Description
These adorable Mini Heart Shaped Cakes are perfect for Valentine’s Day or any romantic occasion. Moist red velvet cake is cut into heart shapes, layered with creamy white chocolate pudding frosting, and dipped in pink chocolate for a festive touch. They’re as delightful to look at as they are delicious to eat!
Ingredients
Scale
- 2 boxes Red Velvet Cake Mix (prepared and baked in a sheet pan)
- 2 cups Heavy Cream
- ⅓ cup Powdered Sugar
- 1 ounce White Chocolate Pudding Mix
- 2 (12 ounce) bags of Pink Melting Chocolate
- Valentine’s Day Sprinkles
Instructions
- Bake red velvet cake according to package directions in a sheet pan. Let cool completely.
- Using a heart-shaped cookie cutter, cut out cake hearts and set aside.
- In a large bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Fold in white chocolate pudding mix until fully incorporated.
- Spread frosting between two cake hearts to create mini cake sandwiches.
- Melt pink chocolate according to package directions.
- Carefully dip each cake halfway into melted chocolate, then place on parchment paper.
- Immediately decorate with Valentine’s Day sprinkles before chocolate sets.
- Let chocolate harden completely before serving (about 30 minutes).
Notes
Tips: For best results, chill cakes before cutting shapes. If you don’t have heart-shaped cutters, you can cut triangles and round one side to form hearts. Substitutions: Use strawberry cake mix for a pink variation. Regular chocolate can substitute for white chocolate pudding. Storage: Keep refrigerated in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: valentine, heart cake, mini cake, red velvet, pink chocolate