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6 Easy-to-Make Valentine’s Day Cakes

‘Tis the season for chocolate, Cupid and whole lot of kissing! This year, share the love by making homemade sweet gifts for your special Valentine. While it is believed that the best way to a man’s heart is through his stomach, women are certainly no exception. If you’re looking for  Valentine’s Day dessert recipes that will delight your lover, these Valentine’s Day cakes serve as the ideal  aphrodisiac for the perfect evening. From seductive chocolate to adorable decorations, make it a sugary-sweet day for your sweetie!


Let’s Have Cake… and Eat It, Too!

Whether you choose to use a light and fluffy recipe or bake an incredibly rich cake, you can’t go wrong with romantic Valentine’s Day cakes. These recipes are so delicious, even Cupid himself would approve. Just remember: Fun is the most important ingredient of all!


1) Strawberry Mousse Cake with Oreo Cookies

Servings: 14


29 Oreo cookies, divided

2 Tbsp. margarine or butter, melted

2 pkg. (4-serving size each) strawberry flavored gelatin

1 cup boiling water

1 cup cold water

2 cups strawberries, pureed

1-1/2 cups whipping cream, whipped, divided


Cut 3 of the cookies in half; set aside. Finely crush 12 of the remaining cookies; mix with margarine. Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.

Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.

Beat gelatin with electric mixer on high speed 2 minutes or until foamy. Gently stir in 2 cups of the whipped cream. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust. Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Top with remaining whipped cream and halved cookies. Garnish with additional strawberries and mint sprig, if desired. Store leftover dessert in refrigerator.

2) Layered Mocha Cake

Servings: 16


1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) chocolate instant pudding

4 eggs

1 container (8 oz.) sour cream

1/2 cup oil

3/4 cup Suisse Mocha instant coffee, divided

1/2 cup plus 1 Tbsp. water, divided

1 pkg. (8 squares) semi-sweet chocolate, divided

2 cups thawed whipped topping

2 Tbsp. butter or margarine

1 Tbsp. light corn syrup


Heat oven to 350°F.

Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.

Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.

Stir remaining 1/4 cup flavored instant coffee into whipped topping. Stack cake layers on plate, spreading whipped topping mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on High 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

3) ‘I Heart You’ Coconut Cake

Servings: 16


1 pkg. (2-layer size) lemon cake mix

1 pkg. (4-serving size) coconut cream flavored pudding

1 env. whipped topping mix

Red food coloring

1-1/3 cups coconut

1 cup fresh raspberries


Preheat oven to 350°F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding, using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.

Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.

Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving.

*Any leftover cake should be stored in the refrigerator.

4) Slice of Heaven Chocolate Cake

Servings: 16


1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)

3/4 cup unsweetened cocoa powder, divided

3 eggs

1 cup Miracle Whip

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

1 Tbsp. milk

1 tsp. vanilla

2-1/2 cups sifted powdered sugar


Preheat oven to 350°F. Grease and flour 13×9-inch baking pan.

Stir cake mix and 1/2 cup of the cocoa in large mixing bowl. Add eggs, 1-1/3 cups water and dressing; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, milk and vanilla with electric mixer on medium speed until well blended. Gradually add combined powdered sugar and remaining 1/4 cup cocoa, beating well after each addition. Spread over cake. Cut into 16 pieces to serve.

5) Lovers’ Cherry Pound Cake Delight

Servings: 16


1-1/2 cups boiling water

1 pkg. (6 oz.) cherry flavored gelatin

1-1/2 cups cold water

1 can (21 oz.) cherry pie filling

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

2 cups thawed whipped topping


Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold water and pie filling. Refrigerate 1-1/4 hours or until slightly thickened.

Line bottom of 13×9-inch dish with cake slices. Spoon gelatin mixture over cake.

Refrigerate 2 hours or until firm. Spread with whipped topping just before serving.

6) Madly-In-Love Red Velvet Cake

Servings: 16


1 pkg. (2-layer size) white cake mix

2 squares unsweetened chocolate, melted

1 Tbsp. red food coloring

1 pkg. (8 oz.) cream cheese, softened

1/2 cup butter or margarine, melted

1 pkg. (16 oz.) powdered sugar

1/2 cup chopped pecans


Prepare cake batter and bake as directed on package for two 9-inch round cake layers, adding chocolate and food coloring with water, eggs and oil; cool completely.

Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Stir in nuts.

Fill and frost cake layers with cream cheese frosting.



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