Pink Heart Snack Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 ⅓ cups water
02 -
3 eggs, at room temp
03 -
1 tablespoon vanilla extract
04 -
½ teaspoon kosher salt
05 -
1 cup full-fat sour cream
06 -
2 tablespoons vegetable oil
07 -
1 cup granulated sugar
08 -
1 cup all-purpose flour
09 -
1 box white cake mix
→ Marshmallow Filling
10 -
2 cups powdered sugar
11 -
7 oz marshmallow fluff or creme
12 -
¾ cup salted butter, softened
13 -
¼ teaspoon kosher salt
14 -
2 to 4 tablespoons heavy cream, at room temp
15 -
1 ½ teaspoons vanilla extract
→ Coating
16 -
Pink gel food coloring (must be gel)
17 -
3 tablespoons crisco, butter, or vegetable oil
18 -
32 oz of almond bark
# Instructions:
01 -
Set the oven to 350°F and prep two 18×13-inch half sheet pans with parchment paper and cooking spray. Use a stand or hand mixer to blend the cake mix, sugar, water, eggs, oil, and vanilla for 1 minute. Add in the sour cream, salt, and flour, then mix for 2-3 minutes on medium until smooth and silky.
02 -
Pour batter evenly into the pans, spreading it out so it's flat (layers will be thin). Let them bake for 15 to 18 minutes, or until they're cooked through. Let the pans cool for half an hour, then chill them in the fridge for another 30-60 minutes.
03 -
Start by creaming together the butter and marshmallow fluff on medium-high for about one minute. Slowly add the powdered sugar, vanilla, and salt, then mix. Add two tablespoons of heavy cream to get a spreadable texture, adding more if it feels thick.
04 -
Cut out 32 hearts from the cooled cakes with a 3-inch cutter. Use the filling to sandwich two hearts together, spreading it on one and topping it with another. Move the cakes to a tray lined with parchment and freeze for an hour.
05 -
In a microwave-safe bowl, heat the almond bark in short 30-second bursts, stirring well after each time, until smooth. Mix in the crisco or other fat until fully combined. Save about ½ to 1 cup for decorating later, then stir pink gel food coloring into the remaining melted chocolate. Let it sit for 3-5 minutes to cool slightly.
06 -
Dip the frozen cakes one by one into the pink coating, then place them on a lined rack to set. After 10 minutes, drizzle the reserved white almond bark on top in loops or zigzags for decoration. Let them harden before serving.
# Notes:
01 -
Only use gel-based food coloring to avoid chocolate clumping.
02 -
Best results come when all your ingredients are room temperature.
03 -
Freezing the cakes before dipping keeps them firm and easy to work with.