Description
These Homemade Little Debbie Valentine Cakes are a nostalgic and delicious recreation of the classic snack cakes. Made with soft, fluffy cake layers, a rich marshmallow filling, and a smooth, sweet coating, these heart-shaped treats are perfect for Valentine’s Day or any special occasion. With a melt-in-your-mouth texture and a touch of homemade love, they’re even better than store-bought!
Ingredients
For the Cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1⅓ cups water
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 cup sour cream
For the Filling:
- 7 ounces marshmallow creme (or marshmallow fluff)
- ¾ cup salted butter, at room temperature
- 2 cups powdered sugar
- 1½ teaspoons vanilla extract
For the Coating:
-
- 16 ounces white almond bark
- Pink or red food coloring
- Sprinkles, for decoration
Instructions
- Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to ensure easy removal.
- In a large mixing bowl, combine the white cake mix, granulated sugar, water, eggs, vanilla extract, vegetable oil, all-purpose flour, and sour cream. Mix until the batter is smooth and well combined.
2. Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan.
3. Prepare the Filling
- In a medium bowl, beat the room temperature salted butter until creamy.
- Add the marshmallow creme and vanilla extract, mixing until well combined.
- Gradually add the powdered sugar, continuing to beat until the filling is smooth and fluffy.
4. Assemble the Cakes
- Once the cake has cooled, use a heart-shaped cookie cutter to cut out heart-shaped pieces.
- Pair the heart-shaped pieces to create sandwich layers.
- Spread a generous amount of the marshmallow filling on one heart-shaped piece and top with its pair to form a sandwich.
5. Coat the Cakes
- Melt the white almond bark according to the package instructions.
- Add pink or red food coloring to achieve your desired shade.
- Dip each heart-shaped cake sandwich into the melted almond bark, ensuring it is fully coated.
- Place the coated cakes on a wire rack or parchment paper.
- While the coating is still wet, decorate with sprinkles as desired.
- Allow the coating to set completely before serving.
Notes
- For extra smooth coating, dip the cakes twice for a bakery-quality finish.
- Store the cakes in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the refrigerator before serving.
- Swap white almond bark for milk or dark chocolate for a different flavor profile.
- If the almond bark hardens while dipping, reheat in short intervals to keep it smooth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American