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Mini Raspberry-Chocolate Heart Cakes

mini raspberry-chocolate heart cakes Dessert
Mini Raspberry-Chocolate Heart Cakes
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12

This pretty-in-pink dessert jazzes up Betty Crocker™ Super Moist™ milk chocolate cake mix with espresso and raspberry flavors, creating an intensely decadent treat. MORE+ LESS-

Cheri Liefeld
Updated January 16, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


tablespoon instant espresso coffee powder or granules
tablespoon water
box Betty Crocker™ Super Moist™ milk chocolate cake mix
1 1/4
cups water
cup vegetable oil
cup raspberry preserves
oz white chocolate baking bars or squares, chopped
tablespoons shortening
cup Betty Crocker™ Decorating Decors® red, pink and white candy sprinkles


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  • 1
    Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
  • 2
    In small bowl, stir coffee powder in 1 tablespoon water until dissolved. In large bowl, beat cake mix, coffee mixture, 1 1/4 cups water, the oil, eggs and raspberry preserves with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fill cake pans half full with batter.
  • 3
    Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
  • 4
    In medium microwavable bowl, microwave white chocolate and shortening uncovered on High 1 to 2 minutes, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth.
  • 5
    Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.

Expert Tips

  • If your heart-shaped cake pans vary in size from those used in the recipe, your yield may vary. Bake the cakes in batches, if necessary, and cool the pans before reusing.
  • You can use dark or semisweet chocolate instead of white chocolate, if desired.
  • If the white chocolate mixture starts to harden before you’re done decorating the cakes, microwave in 30-second increments to soften. You can also melt the chocolate in a saucepan over low heat instead of in the microwave.

Nutrition Information

No nutrition information available for this recipe

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