Real Recipes From Real Home Cooks ®

dressed up valentine cake

★★★★★ 3
a recipe by
Jewel Hall
Cullman, AL

I love Valentine's Day and all the goodies. Roses, champagne, gifts, cards, chocolate and RED HEARTS that say I LOVE YOU !!! This is my designed Valentine cake. Have fun with it.

Blue Ribbon Recipe

This cake looks impressive, but the cake itself is very simple to prepare. Then you have the fun of dipping strawberries and styling the cake plate for your sweetheart. Your valentine will love this delicious strawberry walnut cake. The smooth chocolate ganache glaze literally melts in your mouth like a truffle. It's a beautiful, unique, and scrumptious Valentine's Day dessert.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 10-12
prep time 50 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For dressed up valentine cake

  • 1 box
    white cake mix
  • 1 box
    strawberry Jell-O, 3 oz
  • 3/4 c
    vegetable oil
  • 4 md
    eggs, beaten
  • 1 c
    walnuts, chopped
  • 4 Tbsp
    all-purpose flour, plus more for coating pan
  • 1 pkg
    frozen, sliced, sweetened strawberries (thawed), 10 oz.
  • 16 oz
    bitter sweet chocolate
  • 1/2 c
    unsalted butter
  • 1 c
    heavy cream
  • 24-30 lg
    fresh strawberries with stem and green leaves left on
  • 6 oz
    white chocolate
  • 8 oz
    dark chocolate
  • 2
    gold colored chargers
  • 12
    red long stem roses

How To Make dressed up valentine cake

  • A greased and floured bundt pan.
    CAKE: Preheat oven to 325 degrees F. Grease and flour 10 inch bundt cake pan.
  • Adding all cake ingredients to a bowl.
    Combine cake mix, "dry" Jell-O, vegetable oil, nuts, eggs, flour, and strawberries in large bowl.
  • Mixing until all cake ingredients are combined.
    Beat with electric mixer on medium speed 4 minutes or until well blended.
  • Pouring batter into a bundt pan.
    Pour batter into bundt pan and bake 55-65 minutes until cake tester is clean from center of cake.
  • Cooling the cake in the pan.
    Cool ten minutes before removing from pan.
  • Putting parchment paper strips under cake.
    Have the top of cake facing up. Use strips of parchment paper to keep cake plate clean and remove when icing has set up.
  • Pieces of chopped chocolate in a bowl.
    For icing, chop chocolate into fine pieces and place in stainless steel mixing bowl.
  • Heavy cream and butter in a saucepan.
    Place heavy cream and butter in small sauce pan over medium/ high heat on top of stove. Stir mixture until it is simmering.
  • Pouring butter and cream over chopped chocolate.
    Remove from heat and pour butter/cream mixture over chopped chocolate. Stir with a non-stick spatula until fully melted.
  • Drizzling icing over the entire cake.
    Drizzle icing over entire cake.
  • Washing strawberries.
    CHOCOLATE COATED WHOLE STRAWBERRIES: Wash and dry the strawberries. Make sure the berries are fully dried.
  • Dipping half a strawberry into melted white chocolate.
    Melt white chocolate according to directions. Dip half of the strawberries in white chocolate, holding the stem of strawberries.
  • Shaking off excess white chocolate.
    Give it a quick twist then shake off excess.
  • Pointing the strawberry in the air to remove white chocolate.
    Point to ceiling for a couple of seconds until chocolate adheres.
  • Strawberries drying on wax paper.
    Place on wax paper, let dry.
  • Dipping strawberries into dark chocolate.
    Melt dark chocolate according to package directions. Dip strawberries at a 45-degree angle.
  • Strawberries coated in chocolate on wax paper.
    Let excess drip off. Place on wax paper to dry.
  • Coating a white chocolate strawberry with dark chocolate.
    Can dip a few white chocolate coated strawberries in dark chocolate to stripe coat for added color. Make sure the top 1/3 of strawberry is free from chocolate coating so the red color of strawberry and green stem and leaves are showing.
  • Allowing chocolate to harden on strawberries.
    Leave chocolate coated strawberries on wax paper until cake and chocolate drizzle are completely cooled.
  • Removing strips of parchment paper from under the iced cake.
    Remove strips of parchment paper placed around edge of cake placed there to catch drips of drizzled icing.
  • Placing cut roses on a gold charger.
    DECORATION: Cut stems of red long stem roses so they will crisscross between the 2 gold chargers and the buds will fully protrude and be exposed in a complete circle between the chargers. Place cake on cake plate and place on top of chargers. You may find it easier to poke the rosebuds between the chargers after the plate with the cake is placed on top. If you do it that way, you will simply trim the stems and poke them in far enough to hold and expose the buds.
  • Cake plate and second gold charger placed on top of roses.
    Once you have gotten the roses set correctly between the charges under the cake, take the chocolate coated strawberries and place half on top of a cake and half around the bottom of the cake. Mix the colors to dress up the cake. The chocolate coated strawberries, gold chargers, and red roses makes the cake very attractive.
  • Slices cut out of bundt cake.
    Cut out one slice of cake so the color of cake is exposed to add color.

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