Valentine’s Day Candy Cake
I’d like to nominate this cake as the official cake of Valentine’s Day. Hear me out – if you are single and hanging out with friends, this is the cake you want. If you are in a relationship with someone who loves candy, this is the cake you should bake them. If you are totally over it and just want to veg out on the couch binge watching reality shows, have this cake for dinner (and maybe leave off the hearts & themed candies).
The cake is pretty simple to make and you can decorate it however you want. The key is to go a little overboard, more is more when it comes to candy and color. I used layers of funfetti cake and dulce de leche frosting but any kind of cake will do, so if you (or your valentine) have a favorite flavor feel free to use it instead. I like the ‘naked’ cake look so I only put frosting in between the layers, but you can also frost it completely.
Assemble the cake:
- Place your first layer of cake on a cake stand or plate. Pipe the frosting all over the layer and then top it with the next layer of cake. Repeat with your second layer of cake. Place your third layer of cake on, do not frost this layer. Refrigerate your naked cake for at least 30 minutes before moving on. Use this time to make the ganache.
- Once your cake is chilled and the ganache is thick enough to work with, gently spoon the ganache over the top of the cake. I like using a spoon because it helps you control the flow, and create the drip pattern you want. Once the cake is covered in ganache let it sit for 2-5 minutes before decorating.
- Decorate!!! I used almost every candy and sweet I could get my hands on including – homemade chocolate bark, lollipop sticks, jelly beans, m&ms, sprinkles, jelly hearts and of course conversation hearts. I like to start with the large pieces and then work my way out with the smaller candies. The colors are festive and beautiful, let them inspire you and the cake will be deliciously decadent!
Make the Cake:
Preheat the oven to 350. I used 2 cake pans and then trimmed the top off of the two cakes to make my 3rd layer of cake. If this seems too complicated just use 2 layers of cake.
- In a stand mixer combine the butter and sugar until light and fluffy.
- Add in the eggs one at a time followed by the vanilla. Mix for another minute before adding in the next ingredients.
- Combine the milk and coconut oil and slowly mix them into the batter.
- Combine the flour, baking powder and salt and then add them to the batter. Mix just until combined.
- Fold in the sprinkles and pour the batter into the cake pans. Bake at 350 for 30-35 minutes. Let the cake cool completely before cutting and assembling.
Make the Frosting:
- In a stand mixer combine the cream cheese and butter until they are light and fluffy.
- Add in the dulce de leche and mix until combined. Keep the frosting at room temperature so it is easy to spread.
Make the Ganache:
Make the ganache once every thing else is ready. It will need a few minutes to rest and thicken but if you make it too far ahead of time it will be too thick to pour.
- If the white chocolate is in bar form, chop the chocolate into small chunks. Place it in a heat proof bowl.
- In a sauce pan heat the cream until just simmering.
- Pour the cream on top of the white chocolate pieces and let it sit for 2-3 minutes.
- Whisk until the chocolate and cream come together and start to thicken. Add the food coloring. Let the ganache sit for 5-15 minutes until it is thick enough to control but still runny enough to pour.