Mini Valentine’s Day Cakes

Mini Valentine's Day Cakes

Happy Valentine’s Day! I’m going to walk you through making these beautiful mini cakes that are perfect for a Valentine’s Day dessert. The great thing about these cakes is how customizable they are. You can finish them off with a simple drizzle of glaze or you can go all out and embellish them with Valentine’s Day decorations.

Admittedly, I’m not big fan of going out for Valentine’s Day. I much prefer to make dinner and dessert at home. So I usually roll up my sleeves and go big. And as odd as it may sound, I plan dessert first and dinner falls in place around it. This year, I’m making these mini cakes that can go in several directions for flavor. I gave this version a citrus flavored profile, but the recipe itself is open to a multitude of swaps.

Pan Preparation_ValentinesDay_Blog

To start things off, preheat your oven to 350 degrees F and lightly butter and flour your KitchenAid® Professional-Grade Nonstick Angel Food Cake Pan. In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.

Mini Valentine's Day Cakes

Fit a KichenAid® Stand Mixer with the flat beater attachment and cream the butter on medium high for 1 minute. With the Stand Mixer still running, gradually add in sugar and beat until well combined. Turn the Stand Mixer to low and add the eggs in, one at a time, followed by the vanilla. With the Stand Mixer off, add flour and sour cream in three parts, beating each addition on medium for 15 seconds before adding the next one.

Now here’s the trick to making a tender crumb cake:  don’t over mix. In fact, if in doubt, it’s better to under mix than over mix in most cases when it comes to cakes. This cake is no exception so make sure you keep an eye on the batter.

Mini Valentine's Day Cakes

Divide the batter among the 9 wells and bake the cakes at 350 degrees F until cakes spring back when gently pressed and toothpick is free of wet crumbs when inserted in the center; about 20-25 minutes. Transfer to a wire rack to cool completely before glazing.

Mini Valentine's Day Cakes

Once the cakes are cooled you can finish them to your liking. These cakes go great with anything from a simple glaze drizzle to some buttercream frosting. And if you’re feeling adventurous, go crazy and really pile on the add-ons like you see here.

If you want to customize these cakes, here are a few options to make these mini cakes your own:

– Vanilla bean flavor: Add vanilla seeds from two vanilla bean pods and increase vanilla extract to 1 tablespoon.

– Orange & almond flavor: Replace the vanilla extract with almond extract and add zest of one orange.

– Earl grey: Sift two tablespoons of finely ground earl grey tea leaves into flour.

Mini Valentine's Day Cakes

Whatever you decide, this is a great base recipe that can go in a lot of different directions based on flavor preferences. And if you make this your own, be sure to share your take on this Mini Valentine’s Day Cakes recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Mini Valentine’s Day Cakes

Makes 9 cakes

INGREDIENTS

For cakes

2 3/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons lemon zest
10 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 large egg
2 large egg whites
1 1/2 teaspoons vanilla extract
1 cup sour cream

For lemon glaze

1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
2-3 tablespoons lemon juice

DIRECTIONS

For cakes

Heat oven to 350 degrees F. Lightly butter and flour a KitchenAid® Professional-Grade Nonstick Angel Food Cake Pan.

In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.

Fit a KichenAid® Stand Mixer with the flat beater attachment and cream the butter on medium high for 1 minute. With the Stand Mixer still running, gradually add in sugar and beat until well combined.

Turn the Stand Mixer to low and add in eggs, one at a time, beating until fully combined before adding the next one. Turn off the Stand Mixer and scrape down the sides as needed. Then, add the vanilla extract and beat until combined.

With the Stand Mixer off, add flour and sour cream in three parts. Beat each addition on medium for 15 seconds. Scrape down the sides before each addition.

Once you’ve added everything to the batter, divide the batter among the 9 wells in the Angel Food Cake Pan. Bake at 350 degrees F until the cakes spring back when gently pressed and cake tester is free of wet crumbs when inserted in the center; about 20-25 minutes. Start checking for doneness at 18 minutes. Remove from the oven and transfer to a wire rack to cool completely before glazing.

For lemon glaze

Combine and whisk together sugar, 2 tablespoons milk and 2 tablespoons lemon juice. Add in remaining tablespoon of milk or lemon juice as needed to achieve a pouring consistency. Pour glaze onto cakes.

Mini Valentine's Day Cakes Recipe

Print


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid® Nonstick Mini Angel Food Cake Pan
Make crowd-pleasing mini desserts with our mini angel food cake pan. With six cavities, this compact tube pan is ideal for treating guests at parties and potlucks. The nonstick coating ensures cakes don’t stick, for easy release and cleaning. Learn More

KitchenAid® Nonstick Mini Angel Food Cake Pan

KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl
The KitchenAid® Artisan® Design Series Stand Mixer adds radiance to any kitchen with a premium metallic finish and elegant 5-Quart glass mixing bowl. With 10 speeds, easily make your favorite recipes. Make your culinary efforts even more brilliant with a countertop appliance that mixes, kneads and whips ingredients together with ease. For even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more. Learn More

KitchenAid® Artisan® Design Series 5-Quart Tilt-Head Stand Mixer with Glass Bowl

You might also like:

ABOUT THE BLOG

The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.