Easy To Make Valentine’s Day Treats | DIY Valentine’s Day Goodies

Looking to make your own gifts this Valentine’s for that special someone? Here are some delicious, easy to make treats that you can prepare beforehand 🙂

Candy Cake

White Cake recipe:


  • Cake:

  • 2 1/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup whole milk, at room temperature

  • 6 large egg whites, at room temperature

  • 1 1/2 teaspoons vanilla extract

  • 1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature

  • 1 cups sugar

  • Frosting:

  • 1 stick (1/4 lb.) unsalted butter, at room temperature

  • 4 ounces cream cheese, at room temperature

  • 2 cups confectioners’ sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup seedless raspberry jam


  1. Preheat oven to 350°F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.

  2. Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.

  3. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl as necessary. Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don’t worry if batter looks curdled).

  4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.

  5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners’ sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.

  6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake. Cut into wedges and serve.


  • Start with your favorite two-layer cake. Make a crumb coat of frosting by spreading on a thin layer all over the cake. Refrigerate until frosting is firm.

  • While cake chills, sort the candies to make sure you have a good mix of colors and sayings.

  • Frost the cake, creating a thick, smooth surface all over. The top should be as smooth as possible. Use a toothpick or skewer to lightly draw a heart on the top. Transfer the cake to a stand before adding hearts.

  • Apply candy hearts to the side of the cake, using a pattern, if desired, to avoid repeating colors, sayings or both. Place candies over heart on top of the cake.


Red Velvet Whoopie Pies


  • Cookies:

  • 2/3 cup sour cream

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon white vinegar

  • 2 cups all-purpose flour

  • 1 cup packed brown sugar

  • 3 tablespoons unsweetened cocoa

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 1 1-oz. bottle red food coloring (reserve 1 or 2 drops for filling)

  • Filling:

  • 5 tablespoons unsalted butter, at room temperature

  • 1/2 cup confectioners’ sugar

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 3/4 cup Marshmallow Fluff

  • 1 to 2 drops red food coloring


  1. Make cookies: Preheat oven to 375ºF. Line 2 large baking sheets with parchment. In a bowl, whisk sour cream, egg, vanilla and vinegar.

  2. In a large bowl, whisk flour, brown sugar, cocoa powder, baking soda and salt, breaking up lumps of sugar. Add butter and beat with an electric mixer on low until butter pieces are no larger than small peas. Stir in sour cream mixture and mix on low speed until moistened. Add food coloring; beat on low until incorporated, then beat on medium-high until well combined, scraping down sides of bowl periodically.

  3. Using a small ice cream scoop, drop batter onto baking sheets, 2 1/2 inches apart. Bake cookies, 1 sheet at a time, until tops are cracked, 8 to 9 minutes. Remove from oven; let stand for 5 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.

  4. Make filling: In a bowl, beat butter and sugar with an electric mixer on low until combined. Beat in corn syrup, vanilla and salt. Stir in Fluff and food coloring. Beat on high speed until light, about 2 minutes. Refrigerate for 20 minutes.

  5. Spread a rounded teaspoon of filling onto flat side of a cookie and sandwich with another cookie. Repeat with remaining cookies and filling.


Brownie Cake Pops


  • 8 tablespoons (1 stick) unsalted butter

  • 2 ounces unsweetened chocolate, chopped

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 12-oz. package white or pink Candy Melts

  • Sprinkles, nonpareils, sparkling sugar and/or sugar décors for decorating, optional


  1. Place rack in lower third of oven; preheat oven to 350ºF. Line an 8-inch baking pan with heavy-duty aluminum foil, leaving a 2-inch overhang on 2 opposite sides.

  2. Combine butter and chocolate in a heatproof bowl and set over a pan of barely simmering water. Let stand, stirring occasionally, until almost melted. Remove bowl from pan, whisk until smooth and cool until warm.

  3. Combine flour, baking powder and salt in a small bowl. Stir sugar into warm chocolate mixture. Add eggs one at a time, beating well after each. Mix in vanilla; fold in flour mixture. Spread batter in pan. Bake until just set in center, 30 to 35 minutes. Let cool completely in pan on wire rack.

