Recipes and Cooking Valentine's Cake 3.0 (3) Add your rating & review In addition to chocolate, make sure you celebrate Valentine's Day with this stunning layer cake. It's covered with fluffy whipped cream frosting and, if you like, topped with heart-shape sugar cookies. If this cake doesn't satisfy your craving for sweets, nothing will. By Molly Yeh Molly Yeh Instagram Website Molly is one of the leading experts in the farm-to-table food industry. With over a decade of experience making delicious dishes, her Midwestern focus coupled with her Jewish and Asian heritage provides valuable insight to readers who want fresh and delicious ideas. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 40 mins Total Time: 2 hrs Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup all-purpose flour 1 ½ teaspoon baking powder 9 eggs, separated 1 teaspoon kosher salt ¾ cup sugar 1 8 ounce container almond paste, crumbled 1 ½ teaspoon vanilla ¾ teaspoon almond extract 2 cup heavy whipping cream ⅔ cup powdered sugar 1 teaspoon almond extract 1 cup strawberry-rhubarb jam Desired sprinkles Decorated heart cookies, if desired Directions Preheat oven to 350°F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.* Grease paper; set pans aside. In a small bowl whisk together flour and baking powder. In a large bowl beat egg whites and salt with a mixer on medium until soft peaks form. Beat in sugar one tablespoon at a time. Continue beating until stiff peaks form; set aside. In another large bowl combine almond paste and egg yolks; beat on high 2 minutes until pale and fluffy (allow some almond paste chunks to remain intact), scraping down sides of bowl as needed. Mix in vanilla and almond extract. Gently fold whites into yolk mixture; fold in flour mixture. Pour batter into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; remove paper. Let cool completely on racks. Spread 1/2 cup each jam and Whipped Cream Frosting between layers. Frost cake with remaining Whipped Cream Frosting. Decorate and add cut-out heart cookies, as desired. Chill, covered, up to 24 hours. Makes 12 servings. For Whipped Cream Frosting: In a bowl beat 2 cups heavy whipping cream, 2/3 cup powdered sugar, and 1 teaspoon almond extract until stiff peaks form. Tips *For a two-layer cake, use 9-inch round cake pans; reduce jam to 1/2 cup. Rate it Print Nutrition Facts (per serving) 479 Calories 24g Fat 54g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 479 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 60% Cholesterol 185mg 62% Sodium 229mg 10% Total Carbohydrate 54g 20% Total Sugars 42g Protein 8g Vitamin C 2.6mg 13% Calcium 120mg 9% Iron 1.6mg 9% Potassium 179mg 4% Fatty acids, total trans 1g Folate, total 50.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.