Name: Copycat Little Debbie Heart Cakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 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; 1 cup powdered sugar; 3/4 cup unsalted butter (softened); 7 ounces marshmallow creme; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 2 tablespoons heavy cream; White Chocolate Candy Melts (enough to coat the cakes, approximately 8-10 ounces); 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 and line two 9×13-inch baking sheets with parchment paper.

Step 2: 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 until smooth and well blended.

Step 3: Divide the batter evenly between the prepared baking sheets, spreading it into thin, even layers. If using a half-sheet pan, pour all the batter onto it evenly.

Step 4: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.

Step 5: Once cooled, use a heart-shaped cookie cutter to cut out mini heart cakes from both sheets.

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 one heart-shaped cake and sandwich another cake on top. Repeat with remaining hearts.

Step 8: Melt the white chocolate candy melts according to package instructions. Reserve a couple tablespoons of plain melted white chocolate in a separate bowl. Stir pink food coloring into the larger portion until smooth and light pink.

Step 9: Dip each heart cake into the pink melted chocolate, coating completely. Place on a wire rack with a baking sheet underneath to catch drips and allow to dry.

Step 10: Use the reserved white chocolate to pipe or drizzle decorative lines or patterns over the coated heart cakes.

Tips & Variations

For a richer cake, replace the milk with buttermilk and add a teaspoon of lemon juice to enhance the vanilla flavor.

Use colored candy melts or add food coloring to the frosting for a fun twist on the classic look.

Ensure cakes are completely cool before cutting hearts to prevent tearing.

If you don’t have a heart-shaped cookie cutter, use a sharp knife to carefully cut out heart shapes freehand.

Storage

Store the finished heart cakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the cakes wrapped tightly; thaw overnight in the fridge before enjoying. Avoid heating as it may cause the chocolate coating to melt.

FAQs

Can I make the cake batter from scratch instead of using mix?

Yes, you can use your favorite homemade vanilla cake batter recipe. Just be sure it yields a similar consistency so the cakes bake thin and evenly for cutting.

What if I don’t have marshmallow creme for the filling?

You can substitute with homemade marshmallow fluff or a simple frosting made from cream cheese and powdered sugar for a different but delicious filling.