Valentine’s Day is a great time to show someone you care by making something special in the kitchen. Baking treats for this holiday lets you create something from scratch that tastes good and looks festive.
You don’t need to be a professional baker to make desserts that will impress the people you care about.
This collection includes seven Valentine’s Day baking recipes that range from classic chocolate desserts to creative treats with heart-shaped designs. You’ll find options that work for different skill levels and time commitments.
Each recipe helps you make something sweet that fits the Valentine’s Day theme, whether you want rich chocolate flavors, fruity options, or decorated cookies.
Heart-Shaped Red Velvet Cupcakes
Red velvet cupcakes shaped like hearts make a simple yet special treat for Valentine’s Day. The soft texture and bright red color create an appealing dessert that looks as good as it tastes.
You can shape these cupcakes into hearts by using heart-shaped cupcake molds or by gently pinching standard cupcakes after they cool. The key is working with the right batter consistency so the shape holds during baking.
Ingredients
You will need 1 and 1/2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/4 cup of unsweetened cocoa powder. Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to your dry ingredients.
For the wet ingredients, gather 1 cup of buttermilk at room temperature. You’ll also need 1/2 cup of vegetable oil, 2 large eggs, and 2 tablespoons of red food coloring.
Add 1 teaspoon of white vinegar and 1 teaspoon of vanilla extract to complete your batter ingredients.
For the cream cheese frosting, you need 8 ounces of softened cream cheese and 1/2 cup of softened butter. Mix these with 4 cups of powdered sugar and 1 teaspoon of vanilla extract.
Cooking Instructions
Preheat your oven to 350°F and line your cupcake pan with paper liners or grease heart-shaped molds. Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In another bowl, whisk together the buttermilk, oil, eggs, food coloring, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Don’t overmix the batter.
Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack. Allow them to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar one cup at a time, beating well after each addition.
Mix in the vanilla extract.
Pipe or spread the frosting onto the cooled cupcakes. If you baked in regular cupcake liners, you can gently pinch one side of each cupcake to create an indent and form a heart shape.
Serving Suggestion
Top your cupcakes with heart-shaped sprinkles or small candy hearts for extra decoration. Fresh strawberry slices placed on top add both color and flavor.
You can arrange these cupcakes on a tiered stand for a nice presentation. Serve them at room temperature for the best texture and flavor.
Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature about 30 minutes before serving for the softest texture.
Chocolate Lava Cakes with Raspberry Sauce
Chocolate lava cakes make an impressive Valentine’s Day dessert that looks fancy but comes together quickly. The warm chocolate cake has a gooey, melted center that flows out when you cut into it.
Adding raspberry sauce brings a tart contrast to the rich chocolate. You can prepare these individual cakes in about 35 minutes from start to finish.
They work well for a romantic dinner because each person gets their own cake. The combination of chocolate and raspberry is a popular pairing that many people enjoy.
Ingredients
For the cakes, you’ll need butter, dark chocolate, eggs, egg yolks, sugar, flour, and a pinch of salt. Use good quality chocolate since it makes up most of the flavor.
You can also place a chocolate truffle in the center of each cake before baking for an extra melted middle. The raspberry sauce requires fresh or frozen raspberries, sugar, and a small amount of water or lemon juice.
Some recipes call this sauce a coulis, which is just a fancy term for a strained fruit sauce.
Cooking Instructions
Start by buttering your ramekins and dusting them with cocoa powder or sugar. This step helps the cakes release easily after baking.
Melt the butter and chocolate together in a bowl over simmering water or in short microwave bursts. Stir until smooth and set aside to cool slightly.
Beat the eggs, egg yolks, and sugar together until the mixture becomes thick and pale. This usually takes about 3 to 5 minutes with an electric mixer.
Fold in the melted chocolate mixture, then gently add the flour until just combined. Divide the batter among your prepared ramekins, filling them about three-quarters full.
Bake at 425°F for 12 to 14 minutes. The edges should look set while the centers still jiggle slightly when you shake the pan.
