Valentine’s Day is the perfect excuse to slow down, stay in, and cook something a little extra special. Whether you’re planning a romantic dinner for two, a cozy family meal, or a sweet brunch to start the day, this collection of Valentine’s Day recipes has everything you need.

From elegant main dishes and classic sides to decadent desserts and festive treats, these recipes are designed to impress without feeling intimidating. Because celebrating love should feel fun and delicious.

Elegant Main Dishes

These main dishes are perfect for creating a restaurant-worthy Valentine’s Day dinner right at home. The restaurants around here are always insane so we celebrate at home and I love it! Think comforting classics, elegant steaks, and rich, slow-cooked favorites that feel truly special.

Valentine’s Day Side Dishes

The right sides turn a great main dish into a complete Valentine’s Day meal. These classics are cozy, flavorful, and pair beautifully with everything from steak to pasta.

Decadent Valentine’s Day Desserts

Valentine’s Day is all about dessert, and these recipes do not hold back. From rich chocolate treats to festive red velvet and fruity favorites, there’s something here for every sweet tooth.

Valentine’s Day Breakfast & Brunch

Start Valentine’s Day on a sweet note with these breakfast and brunch favorites—perfect for surprising the family with something special in the morning.

Valentine’s Day Snacks

Perfect for movie nights, gifting, or sneaking handfuls throughout the day, these snacks add a fun, festive touch to Valentine’s Day.

Skip the dinner reservations and create a fabulous meal at home with these Valentine’s Day recipes. These romantic dinner recipes make celebrating easy and memorable. From elegant mains to indulgent desserts and festive snacks, there’s something here for every kind of Valentine’s Day celebration.

Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

What You Need to Cook Filet Mignon at Home

You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

Ingredients You’ll Need

• Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
  • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
• Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
• Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
• Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
• Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
• Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
• Fresh Rosemary: Adds a subtle, woodsy flavor that makes the steak extra delicious.
• Fresh Thyme: Brings a soft, earthy note that pairs perfectly with beef and butter for a restaurant-quality finish.

How to Make Juicy Filet Mignon

1. Prep: Pull the steaks from the fridge to come to room temperature. Season each steak heavily with salt and pepper. Preheat the oven to 475°F.
2. Sear: Heat a cast iron skillet over high heat for 3-5 minutes, then carefully drizzle with oil. Using tongs, gently place the steaks salted side down and sear for 2-3 minutes.
3. Flip: Season the other side then flip the steak using the tongs and sear for another 2-3 minutes. Remove the skillet from the heat.
4. Finish in the Oven: Add the butter, garlic and herbs to the skillet and place the skillet into the oven. Cook for 4-7 minutes.
   • NOTE: Use a meat thermometer in the thickest portion of the filet and pull from the oven when the internal temperature is 5 degrees below your desired doneness (see section below).
5. Rest: Remove from the oven and tent with foil for 2-5 minutes. This step is crucial for a juicy filet mignon. Don’t skip it!
6. Baste: Baste with butter and serve.

How to Tell when Filet Mignon is Done

Everyone has their preferred level of doneness when it comes to steaks, so it’s completely up to you. Here are the internal temperatures for filet mignon:

• Rare: 125°F (red with red juices)
• Medium Rare: 130°F (deep pink with reddish juices)
• Medium: 140°F (light pink with clearer juices)
• Medium well: 150°F (gentle pink center with clear juices)
• Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

Common Mistakes to Avoid

One of the biggest mistakes when cooking filet mignon is starting with a cold steak. It needs to be pulled out of the fridge early and brought to room temperature. Cooking a cold steak leads to uneven cooking.

Filet mignon needs to be both pan seared first and then finished in the oven. A pan seared filet mignon has a delicious crust on the outside, but that isn’t enough to cook it all the way through. Finishing in the oven brings the steaks to a safe internal temperature. This is the best way to cook filet mignon.

Once a steak is done, it’s so tempting to jump in and devour it, but the resting period is crucial. The juices redistribute while it rests making it even more tender and melt-in-your-mouth.

