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26 Min.
35 Min.
Skill Level:
1 cake

The key to fulfilling their heart's desire lies within the layers of love you bake into this beautiful HERSHEY'S Valentines Cake recipe. Turn up the romance with this tender vanilla cake dotted with HERSHEY'S HUGS Milk Chocolate and White Creme Candy, frosted with whipped cream frosting, and decorated with swirled chocolate and even more candies! When love is in the air — Valentine's Day, birthdays or anniversaries — this dreamy cake is truly a gift from the heart.

Our HERSHEY'S Valentines Cake recipe is just one of the Valentine's Day recipes you'll love. Explore more of our decadent Valentine's Day Dessert Recipes to Adore.

Ingredients & Directions

Prep Time
35 minutes
Bake Time
26 minutes
Cool Time
2 hours 10 minutes
Chill Time
1 hour


Prevent your screen from going dark while you bake.



Step-By-Step Directions

Equipment Needed 
Oven Oven
Heart-Shaped Baking Pans Heart-Shaped Pans
Round Baking Pans 9-Inch Baking Pans
Bowls owls
Mixer Mixer
Wire Rack Wire Rack
Microwave Microwave
Refrigerator Refrigerator

Heat oven to 350°F. Grease and line bottoms of two 9-inch heart-shaped baking pans with wax paper.* Remove wrappers from 24 HUGS Candies and 24 KISSES Chocolates; chop into 1/4-inch pieces.


Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, baking powder and salt. Add flour mixture alternately with milk to butter mixture, beating well after each addition. Stir in chopped candy. Pour batter into prepared pans.


Two 9-inch round baking pans can be used in place of heart-shaped pans, if desired.


Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.


Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at mediuum an additional 10 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Trace 5-inch heart shape on paper; place wax paper over top. Place melted chip mixture in bottom of sturdy seal-top plastic bag; using scissors, snip off small corner at bottom. Pipe melted chocolate over heart; refrigerate until firm.


Prepare Whipped Cream Frosting; reserve 1 cup. Frost between layers, sides and top of cake. Place reserved frosting in a clean sturdy seal-top plastic bag with star tip; pipe rosettes along top of cake. Unwrap remaining HUGS Candies; place on top of rosettes. Unwrap remaining KISSES Chocolates; place along bottom edge of cake. Remove chocolate heart from wax paper; place in center of cake. Cover and refrigerate cake

Whipped Cream Frosting: Place 1 tablespoon cold water in small cup; sprinkle 1 teaspoon unflavored gelatin over top. Let stand several minutes to soften. Stir in 2 tablespoons boiling water until gelatin is completely dissolved and mixture is clear. Beat 2 cups (1-pt) cold whipping cream and 1/3 cup powdered sugar in large bowl until stiff. Pour in gelatin mixture; beat until well blended and thickened. Stir in 5 drops red food color, if desired. About 4 cups frosting.

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