While the cakes bake, make your raspberry sauce. Cook the raspberries with sugar and a splash of water in a small pot over medium heat.
Simmer for about 5 minutes until the berries break down. Strain the mixture through a fine mesh sieve to remove the seeds if you want a smooth sauce.
Let the cakes cool for 1 minute after removing them from the oven. Run a knife around the edges and flip each ramekin onto a plate.
Serving Suggestion
Serve the cakes immediately while they’re still warm and the centers are molten. Drizzle the raspberry sauce around the cake or over the top.
The tartness of the raspberries cuts through the sweetness of the chocolate. You can add whipped cream or vanilla ice cream on the side.
Fresh raspberries make a nice garnish that reinforces the flavor of the sauce. Some people dust the plate with powdered sugar for a cleaner presentation.
These cakes taste best right after baking, but you can prepare the batter ahead of time and refrigerate it. Just add a couple extra minutes to the baking time if you’re starting with cold batter.
Strawberry and White Chocolate Cheesecake Bites
These no-bake cheesecake bites combine cream cheese with white chocolate and fresh strawberries. They’re small enough to eat in one or two bites, making them easy to serve at parties.
The recipe doesn’t require an oven. You’ll make a simple crust, add a creamy filling, and top everything with fruit and chocolate.
Ingredients
For the crust, you need 1 cup of graham cracker crumbs and 3 tablespoons of melted butter. Mix these together until the crumbs stick together when pressed.
The filling requires 8 ounces of softened cream cheese, 1/4 cup of powdered sugar, and 1/2 cup of melted white chocolate chips. You’ll also need 1/2 cup of heavy whipping cream.
For the topping, get 1 cup of diced fresh strawberries and 2 ounces of white chocolate for drizzling.
Cooking Instructions
Line a mini muffin tin with paper liners. Press about one tablespoon of the graham cracker mixture into the bottom of each liner.
Use your fingers or the back of a spoon to pack it down firmly. Beat the softened cream cheese with an electric mixer until it’s smooth.
Add the powdered sugar and beat again until combined. Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each one.
Let the melted chocolate cool for a few minutes, then add it to the cream cheese mixture. In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until everything is combined. Spoon or pipe the filling on top of each crust, filling the liners almost to the top.
Place the tin in the refrigerator for at least 2 hours until the filling is firm. Before serving, top each bite with diced strawberries.
Melt the remaining white chocolate and drizzle it over the strawberries using a spoon or a piping bag.
Serving Suggestion
Keep these bites in the refrigerator until you’re ready to serve them. They taste best when they’re cold.
You can make them up to one day ahead of time. Add the strawberries and white chocolate drizzle just before serving so the fruit stays fresh and the chocolate looks clean.
Arrange the bites on a platter or cake stand. The red strawberries and white chocolate look good together for Valentine’s Day.
Classic Tiramisu with a Valentine’s Twist
Tiramisu makes an elegant dessert for Valentine’s Day without requiring hours in the kitchen. This Italian classic combines coffee-soaked ladyfingers with rich mascarpone cream.
You can prepare it in about 15 minutes and let it chill while you enjoy your evening. The traditional recipe works perfectly for a romantic dinner.
You’ll create layers of flavor that taste impressive without complicated techniques. The coffee and cocoa provide a sophisticated touch that suits a special occasion.
Ingredients
You’ll need 1 cup of heavy cream and 8 ounces of mascarpone cheese for the creamy layers. Grab 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract.
Pick up a package of ladyfinger cookies, about 24 pieces. Brew 1 cup of strong espresso or coffee and let it cool.
Get 2 tablespoons of coffee liqueur if you want the traditional flavor. You’ll also need 2 tablespoons of unsweetened cocoa powder for dusting.
For the Valentine’s twist, consider adding fresh strawberries. They add color and a romantic touch to the presentation.
Cooking Instructions
Beat the heavy cream in a large bowl until stiff peaks form. Set it aside.
In another bowl, mix the mascarpone cheese, sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture.
Don’t overmix or you’ll lose the light texture. Combine the cooled espresso with the coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the coffee mixture. Don’t soak them too long or they’ll fall apart.
