A romantic, show-stopping dessert anyone can make
The perfect St. Valentine’s Day Cake does exist — and it’s easier to make than you think. This beautiful heart-shaped dessert, filled with jam and creamy mascarpone, is designed to impress while still being completely doable at home.
All you need are heart-shaped cake pans (or simple paper templates), a piping bag with a decorative tip, and a little creativity.
Start by preparing the shortcrust pastry, cut out the heart layers, bake, let them cool, and then move on to the most fun part: decorating.
The mascarpone cream is smooth, stable, and holds its shape perfectly, making it ideal for piping and decorating without spreading.
From there, you’re free to let your imagination run wild and finish the cake with your favorite sweet decorations.
🍓 Bake at home. Bake with love. Bake deliciously.
A truly romantic cake, made to celebrate love on Valentine’s Day ❤️
DOWNLOAD PDF WITH THIS RECIPE HERE:
Cooking Times & Servings
Total Time: 1 hour
Servings: 5–6
Ingredients
For the Pastry Dough
Unsalted butter, softened: 7 Tbsp (100 g)
Powdered sugar: 1/2 cup (60 g)
Large egg: 1 (about 50 g without shell)
All-purpose flour: 1 1/2 cups (190 g)
Ground ginger: 1 tsp (about 2 g)
Ground cinnamon: 1 tsp (about 2.5 g)
Vanilla extract: to taste
Fine salt: a pinch
For the Cream, Filling & Decoration
Mascarpone: 1 cup (250 g)
Powdered sugar: 1/3 cup (35 g)
Thick jam (strawberry/raspberry, dense): 1/4 cup (70 g)
Fresh strawberries: 3.5 oz (100 g)
Instructions
1) Make the Dough
Soften the butter at room temp (or microwave briefly) until soft like sour cream—not melted.
Add powdered sugar and a pinch of salt. Beat 2–3 minutes until creamy.
Add the egg and vanilla extract. Mix again.
If it looks slightly separated, add 1 tsp flour and mix.
2) Add Dry Ingredients
In a bowl, mix flour, ginger, and cinnamon.
Add dry ingredients to the butter mixture and knead just until a smooth dough forms.
3) Chill
Divide dough in half, flatten into 2 discs, wrap, and chill 30 minutes.
4) Roll & Cut
Roll out one disc on parchment to 1/8 inch (3–4 mm) thickness.
Cut a large heart 7–8 inches (18–20 cm) wide. Cut a smaller heart from the center 3.5–4.5 inches (9–11 cm) wide.
Gather scraps and cut small heart cookies (optional for decorating).
5) Bake
Preheat oven to 350°F (180°C).
Slide parchment onto a baking sheet and bake 8–9 minutes, until edges are lightly golden.
Cool fully on the pan, then carefully transfer to a flat plate/board.
Repeat to bake the second heart layer.
6) Make the Mascarpone Cream
Whip mascarpone with powdered sugar until smooth and thick.
Transfer to a piping bag fitted with a decorative tip.
7) Assemble
Pipe mascarpone cream onto the first heart layer in rows or swirls, leaving open space for jam.
Spoon thick jam into the gaps between the cream.
Place the second heart layer on top.
8) Decorate
Use remaining cream to pipe roses/swirls around the base or top edges.
Decorate with strawberries and mini heart cookies (optional).
Happy Valentine’s Day! ❤️
Tips & Tricks
Jam must be thick: If it’s runny, it’ll leak. Use a dense jam or reduce it briefly, then cool completely.
Cool the pastry completely before filling so the cream stays firm.
Don’t overbake: Shortcrust should be tender—pull it when edges barely turn golden.
Make-ahead: Bake layers 1 day ahead; assemble the day you serve.
Nutritional Facts (Approx.)
Per serving (1/6): Calories ~370, Carbs ~38 g, Protein ~6 g, Fat ~21 g, Sugar ~17 g
(Varies by jam brand and portion size.)
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