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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://kitchenwithkai.com/copycat-little-debbie-heart-cakes-recipe/