Meet Emily, devoted Maker & mom of two
These homemade snack cakes are made from a vanilla cake (using Betty Crocker™ Super Moist™ Vanilla Cake Mix of course!), filled with marshmallow buttercream, coated in a sweet almond bark shell, and finished with pastel sprinkles for a festive touch. The best part? This recipe makes way more than the little store-bought packs, and I daresay they might even taste better!
Frequently Asked Questions
Spring Snack Cakes
- Prep Time 60 min
- Total 3 hr 30 min
- Servings 20
- Ingredients 18
Ingredients
Cakes
- 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 1 cup granulated sugar
- 1 1/3 cups water
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup full-fat sour cream
Filling
- 1 jar (7 oz) marshmallow creme or marshmallow fluff
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons heavy cream or milk
Coating
- 32 oz vanilla-flavored candy coating (almond bark)
- 3 tablespoons shortening
- 1/4 cup pastel sprinkles
Instructions
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Step1
Heat the oven to 350°F. Spray and line 2 half-sheet pans (18x13-inch) with cooking parchment paper. In the bowl of a stand mixer or using a hand-held mixer, mix together the cake mix, granulated sugar, water, eggs, 1 tablespoon vanilla, and oil until combined, about 1 minute. Add in the flour, 1/2 teaspoon salt, and sour cream; mix on medium speed until incorporated and without lumps, 2 to 3 minutes.
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Step2
Divide the batter evenly between pans and smooth; the cakes will be thin. Bake for 15 to 18 minutes or until completely baked through. Remove from the oven, and allow to cool at room temperature for 30 minutes before refrigerating for 30 to 60 minutes.
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Step3
In the bowl of a stand mixer or using a hand-held mixer, beat the marshmallow creme and butter on medium high speed until smooth, about 1 minute. Add in the powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon salt, and heavy cream or milk. Mix on medium speed until smooth, adding additional heavy cream as needed until it reaches desired consistency. You want it spreadable but not too thin.
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Step4
Once the cake has cooled, use a 2-inch hexagon-shaped cookie cutter to cut out 40 hexagons. The cake is soft, so in between cuts, I dip the cookie cutter in flour to avoid the cake sticking. Spread the filling on top of half of the shapes, and top with another. Place on a rimmed sheet pan lined with wax paper or cooking parchment paper. Freeze for 1 hour or up to 24 hours. The longer these are frozen, the easier they are to work with!
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Step5
In a large heatproof bowl, melt the candy coating for 30 seconds at a time, stirring in between, until totally melted. Stir in the shortening until smooth. Allow to cool for 3 to 5 minutes before dipping in the cakes.
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Step6
Dip the frozen cakes completely into the melted candy coating, and place onto a cooling rack covered in wax paper or cooking parchment paper. Immediately top with the sprinkles, and allow to set for 15 minutes before serving.
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