Valentine’s Day is the perfect excuse to bake something special. Whether you’re planning a cozy night in, making edible gifts, or putting together a dessert table, these recipes cover all the classics. From heart-shaped cakes and chocolate-dipped strawberries to red velvet cookies, brownies, and cheesecake, this list includes festive desserts that feel homemade, thoughtful, and celebratory. Each recipe below is shared exactly as written, with full ingredients and instructions.
1. Mini Heart Cake Recipe
SaveMini heart cakes bring joy to any celebration. These small treats pack all the flavor of a full-sized cake into a perfectly portioned dessert. Each cake fits in the palm of your hand and delivers moist, tender crumb with every bite. I started making these for my daughter’s birthday parties five years ago, and they became an instant hit. Guests love having their own individual cake without the mess of cutting and serving.
The heart shape adds a special touch that makes people smile. You can customize these cakes with different flavors, colors, and decorations to match any occasion. They work beautifully for Valentine’s Day, anniversaries, bridal showers, or just because you want to show someone you care. The best part is that these cakes taste even better than they look. The recipe is simple enough for beginners but produces professional-looking results every time.
Ingredients
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup buttermilk room temperature
Gel food coloring optional
Instructions
Preheat oven to 350°F and spray mini heart cake pans with baking spray
Whisk together flour, baking powder, and salt in a medium bowl
Beat butter and sugar with electric mixer for three minutes until light and fluffy
Add eggs one at a time, beating 30 seconds after each addition
Mix in vanilla extract for 15 seconds
Add half the flour mixture and mix on low until just combined
Pour in buttermilk and mix until combined
Add remaining flour mixture and mix until just combined
Add food coloring if desired and mix until color is even
Fill each heart cavity two-thirds full with batter
Bake for 15 to 18 minutes until toothpick comes out clean
Cool in pan for five minutes, then remove to cooling rack
Let cool completely before frosting and serving
2. Valentine’s Chocolate Covered Strawberries
SaveChocolate covered strawberries are the quintessential Valentine’s Day treat, offering a perfect balance of juicy, tart fruit and rich, decadent chocolate. While they appear sophisticated and high-end, they are surprisingly simple to make at home with the right technique.
The secret to a professional finish lies in the preparation of the fruit and the “temper” of the chocolate—ensuring it is smooth, glossy, and snaps when bitten. Whether you are gifting them in a decorative box or serving them as a romantic dessert, these hand-dipped berries are a timeless gesture of affection.
Ingredients
1 lb large fresh strawberries about 12-15 berries
8 oz high-quality semi-sweet or dark chocolate chopped bars or melting wafers
2 oz white chocolate for drizzling
1 tsp coconut oil or vegetable shortening divided
Optional toppings Festive sprinkles crushed nuts, or mini chocolate chips
Instructions
Wash the strawberries and pat them completely dry with paper towels. Ensure the green leaves remain attached.
Line a large baking tray with parchment paper or a silicone baking mat.
Place the dark chocolate and 1/2 tsp of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely smooth.
Holding a strawberry by the stem or leaves, dip it into the chocolate, swirl to coat, and lift it out.
Gently shake off the excess chocolate and scrape the bottom of the berry against the rim of the bowl.
Place the berry on the prepared tray. Repeat with all strawberries.
Melt the white chocolate and remaining coconut oil in a separate small bowl using the same 30-second interval method.
Transfer the melted white chocolate to a small piping bag or a plastic bag with a tiny corner snipped off.
Drizzle the white chocolate in a zigzag pattern over the set dark chocolate berries.
Chill the strawberries in the refrigerator for at least 30 minutes until the chocolate shell is firm.
3. Valentine Sugar Cookies: Sweet Hearts for the Ones You Love
SaveValentine’s Day means hearts, love notes, and treats that show you care. These sugar cookies are the perfect way to celebrate. The dough is simple to make with ingredients you already have. The cookies bake up with crisp edges and soft centers. They taste like butter and vanilla with just the right sweetness. The best part is decorating them.
You can make them as simple or fancy as you want. Kids love helping with sprinkles. Adults enjoy creating detailed designs with royal icing. These cookies work for classroom parties, romantic dinners, or gifts for friends. I have made these cookies every February for the past twelve years. My kitchen fills with the smell of vanilla and sugar. My family gathers around the table to decorate together. These cookies always bring smiles.
