Valentine’s Day gives you a chance to show someone you care by making something special in your kitchen. Baking a homemade dessert creates a more personal gift than store-bought options.
The smell of fresh cookies or cake adds warmth to the day.
This guide features eight Valentine’s Day baking recipes that range from simple cookies to more advanced desserts. You’ll find options that work whether you’re an experienced baker or just starting out.
The recipes include classic chocolate treats, elegant desserts, and colorful cakes that fit the holiday theme.
Chocolate Lava Cakes
Chocolate lava cakes make an impressive Valentine’s Day dessert that looks fancy but takes less than 30 minutes to prepare. When you cut into these individual cakes, warm chocolate flows out from the center.
The contrast between the firm outer layer and the liquid chocolate inside creates a memorable dessert experience. You only need basic baking ingredients to make these cakes.
The recipe uses items you likely already have in your kitchen.
Ingredients
- 4 ounces dark or semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- Butter and cocoa powder for greasing ramekins
Instructions
Preheat your oven to 425°F. Grease four 6-ounce ramekins with butter and dust them with cocoa powder, then tap out any excess.
Melt the chocolate and butter together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each one, until the mixture is smooth.
Let it cool slightly while you prepare the eggs. Beat the eggs, egg yolks, and sugar together in a medium bowl.
Whisk vigorously for about 2 minutes until the mixture becomes lighter in color and slightly thick. Pour the melted chocolate into the egg mixture and stir until combined.
Add the flour and salt, then fold gently until no streaks remain. Divide the batter evenly among your prepared ramekins.
Place them on a baking sheet for easy handling. Bake for 12-14 minutes.
The edges should look set and slightly pulled away from the sides, but the centers will still jiggle when you shake the pan gently. Remove the cakes from the oven and let them sit for 1 minute.
Run a thin knife around the edge of each cake, then place a plate upside down on top of each ramekin. Flip quickly and carefully, then lift the ramekin off.
Serve immediately while the centers are still molten. Vanilla ice cream or whipped cream makes a good pairing with the warm chocolate.
Heart-Shaped Sugar Cookies
Heart-shaped sugar cookies are a classic Valentine’s Day treat that you can easily make at home. These cookies have soft centers, slightly crisp edges, and flat tops that work well for decorating.
They hold their shape during baking, which means your hearts will look clean and professional. The dough requires basic ingredients you probably have in your kitchen.
You can flavor the cookies with vanilla or almond extract based on your preference. The recipe works well whether you plan to decorate with royal icing or simply dust them with powdered sugar.
These cookies are good for sharing with your partner, kids, or friends. Decorating them can be a fun activity to do together.
List of Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar or royal icing for decorating
Instructions (Step by Step)
Mix the flour, baking powder, and salt in a medium bowl. Set this dry mixture aside for now.
Beat the softened butter and sugar together in a large bowl until the mixture becomes light and fluffy. This usually takes about three minutes with an electric mixer.
Add the egg and vanilla extract to the butter mixture. Beat until everything is well combined and smooth.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a dough forms.
The dough should come together without being too sticky or too dry. Divide the dough into two equal portions.
Flatten each portion into a disk shape and wrap them in plastic wrap. Refrigerate the dough for at least one hour or up to two days.
Preheat your oven to 350°F. Line your baking sheets with parchment paper.
Remove one disk of dough from the refrigerator. Roll it out on a lightly floured surface until it reaches about 1/4 inch thickness.
Use heart-shaped cookie cutters to cut out your cookies. Place them on the prepared baking sheets, leaving about two inches of space between each cookie.
Bake the cookies for 8 to 10 minutes. The edges should be lightly golden, but the centers will still look soft.
Let the cookies cool on the baking sheet for five minutes. Then move them to a wire rack to cool completely before decorating.
Decorate your cooled cookies with royal icing, frosting, or a simple dusting of powdered sugar. You can add food coloring to create pink, red, or white designs.
Let the icing dry completely before storing or packaging the cookies.
Red Velvet Cupcakes
Red velvet cupcakes are a classic choice for Valentine’s Day baking. Their bright red color and smooth texture make them stand out on any dessert table.
These cupcakes have a mild cocoa flavor that sets them apart from regular chocolate cupcakes. The cream cheese frosting on top adds a tangy contrast to the sweet cake.
You can make these cupcakes in about 40 minutes from start to finish. The recipe makes 12 cupcakes, which is perfect for sharing with friends and family.
List of Ingredients
For the cupcakes, you will need all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. You also need vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring.
For the cream cheese frosting, gather cream cheese, butter, powdered sugar, and vanilla extract. Make sure your cream cheese and butter are at room temperature before you start.
Instructions (Step by Step)
Preheat your oven to 350°F and line a muffin tin with cupcake liners. Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Whisk these dry ingredients together until they are well combined. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract.
