Valentine’s Day Cake
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Handle the Heat · by Tessa Arias★ 5.0 (15)

Valentine’s Day Cake

NUTRITION · PER SERVING70M COOK
CAL 52%·PRO 14%
CARBS 143G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC32G OTHER105G TOTAL SUGAR
FAT 53G46% OF CAL
28G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist chocolate layer cake with strawberry buttercream frosting for Valentine's Day. Elegant-looking but surprisingly simple to make.

dessertamericanbaked goodvegetarian
View the full recipe on Handle the Heat →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • Butter, (for greasing)
  • 1 3/4 cups (225 grams) all-purpose flour, (plus more for pans)
  • 2 cups (400 grams) granulated sugar
  • 3/4 cups (64 grams) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk, (at room temperature )
  • 1/2 cup fresh vegetable oil
  • 2 large eggs, (at cool room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 6 cups (750 grams) powdered sugar, (sifted)
  • 4 sticks (452 grams) unsalted butter, (at room temperature)
  • 2/3 cup seedless strawberry preserves
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • Red gel food coloring, (if desired)
  • Chocolate-Covered Strawberries,
PREP
30M
SODIUM
541MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.