What to Serve with Filet Mignon

For me, the perfect meal is filet mignon with some vegetables on the side, a starch and a carb…bread, yes, always bread! Here are a few of my favorites:

Vegetables: Roasted Broccoli, Grilled Asparagus, or Strawberry Spinach Salad

Starch: Mashed Potatoes, Roasted Herb Potatoes, or Baked Potatoes

Bread: Herbed Focaccia, Crusty Artisan Loaf, or Potato Rolls

Storing and Reheating

Filet mignon is best eaten fresh, but if you have leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 4-5 days. I actually prefer to slice leftovers so they are easier to reheat.

When leftovers are cut into slices, then I just give each slice a quicky little sear in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in the oven at 250 degrees F for 20-25 minutes. When I’m feeling really ambitious, I’ll reverse sear each side for about a minute to get that yummy crust back.

If you’ve ever wondered how restaurants get filet mignon so tender and flavorful, now you know! It’s not magic, and it’s definitely not complicated. With the right technique and a little confidence, you can cook filet mignon at home that’s just as impressive as anything you’d order at a restaurant.

Whether it’s for an anniversary dinner, a Valentine’s dinner, or just because you’re craving a really good steak, this filet mignon steak recipe is one you’ll come back to again and again!

More Elegant Dinner Ideas…

• Garlic Butter Steak
• Authentic Italian Bolognese
• Oven Braised Short Ribs
• Whole Roasted Chicken

Watch How to Make Filet Mignon at Home…

Sweet, buttery, and filled with fruity jam, these Valentine’s Day Thumbprint Cookies with Jam are the perfect treat for sharing the love. With soft centers, crisp edges, and a drizzle of creamy white chocolate, they’re as beautiful as they are delicious.

Simple ingredients and a whole lot of heart make this Valentine’s cookie recipe one you’ll want to make year after year.

This classic thumbprint cookie recipe uses just the right amount of butter, while still delivering that rich, buttery flavor! They’re shaped into sweet little hearts, baked with love, and perfect for Valentine’s Day!

The first time I had a thumbprint cookie, I was in elementary school and my mom had this little cookbook for kids. That was so cute with these darling little graphics of kids cooking almost precious moments style. Remember those little kids that were so popular? The only problem was the recipe turned out dry and boring.

I’ve been hesitant to share a thumbprint cookie ever since, but this one is absolute perfection and it’s almost like a cross between a sugar cookie and a melt in your mouth butter cookie. I prefer to use a seedless jam, but do whatever you’ve got on hand. My extra touch? A little drizzle of white chocolate and making the indents into the shape of a heart really takes these to the next level for Valentine’s Day.

Ingredients For Valentine’s Day Thumbprint Cookies

You don’t need anything fancy to make these Valentine’s thumbprint cookies! Just a handful of pantry staples that come together to create the perfect treat.

• Butter: Creates a rich, tender cookie base.
• Sugar: Sweetens and helps the cookies spread.
• Brown Sugar: Adds moisture and a soft texture.
• Egg Yolk: Binds the dough and keeps it chewy.
• Vanilla: Enhances the overall flavor.
• Almond Extract: Adds a light, nutty warmth.
• Salt: Balances the sweetness.
• Flour: Gives the cookies structure.
• Cornstarch: Keeps the cookies soft and thick.
• Seedless Jam: For the jam filling for each thumbprint. Strawberry, raspberry, and cherry work best for Valentine’s Day.
• White Baking Bark/White Chocolate Chips: Adds a sweet, creamy finish.

I love making these cookies while my kids are at school, so when they come home, a sweet Valentine’s treat is waiting for them.

How to Make Thumbprint Cookies

These thumbprint cookies are a fun take on a classic, and they’re easy enough for kids to help make. Here’s how to bake them step by step:

1. Prep Chocolate: Chop the white baking bark or white chocolate chips and set aside.
2. Cream Butter: Beat the butter until soft and fluffy.
3. Add Sugars: Mix in both sugars and the salt until smooth.
4. Mix Wet Ingredients: Beat in the egg yolk, vanilla, and almond extract.
5. Add Dry Ingredients: Slowly mix in the flour until a soft dough forms.
6. Shape Cookies: Roll dough into balls, place on a lined tray, and press a thumbprint in the center.
7. Chill Dough: Freeze cookies for 30 minutes so they hold their shape.
8. Fill & Bake: Warm the jam, fill each thumbprint, then bake at 375°F until edges are golden.
9. Cool: Let cookies cool completely on a wire rack.
10. Drizzle: Melt the white chocolate and drizzle over the cooled cookies.