Add the vinegar and red food coloring to this wet mixture. Stir until the color is evenly distributed.
Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix the batter.
Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes. Then move them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time.
Add the vanilla extract and beat until the frosting is light and fluffy. Spread or pipe the cream cheese frosting onto the cooled cupcakes.
You can add sprinkles or decorations if you want to make them more festive.
Chocolate Truffles
Chocolate truffles are small round candies with a soft, creamy center coated in chocolate or cocoa powder. They make a great Valentine’s Day gift because you can make them at home with just a few ingredients.
The basic recipe uses chocolate and heavy cream to create a smooth filling called ganache. Once the ganache sets, you roll it into balls and add a coating.
You can customize them with different flavors like vanilla, coffee, or raspberry.
List of Ingredients
You need 8 ounces of good quality chocolate, either dark or semi-sweet. Get one cup of heavy cream and two tablespoons of butter at room temperature.
Add one teaspoon of vanilla extract for flavor. For the coating, use cocoa powder, melted chocolate, or chopped nuts.
You can also use sprinkles or powdered sugar if you prefer.
Instructions (Step by Step)
Chop the chocolate into small pieces and place them in a heat-safe bowl. Heat the heavy cream in a small pot until it just starts to simmer, then pour it over the chocolate.
Let it sit for two minutes without stirring. Stir the mixture slowly until the chocolate melts completely and becomes smooth.
Add the butter and vanilla extract, then mix until everything combines well. The mixture should look shiny and even.
Cover the bowl with plastic wrap and refrigerate for at least two hours. The ganache needs to firm up enough to shape into balls.
Use a small spoon or melon baller to scoop out portions of the chilled ganache. Roll each portion between your palms to form a ball about one inch wide.
Place the balls on a baking sheet lined with parchment paper. Put your chosen coating in a shallow bowl.
Roll each truffle in the coating until it covers all sides. Work quickly because the warmth from your hands will soften the chocolate.
Store the finished truffles in the refrigerator in an airtight container. They stay fresh for up to two weeks.
Let them sit at room temperature for five minutes before serving so the texture softens slightly.
Crème Brûlée
Crème brûlée makes an elegant Valentine’s Day dessert that looks fancy but only needs a few basic ingredients. The smooth custard base topped with crackly caramelized sugar creates a nice contrast in textures.
You can make this dessert ahead of time and add the sugar topping right before serving. This French dessert requires simple ingredients you might already have in your kitchen.
The custard bakes in a water bath to keep it smooth and creamy.
List of Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 egg yolks
- 1/3 cup granulated sugar (plus extra for the topping)
- Pinch of salt
Instructions (Step by Step)
Heat your oven to 325°F. Place four to six ramekins in a large baking dish.
Pour the heavy cream into a saucepan. If using a vanilla bean, split it lengthwise and scrape out the seeds, then add both the seeds and pod to the cream.
Heat the cream over medium heat until it just starts to simmer, then remove from heat.
Whisk the egg yolks, sugar, and salt together in a bowl until the mixture turns pale yellow. Remove the vanilla pod from the cream if you used one.
Slowly pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from cooking too quickly.
Add vanilla extract now if you didn’t use a vanilla bean.
Pour the custard mixture through a fine mesh strainer into a clean bowl or measuring cup. This removes any lumps and makes your custard extra smooth.
Divide the custard evenly among your ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30 to 40 minutes. The custards are done when the edges are set but the centers still jiggle slightly when you shake the dish gently.
Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
When ready to serve, remove the custards from the refrigerator. Sprinkle 1 to 2 teaspoons of granulated sugar evenly over each custard.
Use a kitchen torch to caramelize the sugar, moving it in circles until the sugar melts and turns golden brown. If you don’t have a torch, place the ramekins under your oven’s broiler for 1 to 3 minutes, watching carefully.
Let the sugar topping harden for a minute before serving. Your guests can tap their spoons on the caramelized top to crack through to the creamy custard underneath.
Flourless Chocolate Cake
Flourless chocolate cake is a simple yet elegant dessert that works perfectly for Valentine’s Day. You don’t need many ingredients to make this rich treat.
It’s naturally gluten-free since it contains no flour. You’ll need high-quality dark chocolate with at least 70% cocoa content for the best results.
The chocolate provides the main structure and flavor for the cake. Butter adds richness and helps create a smooth texture.
Eggs are essential because they help the cake rise and hold together. Sugar balances the bitter notes from the dark chocolate.
Cocoa powder adds extra chocolate depth.
List of Ingredients
- 8 ounces dark chocolate (70% cocoa or higher)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions (Step by Step)
Preheat your oven to 375°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt the chocolate and butter together in a bowl over simmering water or in the microwave in short bursts. Stir until smooth and combined.
Let the mixture cool for about 5 minutes. Add the sugar to the chocolate mixture and stir well.
