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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookedbycleo.com/copycat-little-debbie-valentines-cakes-recipe/