More detailed instructions can be found in the recipe card below.

Make Ahead and Storage Instructions

These thumbprint cookies are easy to make ahead of time. You can prepare and shape the dough, then freeze it until you’re ready to bake. Just add the jam and bake straight from the freezer. You can also freeze fully baked cookies for up to two months. Thaw at room temperature and add the white chocolate drizzle before serving for the best taste and texture.

Once baked, let the cookies cool completely and store them in an airtight container at room temperature for up to three days. 

Whether you’re baking for a classroom party, for an after-school treat, a romantic dessert, galentines, or a special holiday spread, these easy Valentine’s Thumbprint Cookies come together quickly and always impress.

Other Valentine’s Day Recipes You’ll Like

• Garlic Butter Steak
• Oven Braised Short Ribs
• Chocolate Fondue
• Raspberry Sweet Rolls
• Valentines Snack Mix

Watch How To Make These Cookies

Chocolate and cherries just belong together, don’t they? I’ve always believed there’s something incredibly romantic about that combo—rich chocolate, bright cherries, a little burst of tart sweetness—and this chocolate cherry cake brings it all together with almost no effort.

My grandma looooved cherry cordials. I remember having them at her house one Christmas and instantly, the moment I bit into them I knew… these are not for me…haha!

Nowadays my taste buds have grown up quite a bit and I can see how much cherries and chocolate belong together!

Because this cake stays unbelievably moist (thank you, cherry pie filling!), it’s a total crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or honestly any night you want something that feels a little special without getting too fussy. Trust me—one bite and you’ll know why this cake keeps disappearing around here.

Why You’ll Love This Easy Chocolate Cherry Cake

If you’re a chocolate lover, this cake is about to become a new favorite. A boxed chocolate cake mix and canned cherry pie filling come together for a rich, ultra-moist chocolate cherry cake that tastes way more homemade than it is—without the extra effort.

• Easy and Impressive: Because the base starts with a cake mix, the batter comes together in minutes. Mix, bake, cool—done. It’s the kind of dessert that feels special without adding stress to your day.
• Extra Chocolatey: The frosting doubles down on the chocolate with both melted chocolate and cocoa powder for deep, fudgy flavor—no dry or overly sweet frosting here.
• Generously Frosted: The recipe makes enough frosting for a thick, dreamy layer (the way I like it!), but you can use less and stash the rest in the fridge for another dessert if you want.
• Pretty Finishing Touches: Add a sprinkle of chocolate chips or a few extra cherries on top for color and texture—it makes each slice look irresistible.

Slice into squares and serve—no one has to know how easy it was.

Ingredients You’ll Need

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:

For the Cake

• Chocolate Cake Mix: Creates the base of the cake with strong chocolate flavor, structure, and tenderness, saving time without sacrificing taste.
• Cherry Pie Filling: Adds rich cherry flavor, natural sweetness, and moisture that keeps the cake incredibly soft. They also create juicy pockets in every bite.
• Eggs: Bind the ingredients together, provide lift, and help the cake set with a tender, moist crumb.
• Almond Extract: Enhances the cherry flavor (cherries + almond mimic each other naturally) while adding warmth and depth to the chocolate.
• Semi-sweet Chocolate Chips: Add bursts of rich chocolate flavor throughout the cake and melt slightly into the crumb for extra gooeyness. We melt them and add the chocolate to the frosting too!

For the Frosting

• Unsalted Butter: Forms the base of the frosting, adding richness, smooth texture, and a creamy mouthfeel.
• Confectioners’ Sugar: Sweetens and thickens the frosting while creating a silky consistency that’s easy to spread.
• Cocoa Powder: Boosts the chocolate flavor in the frosting and balances the sweetness of the sugar and cherries.
• Whole Milk: Thins the frosting to a smooth, spreadable consistency while adding creaminess and helping everything blend together.
• Light Corn Syrup: Adds shine and stability to the frosting, helping it stay glossy and smooth instead of crusting over.
• Vanilla Extract: Rounds out the chocolate flavor and adds warmth, preventing the frosting from tasting flat or overly sweet.
• Salt: Balances the sweetness and enhances all the chocolate and cherry notes so the flavors taste richer and more defined.

