These Mini Heart Shaped Cakes are perfect Valentine's Day Cakes! Each mini heart cake is a red velvet cake (box mix recipe) with whipped cream filling covered in pink chocolate with Valentine's sprinkles and drizzles of white chocolate.
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Mini Heart Shaped Cakes
Y'all know I love a Little Debbie Cake and Little Debbie Be Mine Valentines Cakes are a favorite. I don't think they made the red velvet variety this year (or I'm not seeing them) so I decided I needed to learn to make a homemade heart-shaped cake and share the recipe.
Of course, you could follow this same recipe and tutorial but use chocolate cake or vanilla cake or whatever flavor you love. I also make a delicious whipped cream filling that mimicks the Little Debbie filling. Choose your favorite frosting if you don't want to use the ones I share - I have lots of suggestions down below!
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Valentine's Day Cakes
These mini cakes are so, so perfect for Valentine's Day. Because you start with a box mix, the cake recipe is easy-peasy. Then the creamy frosting is also easy to make and to die for. I have to tell ya - Little Debbie Valentine Cakes have nothing on these cakes!
And I promise, your Valentine will love these mini heart-shaped cakes! They'd also be perfect for a class party or Valentine's party at home.
Tools Needed
- Sheet Pans, one half sheet pan (13x18) or two quarter sheet pans (9x13s)
- Cooling Rack
- Large Heart Shaped Cookie Cutter - the goal is approximately 3-inch cakes. If you buy a set of heart cookie cutters, it'll be one of the larger ones.
- Piping Bag
- Knife
Ingredients
- Red Velvet Cake Mix, plus box ingredients at room temperature
- Pink Melting Chocolate
- Valentine's Day Sprinkles
- Powdered Sugar
- White Chocolate Pudding Mix
- Heavy Cream
Find the complete recipe with ingredients measurements in the recipe card below.
How to Make Mini Heart Shaped Cakes
I'm going to break this recipe and tutorial down into a few parts to make it really clear and easy for you to make these heart shaped cakes!
Heart-Shaped Pieces of Cake
- Start by preparing and baking your two red velvet sheet cakes (or one large one) according to box directions.
- Set them out to cool completely.
- Lay your sheet cakes out and use your large heart-shaped cutter to cut out multiple hearts.
- Slice each heart in half horizontally, creating a top and bottom for the little cakes, to sandwich icing in between. Set aside.
Filling
- In a large mixing bowl combine your powdered sugar, pudding mix, and heavy cream. Mix on high until stiff peaks form.
- Spread mixture on half of your cake hearts. Use the other half to set on top, and create a sandwich.
- For best results, place the filled cake layers in the freezer for an hour or more. You want them nice,stiff and chilled to dip in chocolate. Make sure to cover them with plastic wrap so they don’t get freezer burnt.
Coating Mini Cakes in Chocolate & Decorating
- Melt down your pink melting chocolate. Place in a microwave-safe bowl for 45-second intervals, stirring after each, until melted and smooth. Add a teaspoon of shortening and stir if your chocolate is too stiff.
- Remove your chilled cakes from the freezer to coat in chocolate. Now you can do this one of two ways.
- Drop each small heart cake in the bowl of melted chocolate and remove with a fork (be sure to shake off the excess), OR
- Lay on a cooling rack and pour the chocolate over the top of each heart-shaped mini cake.
- Add your sprinkles to the top of the cake before the chocolate sets. How you decorate them is totally up to you.
- Let your chocolate set up or place back in the freezer for 10 minutes.
- Serve and enjoy! Little Debbie has nothing on these cakes!
Pro Tips
- When baking the cakes, prepare the pans with cake release cooking spray, homemade cake goop, or parchment paper. You don't want your cakes to stick or tear or this recipe will be much messier.
- If you want to break this process into two days, you can place the heart cakes on a sheet and cover with plastic wrap to chill overnight.
- Instead of drizzles and sprinkles, you could use frosting to write and make a mini message heart cake similar to Valentine's Conversation Hearts.
More Flavor Options
- Chocolate Cake with Chocolate Frosting (use dark cocoa powder for really rich cakes!)
- Vanilla Cake with Vanilla Buttercream Filling
- Strawberry Cake with Cream Cheese Frosting.
- You could even spread a thin layer of raspberry filling in the cakes and add fresh berries on top if you want to get really fancy!
Servings Suggestions
- Share these mini cakes at a work party - it' the perfect way to add a special dessert to the table.
- Wrap each little heart individually and give a Valentine's Day Mini Cake to each kid in a classroom.
- If your spouse or loved one loves Valentine's Day cakes, make these as a sweet treat to share at home.
Storage Directions
Want to make these ahead of time for the special day? Or save the leftovers?
Refrigeration. Keep the cakes in an airtight container or wrap them individually in plastic wrap to prevent drying out.
These will stay fresh for up to a week. Let the cakes come to room temperature before serving for the best texture.
Freezer. Wrap each cake individually in plastic wrap, then place them in a freezer-safe bag or airtight container. To thaw, place cakes in the refrigerator overnight or let them sit at room temperature for about 30–60 minutes before eating.
More Valentine's Recipes
PrintRecipe
Mini Heart Shaped Cakes (Valentines Day Cakes)
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Ingredients
- 2 boxes Red Velvet Cake Mix (prepared and baked in a sheet pan)
- 2 cups Heavy Cream
- ⅓ cup Powdered Sugar
- 1 ounce White Chocolate Pudding Mix
- 2 (12 ounce) bags of Pink Melting Chocolate
- Valentine's Day Sprinkles
Instructions
- Start by preparing and baking your red velvet sheet cake. Set it out to cool completely. Follow box instructions.
- Lay your sheet cake out and use your cookie cutter to cut out multiple hearts.
- Slice each heart in half, creating a top and bottom, to sandwich icing in between. Set aside.
- Prepare the filling by combining your powdered sugar, pudding mix, and heavy cream in a large mixing bowl. Mix on high until stiff peaks form.
- Spread mixture on half of your hearts. Use the other half to set on top, and create a sandwich.
- Place in the freezer for an hour or more. You want them nice,stiff and chilled to dip in chocolate. Make sure to cover them so they don’t get freezer burnt.
- Melt down your pink melting chocolate. Place in a microwave safe bowl, for 45 second intervals, stirring after each, until melted and smooth.
- Remove your sandwich cakes from the freezer to coat in chocolate. Now you can do this one of two ways. By dropping them in the bowl of melted chocolate and remove with a fork (be sure to shake off the excess), or you can lay them on a cooling rack and pour the chocolate over them.
- Prep Time: 60
- Cook Time: 25
- Category: Dessert
- Cuisine: American
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