Copycat Little Debbie Heart Cakes Recipe
These Copycat Little Debbie Heart Cakes are delightful, bite-sized vanilla sponge cakes sandwiched with fluffy marshmallow frosting and coated in a smooth, pink white chocolate glaze. Perfect for special occasions or anytime you want a charmingly sweet treat, these heart-shaped cakes combine a moist cake base with a creamy filling and a beautiful candy coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 30 mini heart cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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
Frosting Ingredients
- 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
Decoration Ingredients
- White Chocolate Candy Melts (enough to coat the cakes, approximately 8-10 ounces)
- Pink food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two 9×13 inch baking sheets with parchment paper for easy cake removal.
- Mix the 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 the batter is smooth and well combined with no lumps.
- Bake the Cakes: Divide the batter evenly between the two prepared baking sheets. Spread it out into a thin, even layer. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Cut Heart Shapes: Once cooled, use a heart-shaped cookie cutter to cut out mini heart cakes from the baked sheets. Set the hearts aside.
- Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Add the marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream. Mix until the frosting is light, fluffy, and smooth.
- Assemble Cake Sandwiches: Take one heart-shaped cake and spread a generous layer of the marshmallow frosting on top. Place a second heart-shaped cake on top to form a sandwich. Repeat with all the heart shapes.
- Melt and Color Chocolate: Melt the white chocolate candy melts according to package instructions. Pour a couple tablespoons of the plain melted white chocolate into a separate piping bag or bowl. Add pink food coloring to the remaining melted white chocolate and stir well to achieve a smooth light pink shade.
- Coat the Cakes: Dip each heart cake sandwich into the pink melted chocolate, making sure it is fully coated. Place the coated cakes onto a wire rack set over a baking sheet to catch drips, and allow the chocolate to set and harden.
- Decorate the Cakes: Use the reserved plain white melted chocolate to pipe or drizzle decorative accents over the pink-coated cakes. Let the decoration set before serving.
Notes
- For best results, ensure the cakes are completely cooled before cutting and assembling to prevent frosting from melting.
- If you don’t have a heart-shaped cookie cutter, you can use any other shape or simply cut small squares.
- Store assembled and coated cakes in an airtight container at room temperature or refrigerated for longer shelf life.
- Use high-quality white chocolate candy melts to achieve a smooth, shiny coating.
- Adjust the amount of pink food coloring as needed to get your desired shade.
Keywords: Copycat Little Debbie Heart Cakes, mini heart cakes, marshmallow frosting, white chocolate cakes, Valentine's Day dessert, homemade heart cakes