How to Make Chocolate Cherry Cake (Step-by-Step)

The key thing to remember when making this chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:

1. Combine: Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla.
2. Fold: Then, fold in the chocolate chips.

3. Spread the cake batter into a greased 9×13-inch baking pan and bake.
4. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
5. Frost the cake and top with additional chocolate chips or sprinkles.

How to Serve Chocolate Cherry Cake

If you are serving this chocolate cherry cake recipe for Valentine’s Day then let me give you a few ideas for what to serve for the rest of dinner. Some of our favorite easy but fancy main dishes are garlic butter steak at home, whole roasted chicken, sausage and peppers pasta, or smoked tri tip.

Chocolate Cherry Cake FAQs

Make Ahead, Storing and Freezing

This chocolate cake with cherries is great for making ahead of time! It stays moist for 2–3 days when tightly covered. The flavor deepens after resting overnight.

You can store the cake at room temperature for up to three days or in the refrigerator for up to one week.

If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

So whether you’re slicing this up for Valentine’s Day or sneaking a forkful straight from the pan at midnight (no judgment—we’ve all been there), this chocolate cherry cake is one of those desserts that just sticks. It’s rich without being heavy, sweet with a little tang, and it tastes even better the next day… assuming there’s any left.

More EASY CHOCOLATE CAKE RECIPES:

• Moist Chocolate Cake
• Chocolate Mayonnaise Cake
• Chocolate Molten Lava Cakes
• Double Chocolate Zucchini Cake
• Simple Chocolate Cake
• Chocolate Texas Sheet Cake
• ALL OF OUR CAKE RECIPES! 

Watch How to Make Moist Chocolate Cherry Cake…

For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

• Unsalted Butter: Adds richness and helps create a soft, tender texture.
• Eggs: Bind the dough and provide structure and moisture.
• Sugar: Sweetens the cookies and helps them spread slightly.
• Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
• Salt: Balances the sweetness and boosts overall flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
• Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
• Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!

1. Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
2. Whisk: Combine all the dry ingredients in a separate bowl.
3. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold: Add the chocolate chips and fold them in.
5. Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
6. Bake: In a 350 degree oven, bake until slightly underdone.
7. Cool: Cool in a single layer on a wire rack and enjoy!

Head to the recipe card to for all the detailed instructions.

Storage and Make Ahead Instructions

These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.

You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.

Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.

Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!

More COOKIE RECIPES You’re Going to Love:

• Chocolate Chip Pudding Cookies
• Chocolate Reese’s Pieces Cookies
• NY Times BEST Chocolate Chip Cookie Recipe
• Nutella and Dulce de Leche Stuffed Cookies
• Copycat Swig Sugar Cookies

Watch How to Make Chocolate Cookies…

This is the classic holiday recipe for meringue cookies! Our little meringues only call for 5 ingredients, and a lot of oven time. Be patient as the piping takes a little bit of practice, but this recipe will walk you through the steps so that you can make your own perfect meringues!

Must Make Holiday Cookies

Ok, this Christmas, well, holiday cookie recipe is one you would have found in my grandma’s kitchen which means it’s a must-make! I love the traditions of holidays and cookies are the perfect place to remember loved ones.

I’ve been busy practicing meringue cookies, dying meringues, and munching on A LOT of meringues so that I can share what I’ve learned with you! Now you can make these addictive cookies without the stress! And since they are only about 20 calories each, munch away!

Important Tip: Making Meringue Cookies

This recipe calls for only 5 ingredients. With so few ingredients, you actually run a higher risk of issues. The key to avoiding those issues is stiff peaks.

While adding the sugar, the foamy egg mixture will start to become thick, glossy, and sticky, that’s exactly what you are looking for! My mom would often stop the mixer, grab the whisk and turn it upside down to inspect. I love that method of checking for stiff peaks!

