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When my daughter’s first birthday came around, I was determined to be the mom who made her birthday cake every year instead of buying one. I loved looking back at the cakes my mom made for us and even photos of the ones my grandma used to make for my mom, aunts and uncles.
And I wanted it to not just be homemade but be really good, a signature cake that I could try every year with some variation. So, I started searching for recipes. I came across one that took sour cream. My interest was piqued!
When I tell you this cake was delicious….wow! Oh! I could go on.
Anyway, now my daughter loves to help me in the kitchen, and when I was looking for a recipe to try out my new heart-shaped mini cake molds with her (I got them in-store at Lehman’s!), I thought of this one and thought maybe we could just use the same one. But I wanted something slightly healthier and came across this recipe that took plain Greek yogurt. Don’t get me wrong – it’s still cake but with less ingredients and still really delicious!
Kids in the Kitchen: Baking Mini Heart Cakes
Lehman's
When my daughter’s first birthday came around, I was determined to be the mom who made her birthday cake every year instead of buying one. I loved looking back at the cakes my mom made for us and even photos of the ones my grandma used to make for...
Ingredients
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- 1/2 cup plain Greek yogurt
- 1 cup self-rising flour
- 1/2 cup sugar
- 1/4 cup olive oil or vegetable oil
- 3 eggs
- 1 teaspoon vanilla, optional (I did not have vanilla so I skipped this and they were still sweet and delicious)
- 1 teaspoon salt, optional (Since I didn’t have vanilla, I also skipped the salt)
- Chocolate chips or fruit mix in to taste
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- White Almond Bark
- Coconut or Olive Oil
- Food Coloring (if you want to skip food coloring you could use mashed up strawberries or blueberries in the almond bark to get color and extra flavor)
Instructions
Preheat oven to 350 degrees.
Flour or butter line your mini cake trays, small cake pan, or loaf pan.
Mix all the cake ingredients except for the mix-ins together.
Pour the cake batter into the prepared pan and bake for 25–35 minutes, until lightly browned on top and an inserted toothpick or cake tester comes out clean.
Once the cakes are slightly cooled cut off the “muffin tops” and let rest for 20 minutes.
While resting melt your almond bark and color with food coloring or fruit dyes.
Dip your cooled cakes into the melted almond bark and decorate with sprinkles or fruit.
Let the dipped cakes cool and harden.
Enjoy!
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