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–+ servings
image of red velvet cake mix vanilla cake flour butter sugar egg whites heavy cream powdered sugar pudding mix pink melting chocolate valentines sprinkles almond extract food coloring
Benjamin

Mini Valentine Layer Cakes

These adorable Mini Valentine Layer Cakes are bite-sized heart-shaped delights, perfect for celebrating love with layers of fluffy vanilla cake, whipped cream filling, and a glossy pink chocolate glaze topped with Valentine's sprinkles.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 mini cakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 3 large egg whites whipped to soft peaks
  • 1 1/2 cups all-purpose flour or cake flour for fluffier texture
  • 1 1/2 tsp baking powder
  • 1/4 cup milk
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
For the Filling
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp instant vanilla pudding mix optional for extra stability
For the Glaze
  • 8 oz pink candy melts or pink melting chocolate
  • Valentine's Day sprinkles for decoration

Equipment

  • oven
  • Large Rimmed Baking Sheet
  • Parchment paper
  • Heart-shaped cookie cutter
  • electric mixer,
  • - Mixing bowls
  • Piping Bag
  • wire cooling rack

Method
 

Prepare the Baking Sheet
  1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  2. In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix until just combined. Stir in the almond and vanilla extracts.
  3. Gently fold in the whipped egg whites into the batter until fully incorporated. Pour the batter onto the prepared baking sheet and spread evenly.
  4. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool completely on a wire rack.
  5. Once cooled, use a heart-shaped cookie cutter to cut out heart shapes. You need an even number for layering (about 16 hearts for 8 mini cakes).
  6. Whip the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the pudding mix if using for stability.
  7. Place a heart cutout on a plate, pipe or spread a layer of whipped cream filling on top, then place another heart on top. Repeat to make 2-layer mini cakes.
  8. Melt the pink candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip or pour over the assembled cakes to glaze.
  9. While the glaze is wet, sprinkle on Valentine's Day sprinkles. Chill in the fridge for 20 minutes to set before serving.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18g

Notes

Store in an airtight container in the refrigerator for up to 3 days. For best results, assemble just before serving to keep the filling fluffy. If using gluten-free flour, ensure it is a 1-to-1 blend for sheet cakes.
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