Mini Heart Shaped Cakes

Mini Heart Shaped Cakes

Difficulty Moderate
Serves 6
Prep Time 15-20
Cook Time 20
1 box Devil's Food Cake Mix
3 Grade A Large Eggs
1/2 cup Sour Cream
1 cup Butter
2 Tbsp Unsweetened Cocoa Powder
1 cup Water
8 oz Aerosol Whipped Cream Topping
1-2 servings Vanilla Pudding 4 Pack



  1. Preheat oven to 350 degrees F. Lightly grease a 10x15 sheet cake pan, then dust with flour.
  2. In a large bowl, beat together the cake mix, eggs and sour cream. Set aside.
  3. In a medium saucepan, melt the butter, then stir in the cocoa powder, cinnamon and water. Boil for 30 seconds, then remove from heat.
  4. Stir into the cake mix/egg mixture. Pour batter into the prepared pan. Bake for 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool.
  5. While cake is cooling, make the frosting. Beat or whisk together the whipped topping and 1 pack of vanilla pudding until evenly combined. Add second pudding pack if desired, to create your desired texture.
  6. When cake is cool, use a heart-shaped cookie cutter (whatever size you'd like) to cut out cake layers.
  7. Layer your mini cakes as desired. To create a 3-layer mini heart-shaped cake: Top one heart with frosting, then another heart, then another layer of frosting, then another heart. Repeat to create additional servings, until all sheet cake has been used.
  8. To serve, top each mini heart-shaped cake with a dollop of whipped topping and chocolate shavings (optional).