Name: Copycat Little Debbie Heart Cakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 3/4 cup unsalted butter, softened; 7 ounces marshmallow creme; 1 cup powdered sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 2 tablespoons heavy cream; White Chocolate Candy Melts (melted); Pink food coloring

Ingredients

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

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

White Chocolate Candy Melts (melted)

Pink food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two 9×13-inch baking sheets with parchment paper.

Step 2: In a large mixing bowl, combine the cake mix, flour, sugar, salt, eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until the batter is smooth and well blended.

Step 3: Divide the batter into two equal portions and spread each evenly onto the prepared baking sheets, creating thin layers. If using a half-sheet pan, spread all the batter evenly in the pan.

Step 4: Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.

Step 5: Once cooled, use a heart-shaped cookie cutter to cut mini heart shapes from both cake layers.

Step 6: To make the frosting filling, beat the softened butter in a bowl until creamy. Add marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream. Mix until light and fluffy.

Step 7: Spread frosting on a heart-shaped cake piece and sandwich it with another piece. Repeat until all hearts are filled.

Step 8: Melt the white chocolate candy melts according to package instructions. Reserve a few tablespoons of plain melted white chocolate for decorating.

Step 9: Stir pink food coloring into the remaining melted white chocolate until it reaches a smooth light pink shade.

Step 10: Dip each sandwich cake completely into the pink chocolate coating. Place them on a wire rack over a baking sheet to catch drips and let dry.

Step 11: Using the reserved plain white chocolate, pipe or drizzle decorative designs on top of the coated heart cakes.

Tips & Variations

Use fresh or gel-based food coloring for a vibrant pink that won’t affect the chocolate texture.

For extra flavor, add a teaspoon of almond extract to the cake batter.

If you don’t have a heart-shaped cutter, use any small round or fun-shaped cookie cutters instead.

Try dipping the cakes in milk chocolate or dark chocolate melts for a different twist.

Storage

Store the finished heart cakes in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them to keep the chocolate coating firm, but bring to room temperature before serving for the best texture. They can also be frozen for up to 2 weeks; thaw in the refrigerator overnight and then bring to room temperature before enjoying.

FAQs

Can I make these heart cakes without sour cream?

Yes, you can substitute sour cream with the same amount of Greek yogurt or buttermilk. This will keep the cakes moist and tender.

How do I prevent the pink chocolate coating from cracking?

Make sure the cakes are completely cooled before dipping, and avoid dipping the cakes if they are too thick and heavy. Also, allow the coated cakes to dry at room temperature without moving them until the chocolate sets to prevent cracking.