Introduction

These copycat Little Debbie Cakes are a delightful homemade treat that perfectly mimic the classic snack cake. With a moist white cake, fluffy marshmallow filling, and smooth pink almond bark coating, they’re sure to impress both kids and adults alike.

The image shows several heart-shaped cakes with a smooth, pale pink icing covering each one. On top of the pink icing, there are white icing swirls in a looping pattern. One of the cakes is cut in half and placed in the center, revealing two light golden cake layers with a thick white cream layer in between. The cakes sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix
1 cup granulated sugar
1⅓ 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
1½ 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 (must be gel-based)

Instructions

Step 1: Preheat the oven to 350°F. Spray and line two half sheet pans (18×13-inch) with parchment paper.
Step 2: In a stand mixer or with a handheld mixer, combine the cake mix, sugar, water, eggs, vanilla extract, and vegetable oil. Mix until combined, about 1 minute.
Step 3: Add the flour, kosher salt, and sour cream. Mix on medium speed until fully incorporated and smooth, about 2-3 minutes.
Step 4: Divide the batter evenly between the two pans and smooth the tops. Bake for 15-18 minutes until fully cooked through.
Step 5: Let the cakes cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.
Step 6: For the filling, beat together the marshmallow creme and butter on medium-high speed until smooth, about 1 minute.
Step 7: Add powdered sugar, vanilla, salt, and 2 tablespoons heavy cream. Mix until smooth, adding more cream as needed to reach a spreadable consistency.
Step 8: Once the cake is chilled, use a 3-inch heart-shaped cookie cutter to cut out 32 hearts.
Step 9: Spread filling on half of the hearts, then top each with a plain heart to create sandwiches. Place on a lined sheet pan and freeze for 1 hour.
Step 10: Melt almond bark in a large heatproof bowl in 30-second intervals, stirring until smooth. Stir in Crisco until incorporated.
Step 11: Remove ½-1 cup of the white almond bark and transfer to a separate bowl for decoration. Add pink gel dye to the remaining almond bark and mix well. Let cool 3-5 minutes.
Step 12: Dip frozen cakes completely into the pink chocolate coating, then place on a cookie rack lined with parchment paper. Let set for 10 minutes.
Step 13: Drizzle the reserved white chocolate over the set cakes in random circles to decorate.

Tips & Variations

Use gel-based food dye only to avoid chocolate seizing during melting.
For a different flavor, try adding almond or lemon extract instead of vanilla.
If you don’t have sour cream, plain Greek yogurt can be used as a substitute in the cake batter.
Freeze the cakes well before dipping to ensure a smooth coating without cracking.

Storage

Store the finished cakes in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage; thaw in the refrigerator before serving. To refresh, allow refrigerated cakes to come to room temperature for 15 minutes, then enjoy.

How to Serve

A close-up of four heart-shaped cookies covered with smooth pale pink icing, each decorated on top with thin, white swirling icing lines that make loose loops and curls. The cookies have a thick layer of icing that wraps slightly around the edges, showing soft texture beneath the smooth top. They sit neatly on a white marble tray with defined edges, which rests on a white cloth with red stitched borders visible along one side. The soft lighting highlights the gentle shine on the pink icing and the matte texture of the swirls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without almond bark?

Almond bark is recommended for its smooth melting and ease of use, but you can substitute with white chocolate chips combined with a small amount of vegetable oil to achieve similar results.

How do I prevent the chocolate coating from cracking?

Ensure the cakes are fully frozen before dipping and let the melted chocolate cool slightly before coating. Also, add Crisco or vegetable shortening to the melted almond bark to improve flexibility.