Heart Cakes Delight (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup buttermilk, room temperature
02 -
1/4 teaspoon salt
03 -
1 cup sugar
04 -
1 teaspoon baking powder
05 -
2 eggs, at room temperature
06 -
1/2 cup unsalted butter, softened
07 -
1 1/4 cups all-purpose flour
08 -
2 1/2 teaspoons vanilla extract
→ Filling
09 -
1 cup marshmallow fluff
10 -
3 cups powdered sugar
11 -
1 cup unsalted butter, softened to room temp
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. Butter a half-sheet pan, add parchment paper, and butter the top of that too.
02 -
In a bowl, stir up the salt, baking powder, and flour.
03 -
Cream the butter and sugar until fluffy. Add the eggs one by one, then mix in the vanilla. Alternate tossing in the dry ingredients with the buttermilk.
04 -
Pour the batter into the pan and smooth it out evenly. Bake for 15-20 minutes until the edges just start turning golden. Cool for 10 minutes, then stick it in the fridge for another 20.
05 -
Beat the butter with marshmallow fluff till smooth. Add powdered sugar and vanilla, and mix until combined.
06 -
Cut hearts using a 4-inch cutter. Pipe the filling onto half the hearts, top with the other halves, and freeze them about an hour.
07 -
Melt the candy melts with coconut oil. Dip the frozen hearts to coat them, then cool them in the fridge for 15 minutes.
08 -
Use the melted white chocolate to add swirls or patterns on top. Chill again so the designs set.
# Notes:
01 -
Hints of Little Debbie cakes inspired this.
02 -
You can freeze these cakes to keep them fresh longer.
03 -
Be sure all ingredients are at room temperature before starting.