Go Back
–+ servings
Merry

Easy Valentine’s Treat – DIY Little Debbie-Style Cakes from Scratch!

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Cake Batter
  2. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease it to ensure easy removal.
  3. 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
  1. Pour the batter into the prepared baking pan, spreading it evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
3. Prepare the Filling
  1. In a medium bowl, beat the room temperature salted butter until creamy.
  2. Add the marshmallow creme and vanilla extract, mixing until well combined.
  3. Gradually add the powdered sugar, continuing to beat until the filling is smooth and fluffy.
4. Assemble the Cakes
  1. Once the cake has cooled, use a heart-shaped cookie cutter to cut out heart-shaped pieces.
  2. Pair the heart-shaped pieces to create sandwich layers.
  3. 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
  1. Melt the white almond bark according to the package instructions.
  2. Add pink or red food coloring to achieve your desired shade.
  3. Dip each heart-shaped cake sandwich into the melted almond bark, ensuring it is fully coated.
  4. Place the coated cakes on a wire rack or parchment paper.
  5. While the coating is still wet, decorate with sprinkles as desired.
  6. 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.

Tried this recipe?

Let us know how it was!