Heart-Shaped Mini Ombre Cakes

eyedocbakes

 

Whether you’re celebrating Valentine’s day or Galentine’s day – this is a super-cute and fun dessert to bake – and it’s almost guilt free because it’s so mini 😉

What You’ll Need . . .

Flour

sugar

baking powder

salt

butter

canola oil

milk

clear vanilla extract

eggs

For the frosting:

butter

cream cheese

powdered sugar

clear vanilla extract

 

To make the cakes . . .

Preheat oven to 350F. Meanwhile whisk the dry ingredients in a large bowl and set aside. Whip the butter in your stand mixer with the paddle attachment until smooth  (scrape down the sides of the bowl). Add in dry ingredients in 3 parts and mix. Next add in the rest of the wet ingredients and mix until well combined (scrape down sides to make sure no butter is sticking to the sides)

Split batter evenly into 3 medium sized bowls. Do not color one of the bowls of batter. In the 2nd bowl, add a bit of red food coloring until it looks pink. In the 3rd bowl, add more red food coloring until it looks a darker shade of pink – almost red. You can add more to the pink one if it appears too pale – just make sure it is visually lighter than the dark pink/red bowl of batter.

Pour each color into its own pre-buttered 10×15 sheet pan and make sure it is spread evenly in the pan. Bake the cakes for 20-30 minutes or until a toothpick inserted comes out clean. Take out and let cool completely.

 

 

To make the frosting:

In the bowl of your stand mixer with the paddle attachment, whip the butter until smooth. Next add in the cream cheese and mix. Add the powdered sugar 1/2 cup at a time and mix well. At 4.5 cups add the vanilla extract. Set stand mixer bowl in the refrigerator while the cakes cool.

Now let’s put it together!

The fun part! Use an approximately 3 inch heart shaped cookie cutter to cut out 12 hearts in each color (if you have extra cake scraps – I like to use them for cake pops another time!) Stack the dark pink on the bottom, then use a large round piping tip to pipe 6 large dots. Gently place the light pink layer on top, and pipe the same thing. Then place the white layer of cake on top and pipe 6 more. Decorate on top with sprinkles, or candy hearts – whatever you’d like! I used fresh mini roses, strawberries, and candy, as well as sprinkles.

Some Notes. . . 

  1. Cakes can be stored a couple days in an airtight container in the refrigerator, but because they are cut out and not frosted, they are best eaten the same day. 

 

If you liked this recipe, you might want to try. . .

  1. Mini pumpkin cupcakes
  2. Mini mousse cakes

 

Tried this Recipe?

Don’t forget to tag me on instagram @eyedocbakes if you made this, I’d love to see it! You can also share my recipe on Pinterest and Facebook if ya love it, and sign up for our e-mail list to never miss a new recipe!

Heart-Shaped Mini Ombre Cakes

Course: Dessert
Servings: 12 mini cakes

Ingredients

The Cakes

  • cup flour
  • 3 cup sugar
  • 2 tbsp baking powder
  • tsp salt
  • 1 cup butter
  • ¼ cup canola oil
  • cup milk
  • 2 tbsp clear vanilla extract
  • 6 eggs

Cream Cheese Frosting

  • 1 cup butter
  • 16 oz cream cheese
  • 9 cup powdered sugar
  • 2 tsp clear vanilla extract

Instructions

The Cakes

  • Preheat oven to 350F. Meanwhile whisk flour, sugar, baking powder, and salt in a large bowl and set aside. 
  • Whip butter in stand mixer with paddle attachment until smooth ( scrape down sides of bowl). Add in your bowl of dry ingredients in 3 parts and mix. Next add in the canola oil, milk, clear vanilla extract, and eggs. Mix until well combined ( scrape down sides to make sure no butter is sticking to the sides of the bowl).
  • Split batter evenly into 3 medium sized bowls. Do not color one of the bowls of batter. In the 2nd bowl, add a bit of red food coloring until it looks pink. In the 3rd bowl, add more red food coloring until it looks a darker shade of pink – almost red. You can add more to the pink one if it appears too pale – just make sure it is visually lighter than the dark pink/red bowl of batter.
  • Pour each color into its own pre-buttered 10×15 sheet pan and make sure it is spread evenly in the pan. Bake the cakes for 20-30 minutes or until a toothpick inserted into the cakes comes out clean. Take out and let cool completely.

Cream Cheese Frosting

  • In the bowl of your stand mixer with the paddle attachment, whip the butter until smooth. Next add in the cream cheese and mix.
  • Add the powdered sugar 1/2 cup at a time and mix well. At 4.5 cups add the vanilla extract. Continue making the frosting until you add in all the sugar. Set stand mixer bowl in the refrigerator while the cakes cool.

Assembly

  • Use an approximately 3 inch heart shaped cookie cutter to cut out 12 hearts in each color
  • Stack the dark pink on the bottom, then use a large round piping tip to pipe 6 large dots. Gently place the light pink layer on top, and pipe the same thing. Then place the white layer of cake on top and pipe 6 more. Decorate on top with sprinkles, or candy hearts – whatever you’d like! Some ideas: fresh mini roses, strawberries, and candy, as well as sprinkles.

Notes

  1. If you have extra cake scraps – you can save them and use them for cake pops another time.

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