Arrange a layer of dipped ladyfingers in your serving dish. Spread half of the mascarpone cream over the ladyfingers.
Add another layer of coffee-dipped ladyfingers on top. Cover with the remaining mascarpone cream.
Dust the top generously with cocoa powder using a fine mesh sieve. Cover and refrigerate for at least 2 to 3 hours.
Serving Suggestion
Serve your tiramisu in small dessert glasses or ramekins for individual portions. This presentation looks elegant and makes serving easier.
You can also use a heart-shaped dish to emphasize the Valentine’s theme. Add fresh strawberries on top or alongside each serving.
The bright red color contrasts beautifully with the brown cocoa powder. You might also garnish with chocolate shavings for extra visual appeal.
Keep the tiramisu refrigerated until you’re ready to serve it. The dessert tastes best when it’s cold and the flavors have fully developed.
Rose-Flavored Mini Meringue Cookies
These light and airy treats bring an elegant touch to your Valentine’s Day celebration. Rose-flavored meringue cookies melt in your mouth and offer a delicate floral taste that feels special without being too heavy after dinner.
You can make these cookies with just a few basic ingredients you probably already have. The rose flavor makes them stand out from regular meringues.
Ingredients
You will need 3 large egg whites at room temperature. Add 1/4 teaspoon of cream of tartar and a pinch of salt.
Measure out 3/4 cup of granulated sugar. Get 1/2 teaspoon of rose extract or rose water for the floral flavor.
You can add a few drops of pink or red food coloring if you want colored cookies. This step is optional but makes them look nice for Valentine’s Day.
Cooking Instructions
Preheat your oven to 200°F. Line two baking sheets with parchment paper.
Beat the egg whites in a clean, dry bowl with an electric mixer on medium speed until they look foamy. Add the cream of tartar and salt, then keep beating.
Gradually add the sugar one tablespoon at a time while beating on high speed. Continue beating until stiff, glossy peaks form and the sugar dissolves completely.
Gently fold in the rose extract and food coloring if using. Be careful not to deflate the meringue.
Transfer the meringue to a piping bag fitted with a star tip or a large round tip. Pipe small mounds or rosette shapes onto your prepared baking sheets, spacing them about an inch apart.
Bake for 1.5 to 2 hours until the meringues are dry and crisp. They should lift easily off the parchment paper.
Turn off the oven and let the cookies cool inside with the door closed for another hour.
Serving Suggestion
Arrange these cookies on a pretty plate or in a glass jar as a gift. They pair well with tea or coffee.
You can sandwich two meringues together with a small amount of whipped cream or buttercream for a fancier presentation. Store leftover cookies in an airtight container at room temperature for up to two weeks.
Triple Chocolate Roll Cake
A triple chocolate roll cake brings three types of chocolate together in one impressive dessert. This recipe uses a light chocolate sponge cake wrapped around rich chocolate fillings and finished with a glossy ganache.
The combination creates layers of different chocolate flavors and textures. The cake requires some attention to detail, but you can make it successfully with careful preparation.
You need to chill your filling ingredients overnight so they whip properly. The chocolate sponge must be rolled while still warm to prevent cracking.
Ingredients
For the chocolate sponge cake, you need 4 eggs, 3/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add 1 teaspoon vanilla extract and 2 tablespoons vegetable oil.
The white chocolate whipped cream filling requires 1 cup heavy cream and 4 ounces white chocolate, chopped. For the dark chocolate mousse layer, combine 1 cup heavy cream with 6 ounces dark chocolate, chopped.
You need 8 ounces semi-sweet chocolate and 1/2 cup heavy cream for the ganache topping. Keep all chocolate and cream refrigerated until ready to use.
Cooking Instructions
Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Beat the eggs and sugar together until thick and pale yellow, about 5 minutes. Sift together the flour, cocoa powder, baking powder, and salt.
Fold the dry ingredients into the egg mixture gently. Add the vanilla and oil, mixing just until combined.
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until the cake springs back when touched lightly.
