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Copycat Little Debbie Heart Cakes

With this easy copycat recipe, you can re-create classic heart-shaped Little Debbie Valentine Cakes at home!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 15
Calories: 376 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. To Prep: Preheat oven to 350°F and line two 9x13 baking sheets with parchment paper.
To Bake the Cakes:
    Cup of Yum
  1. In a large mixing bowl, combine the cake mix, flour, sugar, salt, eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until smooth.
  2. 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.
  3. Once cool, use a hear-shaped cookie cutter to cut out mini heart cakes from both baking sheets.
To Make The Frosting Filling:
  1. Beat softened butter in a mixing bowl until creamy.
  2. Add the marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream, mixing until light and fluffy.
Assemble & Decorate The Cakes:
  1. 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.
  2. 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.
  3. Dip each heart cake into the melted pink chocolate, coating it completely. Place on a wire rack with a baking sheet underneath to dry.
  4. 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

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

% 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.