Get ready to impress your loved ones with this delightful Valentine's Day Cake! With its rich chocolate layers and luscious strawberry buttercream, it's the perfect way to celebrate love.
Tips for Success
This part’s so satisfying: make sure to properly cool your cakes before frosting to achieve that perfect finish!
Favorite Parts
Trust me, the combination of chocolate and strawberry will make your heart skip a beat!
Ingredients
- For the cake:
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- For the strawberry buttercream:
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Instructions
- For the cake:
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Step 1- Preheat the oven: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.
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Step 2- Mix dry ingredients: Sift the flour, sugar, cocoa, baking soda, and baking powder into the bowl of an electric mixer fitted with a paddle attachment. Add in the salt and whisk to combine.
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Step 3- Combine wet ingredients: In a large measuring cup or small bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the hot coffee and stir just to combine, scraping the sides and bottom of the bowl with a rubber spatula. Don't overmix; the batter should be very thin and runny.
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Step 4- Bake the cakes: Divide the batter among the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. The cakes may sink slightly in the middle because they're so moist. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack and cool completely. Freeze or refrigerate until firm to the touch.
- For the buttercream:
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Step 5- Mix sugar and butter: In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes until ultra light and smooth. Add in the strawberry preserves, salt, and vanilla and beat on medium for 1 minute. Add about 1/4 teaspoon gel food coloring, if using, and beat until the buttercream is evenly colored. Add more coloring if desired.
- Assemble the cake:
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Step 6- Layer the cake: Place the first cold cake layer, flat side up, on a flat surface or cake pedestal. Using an offset spatula, spread about 1/3 of the frosting all over the top of the cake, pushing it all the way past the edges.
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Step 7- Crumb coat: Place the second cake layer on top, flat side up, and spread a very thin coating of frosting all over the top and sides of the cake, to make a crumb coating. When scraping away excess frosting, be careful not to add the crumb frosting back in with the clean frosting. Freeze or refrigerate the cake until the frosting is firm.
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Step 8- Frost the cake: Once the frosting is firm, spread the remaining frosting evenly over the cake, scraping away excess frosting and smoothing imperfections with the offset spatula. Garnish with sprinkles and chocolate-covered strawberries before serving, if desired.
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Step 9- Storage: The frosted cake can be stored at room temperature for 1 day or in the fridge for up to 3 days.
Nutrition
- Calories: 450, Fat: 22g, Carbs: 64g, Protein: 4g
Cooking techniques
Cooking Techniques
Mixing, baking, and frosting are the key techniques used in this delightful cake. Ensure to fold in ingredients gently to maintain the cake's fluffiness!
Variations or substitutions
Variations or Substitutions
You can substitute the buttermilk with plain yogurt or a dairy-free alternative. Feel free to experiment with different fruit preserves for the buttercream!
Storage tips
Storage Tips
To keep your cake fresh, store it in an airtight container. If you refrigerate it, allow it to sit at room temperature for a short time before serving for the best flavor!
Notes
For a fun twist, you can add chocolate shavings or edible glitter on top!
