Description
Recreate the beloved heart-shaped snack cakes at home with this recipe. Soft vanilla cake is layered with a fluffy marshmallow filling and coated in a pink chocolate shell, making for a nostalgic and delightful treat.
Ingredients
Units
Scale
For the Cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1 1/3 cups water
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
For the Marshmallow Filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 10 ounces marshmallow fluff
For the Pink Chocolate Coating:
- 24 ounces white chocolate melting wafers or white chocolate chips
- Red food coloring
- 2–4 tablespoons vegetable shortening or heavy cream (for thinning)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a half-sheet pan (18×13 inches) with parchment paper.
- In a large mixing bowl, combine the white cake mix, granulated sugar, water, eggs, vanilla extract, vegetable oil, and all-purpose flour. Mix until the batter is smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Cut Out Heart Shapes:
- Once the cake has cooled, use a 1.5-inch heart-shaped cookie cutter to cut out heart shapes. Carefully slice each heart horizontally to create two thinner heart-shaped layers.
- Prepare the Marshmallow Filling:
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and marshmallow fluff, and continue to beat until well combined and smooth.
- Assemble the Cakes:
- Spread a layer of the marshmallow filling onto one half of each heart-shaped cake. Place the other half on top to create a sandwich.
- Place the assembled cakes on a baking sheet and freeze for at least 30 minutes. This will make them easier to coat with chocolate.
- Prepare the Pink Chocolate Coating:
- Melt the white chocolate melting wafers or white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until fully melted.
- If the melted chocolate is too thick, add vegetable shortening or heavy cream a little at a time until you reach a pourable consistency.
- Add red food coloring one drop at a time, stirring well after each addition, until you achieve the desired shade of pink.
- Coat the Cakes:
- Place a chilled heart-shaped cake on a fork and hold it over the bowl of melted pink chocolate. Spoon the chocolate over the cake, ensuring it is fully covered. Allow any excess chocolate to drip back into the bowl.
- Place the coated cake onto a parchment-lined baking sheet. Repeat with the remaining cakes.
- If desired, melt additional white chocolate and drizzle it over the coated cakes for decoration.
- Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.
Notes
- For a more authentic look, use a small piping bag to create white chocolate swirls on top of the pink-coated cakes.
- Store the finished cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.