Valentine’s Day gives you a chance to show your loved ones how much you care. Making a special dessert is one of the best ways to celebrate the day with the people who matter most to you.
This guide shares nine dessert recipes that range from rich chocolate treats to delicate strawberry creations, giving you options whether you want something simple or more impressive. You’ll find everything from warm molten cakes to crispy cookies and smooth custards.
Each recipe brings something different to your Valentine’s Day celebration.
Chocolate Lava Cake
Chocolate lava cake makes an impressive Valentine’s Day dessert with its warm, gooey center that flows out when you break through the outer cake layer. These individual-sized cakes look fancy but come together quickly with basic ingredients you likely have in your kitchen.
The magic happens when you slightly undercook the center on purpose. This creates that signature molten chocolate filling surrounded by a soft cake exterior.
You can prepare these cakes in about 20 minutes from start to finish. They work well for a romantic dinner at home without the restaurant price tag.
Ingredients
- 4 ounces dark 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, tapping out any excess.
Melt the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Let the mixture cool slightly for about 5 minutes.
Whisk the eggs, egg yolks, and sugar together in a separate bowl until the mixture becomes slightly thick and pale. This takes about 2 minutes of whisking.
Pour the melted chocolate into the egg mixture and stir until combined. Add the flour and salt, then fold gently until just incorporated.
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easier handling.
Bake for 12 to 14 minutes. The edges should look set while the center still appears slightly soft and jiggly when you gently shake the ramekin.
Let the cakes cool in the ramekins for 1 minute. Run a knife around the edges, then invert each ramekin onto a serving plate.
Serve immediately while the center stays warm and molten. You can add a scoop of vanilla ice cream or a dusting of powdered sugar on top.
Red Velvet Cupcakes
Red velvet cupcakes bring a bright pop of color to your Valentine’s Day celebration. The deep red cake paired with white cream cheese frosting creates a classic look that fits the holiday perfectly.
These cupcakes have a light cocoa flavor that makes them different from regular chocolate cake. The texture is soft and moist, with a fine crumb that melts in your mouth.
The tangy cream cheese frosting balances the sweetness of the cake. You can make a batch in less than an hour from start to finish.
The recipe uses basic baking ingredients you likely already have in your kitchen.
List of Ingredients
For the cupcakes, you need 1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1 tablespoon cocoa powder. Add 1 teaspoon baking soda and 1/2 teaspoon salt.
You’ll also need 1 cup vegetable oil, 1 cup buttermilk at room temperature, and 2 large eggs. Get 2 tablespoons red food coloring, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract.
For the frosting, gather 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), and 4 cups powdered sugar. You’ll need 1 teaspoon vanilla extract and a pinch of salt.
Instructions (Step by Step)
Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together until they’re evenly combined.
In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Make sure the wet ingredients are fully blended before moving to the next step.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined.
Don’t overmix the batter or your cupcakes will turn out dense. Fill each cupcake liner about two-thirds full with batter.
Use a spoon or ice cream scoop to keep the portions even. Bake for 18 to 20 minutes.
The cupcakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, make your frosting. Beat the softened cream cheese and butter together with an electric mixer until smooth and fluffy.
This takes about 2 minutes on medium speed. Add the powdered sugar one cup at a time, mixing on low speed after each addition.
Add the vanilla extract and salt, then beat on high speed for 2 minutes until the frosting is light and creamy. Once your cupcakes are completely cool, frost them using a piping bag or offset spatula.
You can add sprinkles, heart decorations, or leave them simple with swirls of frosting on top.
Heart-Shaped Sugar Cookies
Heart-shaped sugar cookies are a classic Valentine’s Day dessert that never goes out of style. These cookies have a soft, buttery texture with slightly crisp edges.
You can decorate them with icing, sprinkles, or keep them simple. The beauty of sugar cookies is their ability to hold their shape during baking.
This makes them perfect for cutting into hearts and other Valentine’s designs. They taste sweet without being overwhelming.