Ingredients for Meringue Cookie Recipe

• Egg Whites: The foundation of meringue — when whipped, they trap air, creating the light, airy structure. As they cook, the proteins set and give the cookies their crisp texture.
• Salt: Sharpens the flavor and helps slightly strengthen the egg white foam during whipping.
• Cream of Tartar: The acid that stabilizes the egg whites which allows them to hold more air without collapsing, and helps prevent overbeating.
• Clear Vanilla: Adds flavor without discoloring the pure white meringue. Regular vanilla extract can give the meringue a beige tint.
• Sugar: Sweetens and dissolves into the egg whites to create a glossy, stable foam that bakes into a crisp shell outside with melt-in-your-mouth marshmallow on the inside.

How to Make Meringue Cookies

1. Prep: Preheat the oven to 225℉ and line baking sheets with parchment paper.
2. Beat: Using the whisk attachment on a stand mixer (you can also use a mixing bowl and electric hand mixer), beat the egg whites. When they start to get foamy, add the salt, cream of tartar and vanilla. Continue beating until soft peaks form.
3. Whip: Slowly add the sugar one small spoonful at a time continuing to whip until stiff peaks form and the meringue is shiny.
   • PRO TIP: Test the meringue by rubbing a small bit of the mixture between your fingers, you shouldn’t feel the sugar or any grittiness. If you can still feel the sugar, just whip it a little longer.
4. Pipe: Transfer the meringue batter to a large piping bag with a large star piping tip. Pipe onto the prepared baking sheets.
5. Bake and Cool: Place the baking sheet into the oven and bake for 1 hour. DO NOT open the oven! When the 1 hour is up, turn the oven off and let the cookies cool completely in the oven then remove.

Adding Color

If you want to add some color to your meringue cookies, you’ll add food gel at the end of step 3. Once the meringue is fully combined and shiny, add a few drops of food gel and mix to combine. Add more food gel until you get the color you want.

NOTE: The meringue will brown when you add food coloring so plan on a darker color than what you start with.

Tips for Beautiful Meringue Cookies

• Clean Bowls: In college I watched a chef repeat often that you cannot think about making meringue until you make sure your bowl is clean and free of grease, water and any debris.
• Two Bowl Eggs: The second tip she gave was to crack your eggs in a separate bowl when separating the whites to avoid any egg yolk sneaking in.  Even a tiny bit of yolk will ruin your meringues.
• Gritty Sugar: You need to beat the meringues until smooth, which can be a little hard to tell. Add the sugar gradually, one tablespoon at a time, and then take a small bit of meringue and rub between your fingers to see if it’s gritty.
• Stiff Peaks: You’ve already heard my two cents, just truly make sure you can turn that whisk upside down and a peak stays standing.
   

How to Store Meringue Cookies

Meringue cookies should be stored in an airtight container at room temperature. They need to be kept dry and they will keep for up to 2 weeks.

They can also be stored in the freezer for up to 3 months. Layer them in an airtight container with parchment paper between each layer. Let them thaw at room temperature before serving.

There’s just something so magical about how a few simple ingredients—egg whites, sugar, and a touch of vanilla—can turn into the lightest, crispest meringue cookies. Whether you’re making them for Christmas cookie trays, a baby shower, or just because you want a sweet little treat for the family, these easy meringue cookies always feel special.

More Holiday Cookies to Try:

• Soft Gingerbread Men Cookies
• Best Christmas M&M Cookies
• Peppermint Double Chocolate Cookies
• Christmas Sugar Cookies

This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

What is a Poke Cake?

A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

What Flavor is Red Velvet Cake?

Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

Ingredients You’ll Need

• Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
• Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
• Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
• Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
• Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
• Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
• Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.

Frosting

• Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
• Butter: Gives the frosting richness and a silky, spreadable texture.
• Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
• Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
• Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!

How to Make a Red Velvet Poke Cake

1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.

How to Decorate a Red Velvet Cake with Cream Cheese Frosting

For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:

• Crushed Oreos
• Chocolate curls
• White chocolate chips or curls
• Heath bits
• Colored sprinkles – for Christmas, Valentine’s Day or 4th of July

Storage and Make-Ahead Tips

This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

More Tasty Poke Cakes to Try…

• Better Than Anything Cake
• Lemon Jello Cake
• Egg Nog Poke Cake
• Strawberry Jello Cake

Watch How This Cake is Made…

If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!

I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.

A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!

Mini Cheesecake Ingredients

These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.

The Crust

• Graham Cracker Crumbs: Base for the mini cheesecake crusts.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Binds the crumbs together and adds richness.

