Valentine’s Day Cake

Many folks are forgoing the restaurant dinner this year for Valentine’s Day with your sweetheart. But that doesn’t mean it can’t still be special.  Baking Instructor Nancy Burgeson shares a recipe for making dessert “sweet”!

Cherry Chip Cake

1 1/2 cups granulated sugar
3/4 cup un-salted-softened butter
1/2 teaspoon vanilla or almond flavoring
3/4 cup sour cream
1 egg
4 egg whites
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
3/4 cup chopped maraschino cherries 


Heat oven to 400 degrees. Prepare three 8-inch round cake pans spraying the pans and lining with waxed paper or parchment.  Do not spray the paper.

In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the extract and sour cream and mix well to combine.

Add the egg and egg whites, scraping the sides of the bowl and mixing well.

In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. Be sure to scrape the bowl between additions, and only mix just until everything is combined without overmixing.

Stir in the chopped maraschino cherries.

Divide the batter evenly between the prepared cake pans, PLACE PANS IN OVEN AND IMMEDIATELY LOVER THE OVEN TEMPERATURE TO 300 DEGREES.  This will cause your cakes to bake longer and will help with the cakes to bake level.  Bake until cakes test done, using a toothpick in center of cakes.

Place the bottom layer of cake on a cake plate and carefully spread ½ of the mousse over it in an even layer. Repeat with the second layer of cake and another and mousse.

Top with the remaining cake layer and frost the top and sides of the cake with Nancy’s Buttercream frosting.

Trim with ganache drip.  Set cake in refrigerator to set.

Trim with whipped cream and cookies if desired.

Store in refrigerator.

NOTE:  To use real whipping cream stabilize with whipped cream stabilizer.  The brand that I use is Dr. Oetker, Whip it.  It helps hold the whipping cream for several days.  It can be purchased at World Market stores or Lund’s/Byerly’s.

Cherry Mousse Filling


1- 8 oz. pkg Cream Cheese (softened)
1/2 cup Cherry Jam
1- 16 oz. tub Non-Dairy Whipped Topping (Cool Whip)

Cream cheese must be very soft or you will have lumps in your finished Mousse.

This Mousse will keep refrigerated for 1 week.


6 oz (170.1 g) semi-sweet chocolate or dark chocolate
4 oz (113.4 g) heavy whipping cream


Heat cream until just steaming and pour over chocolate. Let sit 5 minutes then whisk until smooth. Let cool until slightly warm to the touch before piping onto your CHILLED cake.

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