How do I cut perfect heart shapes from a sheet cake?

Use a large heart-shaped cookie cutter pressed firmly and evenly through the completely cooled sheet cake in one clean downward motion. For the most precise and cleanly edged hearts, cut adjacent shapes as closely as possible to maximize the number of hearts from each sheet cake. Gather and press together the remaining cake scraps for additional smaller hearts or simply enjoy them as a baker's treat.

Why must the filled cakes be frozen before dipping in chocolate?

The freezing step makes the filled heart sandwich cakes completely firm and cold enough to survive the chocolate dipping process without falling apart or deforming. The warm melted chocolate applied to a cold and firm cake sets almost immediately on contact, producing the most beautifully smooth and evenly coated pink chocolate shell.

Can I make these without red velvet cake mix?

Yes. Any cake mix flavor works beautifully in this recipe. Vanilla cake, chocolate cake, and strawberry cake all produce equally beautiful and equally delicious mini heart cakes. The filling, dipping, and decoration process is identical regardless of the cake flavor used.

Heart Shaped Cakes Easy Mini Valentine Red Velvet Recipe

Description

The most adorable Mini Heart Shaped Cakes for Valentine’s Day made with two boxes of red velvet cake mix baked in sheet pans cooled completely and cut into hearts with a large cookie cutter sliced horizontally and filled with a whipped cream filling of heavy cream powdered sugar and white chocolate pudding mix beaten to stiff peaks then frozen at least 1 hour before dipping in melted pink chocolate and decorating with Valentine’s sprinkles. A completely charming and easy Valentine’s Day individual cake recipe.

Ingredients

Scale

2 boxes Red Velvet Cake Mix prepared per package directions

2 cups Heavy Whipping Cream cold

1/3 cup Powdered Sugar

1 oz White Chocolate Instant Pudding Mix

2 bags 12 oz each Pink Melting Chocolate Wafers

Valentine’s Day Sprinkles

Instructions

1. Prepare and bake red velvet cake mixes per package in greased parchment-lined half sheet pans.

2. Cool completely on wire racks.

3. Cut hearts using large heart cookie cutter from cooled sheet cakes.

4. Slice each heart horizontally into two layers. Set aside.

5. Combine powdered sugar, pudding mix, and cold heavy cream in large bowl. Beat on high until stiff peaks form.

6. Spread filling generously on one half of each heart pair.

7. Press corresponding top layer over filling to create sandwich.

8. Arrange on parchment-lined sheet. Cover with plastic wrap.

9. Freeze at least 1 hour until completely firm and cold.

10. Melt pink chocolate in microwave-safe bowl in 45-second intervals stirring after each until smooth.

11. Dip each frozen heart cake in chocolate or pour over on cooling rack.

12. Immediately scatter Valentine’s sprinkles while chocolate still wet.

13. Allow to set completely or freeze 10 minutes. Serve and enjoy.

Prep Time: 60 minutes
Cook Time: 25 minutes
Category: Dessert, Valentine's Day
Method: Baking, No Bake Assembly
Cuisine: American

Nutrition

Serving Size: 1 mini heart cake
Calories: 385
Sugar: 42g
Sodium: 310mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: heart shaped cakes, mini heart shaped cakes Valentine's Day recipe, easy red velvet mini heart cakes pink chocolate dipped, individual Valentine's heart cakes