List of Ingredients
For the cookies, you will need 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. You’ll also need 1 cup unsalted butter at room temperature, 1 1/2 cups granulated sugar, 1 large egg, and 2 teaspoons vanilla extract.
For decorating, prepare 2 cups powdered sugar, 2-3 tablespoons milk, and food coloring if desired. You can also use sprinkles or colored sugar for extra decoration.
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 looks light and fluffy. This usually takes about 3 minutes with an electric mixer.
Add the egg and vanilla extract to the butter mixture. Beat until everything is well combined.
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. Divide the dough in half and flatten each portion into a disk.
Wrap each disk in plastic wrap and refrigerate for at least 2 hours. Chilling the dough makes it easier to roll and cut.
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Roll out one disk of chilled dough on a lightly floured surface until it’s about 1/4 inch thick. Use a heart-shaped cookie cutter to cut out shapes.
Place the cut cookies on your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes until the edges just start to turn golden.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They need to cool completely before you decorate them.
Make the icing by mixing powdered sugar with milk until smooth. Add food coloring if you want different colors.
Spread or pipe the icing onto cooled cookies and add sprinkles while the icing is still wet.
Triple-Chocolate Roll Cake
A triple-chocolate roll cake brings three types of chocolate together in one impressive dessert. You’ll work with a soft chocolate sponge cake, a creamy chocolate filling, and a smooth chocolate ganache topping.
This dessert looks fancy but follows straightforward steps. The cake rolls up without cracking when you prepare it correctly.
You’ll spread the filling over the cooled sponge, then roll it into a spiral shape. The ganache goes on top for a glossy finish.
List of Ingredients
For the Chocolate Sponge:
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the Chocolate Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon butter
Instructions (Step by Step)
Prepare the Sponge Cake:
Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat the egg yolks with half the sugar until the mixture becomes thick and pale yellow. Add the vanilla extract and mix well.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
Sift the cocoa powder, flour, and salt together. Gently fold the dry ingredients into the egg yolk mixture.
Fold in one-third of the egg whites to lighten the batter, then carefully fold in the remaining egg whites. Pour the batter into your prepared pan and spread it evenly.
Bake for 12 to 15 minutes until the cake springs back when touched lightly. Dust a clean kitchen towel with powdered sugar.
Turn the hot cake out onto the towel immediately after removing it from the oven. Peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside. Let it cool completely in this rolled position for at least 30 minutes.
Make the Chocolate Whipped Cream:
Chill your mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl.
Sift the cocoa powder and powdered sugar together to remove lumps. Add these to the cream along with the vanilla extract.
Beat on medium speed until soft peaks form, then increase to high speed until stiff peaks develop. Don’t overbeat or the cream will become grainy.
Assemble the Roll Cake:
Carefully unroll the cooled cake and remove the towel. The cake will stay slightly curved, which is normal.
Spread the chocolate whipped cream evenly over the cake, leaving a half-inch border around the edges. Roll the cake back up gently but firmly, starting from the same short end.
Place the rolled cake seam-side down on a serving platter. Refrigerate it while you make the ganache.
Prepare the Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate.
Let it sit for two minutes. Stir the mixture until smooth and all the chocolate melts.
Add the butter and stir until it melts completely and the ganache looks glossy. Let the ganache cool for five to ten minutes until it thickens slightly but remains pourable.
Finish the Cake:
Pour the ganache over the chilled roll cake. Use a spatula to spread it evenly over the top and sides if desired.
Refrigerate the cake for at least one hour before slicing. This allows the ganache to set and makes cutting cleaner.
Serve chilled and store any leftovers covered in the refrigerator for up to three days.
Strawberry Macarons
Strawberry macarons bring elegance and romance to your Valentine’s Day celebration. These delicate French cookies feature crisp shells and a sweet strawberry filling that tastes like real fruit.
The pink color makes them perfect for the holiday. You can even pipe the shells into heart shapes for an extra romantic touch.