Ingredients
For the Cookies:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup 2 sticks unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg room temperature
2 teaspoons vanilla extract
For the Royal Icing:
4 cups confectioners’ sugar sifted
3 tablespoons meringue powder
1/2 cup warm water plus more for thinning
1 teaspoon clear vanilla extract
Gel food coloring red, pink, white
Sprinkles optional
Instructions
For the Cookies:
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Beat butter and sugar in a large bowl on medium-high speed for 3 to 4 minutes until light and fluffy.
Add egg and vanilla extract. Beat until combined. Scrape down the bowl sides.
Add flour mixture. Mix on low speed just until dough comes together. Do not overmix.
Divide dough in half. Shape each half into a flat disk. Wrap tightly in plastic wrap.
Refrigerate for at least 2 hours or up to 3 days.
Heat oven to 350°F. Line baking sheets with parchment paper.
Roll one disk of dough on a lightly floured surface to 1/4 inch thickness. Keep the other disk refrigerated.
Cut out heart shapes with cookie cutters. Place cookies 1 inch apart on prepared baking sheets.
Bake for 10 to 12 minutes until edges just begin to turn golden.
Cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.
For The Royal Icing:
Make royal icing: Wipe mixer bowl and whisk with vinegar to remove grease.
Sift confectioners’ sugar through a fine mesh sieve into a large bowl.
Whisk meringue powder and warm water in mixer bowl by hand until foamy.
Add sifted sugar and vanilla extract to foamy water.
Beat on low speed to combine. Increase to medium-high speed. Beat for 5 to 7 minutes until stiff, glossy peaks form.
Divide icing into bowls. Add gel food coloring. Stir gently.
Thin icing with water drops for flood consistency. Use 15-second rule to test (ribbons should disappear in 15 seconds).
Decorate cooled cookies using outline and flood method. Keep icing covered with damp paper towel between uses.
Let decorated cookies dry for 6 to 8 hours before serving or packaging.
4. Decadent Red Velvet Cake Pops with Cream Cheese Filling
SaveRed velvet cake pops are the ultimate bite-sized indulgence, combining the tangy, cocoa-infused flavor of red velvet cake with a rich cream cheese binder, all encased in a smooth white chocolate shell. These treats are popular for their striking appearance—a deep scarlet interior hidden beneath a crisp white coating.
Mastering the perfect cake pop depends on the balance between cake crumbs and frosting; too much frosting makes them mushy, while too little causes them to fall apart. Whether you are baking the cake from scratch or using a shortcut mix, these pops are a guaranteed crowd-pleaser for Valentine’s Day, weddings, or holiday parties. This guide provides the essential techniques for crumbling, binding, and dipping to achieve a professional, bakery-quality finish.
Ingredients
1 prepared 9×13 inch red velvet cake cooled
1/2 cup cream cheese frosting more or less as needed
24 oz white candy melts or white chocolate bark
2 tsp vegetable shortening or coconut oil to thin chocolate
36 lollipop sticks
Assorted sprinkles or red cake crumbs for decoration
Instructions
Crumble the cooled red velvet cake into fine crumbs in a large bowl.
Mix in frosting one tablespoon at a time until the cake forms a pliable dough.
Roll into 1.5-inch balls and place on a parchment-lined tray.
Refrigerate for 2 hours or freeze for 20 minutes until firm.
Melt 1/4 cup of white chocolate; dip a stick tip in chocolate and insert halfway into each ball.
Chill for 10 minutes to set the sticks.
Melt the remaining chocolate with shortening in a deep cup until smooth.
Dip each pop vertically into the chocolate, tap off excess, and add sprinkles.
Place in a foam block and allow to set completely before serving.
5. Soft Red Velvet Blossom Cookies
SaveRed velvet blossom cookies are a striking and festive version of the classic peanut butter blossom. These cookies feature a soft, cocoa-infused red velvet base rolled in sugar and topped with a chocolate kiss candy. Making a great blossom cookie depends on the timing of the chocolate placement to ensure it sticks without melting completely.
While some cookies can be hard, this recipe creates a tender, melt-in-your-mouth texture that mimics a classic red velvet cake. You can bake these for holiday cookie swaps, Valentine’s Day, or any occasion that calls for a vibrant and delicious dessert. This guide shows you exactly how to achieve that perfect crinkle look and how to press the chocolate centers for a professional finish.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
1 large egg
1 tbsp buttermilk
1 tsp vanilla extract
1 tbsp red gel food coloring
1/3 cup granulated sugar for rolling
24 milk chocolate kiss candies unwrapped
Instructions
Preheat oven to 350°F and line baking sheets with parchment paper.
Whisk flour, cocoa powder, baking powder, and salt together in a bowl.
Cream butter and 3/4 cup sugar until light and fluffy.
Mix in the egg, buttermilk, vanilla, and red food coloring.
