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Cute Valentine’s Heart Cake Recipe

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★★★★★

4.7 from 150 reviews

This Cute Valentine’s Heart Cake recipe offers a charming way to celebrate love with adorable heart-shaped mini cakes. Made from tender white cake layers filled with a smooth vanilla buttercream and coated in colorful white chocolate, these delightful treats are perfect for Valentine’s Day or any romantic occasion.

Ingredients

Scale

For the Cake

  • 1 box white cake mix (plus eggs, oil, and water as listed on the box)
  • 1 teaspoon vanilla extract

For the Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream

For the Coating

  • 2 cups white chocolate chips or candy melts
  • Red or pink gel food coloring
  • Sprinkles (optional)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a rimmed baking sheet and line it with parchment paper to prevent sticking. Make the white cake batter according to the box instructions, adding 1 teaspoon of vanilla extract for a more homemade flavor. Pour the batter evenly into the prepared pan.
  2. Bake the Cake: Bake the cake for 18–22 minutes, or until the center springs back when lightly touched. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. It’s important not to cut the cake while it’s still warm to maintain clean shapes.
  3. Cut Heart Shapes: Once the cake is completely cool, use a heart-shaped cookie cutter to punch out even pairs of hearts. Each mini cake will consist of two heart layers sandwiched together.
  4. Make the Filling: In a bowl, whip 1/2 cup softened unsalted butter until fluffy. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1–2 tablespoons heavy cream until the mixture is smooth and spreadable.
  5. Assemble Mini Cakes: Spread a layer of the buttercream filling onto one heart cutout, then place a second heart on top to form a sandwich. Gently press together to secure.
  6. Prepare the Coating: Melt the white chocolate chips or candy melts in the microwave using 30-second intervals, stirring in between until smooth. Add a drop of red or pink gel food coloring to tint the coating to your desired shade and mix well.
  7. Coat the Cakes: Using a fork, dip each heart sandwich into the melted white chocolate coating, or spoon the coating over the top thoroughly. Tap off the excess coating and place the cakes on a wire rack to set.
  8. Decorate and Set: Allow the coated cakes to dry completely, about 30 minutes. While still wet, you can decorate with sprinkles if desired. Once dry, add a cute Valentine’s themed drizzle or decoration as you like.

Notes

  • Make sure the cake is fully cooled before cutting to prevent crumbling.
  • Adjust heavy cream in the filling to achieve your preferred spread consistency.
  • If candy melts are unavailable, quality white chocolate chips work perfectly for the coating.
  • These mini cakes can be refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
  • Use gel food coloring to avoid thinning the chocolate coating.

Keywords: Valentine’s cake, heart-shaped cake, white cake, mini cakes, buttercream filling, white chocolate coating, festive dessert

Find it online: https://dailysimplerecipe.com/cute-valentines-heart-cake-recipe/