Heart Shaped Snack Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup buttermilk, room temp
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
1 1/4 cups all-purpose flour
05 -
2 eggs, room temperature
06 -
2 1/2 teaspoons vanilla extract
07 -
1/2 cup unsalted butter, softened
08 -
1 cup sugar
→ Filling
09 -
1 cup marshmallow fluff
10 -
1 cup unsalted butter, softened
11 -
3 cups powdered sugar
12 -
2 teaspoons vanilla extract
→ Coating
13 -
2 tablespoons white chocolate, melted
14 -
2 1/2 cups light pink candy melts
15 -
3 tablespoons coconut oil
# Instructions:
01 -
Set the oven to 350°F. Spread butter on a half sheet pan, lay some parchment over it, then butter that parchment too.
02 -
Blend flour, salt, and baking powder together in a bowl.
03 -
Beat the butter with sugar until it’s light and fluffy. Add the eggs, one at a time, then the vanilla. Gradually combine the dry mix and buttermilk, alternating them as you go.
04 -
Pour the batter into the pan, spreading it evenly. Bake for about 15-20 minutes, or until the edges turn lightly golden. Cool it for 10 minutes, then pop it in the fridge for 20 minutes to chill.
05 -
Mix the butter with the marshmallow fluff until it’s smooth. Add the powdered sugar and vanilla, whipping everything together.
06 -
Cut heart shapes out of the cake using a 4-inch heart cutter. Pipe the filling onto half the hearts, top them with the other hearts, and freeze for an hour to firm up.
07 -
Melt the pink candy melts with coconut oil until smooth. Dip the frozen hearts in the melted candy to coat, and chill again for 15 minutes.
08 -
Add fun swirls using the melted white chocolate on top. Chill once more to set.
# Notes:
01 -
Inspired by the Little Debbie Valentine treats.
02 -
Store these cakes in the freezer if you want them to last longer.
03 -
Make sure your ingredients aren’t cold before starting.