Description
These homemade Little Debbie Valentine Cakes are soft, sweet, and absolutely delicious! Made with fluffy vanilla cake, a creamy marshmallow filling, and a smooth pink chocolate coating, they’re the perfect festive treat for Valentine’s Day. Using boxed cake mix makes them super easy to prepare while still achieving that nostalgic store-bought flavor. Whether you’re baking for a party, a loved one, or just treating yourself, these cakes are fun to make and even more fun to eat!These homemade Little Debbie Valentine Cakes are soft, sweet, and absolutely delicious! Made with fluffy vanilla cake, a creamy marshmallow filling, and a smooth pink chocolate coating, they’re the perfect festive treat for Valentine’s Day. Using boxed cake mix makes them super easy to prepare while still achieving that nostalgic store-bought flavor. Whether you’re baking for a party, a loved one, or just treating yourself, these cakes are fun to make and even more fun to eat!
Ingredients
For the Cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1⅓ 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
- ¾ cup salted butter (room temperature)
- 2 cups powdered sugar
- 1½ tsp vanilla extract
- ¼ tsp kosher salt
- 2–4 tbsp heavy cream
For the Coating:
- 32 oz almond bark
- 3 tbsp Crisco (or vegetable oil)
- Pink gel food coloring
- Optional: melted white chocolate for drizzling
Instructions
Bake the Cake:
- Preheat oven to 350°F (175°C) and line two 18×13-inch sheet pans with parchment paper.
- In a mixing bowl, combine cake mix, sugar, water, eggs, vanilla, and oil. Mix for 1 minute.
- Add flour, salt, and sour cream, then beat until smooth (2-3 minutes).
- Divide batter evenly into the two pans and bake for 15-18 minutes or until done.
- Cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes.
2. Prepare the Filling:
- In a bowl, beat marshmallow creme and butter until fluffy.
- Add powdered sugar, vanilla, salt, and 2 tbsp heavy cream. Mix until smooth.
3. Assemble the Cakes:
- Cut 32 heart-shaped pieces using a cookie cutter.
- Spread filling on half the hearts, then top with the remaining hearts.
- Place on a lined baking sheet and freeze for 1 hour.
4. Make the Coating & Dip the Cakes:
- Melt almond bark in 30-second intervals in the microwave, stirring in between.
- Add Crisco for smoothness, then mix in pink gel food coloring.
- Dip each frozen heart cake into the coating and let set for 10 minutes.
- Drizzle with melted white chocolate for decoration.
Notes
- Use puff pastry or chocolate cake mix for variations.
- Freeze before dipping to prevent crumbs from getting into the chocolate.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American