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Copycat Little Debbie Heart-Shaped Cakes Recipe

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4.9 from 62 reviews

These Copycat Little Debbie Cakes are a delightful homemade replica of the classic snack cake. Featuring a moist white cake layered with a fluffy marshmallow cream filling and coated in a smooth pink chocolate shell, these treats are perfect for parties or anytime you crave a nostalgic sweet indulgence.

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 prevent seizing)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and prepare two half sheet pans (18×13-inch) by spraying them with non-stick spray and lining with parchment paper. In a stand mixer or using a handheld mixer, blend the white cake mix, granulated sugar, water, eggs, vanilla extract, and vegetable oil until combined, about 1 minute. Add the all-purpose flour, kosher salt, and sour cream, mixing on medium speed until fully incorporated and smooth, approximately 2-3 minutes.
  2. Bake the Cakes: Evenly divide the batter between the two prepared pans and smooth the surfaces with a spatula. These cakes will be thin. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for an additional 30-60 minutes until chilled.
  3. Make the Filling: In a clean bowl, beat the marshmallow creme and softened butter on medium-high speed until smooth, about 1 minute. Add the powdered sugar, vanilla extract, kosher salt, and 2 tablespoons heavy cream. Mix on medium speed until creamy and smooth, adding more heavy cream, 1 tablespoon at a time, until the filling reaches a spreadable but firm consistency.
  4. Assemble the Cakes: Once the cakes are fully chilled, use a 3-inch heart-shaped cookie cutter to cut out 32 hearts. Spread the marshmallow filling evenly on 16 of the hearts, then sandwich with the remaining hearts. Place the assembled cakes on a jelly roll pan lined with wax or parchment paper and freeze for 1 hour.
  5. Prepare the Coating: Melt the almond bark in a large heatproof bowl in 30-second intervals, stirring between each until completely melted. Stir in Crisco until the mixture is smooth. Remove about ½ to 1 cup of the white almond bark into a separate bowl for decoration. Add about ½ teaspoon pink gel food dye to the larger bowl and stir to mix. Allow the coating to cool for 3-5 minutes to thicken slightly before dipping.
  6. Coat the Cakes: Dip each frozen heart cake completely into the pink almond bark coating, using a fork or dipping tool to lift and drain excess chocolate. Place the coated cakes on a cookie rack lined with wax or parchment paper. Let set for about 10 minutes.
  7. Decorate: Using the reserved white almond bark, drizzle or pipe random circular designs over the pink-covered cakes. Allow them to fully set at room temperature before serving and storing.

Notes

  • Ensure the pink food dye is gel-based to prevent the chocolate from seizing during melting.
  • Using room temperature ingredients, especially eggs and butter, helps achieve a smooth batter and filling.
  • Chilling and freezing the cakes before coating helps the chocolate to set quickly and prevents melting.
  • Store finished cakes in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • For easier removal from pans, lining with parchment paper is essential.

Keywords: Little Debbie cake copycat, heart shaped cakes, marshmallow cream cake, pink chocolate coated cakes, homemade snack cakes

Find it online: https://ricoloranz.com/copycat-little-debbie-heart-shaped-cakes-recipe/