A BAKER’S DOZEN VALENTINE CAKES
Hi there.
As we near Valentine’s Day I wanted to share with you a baker’s dozen valentine cakes made by a lot of very talented and creative cooks whose work I admire. I don’t have the patience to decorate cakes like these but truly appreciate the folks who do. My cakes are generally delicious and moist but not nearly as pretty as those you’ll see below. However, if you’ll scroll to the end of this post I’m sharing with you my recipe for a wonderful Cherry Valentine Cake that is simply scrumptious. In the meantime enjoy some wonderful valentine cake inspiration. Just click on the words “Image Via” below each photo and it will take you to the recipes and DIY tutorials.
The cake below was made by a wonderfully talented pastry chef, Heather Baird, from the great blog Sprinkle Bakes. When I discovered her wonderful recipe I was looking for a cake recipe to take to my book club and it needed to feed a crowd. Heather’s recipe was for a mini cake so I decided to modify her recipe to make a standard size cake.
I wrote about this cake on a blog post I published last Valentine’s Day entitled “How To Really Impress Your Valentine”. Please click here to read that post. In the meantime here is my Cherry Valentine Cake recipe below.
Happy Valentine’s Day. I hope yours is delicious!
- ¾ Cup Unsalted Butter, Softened
- 1¾ Cup + 2 Tablespoons Granulated Sugar
- 3 Cups All Purpose Flour
- 1 Tablespoon + 1-1/2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ⅓ Cup Whole Milk
- ¾ Cup Maraschino Cherry Juice
- 3 Teaspoons Almond Extract
- 3 Tablespoons Flour to Sprinkle Over Diced Cherries
- 14 Ounce Bottle of Maraschino Cherries, Finely Diced
- Drop or Two Red Food Coloring
- 6 Egg Whites, Beaten to Stiff Peaks
- Preheat oven to 350 degrees F.
- Grease two 9-1/2" cake pans and line with parchment paper.
- Using a stand mixer, cream the butter and sugar together until light and fluffy.
- In a separate bowl, whisk together the flour, salt & baking powder.
- In another bowl combine the milk, cherry juice and almond extract.
- Add the liquid and dry ingredients alternately to the creamed sugar in the stand mixer, beating until combined.
- In a small bowl sprinkle the 2 tablespoons of flour over the diced cherries.
- Stir the diced cherries into the batter.
- Pour into prepared cake pans.
- Bake for 50 to 60 minutes or until a cake tester comes out clean.
- Allow to cool in the pans for a few minutes, then remove cakes from pans and transfer to a wire cooling rack.
- Cool completely before frosting.
- Find the frosting recipe on my blog post entitled How to Really Impress Your Valentine..
So there you have it: A BAKER’S DOZEN VALENTINE CAKES
Find lots more Valentine’s Day inspiration on my Pinterest page here.
Thanks for dropping in! Do please leave a comment below. I’d love to hear from you!
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All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