List of Ingredients
For the macaron shells, you need:
- 1¾ cups almond flour
- 1½ cups powdered sugar
- 3 large egg whites, room temperature
- ¼ cup granulated sugar
- Pink gel food coloring
For the strawberry buttercream filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions (Step by Step)
Sift the almond flour and powdered sugar together into a bowl. Set this mixture aside.
Beat the egg whites in a clean bowl until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form.
Add a small amount of pink food coloring during this step. Fold the dry ingredients into the egg whites in three additions.
Mix gently until the batter flows like lava and forms a ribbon that disappears within 30 seconds. Transfer the batter to a piping bag fitted with a round tip.
Pipe circles about 1.5 inches wide onto baking sheets lined with parchment paper. Tap the baking sheets firmly on the counter several times to release air bubbles.
Let the piped macarons sit at room temperature for 30-60 minutes until they form a dry skin. You should be able to touch the tops without batter sticking to your finger.
Preheat your oven to 300°F. Bake the macarons for 15-18 minutes, one sheet at a time.
They’re done when the tops are firm and the shells don’t wobble. Let the macarons cool completely on the baking sheets before removing them.
While they cool, make your filling by beating the softened butter until fluffy. Add the powdered sugar, strawberry jam, and vanilla extract.
Mix until smooth, adding cream as needed for a spreadable consistency. Match up macaron shells of similar sizes.
Pipe or spread the strawberry buttercream onto the flat side of one shell, then sandwich it with another shell. Store the finished macarons in an airtight container in the refrigerator for up to five days.
Cheesecake Bites
Cheesecake bites give you all the creamy flavor of a full-sized cheesecake in a portion you can eat in one or two bites. They work well for Valentine’s Day because you can make them ahead of time and serve them easily at parties or romantic dinners.
Red velvet cheesecake bites are a popular choice for the holiday. The red color fits the Valentine’s theme, and the combination of chocolate and cream cheese tastes rich without being too heavy.
You can also make chocolate-covered versions or add fruit toppings like strawberries. Most recipes don’t require baking, which makes them simple to prepare even if you’re not an experienced baker.
List of Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup crushed Oreo cookies or graham crackers
- 8 oz white or dark chocolate for coating
- Red food coloring (optional)
- Sprinkles or toppings of your choice
Instructions (Step by Step)
Beat the softened cream cheese with sugar and vanilla extract in a bowl until the mixture is smooth. This should take about 2-3 minutes with an electric mixer.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
If you want red velvet bites, add a few drops of red food coloring at this step. Line a baking sheet with parchment paper.
Use a small cookie scoop or spoon to form the cheesecake mixture into small balls. Place each ball on the prepared baking sheet.
Freeze the cheesecake balls for at least 2 hours until they are firm. This step is important because it makes them easier to coat with chocolate.
Melt your chocolate in a microwave-safe bowl in 30-second intervals, stirring between each one. You can also use a double boiler if you prefer.
Dip each frozen cheesecake ball into the melted chocolate using a fork or toothpick. Let the excess chocolate drip off before placing the bite back on the parchment paper.
Add your toppings or sprinkles while the chocolate is still wet. Crushed Oreos, cookie crumbs, or colorful sprinkles all work well for decoration.
Return the coated bites to the freezer for 15 minutes to set the chocolate. Once set, you can transfer them to the refrigerator until you’re ready to serve.
Store your cheesecake bites in an airtight container in the refrigerator for up to 5 days. You can also keep them in the freezer for up to a month if you want to make them further in advance.
Chocolate Truffles
Chocolate truffles make a perfect Valentine’s Day dessert because they’re small, rich, and easy to share. You can make them at home with just a few basic ingredients.
The smooth ganache center covered in chocolate creates a treat that feels fancy but doesn’t require expert baking skills. These bite-sized desserts work great as gifts or as part of a romantic dinner.
You can decorate them with pink, red, and white chocolate to match the Valentine’s theme. Sprinkles or cocoa powder add a nice finishing touch.
List of Ingredients
You’ll need 8 ounces of good quality dark or semi-sweet chocolate, chopped into small pieces. Get 1/2 cup of heavy cream for the ganache filling.