Gradually blend in the dry ingredients until a soft dough forms.
Roll tablespoon-sized dough into balls, then coat thoroughly in the extra sugar.
Place on baking sheets and bake for 8-10 minutes.
Immediately press a chocolate kiss into the center of each hot cookie.
Cool on the pan for 5 minutes, then move to a wire rack to set completely.
6. Soft and Chewy Red Velvet Cake Mix Cookies
SaveRed velvet cake mix cookies are an incredibly easy shortcut for bakers who want the classic flavor of red velvet without the effort of measuring flour and cocoa. These cookies have a beautiful deep red color and a soft, pillowy texture that stays moist for days.
Making a great cake mix cookie depends on reducing the liquid normally used for a cake to create a thick, scoopable dough. While traditional cookies can sometimes turn out crunchy, these stay fudgy and soft like the center of a cake. You can whip up a batch in under twenty minutes for a last-minute party or a holiday treat. This guide shows you how to transform a standard box of cake mix into a gourmet-style cookie that everyone will love.
Ingredients
1 box 15.25 oz Red Velvet Cake Mix
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup white chocolate chips
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix the cake mix, eggs, oil, and vanilla until a thick dough forms.
Fold in the white chocolate chips until evenly combined.
Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheet.
Bake for 9-11 minutes until the edges are just set.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Epic Red Velvet Cheesecake
SaveRed velvet cheesecake is a magnificent dessert that combines the rich, tangy flavors of red velvet cake with the creamy, velvety texture of a classic cheesecake. This specific recipe features an Oreo cookie crust, a deep red cocoa-infused cheesecake filling, and a silky cream cheese frosting on top.
Making a great red velvet cheesecake depends on using high-quality ingredients and a slow baking process to prevent cracks. While some cheesecakes can be overly sweet, this version uses Dutch-processed cocoa and white vinegar to provide that authentic red velvet tang. You can bake this for a special celebration or a holiday gathering where you want a dessert that looks as good as it tastes. This guide shows you how to prepare the crust, the decadent filling, and the frosting to achieve a professional result at home.
Ingredients
2 1/2 cups crushed Oreo cookies about 30 cookies
5 tbsp unsalted butter melted
32 oz cream cheese softened
1 1/3 cups granulated sugar
1/2 cup Dutch-processed cocoa powder
1 cup sour cream room temperature
1 tbsp white vinegar
1-2 oz red food coloring
1 tbsp vanilla extract
4 large eggs room temperature, lightly beaten
4 oz cream cheese softened (for frosting)
1/4 cup unsalted butter softened (for frosting)
2 cups confectioners’ sugar for frosting
1 tsp vanilla extract for frosting
Instructions
Preheat oven to 350°F and wrap a 9-inch springform pan with foil.
Mix Oreo crumbs and melted butter, then press into the pan bottom and 2 inches up the sides.
Bake the crust for 10 minutes and let cool; reduce oven to 300°F.
Beat 32 oz cream cheese until smooth, then add sugar and cocoa powder.
Mix in sour cream, vinegar, food coloring, and vanilla until smooth.
Gently stir in the lightly beaten eggs on low speed until just combined.
Pour batter into the crust and place in a water bath.
Bake at 300°F for 75-90 minutes until the edges are set.
Cool slowly in the oven for 1 hour with the door cracked, then chill for 8 hours.
For frosting, beat 4 oz cream cheese and butter until smooth, then add sugar and vanilla.
Spread or pipe the frosting onto the chilled cheesecake before serving.
8. Chewy Red Velvet Brownies: The Perfect Fusion Dessert
SaveRed velvet brownies are a stunning and delicious twist on the traditional chocolate brownie. They feature the signature crimson color and subtle cocoa flavor of red velvet cake but with the dense, chewy, and fudgy texture of a classic brownie. This dessert is particularly popular because it combines the richness of chocolate with a slight tanginess that sets it apart from other treats.
Making great red velvet brownies depends on not overbaking the batter, as you want to maintain a moist and fudgy interior rather than a cake-like crumb. They are often topped with a thick layer of cream cheese frosting, making them look as beautiful as they taste. Whether you are baking for a holiday, a bake sale, or a quiet night at home, these brownies are a sophisticated choice that is easy to prepare. This guide shows you exactly how to achieve that perfect chewy texture and how to top them with a silky frosting.
Ingredients
1/2 cup unsalted butter melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 large eggs room temperature
1 tsp vanilla extract
1 tbsp red food coloring gel preferred
1/2 tsp white vinegar
3/4 cup all-purpose flour
1/4 tsp salt
For the frosting :
4 oz cream cheese softened (for frosting)
2 tbsp unsalted butter softened (for frosting)
1 1/2 cups powdered sugar sifted (for frosting)
1/2 tsp vanilla extract for frosting
Instructions
Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper.
