Introduction

These Copycat Little Debbie Valentine’s Cakes are a delightful homemade treat perfect for celebrating love and friendship. With soft white cake, fluffy marshmallow filling, and a smooth pink chocolate coating, they are as charming as they are delicious.

Copycat Little Debbie Valentines Cakes Recipe - Recipe Image

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 to prevent chocolate seizing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray and line two 18×13-inch half sheet pans with parchment paper. In a large bowl or stand mixer, combine the white cake mix, sugar, water, eggs, vanilla extract, and vegetable oil. Mix until just combined, about 1 minute.
Step 2: Add the all-purpose flour, kosher salt, and sour cream to the batter. Mix on medium speed until smooth and free of lumps, about 2-3 minutes.
Step 3: Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 15-18 minutes until the cakes are fully cooked through. Let cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.
Step 4: Meanwhile, prepare the filling. Beat the marshmallow creme and butter in a mixer on medium-high until smooth, about 1 minute. Add powdered sugar, vanilla extract, kosher salt, and 2 tablespoons of heavy cream. Mix until smooth, adding more cream as needed for a spreadable consistency.
Step 5: Once the cakes are chilled, use a 3-inch heart-shaped cookie cutter to cut out 32 hearts total. Spread the filling onto half of the hearts, then top with the remaining hearts to form sandwiches. Place assembled cakes on a parchment-lined sheet pan and freeze for 1 hour.
Step 6: For the coating, melt the almond bark in a heatproof bowl in 30-second intervals, stirring between each until smooth. Stir in the Crisco. Remove ½ to 1 cup of white almond bark and place in a separate bowl for decoration.
Step 7: Add about ½ teaspoon of pink gel food dye to the remaining almond bark and stir well. Let cool 3-5 minutes before dipping the frozen heart cakes completely into the pink coating.
Step 8: Place dipped cakes on a cookie rack over parchment paper to set, about 10 minutes. Drizzle the reserved white almond bark over the pink coating in circles or desired patterns for decoration.

Tips & Variations

Use full-fat sour cream for the most tender and moist cake texture.
Gel-based food coloring is essential for smooth chocolate coating without seizing.
For extra flavor, add a teaspoon of almond or lemon extract to the cake batter.
If you prefer a less sweet filling, reduce the powdered sugar slightly.
Try different pastel gel colors for various festive variations beyond Valentine’s Day.

Storage

Store the finished Valentine’s cakes in an airtight container in the refrigerator for up to one week. For longer storage, freeze the coated cakes in a single layer on a parchment sheet, then transfer to a sealed freezer bag for up to 2 months. Thaw in the fridge before serving. Reheat is not recommended as it may melt the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without a stand mixer?

Yes, you can use a handheld electric mixer or mix by hand with a whisk and some elbow grease, though a mixer makes the process faster and easier.

What if I can’t find almond bark?

If almond bark is unavailable, you can substitute with white chocolate chips combined with a small amount of vegetable oil or shortening to achieve a similar melting and coating consistency.

Copycat Little Debbie Valentines Cakes Recipe

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4.5 from 66 reviews

These Copycat Little Debbie Valentines Cakes are delightful heart-shaped treats featuring a moist white cake layered with a fluffy marshmallow buttercream filling, all coated in vibrant pink almond bark. Perfect for Valentine’s Day or any special occasion, these sweet and festive cakes combine soft cake, creamy filling, and a smooth chocolate coating for a truly indulgent dessert experience.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 2 hours 30 minutes
Yield: 16 assembled heart-shaped cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

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

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 the oven to 350°F (175°C) and spray and line two half sheet pans (18×13-inch) with parchment paper. In a stand mixer or with a handheld mixer, combine the cake mix, sugar, water, eggs, vanilla, and vegetable oil. Mix for about 1 minute until combined. Add the flour, kosher salt, and sour cream. Mix on medium speed for 2-3 minutes until smooth and lump-free.
Bake the Cakes: Divide the batter evenly between the two prepared pans and smooth into an even layer. These cakes will be thin. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes to firm up.
Make the Filling: In a 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 creamy. Add more heavy cream as needed to achieve a spreadable but thick consistency.
Assemble the Cakes: Once the cakes are chilled, use a 3-inch heart-shaped cookie cutter to cut out 32 hearts from the cake. Spread the filling evenly on half of the hearts, then top each with another heart to form a sandwich. Place the assembled cakes on a jelly roll pan lined with parchment or wax paper and freeze for 1 hour to set.
Prepare the Coating: Melt the almond bark in a large heatproof bowl in 30-second increments, stirring between each until fully melted. Stir in Crisco until completely smooth. Remove ½ to 1 cup of the white almond bark to a separate bowl for decoration. Add approximately ½ teaspoon of pink gel food dye to the remaining almond bark and mix well. Let it cool for 3-5 minutes before dipping.
Coat the Cakes: Dip the frozen heart cakes fully into the pink melted almond bark, ensuring they are completely covered. Place the coated cakes on a cookie rack lined with parchment or wax paper. Allow the coating to set for 10 minutes at room temperature.
Decorate: Drizzle the reserved white almond bark melted chocolate over the pink coated cakes in random circles or patterns to create a decorative finish. Let set before serving.

Notes

Make sure the pink food dye is gel-based to prevent the almond bark from seizing.
Freezing the filled cakes before dipping helps the coating adhere better and creates a cleaner finish.
You can substitute marshmallow creme with marshmallow fluff if preferred.
Use full fat sour cream for best cake texture and moisture.
Store these cakes in an airtight container in the refrigerator for up to 5 days.

Keywords: Copycat Little Debbie Valentines Cakes, Valentine cakes, heart shaped cakes, marshmallow filling, almond bark coating, pink chocolate cakes, homemade Little Debbie cakes