If there’s one thing I learned in life, it’s that desserts make everyone happy. Use one (or all) of these recipes help your Valentine fall in love with you this V-Day.

Mini Vanilla Cake

  • Prep Time:1 hour
  • Cook Time:30 minutes
  • Total Time:1 hour 30 minutes
  • Servings:2 mini cakes
  • Advanced

    Ingredients

  • 1 boxed cake mix, plus ingredients
  • 1/2 cup butter
  • 3 cup powdered sugar
  • 2 tablespoon heavy cream
  • 2 teaspoon vanilla
  • 2 drops red food coloring
  • 4 oz chocolate almond bark
  • 1 tablespoon red sprinkles
Photo by Beth LeValley
Photo by Beth LeValley
  • Step 1

    Using the instructions on the box, bake a vanilla cake in a 9×9″ pan.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 2

    Trim the top of the cake so there’s an even layer.

    #SpoonTip: Use a serrated knife for the easiest cutting.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 3

    Using a glass or cookie cutter, cut out 4 small circles of cake.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 4

    To make the frosting, cream the butter in with a beater.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 5

    Add the powdered sugar, heavy cream and red food coloring until the buttercream is light and thick.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 6

    Pile frosting on top of the first cut-out cake and even out the layer of frosting.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 7

    Put the other cake cut-out on top of the frosting, and spread a light layer of frosting around the entire cake. Put the cake in the refrigerator for 15 minutes.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 8

    While the cake is in the fridge, melt the almond bark in the microwave in 30-second intervals.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 9

    Fill a piping bag with a very small tip with the melted almond bark.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 10

    Draw out designs with a permanent marker on wax paper.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 11

    Flip the wax paper over, and begin tracing the outline with the almond bark.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 12

    Once the chocolate has cooled, peel the chocolate design off the paper.

    #SpoonTip: Use the edge of the table to do this without breaking the chocolate, as shown in the photo. Do this 3 more times.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 13

    Take the cake out of the fridge and add another layer of frosting.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 14

    Gently place every chocolate design on each side of the cake.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 15

    Add red sprinkles on top, and then add the final chocolate design on the cake.

    Photo by Beth LeValley
    Photo by Beth LeValley

Chocolate Strawberry Mousse

  • Prep Time:15 minutes
  • Cook Time:0 minutes
  • Total Time:15 minutes
  • Servings:8 6-oz portions
  • Easy

    Ingredients

  • 1 package vanilla pudding mix
  • 1 package chocolate pudding mix
  • 2 quart heavy whipping cream
  • 1 cup diced strawberries
  • 1 tablespoon sugar
  • 8 Strawberries, sliced
  • Whipped cream, for garnish
Photo by Beth LeValley
Photo by Beth LeValley
  • Step 1

    Combine the vanilla pudding mix and 1-quart heavy cream in a mixing bowl.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 2

    Whip with a wire beater until thick.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 3

    While the pudding is mixing, combine the diced strawberries and sugar in a small bowl. Let sit until the mixture is liquid and some syrup is formed. Then, add to the pudding mixture.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 4

    Combine the chocolate pudding and other quart of heavy cream. Mix until the same consistency as the vanilla mousse.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 5

    Layer the chocolate mousse in a small glass bowl.

    #SpoonTip: Layer it at an angle to make it extra fancy.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 6

    Layer one sliced strawberry over the chocolate mousse.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 7

    Layer the strawberry mousse until the mousse is even with the edge of the glass.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 8

    Add whipped cream on top.

    Photo by Beth LeValley
    Photo by Beth LeValley

Red Velvet Lava Cake with Cream Cheese Glaze

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Total Time:40 minutes
  • Servings:4 cakes
  • Medium

    Ingredients

  • 1/2 cup butter
  • 4 oz white chocolate
  • 2 cup powdered sugar, divided
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon red food coloring
  • 2 tablespoon cocoa powder
  • 6 tablespoon flour
  • 4 oz cream cheese
  • 3 tablespoon milk
Photo by Beth LeValley
Photo by Beth LeValley
  • Step 1

    Grease 4 6-oz. ramekins.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 2

    Melt the butter and white chocolate together in the microwave in 30-second intervals.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 3

    Add 1 cup of the powdered sugar.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 4

    Add the eggs and egg yolks.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 5

    Stir in the food coloring.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 6

    Add the flour and cocoa powder and stir until just combined.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 7

    Pour the batter evenly into the ramekins. Bake until the outer edges are done, about 15-20 minutes.

    #SpoonTip: If you don’t have ramekins, you can use muffin tins. They will bake for less time, about 7-10 minutes.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 8

    In the meantime, microwave the cream cheese until it’s soft.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 9

    Add in 1 cup of powdered sugar and the milk until the glaze can be poured.

    Photo by Beth LeValley
    Photo by Beth LeValley
  • Step 10

    Drizzle the icing onto a plate. Then use that same plate to turn the ramekins over, so the cakes are upside down. Sprinkle powdered sugar on top.

    Photo by Beth LeValley
    Photo by Beth LeValley