sugar, for dusting Cocoa powder, for dusting (optional)
Directions
Heat oven to 350 degrees. Butter an 11 1/2-by-9 1/4-by-2 1/2-inch heart-shaped cake pan and line with parchment paper. Butter and flour the parchment paper, and set aside.
Set the bowl of an electric mixer over, but not touching, a pot of simmering water. Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes. With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift in the flour in three additions, folding gently after each. Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset spatula.
Bake until the cake is springy to the touch and golden brown, about 40 minutes. Transfer to a wire rack to cool completely. When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake.
To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut sides of cake liberally with simple syrup. Spread bottom layer to within 1/2 inch of edge with half of the whipped cream. Cover cream with an even layer of raspberries. Spread remaining whipped cream over berries. Place top of cake cut side down over cream. Dust with confectioners’ sugar and cocoa powder, if desired.
Reviews (4)
Add Rating & Review 48 Ratings 5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
Reviews (4)
Add Rating & Review 48 Ratings 5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
Add Rating & Review
48 Ratings 5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
48 Ratings 5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
48 Ratings 5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
5 star values: 13 4 star values: 16 3 star values: 10 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/11/2017 Thanks for sharing this perfect article. Minimum time is required, It is too easy!!!!!!! Some Super Delicious Cakes related to this also given on Sites : http://www.cakengifts.in/heart-shaped-cake http://www.cakengifts.in/cake-delivery-in-noida Martha Stewart Member Rating: 5 stars 02/16/2015 This recipe turned out great; followed instructions as written, added Chambord to the simple syrup - next time I will use more syrup and will try with raspberries as suggested (I substituted strawberries for the raspberries as the raspberries didn't look good). I used a slightly smaller pan and had no issues with the bake time. Martha Stewart Member Rating: Unrated 02/15/2011 I made this cake for a birthday/valentines day party and it was a HUGE hit. Light and delicious and not too sweet (used less sugar in the cream). I used strawberries instead of raspberries. 4 stars from me! Martha Stewart Member Rating: Unrated 02/14/2009 This was a lot easier to make than I thought. I highly recommend buttering the pan really well. I had some trouble getting the cake out. I also had to make two pans to make the layers. Somehow, mine wasn't big enough to cut in half? Delicious! Try it! It's not as hard as it seems!Martha Stewart Member
Rating: 5 stars 05/11/2017
Thanks for sharing this perfect article. Minimum time is required, It is too easy!!!!!!! Some Super Delicious Cakes related to this also given on Sites : http://www.cakengifts.in/heart-shaped-cake http://www.cakengifts.in/cake-delivery-in-noida
Rating: 5 stars
Rating: 5 stars 02/16/2015
This recipe turned out great; followed instructions as written, added Chambord to the simple syrup - next time I will use more syrup and will try with raspberries as suggested (I substituted strawberries for the raspberries as the raspberries didn’t look good). I used a slightly smaller pan and had no issues with the bake time.
Rating: Unrated 02/15/2011
I made this cake for a birthday/valentines day party and it was a HUGE hit. Light and delicious and not too sweet (used less sugar in the cream). I used strawberries instead of raspberries. 4 stars from me!
Rating: Unrated
Rating: Unrated 02/14/2009
This was a lot easier to make than I thought. I highly recommend buttering the pan really well. I had some trouble getting the cake out. I also had to make two pans to make the layers. Somehow, mine wasn’t big enough to cut in half? Delicious! Try it! It’s not as hard as it seems!
All Reviews for Valentine Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Valentine Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
