Ingredients
For the Cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1 ⅓ cups water
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 cup full fat sour cream
For the Filling:
- 7 oz marshmallow creme (or marshmallow fluff)
- ¾ cup salted butter, room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2-4 tbsp heavy cream, room temperature
For the Coating:
- 32 oz almond bark
- 3 tbsp Crisco (vegetable shortening)
- Pink gel food dye (gel-based to prevent chocolate seizing)
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Spray and line two half-sheet pans (18×13 inches) with parchment paper. In a stand mixer or with a handheld mixer, combine the white cake mix, granulated sugar, water, eggs, vanilla extract, and vegetable oil. Mix until just combined, about 1 minute. Add flour, kosher salt, and sour cream, then mix on medium speed for 2-3 minutes until no lumps remain.
- Bake the Cake: Divide the batter evenly between the two prepared pans and smooth the tops. The batter is thin and will produce thin cake layers. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool at room temperature for 30 minutes, then transfer to the refrigerator for 30-60 minutes to chill and firm up.
- Make the Filling: In a clean bowl, beat the marshmallow creme and softened salted butter on medium-high speed until smooth, about 1 minute. Add powdered sugar, vanilla extract, kosher salt, and 2 tablespoons of heavy cream, mixing on medium speed until incorporated. Adjust the consistency by adding 1-2 more tablespoons of heavy cream as needed for a smooth, spreadable texture.
- Cut and Assemble Cakes: Once chilled, use a 3-inch heart-shaped cookie cutter to cut 32 hearts from the cake layers. Spread the marshmallow filling evenly over half of the hearts, then place the remaining hearts on top to create sandwiches. Arrange the assembled heart cakes on a jelly roll pan lined with wax or parchment paper, and freeze for 1 hour to firm up for dipping.
- Prepare the Coating: Melt the almond bark in a large heatproof bowl by microwaving in 30-second intervals, stirring between each until completely smooth. Stir in the 3 tablespoons of Crisco until the mixture is silky and smooth. Remove about ½ to 1 cup of white almond bark to a separate bowl for decoration. Stir ½ teaspoon of pink gel food dye into the larger bowl of almond bark and let it cool for 3-5 minutes to a dipping temperature.
- Dip and Decorate: Dip the frozen heart cakes fully into the pink melted chocolate coating and place them on a cookie rack set over parchment paper to catch drips. Allow the coating to set for 10 minutes at room temperature. Using the reserved white almond bark, drizzle random circles over the coated cakes to create decorative designs. Let set fully before serving or storing.
Notes
- Ensure eggs and sour cream are at room temperature for the best batter consistency.
- Use gel-based food coloring to avoid seizing the melted almond bark.
- The cakes are easier to dip when fully frozen to prevent breaking or sogginess.
- Storage: Keep the finished cakes refrigerated in an airtight container for up to 3 days.
- You can substitute almond bark with white chocolate chips if desired, adjusting for sweetness and melting behavior.
- Prep Time: 2 hours 0 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
