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Heart Shaped Snack Cakes

Heart Shaped Snack Cakes

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Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 cakes


  • (2) 9x13inch rimmed baking sheets
  • heart shaped cookie cutter


For the Cake:

  • 2 cups all purpose flour
  • 1 and ½ cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter room temperature
  • 1 cup milk
  • 2 tbsp rum extract
  • 2 tsp pure vanilla extract
  • 2 large eggs room temperature

For the Filling:

  • 1 and ½ cups powdered sugar
  • ½ cup marshmallow creme (marshmallow fluff)
  • 1 to 2 tbsp milk or half & half
  • 1 tsp pure vanilla extract
  • ½ tsp salt

For the Icing:

  • ½ cup vanilla (white) candy coating
  • ½ cup shortening
  • food coloring optional


Make the Cake:

  • Preheat oven to 350 degrees. Line (2) 9x13 inch rimmed baking sheets with parchment paper and set aside. In a large mixing bowl combine the dry ingredients first; flour, granulated sugar, baking powder & salt. Give these ingredients a quick whisk to mix them together. Add in the butter, milk and vanilla and beat the ingredients on medium speed until thoroughly combined. Add the rum and vanilla extract into the mixture and beat for about 30 seconds just until combined. Slowly add in the eggs one at a time, mixing thoroughly before you add the next one.
    Evenly split the cake batter between both baking sheets, with both baking sheets having a thin layer of cake batter. Bake in the oven for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before moving on to the next step.

Assemble the Snack Cakes:

  • Once both cakes are completely cooled you can lift them out of the baking sheets by lifting them up by the sides of the parchment paper. Lay them out on a clean work surface to assemble them.
    Make the Filling: Once both sheet cakes are cooled it's time to layer them. In a mixing bowl combine the powdered sugar, marshmallow cream, milk, and vanilla extract. Start off by beating on low speed (so the sugar doesn't go everywhere) and work the speed up to medium as the ingredients start to combine. Beat the ingredients on medium speed for 2 to 3 minutes so it becomes fluffy. Spread the filling over the top of one of the cake layers, evenly spreading it out with a spatula so it coers the top of the cake. This will be a thin layer of filling. Very carefully flip the other cake layer onto the frosted one, making sure both layers line up.
    Now it's time to punch out the hearts: Starting at one of the corners of the cake, use your heart shaped cookie cutter to firmly punch out the individual snack cakes. You may want to rinse and wipe off the cookie cutter in between each punch for a cleaner result. Place the individual cakes on a plate or another baking sheet and place them in the refirgerator to firm up for about 30 minutes.
    Make the Icing: In a medium/large heat-safe bowl, combine the candy melts and shortening. Heat in the microwave for 30 second intervals, stirring in between each interval. Repeat this process until the shortening and candy melts are completely melted and have a smooth texture. Use your hands to dip the individual cakes into the candy coating mixture. Don't completely submerge the cakes but instead lightly coat each side of the cake, shake off any excess and plate on a wire rack or plate to dry. Garnish with sprinkles if desired. Cakes will be dry and ready to serve within a few minutes or you can place them in an airtight container and chill them in the fridge to set a little longer. Cakes stay fresh for about 3 days.


For the cake part of this recipe you can use a cake mix instead of making the cake from scratch. Simply follow the instructions on the back of the mix to make the batter and then divide the cake batter evenly between two baking sheets and follow the rest of the recipe.
If you can't find candy melts at your local store you can also use white chocolate or almond bark.