Mini Cheesecake Filling

• Heavy Cream: Whipped to add lightness to the filling.
• Cream Cheese: Creates a creamy, tangy cheesecake base.
• Crème Fraîche: Adds richness and a slight tang.
• Confectioners’ Sugar: Sweetens the filling.

Raspberry Topping

• Cornstarch: Thickens the raspberry sauce.
• Sugar: Sweetens the raspberry sauce.
• Water: Combines with cornstarch to make a smooth sauce.
• Frozen Raspberries: Main flavor for the sauce.
• Fresh Raspberries: Garnish for serving.

Why Crème Fraîche?

This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.

How to Make Mini Cheesecakes

Follow these easy steps to assemble these creamy, no-bake treats!

1. Prep: Line 10–12 muffin tins with plastic wrap.
2. Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
3. Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
4. Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
5. Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
6. Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
7. Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
8. Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.

Other Mini Cheesecake Topping Ideas

The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.

Can You Make No-Bake Mini Cheesecakes Ahead of Time?

Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.

Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.

When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.

Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.

You’ll Love These Cheesecake Recipes:

• Easy Baked Cheesecake with Fresh Cherry Sauce
• Mini Twix Caramel Cheesecakes
• Mini Dutch Apple Cheesecakes
• Mini Strawberry Cheesecakes
• No Bake Mini Chocolate Cheesecakes

Watch How These Mini Cheesecakes are Made…

When I say this is the absolute best prime rib recipe, I mean it! This prime rib roast turns out melt-in-your-mouth tender every single time, with that perfect crust on the outside and juicy, flavorful center.

Whether you’re cooking for Thanksgiving or Christmas dinner, a special celebration, or just because you’re craving something incredible, this foolproof method will walk you through every step with confidence with lots of tips, tricks, things to avoid and the secret for making it the most flavorful!

Cade and I have tested this recipe for years to make sure it’s as easy and reliable as it is impressive—and trust me, once you try it, you’ll never make prime rib any other way.

Why This Prime Rib is the Best

I don’t know what it is about prime rib, but you throw that out there and people seriously come running.

Foolproof: If you follow the instructions step by step, you’ll get a perfect prime rib every time!

Texture: It is tender, melt-in-your-mouth, juicy with a delicious crust on the outside.

Flavor: The ingredients are so simple but the flavor is next level. Just salt, pepper, butter and garlic is all you need to compliment the deep beefy flavor of the prime rib.

Showstopper: You’ve invested some money into this cut of meat, let’s make it the showstopper of your holiday feast!

What is Prime Rib?

Standing Rib Roast and Prime Rib Roast are the same exact same thing. It’s just that different people call them different things. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy as there are options!

Ingredients You’ll Need

People love the tender, mouthwatering beef but for me that’s not even the best part. I’m all about the outside. It’s all caramelized and packed full of flavor. I’m telling you, it’s like the burnt ends on a brisket. It’s so, so good!!!! Here is everything you’ll need to deliver that flavor:

• Standing Rib Roast, Prime Rib: The star cut—rich, juicy, and tender.
• Kosher Salt: Draws out moisture and seasons deeply.
• Black Pepper: Enhances flavor and adds warmth.
• Butter: Build an aromatic crust.
• Garlic: Helps crisp the exterior while keeping it juicy.

Seems too simple, right?! Now let’s see how it’s done…

How to Cook Prime Rib (Step-by-Step)

I’ve shared very detailed instructions on the best way to cook prime rib in the recipe card below. But the basic steps to making the best prime rib EVER are as follows: 

1. Carefully slice the meat off the bones and rub kosher salt all over the outside of the roast. Refrigerate, uncovered, for at least 24 hours. This is the step that will change everything!
2. Let the prime rib come to room temperature before searing it in an oiled skillet. 
3. Once cool enough to handle, tie the meat back onto the bones. 
4. Transfer roast to a wire rack set on top of a rimmed baking sheet. Season with pepper, then rub with garlic butter. 
5. Roast at 200ºF until the meat registers your desired internal temperature (see our notes below for doneness info). 
6. Remove roast from oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before returning to oven to broil the very top. 
7. Cut twine from meat, slice, and serve! 

