Valentines Day Cake, easy to make, tastes delicious, and is a show stopper! Tender chocolate cake with the best homemade strawberry buttercream and chocolate ganache!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Decorating Time 10 minutesminutes
Total Time 50 minutesminutes
Servings 18
Calories 553kcal
Author Lisa
Ingredients
Cake
1box chocolate cake mix*
½cupvegetable oil
2tbsvanilla
¾cupsour cream
¾cupheavy cream
4eggs
¼cocoa powder
1teaspoonespresso powderoptional
Strawberry Buttercream
½cupstrawberries*about 6-8 strawberries
¼cupwater
Pinchof salt
1 ½cupsbutterslightly softened
1 ½teaspoonVanilla
6 ½cupspowdered sugar + more if needed
5tbsheavy cream + more if needed
3-4drops LorAnn Strawberry Oil*optional but recommended
Neon Pink Food Gel- optional but really gives it that pink color you want
Ganache
¼heavy cream
1cupsemi-sweet chocolate chips
StrawberriesSprinkles, Crushed Chocolate, Candies as toppings (optional)
Instructions
Preheat oven to 325°F. Spray two 8 in cake pans with a flouring baking spray (like baker’s joy)
Mix together, either by hand or in a stand mixer, the oil, vanilla, sour cream, heavy cream and eggs. Then mix in the boxed cake mix, cocoa powder, and espresso powder if using.
1 box chocolate cake mix*, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 eggs, ¼ cocoa powder, 1 teaspoon espresso powder
Pour batter into cake pans and bake for 25-30 minutes- or until a toothpick comes out clean. *
Once baked allow to cool and make your frosting.
Strawberry Buttercream
In a medium sauce pan, combine water, strawberries, and salt. Heat over medium heat, mashing the strawberries as the liquid boils.
½ cup strawberries*, Pinch of salt, ¼ cup water
Boil until liquid is reduced to about ¼ cup, 3-4 minutes. Once at ¼ cup, remove from heat and refrigerate until cool.*
In a stand mixer beat butter on medium until fluffy. Mix in the vanilla, powdered sugar, and heavy cream until a buttercream forms.
1 ½ cups butter, 1 ½ teaspoon Vanilla, 6 ½ cups powdered sugar + more if needed, 5 tbs heavy cream + more if needed
Add in the strawberries, a few drops of the strawberry oil, and a few drops of the gel food coloring.
3-4 drops LorAnn Strawberry Oil*, Neon Pink Food Gel- optional but really gives it that pink color you want
Mix until fluffy. If the mixture is too runny add more powdered sugar (¼ cup at a time), and if it’s too stiff add more heavy cream (1tbs at a time).
Frost the Cake
Place the first cake layer on your cake plate or board. Add a nice layer of strawberry buttercream, then place the second cake laver over that.
Frost the cake with strawberry buttercream* the refrigerate for at least 10 minutes to allow the buttercream to setup.
While refrigerating the cake, make your ganache. In a microwave safe dish combine heavy cream and chocolate chips. Microwave on high, stirring every 30 seconds, until melted and combined. Usually takes about 1 minutes.
¼ heavy cream, 1 cup semi-sweet chocolate chips
Pour the ganache over the cake, allowing it to drip down the sides. Before it sets up place any candies or strawberries on top.
Strawberries
Enjoy!
Video
Notes
Tips and Tricks
*If you prefer a homemade chocolate cake, use this recipe but cut it half- it’s my favorite!
*If you don’t have the extra ingredients to doctor the box mix just follow the directions on the back of the box and bake accordingly.
*If you have a thermometer, the cakes will be done at an internal temperature of 205-210°F
*Strawberry Oil can be found in the baking/decorating isle of most grocery stores. It comes in a tiny bottle but you only need a few drops. You can also buy it online here.
*You can use fresh or frozen strawberries, just make sure they are thawed if using frozen.
*If your strawberry mixture is too chunky you can smooth it out by using an immersion blender on it.
*The strawberry buttercream makes enough for a single coat without a crumb coat. If you want a super smooth finish with a sharp edge (like seed here), I recommend doubling the frosting, doing crumb coat then a final coat.
*Refrigerate cake and any leftovers. It’s best to keep sliced cake in an airtight container to prevent it from drying out.