Copycat Little Debbie Valentine Cakes – The Perfect Homemade Treat for Valentine’s Day

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Valentine’s Day is all about sweet treats, love, and indulgence, and what better way to celebrate than by making your own Copycat Little Debbie Valentine Cakes? These adorable heart-shaped cakes are soft, fluffy, and filled with a creamy marshmallow center, then coated in a silky pink chocolate shell—just like the ones you find in stores but even better because they’re homemade!

If you grew up loving Little Debbie Valentine Cakes, you’ll love this easy-to-follow recipe that delivers the same nostalgic flavor with a homemade touch. These delicious, festive cakes make the perfect Valentine’s Day gift, party dessert, or sweet surprise for your loved ones! 💖

Why You’ll Love This Recipe

✅ Perfect Copycat – Tastes just like the store-bought version but better & homemade.
✅ Soft & Fluffy Cake – Light, moist vanilla cake with a rich marshmallow cream filling.
✅ Fun & Festive – Perfect for Valentine’s Day, birthdays, or romantic occasions.
✅ Easy to Customize – Change colors, flavors, and fillings to make it your own!
✅ Make-Ahead Friendly – Store well for several days, making them great for gifting.

Ingredients Needed

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, adjust as needed)

For the Coating:

• 32 oz almond bark
• 3 tbsp Crisco (or substitute vegetable oil/butter)
• Pink gel food dye (must be gel-based to prevent seizing)

Step-By-Step Instructions

1. Bake the Cake

1. Preheat your oven to 350°F (175°C).
2. Line two half-sheet pans (18×13 inches) with parchment paper and spray lightly with cooking spray.
3. In a large mixing bowl, beat together the cake mix, sugar, water, eggs, vanilla extract, and vegetable oil for about 1 minute until combined.
4. Add in the flour, salt, and sour cream, then mix on medium speed for another 2-3 minutes, until the batter is smooth and free of lumps.
5. Divide the batter evenly between the two prepared baking pans, smoothing it out into a thin, even layer.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool at room temperature for 30 minutes, then chill in the fridge for 30-60 minutes to make cutting easier.

2. Make the Filling

1. In a mixing bowl, beat the marshmallow creme and butter on medium-high speed for about 1 minute until smooth and creamy.
2. Add in the powdered sugar, vanilla extract, and salt, mixing on medium speed.
3. Add 2 tbsp of heavy cream and mix until smooth. If needed, add more heavy cream 1 tbsp at a time until the filling is spreadable but not too thin.

3. Assemble the Cakes

1. Once the cake has cooled, use a 3-inch heart-shaped cookie cutter to cut out 32 heart-shaped pieces.
2. Spread filling on half of the hearts and place another heart on top, creating 16 sandwich cakes.
3. Place the filled cakes on a wax paper-lined baking sheet and freeze for 1 hour.

4. Prepare the Chocolate Coating

1. In a large heatproof bowl, melt the almond bark in the microwave, heating in 30-second intervals, stirring between each, until smooth.
2. Stir in Crisco (or vegetable oil) until fully melted and incorporated.
3. Remove ½ – 1 cup of the melted almond bark and place it in a separate bowl for the white drizzle decoration.
4. Add ½ tsp of pink gel food coloring to the remaining melted chocolate and stir until the color is evenly distributed.

5. Coat the Cakes

1. Remove the cakes from the freezer.
2. Using a fork or dipping tool, dip each cake into the pink melted chocolate, ensuring even coverage.
3. Place the coated cakes onto a wire rack covered with wax paper and let them set for 10 minutes.

6. Decorate the Cakes

1. Transfer the reserved white almond bark into a piping bag or a zip-top bag with a small corner snipped off.
2. Drizzle the white chocolate over the cakes in random swirls and loops to create an elegant design.
3. Let the cakes fully set before serving or packaging.

