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Copycat Little Debbie Heart Cakes Recipe

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4.8 from 52 reviews

These Copycat Little Debbie Heart Cakes are moist, vanilla-flavored heart-shaped cakes sandwiched with a fluffy marshmallow whipped frosting and coated in pink-tinted white chocolate. They make a delightful treat perfect for Valentine's Day or any special occasion requiring cute, indulgent mini cakes.

Ingredients

Cake Batter

  • 1 box vanilla cake mix
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tablespoons vegetable oil
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Whipped Frosting Center

  • 7 ounces marshmallow creme
  • 3/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Coating

  • White Chocolate Candy Melts, melted
  • Pink food coloring

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 9×13 inch baking sheets with parchment paper to prevent sticking and allow easy removal of the cakes.
  2. Mix the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, all-purpose flour, granulated sugar, salt, eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix thoroughly until you achieve a smooth batter without lumps.
  3. Pour and Bake: Divide the batter into two equal portions and evenly spread each onto the prepared baking sheets in a thin, uniform layer. If using a half-sheet pan, pour all the batter evenly. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the cake comes out clean. Let the cakes cool completely once baked.
  4. Cut Heart Shapes: Using a heart-shaped cookie cutter, cut out mini heart cakes from both cooled baking sheets carefully to maintain the shape and crumbs.
  5. Prepare the Frosting Filling: In a mixing bowl, beat the softened butter until creamy. Add marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream. Mix on medium speed until the frosting is light, fluffy, and well combined.
  6. Assemble the Heart Cakes: Spread a generous layer of whipped frosting on one heart-shaped cake and sandwich it with another heart cake on top. Continue this process until all heart cakes are paired with frosting inside.
  7. Melt and Color Chocolate: Melt the white chocolate candy melts according to package instructions. Reserve a few tablespoons of the plain melted white chocolate in a piping bag or small bowl. Stir pink food coloring into the larger portion of melted white chocolate until you achieve a smooth, light pink shade.
  8. Dip the Heart Cakes: Dip each assembled heart cake into the pink melted chocolate to fully coat it. Place the coated cakes onto a wire rack set over a baking sheet to catch drips and allow the coating to set completely.
  9. Decorate with White Chocolate Drizzle: Using the reserved plain white chocolate, pipe or drizzle decorative lines over the pink-coated heart cakes to add a pretty contrast and finishing touch. Let the chocolate dry before serving.

Notes

  • Ensure the cakes are completely cool before cutting and assembling to prevent the frosting from melting.
  • Use a non-stick liner or parchment paper for easier release of the cakes from the baking sheets.
  • Adjust the amount of pink food coloring to achieve your preferred shade.
  • If you don’t have a heart-shaped cookie cutter, you can use a sharp knife to cut heart shapes freehand.
  • Store the finished heart cakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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