Sweetheart Cakes

Sweetheart Cakes are cute and fun cakes that taste delicious and are easy to make. Keep it simple with only 2 ingredients, or let your creative juices flow and use different color frosting with sprinkles and piping. The dense cake makes decorating easy and it compliments the sweetness of the frosting.

What You’ll Need for Sweetheart Cakes

With as little as 2 ingredients you can have Sweetheart Cakes. I love that idea, but sometimes it’s fun to do a little decorating, too. All you need is some cookie cutters, a frozen pound cake, and 2 containers of pre-made frosting. I used one pink and one white frosting for this recipe, but let your imagination run wild. This recipe doesn’t have to be for just Valentine’s Day. Grab some chocolate for that chocolate lover, or how about some green frosting over cake in the shape of a 4-leaf clover? Christmas offers endless options.

Making Sweetheart Cakes

Slice the pound cake about the same thickness as your cookie cutters. As you can see in the picture below, my cookie cutters were about the same height/width as the pound cake, so each slice made one cake.

Maybe next time I’ll cut the cake length-wise and see if I get more shapes out of it.

Either way, all the trimmings went into my “future use” container, which I keep in the freezer. I’ll probably make a trifle out of it, but that’s another blog for another time.

Set the cut-out cakes on wire racks with wax paper under them to catch the drips.

Microwave the frosting for about 45 seconds and stir. It should be nice an runny so that when you pour it over each cake the frosting will run down the sides.

I used one wire rack for my pink frosting, and another wire rack for the white frosting. This will make sense in a second.

Using a large spoon, pour the frosting over each cake letting the frosting drip down the sides of the cake, then onto the wax paper below.

Frost each cake and let them sit for about half an hour or so. Then, scrape up the drippings and put it back into the frosting container to reuse.

This is why you don’t want to frost different colors next to each other; it makes scraping up the frosting much easier if it’s all the same color.

After the first layer has been sitting for 30 minutes microwave the frosting again for maybe 30 seconds this time, stir to make sure it’s nice and thin. Add the second layer of frosting.

Time to Decorate

If you plan on using sprinkles of any shape or size, they need to go on as soon as your pour the second layer.

The frosting will harden a bit, which makes piping easier, but sprinkles won’t stick to frosting once it’s been sitting. I even went so far as to lightly pat the sprinkles to make sure they stuck to the frosting.

Then again, they look great plain, too.

Once the decorating is finished, you’ll need to trim off the frosting drips.

Use any small sharp knife to gently trim the drip off the bottom and store the cakes in a container on wax paper in the refrigerator.

All done and they look amazing!

If you’re not use to piping, I want to warn you that pre-made frosting is usually too thin to hold it’s shape.

Homemade frosting would be my recommendation if you want to pipe anything.

I was able to make a few flowers, but I had a few disasters, too. (not pictured) I ate the disasters and I’m not going to apologize for it. Besides, you have to keep up your energy while decorating, right?

These Sweetheart Cakes can be served with most anything. Try my shredded chicken tacos or maybe my easy BBQ chicken sliders. You might have a hard time deciding what to eat first…dinner or dessert.

Here are some great pics to save to your Pinterest board.

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