Storage & Make-Ahead Tips

🧊 Refrigeration: Store cakes in an airtight container in the fridge for up to 1 week.
❄️ Freezing: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
🔥 Reheating (if needed): If the chocolate gets too firm, let cakes sit at room temperature for a few minutes.

Customization Ideas

💜 Different Colors: Use red, pastel purple, or white chocolate for other occasions.
🍓 Berry Flavor: Add strawberry or raspberry extract to the filling for extra flavor.
🍫 Chocolate Version: Use milk or dark chocolate instead of pink coating.
🎉 Sprinkle Fun: Add festive sprinkles or edible glitter for a fun twist!

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💕 Copycat Little Debbie Valentine Cakes – A Homemade Sweetheart Treat! 💖🍰

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• Author: therecipemingle

Print Recipe

Description

Love those Little Debbie Valentine Cakes? Now you can make them at home! 🎂 These soft vanilla cakes are filled with fluffy marshmallow creme, then coated in a thin layer of pink chocolate for the perfect sweet treat. Whether you’re making them for a Valentine’s Day surprise or just to enjoy a nostalgic bite, these adorable heart-shaped cakes are pure love in every bite! 😍

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Ingredients

For the Cake:

✔ 1 box white cake mix
✔ 1 cup granulated sugar
✔ 1 ⅓ cups water
✔ 3 eggs (room temp)
✔ 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 fluff)
✔ ¾ cup salted butter (room temp)
✔ 2 cups powdered sugar
✔ 1 ½ tsp vanilla extract
✔ ¼ tsp kosher salt
✔ 2-4 tbsp heavy cream (room temp)

For the Coating:

✔ 32 oz almond bark
✔ 3 tbsp Crisco (or vegetable oil/butter)
✔ Pink gel food dye (must be gel-based)

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Instructions

1️⃣ Make the Cake:

📌 Preheat oven to 350°F (175°C). Line and spray two 18×13-inch sheet pans with parchment paper.
📌 In a bowl, mix cake mix, sugar, water, eggs, vanilla, and oil for 1 min.
📌 Add flour, salt, and sour cream. Mix until smooth (2-3 min).
📌 Divide evenly between pans and bake for 15-18 min (cakes will be thin!).
📌 Cool at room temp for 30 min, then chill in the fridge for 30-60 min.

2️⃣ Make the Filling:

📌 Beat marshmallow creme & butter on medium-high until smooth (1 min).
📌 Add powdered sugar, vanilla, salt, and 2 tbsp heavy cream. Mix until fluffy.
📌 Add more cream if needed (should be spreadable but not runny).

3️⃣ Assemble the Cakes:

📌 Cut 32 heart shapes from the cooled cakes using a 3-inch cookie cutter.
📌 Spread filling on half the hearts & top with another heart.
📌 Place on a lined baking sheet and freeze for 1 hour.

4️⃣ Coat the Cakes:

📌 Melt almond bark in 30-second intervals, stirring in between.
📌 Stir in Crisco until smooth. Set aside ½-1 cup white almond bark for decoration.
📌 Mix ½ tsp pink gel food dye into the remaining melted chocolate. Let cool 3-5 min.

 

Notes

📌 Dip frozen heart cakes into the pink chocolate, coating completely.
📌 Place on a wire rack over parchment paper & let set for 10 min.
📌 Drizzle with white chocolate for a classic Valentine’s Day swirl.

💕 Enjoy your homemade Valentine Cakes! Store in an airtight container for up to 5 days or freeze for later!

Final Thoughts

These Copycat Little Debbie Valentine Cakes are the perfect homemade treat for anyone who loves nostalgic desserts and festive baking. With their soft vanilla cake, fluffy marshmallow filling, and a delicious pink chocolate coating, they’re sure to be a showstopper at any Valentine’s Day celebration! Whether you’re making them for loved ones, gifting them, or simply treating yourself, this recipe is fun, easy, and oh-so-delicious! 💕