Beat in the eggs one at a time, mixing thoroughly after each addition. The batter should look glossy.
Sift the cocoa powder over the mixture and fold it in gently. Add the vanilla extract and salt.
Mix until everything is combined but don’t overmix. Pour the batter into your prepared pan.
Bake for 20 to 25 minutes until the top forms a thin crust and the center is just set. The cake should still have a slight jiggle in the middle.
Let the cake cool in the pan for 10 minutes. Run a knife around the edges and turn it out onto a plate.
The cake will fall slightly as it cools, which is normal. You can serve the cake plain or dust it with powdered sugar.
Whipped cream or fresh berries make good toppings. The texture is dense and fudgy, similar to a brownie but more refined.
Pink Velvet Cake
Pink velvet cake brings a soft, romantic touch to your Valentine’s Day celebration. This cake features tender layers with a delicate vanilla flavor and a light pink color.
The texture is moist and velvety, similar to red velvet cake but with a lighter taste. The cake pairs beautifully with cream cheese frosting.
You can make this dessert from scratch or use a boxed mix as a shortcut. Either method produces good results for your Valentine’s Day gathering.
Ingredients
For the cake layers, you need all-purpose flour, granulated sugar, and baking powder. Add salt, butter, and eggs to your ingredient list.
You’ll use buttermilk for moisture and tenderness. Vanilla extract provides the primary flavor.
Pink or red food coloring gives the cake its signature color. Start with a small amount of coloring and add more until you reach your desired shade.
For the cream cheese frosting, gather cream cheese and butter. You need powdered sugar and vanilla extract.
A pinch of salt balances the sweetness.
Instructions
Preheat your oven to 350°F. Grease and flour your cake pans, then line the bottoms with parchment paper.
Mix the dry ingredients in a large bowl. Combine flour, sugar, baking powder, and salt.
Set this mixture aside. Cream the butter and sugar in a separate bowl until light and fluffy.
This takes about three minutes with an electric mixer. Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract and food coloring. Start with a few drops of pink coloring and adjust based on how bright you want the color.
Alternate adding the dry ingredients and buttermilk to the butter mixture. Begin and end with the dry ingredients.
Mix until just combined after each addition. Divide the batter evenly between your prepared pans.
Tap the pans gently on the counter to release air bubbles. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes. Turn them out onto wire racks to cool completely before frosting.
Make the cream cheese frosting while the cakes cool. Beat the cream cheese and butter together until smooth.
Add powdered sugar gradually, mixing on low speed to avoid a sugar cloud. Add vanilla extract and salt to the frosting.
Beat on high speed for two minutes until the frosting is light and fluffy. Place one cake layer on your serving plate.
Spread frosting over the top. Add the second layer and frost the top and sides of the entire cake.
You can add pink sprinkles or fresh strawberries as decoration.
Passion Fruit Tart
A passion fruit tart brings bright tropical flavors to your Valentine’s Day dessert table. The tangy filling balances perfectly with a sweet, buttery crust.
The tart combines a crisp pastry shell with a smooth passion fruit curd filling. You can make most of the components ahead of time.
This helps reduce stress on the actual holiday.
List of Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/2 cup cold butter, cut into pieces
- 1 egg yolk
- 2 tablespoons cold water
For the passion fruit filling:
- 2/3 cup passion fruit juice or pulp (from about 8-10 fresh passion fruits)
- 3/4 cup sugar
- 4 large eggs
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 4 tablespoons butter, softened
Instructions (Step by Step)
Start by making the tart shell. Mix the flour and sugar in a bowl.
Add the cold butter pieces and work them into the flour until the mixture looks like coarse crumbs.
Add the egg yolk and cold water. Mix until the dough comes together.
Press the dough into a disk, wrap it in plastic, and chill for 30 minutes.
Roll out the dough on a floured surface. Press it into a 9-inch tart pan with a removable bottom.
Trim any excess dough from the edges. Prick the bottom of the crust with a fork.
Line it with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 15 minutes.
Remove the weights and parchment. Bake for another 8-10 minutes until the crust is golden.
Let it cool completely. Make the filling by whisking together the passion fruit juice, sugar, and eggs in a saucepan.
Add the heavy cream and lemon juice. Cook the mixture over medium heat.
Stir constantly until it thickens enough to coat the back of a spoon. This takes about 8-10 minutes.
Remove from heat and stir in the butter until it melts completely. Strain the mixture through a fine mesh sieve to remove any lumps or seeds.
Pour the filling into the cooled tart shell. Bake at 325°F for 15-20 minutes until the filling is just set but still slightly wobbly in the center.
Let the tart cool to room temperature. Refrigerate for at least 2 hours before serving.
You can garnish the tart with fresh passion fruit pulp before serving. Whipped cream also pairs well with this dessert.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.