Is this the best prime rib roast recipe ever?? I think it might just be! Do you feel like you can do it? I hope so!

Prime Rib FAQs

Prime Rib Temperature Guide

Generally speaking, prime rib is served rare to medium rare, but I’ll be honest, I like mine more like medium. It’s entirely up to you and I’ll put all of the different prime rib temperatures and times below.

• Medium Rare Prime Rib — Medium rare means the meat is mostly pink with a deeper, nearly red center. The temperature should be 130 to 134ºF. 
• Medium to Medium Well Prime Rib — The temperature should be 135 to 140°F.
• Well Done Prime Rib — The temperature should be 140 to 145°F.

What to Serve with Holiday Prime Rib

When it comes to a holiday dinner spread with prime rib as the star, I love to accompany it with all our favorite side dishes. Here are some suggestions:

• Potatoes: baked potatoes, roasted herb potatoes or creamy mashed potatoes
• Salad: 7 layer pea salad, spinach salad with poppyseed dressing or broccoli salad
• Bread: potato rolls, buttermilk biscuits or herbed focaccia bread
• Vegetables: roasted acorn squash, garlic butter roasted carrots or oven roasted vegetables

And it would be a holiday dinner without some decadent desserts! A few of our favorites are

Storing, Freezing and Reheating

Prime rib leftovers store for 5 to 7 days in the fridge or up to a month in the freezer in an airtight container.

To reheat it, preheat the oven to 250 degrees F, place the sliced prime rib in a baking dish with a few tablespoons of beef broth, cover tightly with foil, and let it heat for about 10 minutes.

When you slice into that perfectly cooked prime rib and see the rosy, tender center, you’ll know all that love and patience were worth it. This recipe truly delivers every time — tender, juicy, flavorful, and worthy of any special occasion (or just a cozy Sunday dinner).

Pair it with your favorite sides, gather your people, and enjoy restaurant-worthy prime rib roast right in the comfort of your own kitchen. Once you try it, I promise — you’ll never make prime rib any other way.

More Decadent MAIN DISHES You Must Try:

• Korean Oven Braised Short Ribs
• Carolina Pulled Pork
• Authentic Italian Bolognese Sauce
• Oven Braised Short Ribs
• Smoked Prime Rib
• Oven Braised Beef Roast
• Herb Roasted Turkey Breast
• Smoked Tri Tip
• Easy Garlic Butter Steak
• All our MAIN DISH recipes!

Watch How to Make Prime Rib…

This is the best Homemade chocolate cake recipe! Cake like this is rare to find. This perfectly Moist Chocolate Cake recipe is rich, decadent, and truly irresistible! Tested and approved by a cake fanatic (Me!)

You all know how I work. It’s why we have the best Traeger Ribs, Buttermilk Pancakes, and Banana Bread recipes among a gazillion others. I get all sucked into finding the best of the best for a specific recipe, and I can’t let it go until I’ve achieved it.

And friends, I’ve discovered which chocolate cake is best. If you need chocolate cake for a birthday or a family celebration, you just step right up. (Who am I kidding? Just make it because you are surviving the crazy these days.)

Creating the Best Chocolate Cake

Everyone I know loves a moist chocolate cake with cream cheese frosting or buttercream frosting, but most people struggle to make a homemade version without reaching for a cake mix. I’m absolutely giddy to share all my secrets, along with the full list of ingredients that make this the best from-scratch chocolate cake.

Here’s the twist: this is a chocolate cake recipe without butter, and that’s intentional! As much as I thought butter would enhance the flavor of the chocolate, it just didn’t. The cake lost too much moisture. Butter has a high water content that evaporates as steam during baking, so it can’t lock in moisture the way oil can. Using oil instead creates a softer crumb and keeps the cake tender and moist. If you prefer, you can swap in equal amounts of butter, or even go half and half, but all oil gave me the richest flavor and the most luscious chocolate layer cake.

Ingredients for The Best Chocolate Cake Recipe

As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.

Any time a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch couldn’t be simpler to make.

