Mini Heart Cake Bites
Red Velvet Cake is a Valentine's Day dessert staple, and these cake bites are perfect bite-size treats. Moist red velvet cake is mixed with vanilla frosting to make a cake pop batter. They are filled into smooth white chocolate shells and then dipped and drizzled with dark chocolate to balance the sweetness. Add sprinkles, sugar, or edible glitter to add festive Valentine's Day colors! These mini cake bites are sure to impress your loved ones.
Ingredients
4 Eggland's Best eggs, large
1 Box of Red Velvet Cake Mix
1 1/4 cup water
1/2 c + 1 tbsp vegetable oil (preferably canola or sunflower oil for best texture)
1 box chocolate instant pudding mix (3.9 oz size)
1 container of vanilla frosting (16 oz, creamy style)
2 pkg white melting chocolate (12 oz each)
1 pkg dark melting chocolate (12 oz)
Valentine's Day sprinkles, glitter or sugar (assorted colors and shapes)
Preparation
- Preheat oven to 350°F. Position rack in the center of the oven for even baking of these delicate mini cakes.
- In a large bowl, combine the cake mix, pudding mix, water, oil and eggs. Mix with an electric mixer on medium speed for 2 minutes until the batter is smooth and free of lumps. The pudding mix will help create an extra moist and tender cake texture. Spread the batter evenly into a greased 13 x 9 baking dish, making sure to smooth the top with a spatula. Bake according to the package directions, typically 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, prepare the white chocolate coating. Place the white melting chocolate in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring well between each interval, until completely melted and smooth.
- Working quickly while the chocolate is at the right temperature, pour a generous spoonful into each heart cavity of the chocolate mold. Using a small pastry brush or the back of a spoon, carefully spread the chocolate up the sides of the mold so it covers the entire heart shape evenly. Repeat this process with each heart cavity in the mold.
- Place the chocolate-coated mold in the refrigerator for 10 minutes to allow the shells to set completely. The chocolate should be firm and easily release from the mold when ready.
- Once the cake is done baking, remove from the oven and set aside on a wire rack to cool completely to room temperature.
- In a large bowl, break up the cooled cake into fine crumbs. Add the entire container of vanilla frosting and mix thoroughly with clean hands or a sturdy spoon until it's completely combined into a smooth, moldable consistency. The mixture should hold together when pressed but not be too sticky. Place a half scoop (about 1-1.5 tablespoons) of the cake mixture into each hardened white chocolate heart shell. Press gently to fill the mold 3/4 of the way full, leaving room for the chocolate seal.
- Carefully cover each filled heart with additional white chocolate, using an offset spatula to smooth the surface completely flat. Ensure all cake filling is covered and sealed. Once each heart has been filled and covered with the final chocolate layer, return the mold to the refrigerator to set for an additional 15 minutes until completely firm.
- When the chocolate is fully set, carefully flex the mold to release each mini cake heart. If needed, tap the mold gently on the counter. Place the released hearts on a parchment-lined tray.
- For the finishing touches, melt the dark chocolate in a microwave-safe bowl using 30-second intervals, stirring between each, until completely smooth. Use this chocolate to decorate the mini cake hearts as desired - drizzle it over the tops in a zigzag pattern, partially dip the hearts for a two-toned effect, or leave them plain with just the white chocolate coating. While the dark chocolate is still wet, add festive Valentine's Day sprinkles, edible glitter, or colored sugar for extra sparkle and charm.
- Recipe Notes: The white chocolate shells can be made up to 3 days ahead of time and stored in an airtight container. You will need a specialty mini heart chocolate mold, available at most craft stores or online retailers. For best results, use high-quality melting chocolate specifically designed for molding and coating.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 50 |
|---|---|
| Calories | 160 |
| Fat | 4.5g |
| Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 90mg |
| Carbohydrates | 29g |
| Dietary Fiber | 0g |
| Protein | 1g |
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