You should also have 2 tablespoons of butter at room temperature. For coating the truffles, prepare 8 ounces of melting chocolate in your choice of colors.
Keep cocoa powder, powdered sugar, or festive sprinkles on hand for decoration.
Instructions (Step by Step)
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over your chopped chocolate in a bowl.
Let it sit for two minutes without stirring. Stir the mixture slowly until the chocolate melts completely and becomes smooth.
Add the butter and mix until it blends in fully. This is your ganache.
Cover the bowl with plastic wrap and put it in the refrigerator for at least 2 hours. The ganache needs to firm up enough to scoop and roll.
Use a small cookie scoop or spoon to portion out the chilled ganache. Roll each portion between your palms to form balls about one inch wide.
Place them on a baking sheet lined with parchment paper. Melt your coating chocolate according to the package directions.
Dip each truffle into the melted chocolate using a fork, letting the excess drip off. Place the coated truffles back on the parchment paper.
Add your decorations while the coating is still wet. You can drizzle contrasting chocolate on top, dust with cocoa powder, or add sprinkles.
Let the truffles set at room temperature for about 30 minutes. Store your finished truffles in an airtight container in the refrigerator for up to two weeks.
Bring them to room temperature about 15 minutes before serving for the best texture and flavor.
Crème Brûlée
Crème brûlée makes a great choice for Valentine’s Day dessert. This classic French treat has a smooth, creamy custard base topped with a layer of hard caramel.
The dessert looks fancy but only needs a few basic ingredients. You can make it ahead of time, which helps when you’re planning a special dinner.
The best part is the caramelized sugar top that cracks when you tap it with your spoon. This crunchy layer sits on top of the soft vanilla custard underneath.
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 caramelized top)
- Pinch of salt
Instructions
Heat your oven to 325°F. Place four to six small 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 until it starts to simmer, then remove from heat. Whisk the egg yolks, sugar, and salt together in a bowl until the mixture turns light 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 keeps the eggs from cooking too fast. Strain the custard through a fine mesh strainer to remove any lumps.
Pour the mixture into your ramekins, filling them almost to the top. Place the baking dish in the oven.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps the custard cook evenly.
Bake for 40 to 45 minutes. The custard should be set around the edges but still jiggle slightly in the center.
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 overnight.
When you’re ready to serve, sprinkle a thin layer of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and hardens.
Let the topping cool for a minute before serving. If you don’t have a torch, you can place the ramekins under your broiler for 2 to 3 minutes.
Watch them closely to prevent burning.
White Chocolate Panna Cotta with Stewed Strawberries
This Italian dessert brings together smooth white chocolate with bright strawberries. You can make it ahead of time, which makes it perfect for Valentine’s Day when you want to spend less time in the kitchen.
The base is a creamy mixture that sets in the fridge. The white chocolate adds a rich sweetness that pairs well with the tangy fruit topping.
List of Ingredients
For the panna cotta, you need 125g of chopped white chocolate, thickened cream, caster sugar, and vanilla extract. You also need gelatin to help the mixture set properly.
The stewed strawberries require just three items. Use 125g of quartered strawberries, 2 teaspoons of caster sugar, and 1/4 cup of orange juice.
Instructions (Step by Step)
Put the chopped white chocolate, cream, sugar, and vanilla in a medium saucepan. Heat the mixture gently while stirring until the chocolate melts completely and everything combines.
Add the gelatin according to the package directions. Stir it into the warm mixture until it dissolves fully.
Pour the mixture into individual serving glasses or ramekins. Place them in the refrigerator and let them chill for 4 hours or until they become firm to the touch.
While the panna cotta sets, make the strawberry topping. Combine the quartered strawberries, sugar, and orange juice in a medium saucepan.
Cover the pan and simmer the mixture for 2 to 3 minutes. The strawberries should soften and the liquid should become syrupy.
Remove from heat and let it cool. Put it in the fridge.
When you’re ready to serve, spoon the chilled strawberry mixture over each panna cotta.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.