Description

These delightful mini cakes are perfect for Valentine’s Day! With ombre-colored layers and whipped cream frosting, they’re as beautiful as they are delicious. Perfect for sharing with your loved ones, these cakes are easy to make and fully customizable.

Ingredients

Units Scale

1 box white cake mix (plus ingredients listed on the box: typically egg whites, water, and oil)
Red food coloring
2 cups heavy whipping cream
3 tablespoons powdered sugar
Valentine’s Day sprinkles or edible decorations

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Instructions

Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- Prepare the white cake batter as directed on the box.
- Divide the batter into four bowls evenly.
- Leave one portion as is (white layer).
- Add red food coloring to the remaining bowls to create three shades of pink, from light to deep red.
Bake the Cake Layers:
- Pour each colored batter into greased and floured 8-inch round cake pans.
- Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on wire racks.
Cut Heart Shapes:
- Use a 3-inch heart-shaped cookie cutter to cut out heart shapes from each cake layer.
Make the Whipped Cream Frosting:
- Beat the heavy whipping cream on high speed until soft peaks form.
- Add powdered sugar and beat until stiff peaks form.
Assemble the Cakes:
- Place the darkest cake heart on a serving plate. Spread whipped cream frosting on top.
- Repeat with the next darkest layer, stacking and frosting between layers.
- End with the white layer on top.
- Frost the entire mini cake with whipped cream.
Decorate:
- Add Valentine’s Day sprinkles or other decorations as desired.

Notes

Yields: Approximately 8-10 mini cakes, depending on cookie cutter size.
Optional: Use chocolate frosting or a cream cheese-based frosting for variation.
Store in the refrigerator for up to 2 days.