  4. Freeze pan for 30 minutes. Lift brownies out of pan using the overhanging foil; place on a cutting board. Use a 2 1/4-inch heart-shaped cookie cutter to make 9 brownies.

  5. Place Candy Melts in a heatproof bowl over a pan of simmering water. Remove pan from heat, keeping bowl over water; stir until completely melted. Keep bowl over water as you work. Dip end of a lollipop stick into candy coating and insert into pointed end of a brownie. Place on a baking sheet. Repeat with remaining sticks and brownies. Place baking sheet in freezer for 10 minutes.

  6. Carefully dip each brownie entirely or halfway into candy coating. Rotate stick, tapping it gently, allowing excess to drip off, or drizzle with coating. Apply decorations, if desired. Stand pops in Styrofoam.

Mocha Truffle Cake


  • 12 ounces semisweet chocolate, chopped

  • 1 1/2 cups sugar

  • 1 tablespoon instant espresso powder

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

  • 6 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon confectioners’ sugar


  1. Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.

  2. Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.

  3. Pour batter into springform and swirl to evenly spread batter. Bake until set in center, 55 to 60 minutes (cake will appear dry on top and slightly cracked around the edges). Let cool in pan on a wire rack for 20 minutes; cake may sink in center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.

  4. Place cake on a serving plate and let stand at room temperature for 15 to 30 minutes. Just before serving, sift confectioners’ sugar over cake. Serve with whipped cream, if desired.


Raspberry Cheesecake Bars


  • 1 9-oz. box chocolate wafer cookies

  • 5 tablespoons unsalted butter, melted

  • 1 cup frozen raspberries, thawed

  • 1/4 cup plus 2 Tbsp. sugar

  • 2 8-oz. packages cream cheese, room temperature

  • 2 large eggs plus 2 large yolks

  • 1 tablespoon all-purpose flour

  • 1 teaspoon vanilla extract

  • 4 ounces white chocolate, melted and cooled


  1. Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.

  2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.

  3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.


Rice Krispie Hearts


  • 3 tablespoons butter, plus extra for buttering pans

  • 1 (10-ounce) package regular marshmallows or 4 cups miniature marshmallows

  • 6 cups crisp rice cereal

  • 12 ounces semisweet chocolate

  • Sprinkles


  1. Butter a large (11X17-inch) rimmed baking sheet or two 9X13-inch pans. Set aside.

  2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted and smooth. Remove from the heat and stir in the rice krispies. Press the mixture into the prepared pan(s) and set aside to cool for about an hour.

  3. Using a 2 to 3-inch heart-shaped cookie cutter, press the cutter into the cooled rice krispie treats, removing the heart-shaped treats to a wax paper or parchment paper-lined baking sheet or work space. If you minimize space between the hearts, you should be able to cut out right around 24 hearts. Feel free to do what you like with the extra scraps (we had no trouble coming up with a solution).

  4. In a microwave-safe bowl, melt 12 ounces chocolate chips on 50% power for one minute. Stir. Continue this process until the mixture is melted and smooth but not overheated.

  5. If desired, push a cookie or lollipop stick into the bottom of the rice krispie treats (optional). Holding one side of the rice krispie heart (or using the stick as a handle), dip half of the rice krispie treat into the melted chocolate and then transfer to the wax paper or parchment paper. I alternated between dipping the top half of the treat or either side of the treat. While the chocolate is still warm on the rice krispie heart, sprinkle the festive Valentine (or other) sprinkles onto the chocolate. Let the treats cool completely and the chocolate harden before serving, about 1-2 hours.

  6. Cover in an airtight container to store (they are best eaten within 24 hours). 

If you do not want to get your hands dirty, do select from our wide selection of cakes and yummy treats that we offer here at Cup.Cakes Singapore 😉

Looking for a specific cake that is not available on our website? Fret not, CUSTOMIZE your own! Make this Valentine’s Special 😉