Copycat Little Debbie Heart Cakes
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Copycat Little Debbie Heart Cakes
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With this easy copycat recipe, you can re-create classic heart-shaped Little Debbie Valentine Cakes at home!
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Ingredients
Cake Batter
- 1 box vanilla cake mix
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tablespoons vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
Whipped Frosting Center
- 7 ounces marshmallow creme
- 3/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
Coating
- white chocolate candy melts melted
- pink food coloring
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Instructions
- To Prep: Preheat oven to 350°F and line two 9x13 baking sheets with parchment paper.
To Bake the Cakes:
- In a large mixing bowl, combine the cake mix, flour, sugar, salt, eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until smooth.
- Divide the batter into two equal portions and pour onto your prepared baking sheets, spreading into a thin, even layer. If using a half sheet pan, you'll pour all the batter onto the pan. Bake for 15-20 minutes at 350°F, or until a toothpick inserted in the cake comes out clean. Allow to cool completely.
- Once cool, use a hear-shaped cookie cutter to cut out mini heart cakes from both baking sheets.
To Make The Frosting Filling:
- Beat softened butter in a mixing bowl until creamy.
- Add the marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream, mixing until light and fluffy.
Assemble & Decorate The Cakes:
- Spread frosting on top of one heart cake and place another heart cake on top to form a sandwich. Repeat until all the heart-shaped cakes are used.
- Melt the white chocolate candy melts according to package instructions. Scoop a couple Tablespoons of the plain white chocolate into a piping bag or a small bowl. Stir pink food coloring into the larger bowl of melted white chocolate until it is a smooth shade of light pink.
- Dip each heart cake into the melted pink chocolate, coating it completely. Place on a wire rack with a baking sheet underneath to dry.
- Take the white melting chocolate that you set aside and pipe or drizzle on top of your heart cakes.
Notes
- Nutrition information is provided as an estimate only.
- Prep Tips:
- You can use either pink or red food coloring. If using red, start with one drop and work your way up from there. You can always add more food coloring, but it's harder to fix if you add too much.
- Yield - Depending on the size of cookie cutter used, this recipe will make between 10-15 Valentine cakes. Food Coloring - You can use either pink or red food coloring. If using red, start with one drop and work your way up from there. You can always add more food coloring, but it's harder to fix if you add too much. Cookie Cutter - To make these cakes a similar size to the original, you'll want to use a heart-shaped cookie cutter that is about 2 inches in size. It doesn't have to be exact, anything in the range of 1.5 inches to 2.5 inches should work. Pan Size - You don't want to bake these in a regular cake pan, but rather a baking sheet, because these cakes are going to be thin. You can use TWO 9x13 inch baking sheets or ONE 18x13 inch half sheet pan.
- Yield - Depending on the size of cookie cutter used, this recipe will make between 10-15 Valentine cakes.
- Food Coloring - You can use either pink or red food coloring. If using red, start with one drop and work your way up from there. You can always add more food coloring, but it's harder to fix if you add too much.
- Cookie Cutter - To make these cakes a similar size to the original, you'll want to use a heart-shaped cookie cutter that is about 2 inches in size. It doesn't have to be exact, anything in the range of 1.5 inches to 2.5 inches should work.
- Pan Size - You don't want to bake these in a regular cake pan, but rather a baking sheet, because these cakes are going to be thin. You can use TWO 9x13 inch baking sheets or ONE 18x13 inch half sheet pan.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
396mg
(17%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
456IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 396mg | 17% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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