Heart Marshmallow Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup soft, unsalted butter
02 -
1 cup granulated sugar
03 -
2 eggs, brought to room temperature
04 -
2 1/2 teaspoons pure vanilla
05 -
1/2 cup buttermilk, warmed to room temperature
06 -
1/4 teaspoon table salt
07 -
1 teaspoon baking powder
08 -
1 1/4 cups all-purpose flour
→ Filling
09 -
1 cup room-temperature unsalted butter
10 -
1 cup marshmallow creme
11 -
3 cups powdered sugar
12 -
2 teaspoons vanilla flavoring
→ Coating
13 -
3 tablespoons coconut oil
14 -
2 tablespoons melted white chocolate
15 -
2 1/2 cups light pink candy melts
# Instructions:
01 -
Heat oven to 350°F. Lightly grease a half-sheet pan, place parchment paper inside, then grease that too.
02 -
Blend together flour, salt, and baking powder with a whisk.
03 -
Use a mixer to cream the butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Gradually combine the dry mix and buttermilk, switching between the two.
04 -
Spread the batter evenly in your pan. Bake for 15 to 20 minutes until the edges just start to brown. Allow it to cool for 10 minutes, then chill for another 20 minutes.
05 -
Beat marshmallow stuff and butter together until creamy. Add powdered sugar and mix in vanilla.
06 -
Use a 4-inch heart-shaped cutter to press out shapes. Pipe the filling onto half of them, cover with the matching halves, and freeze for an hour.
07 -
Combine the candy melts with coconut oil and melt. Dip the frozen cakes into the mixture, then refrigerate for 15 minutes to set.
08 -
Add white chocolate designs on top with a piping bag. Chill until the decoration sets.
# Notes:
01 -
This is a homemade take on Little Debbie’s Valentine's cakes.
02 -
You can freeze them to keep longer.
03 -
Make sure every ingredient is room temp!