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
