Valentine Heart Cakes – a delicious recipe with cakes, corn syrup, pink sprinkles, vanilla frosting, chocolate frosting, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice five sponge cakes diagonally in half widthwise in the same direction. Slice remaining cakes diagonally in the opposite direction.
2
On each of four dessert plates, place two oppositely cut cake halves together to form a heart. In a microwave, heat corn syrup for 15 seconds or just until thinned; brush over tops and sides of cakes. Gently press sprinkles over cakes to coat.
3
Assemble remaining cake halves into heart shapes on a wire rack over waxed paper. Place 1/2 cup vanilla frosting in a small microwave-safe bowl; tint pink. Place chocolate frosting in a separate small microwave-safe bowl. Microwave frostings on high for 10 seconds; stir. Microwave in 5-second intervals until slightly thinned.
4
Spoon frosting evenly over tops and sides of cakes, letting excess drip off. Let stand until set. Repeat. Gently transfer cakes to dessert plates. Tint remaining vanilla frosting pink if desired. Pipe onto cakes and decorate with coarse sugar as desired.
1169
kcal
Calories
99
g
Fat
34
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 individual cream-filled sponge cakes, 1/4 cup corn syrup, 1/4 cup pink sprinkles, 3/4 cup canned vanilla frosting, divided, and more.
Yes, Valentine Heart Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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