In a large bowl, whisk melted butter, sugar, and cocoa powder until smooth.
Add eggs one at a time, followed by vanilla, food coloring, and vinegar.
Fold in flour and salt with a spatula until just combined.
Spread batter into the pan and bake for 20-25 minutes.
Cool the brownies completely in the pan before frosting.
For the frosting :
To make frosting, beat cream cheese and butter until smooth.
Gradually mix in powdered sugar and vanilla until light and fluffy.
Spread frosting over the cooled brownies.
Chill for 30 minutes, then slice into 16 squares and serve.
9. Classic Red Velvet Cupcakes: Elegant and Delicious
SaveRed velvet cupcakes are a famous dessert known for their deep red color and subtle cocoa flavor. These cupcakes are more than just chocolate cake with food coloring; they have a unique tangy taste and a very soft, velvety crumb. Making great red velvet cupcakes depends on the reaction between cocoa powder, vinegar, and buttermilk. While some cakes can be dry, this recipe ensures each muffin is moist and light.
You can bake these for special occasions like birthdays or holidays because they look beautiful on any dessert table. It is a simple baking project that results in a professional-looking treat. This guide shows you exactly how to mix the batter and whip the frosting so your cupcakes are perfect every time.
Ingredients
1 2/3 cups all-purpose flour
2 tsp cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup unsalted butter room temperature
3 large eggs room temperature
2 tbsp vanilla extract
3/4 cup buttermilk
Red food coloring 1-2 tbsp liquid or 5-6 drops gel
For the Cream Cheese Frosting:
1 1/2 cups 3 sticks unsalted butter, room temperature (for frosting)
1 1/2 lbs 6 cups confectioners sugar, sifted (for frosting)
16 oz cream cheese room temperature (for frosting)
1 tsp vanilla extract for frosting
1 pinch kosher salt for frosting
Instructions
Preheat oven to 350°F and line cupcake pans with 16 papers.
Sift flour, sugar, cocoa powder, baking powder, and baking soda into a large bowl, then whisk in the salt.
Add pieces of room temperature butter and mix on low until a sandy texture forms.
In a separate bowl, whisk eggs, buttermilk, vanilla, and red food coloring until combined.
Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until combined.
Fill the cupcake liners evenly and bake for 15-20 minutes until springy to the touch.
Cool the cupcakes in the pans for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
For the frosting, cream the butter on medium speed for two minutes until smooth and fluffy.
Add room temperature cream cheese, vanilla, and salt to the butter and beat until combined.
Slowly add sifted confectioners sugar one cup at a time on low speed until incorporated.
Beat on medium speed until the frosting is smooth, then pipe onto the cooled cupcakes.
10. Perfect Cut Out Sugar Cookie Recipe
SaveCut out sugar cookies bring joy to any occasion. These cookies combine a soft, buttery texture with just the right amount of sweetness. The dough holds its shape beautifully during baking, which makes them perfect for decorating with royal icing or simple colored sugar. You can cut them into any shape you want, from stars and hearts to holiday-themed designs. The best part? These cookies taste amazing on their own or decorated.
After years of testing different recipes, I found that the secret lies in the balance of butter, sugar, and flour, plus a splash of vanilla extract. The dough chills easily, rolls out smoothly, and bakes into cookies that stay soft for days. Kids love helping to cut out shapes and decorate them. Adults appreciate the classic flavor that pairs perfectly with coffee or tea. This recipe makes enough cookies to share with friends and family, or to keep all to yourself.
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
Instructions
Take butter and eggs out of the refrigerator one hour before starting. They need to reach room temperature.
Beat the softened butter and sugar together in a large bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition. Add vanilla extract and mix until combined.
Whisk together flour, baking powder, and salt in a separate bowl.
Add the flour mixture to the butter mixture in three parts, mixing on low speed just until flour disappears. Don’t overmix.
Divide dough in half and wrap each portion tightly in plastic wrap. Flatten each piece into a disk about one inch thick. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Remove one disk of dough from refrigerator. Let it sit at room temperature for 5 minutes. Roll dough on a lightly floured surface to about 1/4 inch thickness.
Dip cookie cutters in flour before each cut. Press straight down and lift straight up. Place cookies on prepared baking sheet, leaving 1 inch between each cookie.
Bake for 8-10 minutes until edges just begin to turn golden. Centers should look slightly underdone.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
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