Skip to Content
Menu

Mini Raspberry-Chocolate Heart Cakes

Cheri Liefeld
Updated Jan 16, 2012
  • Pin
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.

Mini Raspberry-Chocolate Heart Cakes

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 10
  • Pin

Ingredients

  • 1 tablespoon instant espresso coffee powder or granules
  • 1 tablespoon water
  • 1 box Betty Crocker™ Super Moist™ Milk Chocolate Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup raspberry preserves
  • 16 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons shortening
  • 1 cup Betty Crocker™ Decorating Decors® red, pink and white candy sprinkles

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
  • Step 
    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.
  • Step 
    5
    Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section