Introduction

These Copycat Little Debbie Heart Cakes capture the nostalgic charm of the original treat with a homemade twist. Soft, tender heart-shaped cakes are sandwiched with fluffy marshmallow filling and coated in creamy pink chocolate for a delightful dessert perfect for any occasion.

Copycat Little Debbie Heart Cakes Recipe - Recipe Image

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 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: Split the batter evenly between the two prepared baking sheets. Spread it out into thin, even layers. If you have a single half-sheet pan, pour all the batter there instead.
Step 4: Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on racks.
Step 5: Use a heart-shaped cookie cutter to cut out mini heart cakes from the cooled cakes on both sheets.
Step 6: To make the frosting filling, beat the softened butter in a mixing bowl until creamy.
Step 7: Add marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream to the butter. Mix everything together until the frosting is light and fluffy.
Step 8: Assemble the cakes by spreading frosting onto one heart shape and sandwiching it with another heart cake. Repeat with all the cutouts.
Step 9: Melt the white chocolate candy melts according to the package directions. Set aside a couple of tablespoons of plain melted white chocolate in a small bowl or piping bag for later decoration.
Step 10: Stir pink food coloring into the larger amount of melted white chocolate until you achieve a smooth, light pink color.
Step 11: Dip each sandwich cake completely into the pink melted chocolate and place them on a wire rack over a baking sheet to set and dry.
Step 12: Use the reserved plain white melted chocolate to drizzle or pipe decorative lines on top of the coated heart cakes once they have set.

Tips & Variations

For a firmer cake layer, chill the batter briefly before baking to make spreading easier.
Substitute sour cream with Greek yogurt for a tangier flavor and similar texture.
Add a drop of almond extract to the frosting for an extra depth of flavor.
Try using different food coloring shades to match various themes or holidays.
Use a silicone mold shaped like hearts to bake individual cakes if you prefer not to cut them out.

Storage

Store the heart cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best texture. Reheat is not recommended as the chocolate coating may lose its smooth finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a boxed mix?

Yes, you can substitute your favorite homemade vanilla cake recipe. Just ensure the cake layers are thin enough to cut out heart shapes and hold up well as sandwich cakes.

How do I prevent the chocolate coating from cracking?

Use tempered chocolate or candy melts for coating. Dip the cakes quickly and set them at room temperature rather than the fridge to avoid cracking caused by rapid cooling.

Copycat Little Debbie Heart Cakes Recipe

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★★★★★

4.5 from 112 reviews

This Copycat Little Debbie Heart Cakes recipe delivers delicious heart-shaped vanilla cakes sandwiched with fluffy marshmallow frosting and coated in a smooth, pink white chocolate glaze. It’s perfect for festive occasions or a charming treat to share. The recipe involves baking thin vanilla cakes, cutting them into hearts, sandwiching with marshmallow buttercream, and dipping in colored white chocolate for an irresistible finish.

Author: Kai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Approximately 24 mini heart cake sandwiches 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

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

For the Marshmallow Frosting Filling

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

For the Chocolate Coating & Decoration

White chocolate candy melts (amount as needed for dipping)
Pink food coloring (oil or gel-based for candy melts)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line two 9×13 inch baking sheets with parchment paper to prevent sticking and ensure even baking.
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 until the batter is smooth and fully combined without lumps.
Pour and Bake Cakes: Divide the batter evenly between the two prepared baking sheets, spreading it into thin, even layers. If using a half-sheet pan, pour all batter into it evenly. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on wire racks.
Cut Heart Shapes: Once cooled, take a heart-shaped cookie cutter and cut out mini heart cakes from both baking sheets. Set hearts aside for assembly.
Make the Marshmallow Frosting: In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Add marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream. Beat the mixture until it becomes light, fluffy, and spreadable.
Assemble Cakes: Spread a generous layer of the marshmallow frosting on top of one heart cake, then sandwich it with another heart cake on top. Repeat with all cut heart shapes until all are assembled as sandwich cookies.
Melt White Chocolate: Melt the white chocolate candy melts according to the package instructions in either a microwave-safe bowl or double boiler until smooth. Separate a few tablespoons of the plain melted white chocolate into a small bowl or piping bag and set aside.
Color the Chocolate: Add pink food coloring to the larger bowl of melted white chocolate and stir until you get a smooth, consistent light pink color.
Coat Heart Cakes: Dip each assembled heart cake into the pink melted chocolate, fully coating it. Use a fork or dipping tool to lift and tap off excess chocolate. Place coated cakes on a wire rack set over a baking sheet to catch drips and allow the chocolate to set at room temperature or in the fridge.
Decorate with White Drizzle: Use the reserved plain white chocolate to pipe or drizzle decorative lines on top of the pink-coated heart cakes. Let the drizzle set completely before serving or storing.

Notes

Ensure cakes are completely cooled before cutting and assembling to avoid breaking or melting the frosting.
Use gel or oil-based food coloring for candy melts to avoid seizing the chocolate.
For even thinner cakes, you can use a half sheet pan instead of two 9×13 pans.
Store finished cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
If desired, substitute sour cream with Greek yogurt for a tangier flavor and moist texture.

Keywords: Copycat Little Debbie Heart Cakes, heart-shaped cakes, marshmallow frosting, white chocolate dip, vanilla cake, Valentine’s Day dessert