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Valentine's Day cake

Valentine's Day layer cake with vanilla bean and chocolate frosting.
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This is a tender, moist vanilla cake made with vanilla bean paste for a fragrant, professional finish. It's layered and covered with a rich, silky chocolate buttercream, creating a timeless dessert perfect for celebrating love or any special occasion.

Ingredients

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  • 2 1/2 cups (315g) all-purpose flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla bean paste (or 1 1/2 tbsp pure vanilla extract)
  • 1 1/4 cups (300ml) whole milk, room temperature
  • 1/4 cup (60g) full-fat sour cream or plain Greek yogurt
  • 1 1/2 cups (339g) unsalted butter, softened (for frosting)
  • 1 cup (85g) unsweetened cocoa powder, sifted (for frosting)
  • 5 cups (600g) powdered sugar, sifted (for frosting)
  • 1/3 cup (80ml) heavy cream or whole milk, plus more as needed (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/2 teaspoon fine sea salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch or three 6-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the 1 cup of softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla bean paste.
  5. With mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with dry ingredients. Mix only until just combined.
  6. Before the final bit of flour is fully mixed, add the sour cream. Mix on low until batter is smooth with no dry streaks. Do not overmix.
  7. Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans on a wire rack for 15 minutes, then turn out onto the rack to cool completely.
  9. For the frosting, beat the 1 1/2 cups of softened butter until smooth and creamy, about 2 minutes.
  10. Add sifted cocoa powder and beat on low, then medium, until smooth.
  11. With mixer on low, gradually add the sifted powdered sugar, salt, vanilla extract, and heavy cream.
  12. Increase speed to medium-high and beat for 2-3 minutes until frosting is light, fluffy, and spreadable. Add more cream a teaspoon at a time if too thick.
  13. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Top with second layer.
  14. Apply a thin crumb coat of frosting over the entire cake. Chill for 15 minutes.
  15. Apply the final, thick layer of frosting, smoothing the sides and swirling the top decoratively.

Notes

Ensure all ingredients are at room temperature for best results. Do not frost warm cake layers. For a make-ahead option, unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. The frosted cake can be stored at cool room temperature for up to 2 days.

Nutrition

Find it online: https://www.stacksipsnack.com/valentines-day-cake/