Letter Board Valentine’s Day Cake
Even if words aren’t your strong suit, your valentine is sure to feel the love with this easy, letter board inspired valentine cake!
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 20 slices 1x
- Category: Dessert
- Cuisine: American
For the chocolate cake:
- 1 cup boiling water
- 2 oz. dark chocolate, coarsely chopped
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1 cup milk
- 4 oz. baking cocoa
- 1 1/4 cup all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 lb chocolate frosting
- 1 lb white frosting
- Black gel food coloring
- Wilton piping tips: 2A and 5
- Optional: heart sprinkles
- To make the cake, pour the boiling water over the coarsely chopped chocolate, and whisk until smooth.
- In the bowl of a stand mixer, whip the eggs until light and frothy.
- Add the vegetable oil and continue whipping until completely incorporated.
- Add the sugar, milk, and water/chocolate mixtures, and whisk until just combined.
- Gently fold in the baking cocoa, flour, baking soda, and baking powder with a spatula until the batter is lump free.
- Pour the batter into a greased and parchment paper lined 8″x8″ square cake pan.
- Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the still warm cake from the pan, wrap in plastic wrap and chill for about 30 minutes (or until cooled and stiffed).
- Cut the cake in half and fill with 1 lb chocolate frosting.
- Crumb coat the sides of the cake with a thin layer of white frosting and allow to chill in the refrigerator until the frosting has hardened (about 20 minutes).
- In a bowl, combine the remaining 1 lb of chocolate frosting with black food coloring, stirring until the color has been evenly distributed.
- Spoon the black frosting into a piping back with a Wilton 2A tip and pipe the frosting onto the cake in even lines. Make sure to leave enough room around the edges for a white border.
- Spoon some of the remaining white frosting into another piping back with a 2A tip, and pipe a border around the edge.
- Spoon some of the white frosting into a piping bag with a Wilton #5 tip, and pipe your text onto the top of the cake using the lines of frosting as a guide.
- Using an off set spatula, coat the sides of the cake with the remaining white frosting.
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Crumb coat: Spreading a thin layer of frosting around the sides of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
- To fix broken lines or bubbles in the lines of black frosting: Use an offset spatula to slightly flatten the tops of the lines of frosting. This will smooth out any imperfections or gaps.
- Preparing the message: Regardless of what message you’d like to put on top of the cake, it helps to write it out on a piece of paper beforehand to make sure the message will fit and is evenly space.
- Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Chocolate cake recipe adapted from Miette
- Serving Size: 1 slice
- Calories: 458
- Sugar: 60.1g
- Sodium: 247mg
- Fat: 17.8g
- Saturated Fat: 5.4g
- Carbohydrates: 73.9g
- Fiber: 2.8g
- Protein: 3.1g
- Cholesterol: 18mg
Keywords: valentine cake, valentine's day cake recipe, letter board cake tutorial