Copycat Little Debbie Valentines Cakes Recipe
Introduction
These Copycat Little Debbie Valentines Cakes are charming, heart-shaped treats perfect for celebrating love. With a moist white cake, fluffy marshmallow filling, and a smooth pink chocolate coating, they make a delightful homemade gift or party dessert.
Ingredients
- 1 box white cake mix
- 1 cup granulated sugar
- 1 ⅓ cups water
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 cup full fat sour cream
- 7 oz marshmallow creme (or marshmallow fluff)
- ¾ cup salted butter, room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2-4 tbsp heavy cream, room temperature
- 32 oz almond bark
- 3 tbsp crisco
- Pink gel food dye (gel-based only)
Instructions
- Step 1: Preheat your oven to 350°F. Spray and line two half-sheet pans (18×13-inch) with parchment paper. In a mixing bowl, combine the white cake mix, sugar, water, eggs, vanilla, and vegetable oil. Mix until combined, about 1 minute.
- Step 2: Add the flour, salt, and sour cream to the batter. Mix on medium speed until smooth and free of lumps, 2-3 minutes.
- Step 3: Divide the batter evenly between the prepared pans and smooth the surface. Bake for 15-18 minutes, or until fully cooked. Let cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.
- Step 4: For the filling, beat the marshmallow creme and butter on medium-high speed until smooth, about 1 minute. Add powdered sugar, vanilla, salt, and 2 tablespoons of heavy cream. Beat until smooth, adding more cream to reach a spreadable consistency.
- Step 5: Once cooled, cut out 32 heart shapes using a 3-inch cookie cutter. Spread filling on half of the hearts, then sandwich with the remaining hearts. Place on a lined sheet pan and freeze for 1 hour.
- Step 6: Melt the almond bark in a large heatproof bowl in 30-second intervals, stirring until smooth. Stir in the crisco until combined. Reserve ½ to 1 cup for decoration in a separate bowl.
- Step 7: Add pink gel food dye to the larger bowl of almond bark and mix well. Let cool for 3-5 minutes before dipping the frozen cakes.
- Step 8: Dip each frozen heart completely in the pink melted chocolate and place on a wire rack lined with parchment. Let set for 10 minutes.
- Step 9: Drizzle the reserved white almond bark in random circles over the coated cakes to create a decorative design. Let set completely before serving.
Tips & Variations
- Use gel-based food dye to avoid seizing the chocolate coating.
- For extra flavor, add a teaspoon of almond extract to the cake batter.
- Freeze the hearts well before dipping to ensure a smooth coating.
- Substitute Crisco with coconut oil for a slightly different texture and flavor.
Storage
Store these cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them up to 2 months. When ready to eat, thaw in the refrigerator for a few hours before serving. Avoid room temperature storage to prevent the coating from melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cake instead of cake mix?
Yes, you can use your favorite white cake recipe, but be sure it yields a thin, sturdy cake layer to match the original texture.
What can I substitute for almond bark?
You can use white chocolate chips or melting wafers as a substitute, but be cautious with added colors and stabilize the coating with a little oil or shortening.
Print
Copycat Little Debbie Valentines Cakes Recipe
- Total Time: 2 hours 45 minutes
- Yield: 16 heart cakes 1x
Description
These Copycat Little Debbie Valentines Cakes are delightful white cake hearts layered with a fluffy marshmallow buttercream filling and coated in pink almond bark chocolate. Perfectly festive for Valentine’s Day, these cakes combine tender, moist cake with a creamy filling and a smooth, decorative chocolate shell.
Ingredients
Scale
For the cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1 ⅓ cups water
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 cup full-fat sour cream
For the filling:
- 7 oz marshmallow creme (or marshmallow fluff)
- ¾ cup salted butter, room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2–4 tbsp heavy cream, room temperature
For the coating:
- 32 oz almond bark
- 3 tbsp Crisco
- Pink gel food dye (gel-based to avoid seizing)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F and spray plus line two half-sheet pans (18×13-inch) with parchment paper. In a stand mixer or using a handheld mixer, combine the white cake mix, granulated sugar, water, eggs, vanilla extract, and vegetable oil; mix until combined, about 1 minute. Add in the all-purpose flour, kosher salt, and full-fat sour cream. Mix on medium speed until fully incorporated and no lumps remain, about 2-3 minutes.
- Bake the cakes: Divide the batter evenly between the two pans and smooth the surfaces. These cakes will be thin. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool at room temperature for 30 minutes. Then refrigerate for 30-60 minutes.
- Make the filling: In a clean bowl using a stand mixer or handheld mixer, beat marshmallow creme and salted butter on medium-high speed until smooth, about 1 minute. Add powdered sugar, vanilla extract, kosher salt, and 2 tablespoons of heavy cream. Mix on medium until smooth. Add additional heavy cream as needed to achieve a spreadable but not too thin consistency.
- Assemble the cakes: Once cakes are completely cooled, use a 3-inch heart-shaped cookie cutter to cut out 32 heart shapes. Spread the filling evenly on half of the hearts, then top with the remaining hearts to sandwich them. Place the assembled heart cakes on a jelly roll sheet pan lined with wax or parchment paper and freeze for 1 hour.
- Prepare the coating: In a large heatproof bowl, melt the almond bark in 30-second intervals in the microwave, stirring between each until fully melted. Stir in the Crisco until smooth. Remove ½ to 1 cup of the white almond bark for decoration into a separate heatproof bowl. Add about ½ teaspoon of pink gel food dye to the remaining almond bark and stir well. Allow the pink almond bark to cool slightly for 3-5 minutes before dipping.
- Coat the cakes: Dip each frozen heart cake completely into the pink melted almond bark, ensuring full coverage. Place them on a cookie rack lined with wax or parchment paper and allow the coating to set for about 10 minutes.
- Decorate: Drizzle the reserved white melted almond bark over the coated cakes in random circles or designs to create a pretty decorative effect. Let the drizzle set before serving or storing.
Notes
- Use gel-based food dye to avoid seizing the melted almond bark.
- Ensure cakes are well chilled or frozen before dipping for a smooth coating.
- Freezing the cakes solid before coating will help chocolate adhere better.
- Store finished cakes in an airtight container in the refrigerator for up to 5 days.
- For easier handling, you can use a heart-shaped cookie cutter with a plunger.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Valentine’s Day cakes, heart-shaped cakes, little debbie copycat, white cake, marshmallow filling, almond bark coating