Chocolate Cake Ingredients:

• All-purpose flour: reliable structure for the cake
• Unsweetened natural cocoa powder: better rise than Dutch-process
• Espresso powder: optional, but enhances chocolate flavor
• Baking soda & baking powder: both needed for the right lift
• Salt: balances sweetness and boosts flavor
• Oil: keeps the cake moist (better than butter)
• Eggs: room temperature helps the batter mix smoothly
• Buttermilk: adds moisture and tenderness
• Hot water: blooms cocoa for deeper flavor

Frosting Ingredients:

• Unsalted butter: base for a rich, creamy texture
• Cream cheese: adds tang and stability
• Unsweetened cocoa powder: deep chocolate flavor
• Powdered sugar: sweetness and structure
• Vanilla extract: enhances flavor
• Whole milk: thins to a spreadable consistency
• Salt: balances sweetness

Pro Tip: When you make this chocolate cake for the first time, try it exactly as written. It’s truly the best chocolate cake recipe, and baking it as is ensures you’ll know how it’s meant to turn out before experimenting. If you’d like to tweak it later, we’ve included some substitution ideas below.

For step-by-step instructions and measurements, see the recipe card below.

How to Make The Best Chocolate Cake

Chocolate Cake Steps

Okay, it’s time to bake the best chocolate cake recipe! Here we go!

1. Preheat: Set oven to 350 degrees F before baking.
2. Prepare pans: Spray bottoms of 2-3 9-inch cake pans, line with precut parchment paper, and spray sides.
3. Sift: Remove lumps from dry ingredients with a mesh sieve.
4. Mix: Beat eggs, buttermilk, hot water, oil, and vanilla using a hand or stand mixer on medium speed until smooth.
5. Combine: Add dry ingredients and mix until incorporated.
6. Divide & bake: Pour the chocolate cake batter evenly into pans and bake.
7. Cool: Let cakes rest 10-15 minutes on the counter, then turn onto a wire rack.

Unlike brownies, you can use the toothpick trick for cake. Just insert a toothpick into the very center of the cake, and if it comes out clean, it’s time to pull the cake!

Chocolate Frosting Steps

The secret to a good chocolate frosting is actually, in my expert opinion, to use both butter and cream cheese. Each doesn’t hold up to the chocolate enough, but together, man, it’s good! All rich and creamy, totally dreamy.

1. Soften: Bring butter and cream cheese to room temperature.
2. Cream: Beat butter and cream cheese together until smooth.
3. Add: Mix in cocoa, sugar, vanilla, and salt.
4. Adjust: Add milk as needed for a spreadable, but thick consistency.
5. Frost: Spread evenly on cooled cake layers and decorate as desired.

Once frosted, your chocolate cake is ready to impress! Rich, creamy, and utterly irresistible! Every bite is pure chocolate bliss.

Do You Have to Use Coffee for This Recipe?

You might have noticed coffee or espresso powder in the ingredients list, and it’s actually one of the secrets to making your chocolate cake taste extra chocolate-y. Almost every chocolate cake uses a little coffee to enhance the chocolate flavor, even if you can’t taste it.

I don’t drink coffee for religious reasons, but I still add just a tiny bit of Baking Espresso Powder, and it really does deepen the chocolate flavor. Here’s why I love it:

• No bitterness like regular coffee
• Conveniently stored in a jar
• Adds richness and depth without tasting like coffee

How to Store Chocolate Cake

Chocolate cake will stay fresh at room temperature for up to 2 days if it’s covered. After that, it should be refrigerated to maintain its texture and flavor. A whole cake can be stored in the fridge for up to 1 week when covered with foil, plastic wrap, or placed in an airtight container. For cut and frosted cake, the best method is to slice it with a sharp knife, wrap each piece individually in plastic wrap, and place in the refrigerator. This keeps the slices moist and makes them easy to grab whenever you want a piece.

For longer storage, chocolate cake freezes beautifully. Frosted cake can be kept in the freezer for up to 3 months. First, place the cake in the freezer uncovered until it’s completely solid, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just thaw the cake at room temperature and serve.

Whether it’s a holiday, birthday, or just a Tuesday, this chocolate cake makes every moment feel special!

More Easy Cake Recipes:

• Our Favorite Cake Recipes!
• Flourless Chocolate Cake
• Cinnamon Roll Sheet Cake
• Easy Carrot Cake
• Banana Cake Recipe with Cream Cheese Frosting

Watch How This Chocolate Cake is Made…