While the cake bakes, lay out a clean kitchen towel and dust it with powdered sugar. When the cake comes out of the oven, immediately turn it onto the towel.
Peel off the parchment paper and roll the cake up in the towel starting from the short end. Let it cool completely while rolled.
Melt the white chocolate gently and let it cool slightly. Whip 1 cup of cold heavy cream until stiff peaks form, then fold in the cooled white chocolate.
Refrigerate this mixture. Melt the dark chocolate and cool it.
Whip the remaining cream until stiff peaks form and fold in the dark chocolate. Refrigerate this mixture too.
Unroll the cooled cake carefully. Spread the white chocolate cream over half of the cake and the dark chocolate mousse over the other half.
Roll the cake back up without the towel this time. Make the ganache by heating the heavy cream until it just begins to simmer.
Pour it over the chopped semi-sweet chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
Let the ganache cool until it thickens slightly but remains pourable. Place the rolled cake seam-side down on a serving plate.
Pour the ganache over the top, letting it drip down the sides.
Serving Suggestion
Refrigerate the cake for at least 2 hours before serving so the filling sets properly. The cake slices best when cold and your knife is clean between each cut.
Dust the top with cocoa powder or add chocolate shavings for extra decoration. Serve each slice with fresh berries or a dollop of whipped cream if you want to balance the rich chocolate flavor.
The cake stays fresh in the refrigerator for up to 3 days when covered. Let slices sit at room temperature for 10 minutes before serving to bring out the full chocolate flavor.
Heart-Shaped Sugar Cookies with Royal Icing
Heart-shaped sugar cookies with royal icing are a classic Valentine’s Day treat. These cookies feature a buttery, tender base that holds its shape during baking.
The royal icing dries smooth and firm, making them easy to stack and store. The dough requires chilling for at least 2 hours before you cut and bake it.
This step helps the cookies keep their heart shape in the oven. The cookies bake with soft centers and slightly crisp edges.
Royal icing differs from buttercream because it dries hard and glossy. You mix it to different thicknesses for outlining and filling.
The thicker consistency works for drawing clean edges. The thinner version floods the cookie surface smoothly.
Ingredients
For the cookies, you need all-purpose flour, unsalted butter, granulated sugar, one egg, vanilla extract, baking powder, and salt. The butter should be at room temperature for easy mixing.
For the royal icing, gather powdered sugar, meringue powder, and water. You can add gel food coloring in pink, red, or other Valentine’s Day colors.
Gel colors work better than liquid ones because they don’t thin the icing.
Cooking Instructions
Cream the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
Mix the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture gradually.
Stir until the dough comes together without overmixing. Divide the dough into two flat discs and wrap them in plastic wrap.
Refrigerate for at least 2 hours or overnight. This makes the dough easier to roll and cut.
Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out heart shapes using cookie cutters.
Place the shapes on baking sheets lined with parchment paper. Bake at 350°F for 8 to 10 minutes.
The cookies are done when the edges just start to turn golden. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Make the royal icing by beating powdered sugar, meringue powder, and water together until stiff peaks form. This is your outlining consistency.
Thin some icing with extra water for flooding, adding just a few drops at a time. Outline each cookie first with the thicker icing using a piping bag or squeeze bottle.
Let the outline set for a few minutes. Fill the center with the thinner flooding icing.
Use a toothpick to spread it evenly and pop any air bubbles. Allow the icing to dry completely for at least 4 to 6 hours before stacking or packaging.
You can add details or messages with additional icing once the base layer is dry.
Serving Suggestion
Serve these cookies at Valentine’s Day parties or package them as gifts. They look nice arranged on a platter with other pink and red desserts.
You can also wrap individual cookies in clear cellophane bags tied with ribbon. Store the cookies in an airtight container at room temperature for up to one week.
Layer them with parchment paper between each row to protect the icing. They also freeze well for up to three months if wrapped properly.
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I’m Nina, and I’m very passionate about spirituality. Exploring the depths of the soul and connecting with the divine has always been my source of inspiration. Join me on a journey of self-discovery and inner peace through my writing.