Introduction

This Cute Valentine’s Heart Cake is a charming and delicious treat perfect for celebrating love and friendship. With tender white cake layers, creamy vanilla filling, and a colorful white chocolate coating, these mini heart-shaped cakes are as fun to make as they are to eat.

The image shows seven heart-shaped treats on a white plate placed on a white marbled surface. Each treat has two layers: the base layer is light pink with a soft, frosted texture, while the top is covered in a smooth, slightly shiny pink coating. Over this coating, there are thin white icing lines drizzled in a random looping pattern. Small pink sprinkle crumbs are scattered around the plate for extra decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix plus eggs, oil, and water as listed on the box
1 teaspoon vanilla extract (for extra homemade flavor)
1/2 cup unsalted butter, softened (for the filling)
1 cup powdered sugar (for the filling)
1 teaspoon vanilla extract (for the filling)
1–2 tablespoons heavy cream (for the filling)
2 cups white chocolate chips or candy melts (for the coating)
Red or pink gel food coloring
Sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F. Grease a rimmed baking sheet and line it with parchment paper.
Step 2: Prepare the cake batter according to the box instructions, adding 1 teaspoon of vanilla extract for extra flavor. Pour the batter into the prepared pan, spreading evenly.
Step 3: Bake for 18–22 minutes or until the center springs back when lightly pressed. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Step 4: Once cool, use a heart-shaped cookie cutter to cut out an even number of heart shapes. You will need two hearts for each mini cake.
Step 5: To make the filling, whip the softened butter until fluffy. Gradually add powdered sugar, vanilla extract, and heavy cream until the mixture is smooth and spreadable.
Step 6: Spread a layer of the filling on one heart shape and sandwich it with a second heart. Press gently to secure.
Step 7: Melt the white chocolate chips or candy melts in the microwave in 30-second intervals, stirring until smooth. Add a drop of red or pink gel food coloring and mix well.
Step 8: Dip each cake sandwich into the melted coating using a fork or spoon to cover completely. Tap off any excess chocolate and place on a rack to set.
Step 9: Allow the coating to dry completely, about 30 minutes. While still wet, add sprinkles if desired. Finish with a drizzle design of your choice once set.

Tips & Variations

For a more intense vanilla flavor, add a bit of almond extract along with the vanilla in both the cake and filling.
Use colored candy melts in pastel shades for a springtime or Easter-themed variation.
If you don’t have a heart-shaped cutter, a small round or square cutter works just as well.
To avoid the cakes sliding apart, chill them for 15 minutes before dipping in chocolate coating.

Storage

Store the finished heart cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Before serving, let refrigerated cakes come to room temperature for the best flavor and texture. Avoid freezing, as it may affect the coating’s texture.

How to Serve

The image shows seven small heart-shaped desserts placed on a white plate, each covered with a smooth pink coating that gives a soft matte finish. On top of each treat, there are thin white icing lines drizzled in a loose swirly pattern, adding texture and contrast. The edges of the desserts show a slightly uneven layer of the pink coating, giving them a homemade look. The plate sits on a white marbled textured surface with a few pink sprinkles scattered around, enhancing the delicate and sweet feel of the setup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a box mix?

Absolutely! A homemade white cake recipe will work beautifully. Just ensure it’s baked in a thin sheet for easy cutting and layering.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel colors give a more vibrant hue without thinning the chocolate coating. If using liquid, start with a small amount to avoid altering the consistency.