Name: Copycat Little Debbie Valentine Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 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; 32 oz almond bark; 3 tbsp Crisco (or vegetable oil or butter); Pink gel food dye (must be gel-based to prevent seizing)

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If you’re a fan of Little Debbie Valentine Cakes, then this homemade version is sure to win your heart. Soft, fluffy white cake filled with creamy marshmallow frosting and coated in a smooth, pink almond bark exterior — these treats bring all the nostalgia and sweetness of the store-bought version, but with the added bonus of being made from scratch. Perfect for Valentine’s Day, or any time you’re craving a fun, festive dessert, these Copycat Little Debbie Valentine Cakes will make your taste buds sing. The combination of cake, marshmallow filling, and the glossy pink coating is irresistibly delicious, and the best part is, they’re surprisingly easy to make at home. Whether you’re preparing them as a special gift, a party treat, or just as an indulgent dessert, this recipe will surely impress!

Why You’ll Love This Copycat Little Debbie Valentine Cakes

These Copycat Little Debbie Valentine Cakes are a fun, homemade take on the classic snack cake, offering a homemade touch that store-bought versions just can’t compete with. The soft, moist cake is perfectly complemented by the light and fluffy marshmallow filling, and the almond bark coating gives these cakes their signature smooth, glossy finish. The addition of pink food coloring makes them extra festive and fun, making them perfect for Valentine’s Day or any romantic occasion. Plus, these cakes are surprisingly easy to make and can be customized to fit your exact taste. It’s a treat the whole family will enjoy, and once you’ve made them at home, you may never go back to the store-bought version again!

Ingredients

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 (can substitute with 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)

For the Coating:

32 oz almond bark
3 tbsp Crisco (or vegetable oil/butter)
Pink gel food dye (gel-based to avoid chocolate seizing)

Variations

Chocolate Version: If you prefer chocolate cake over white, you can swap out the white cake mix for a chocolate cake mix for a delicious twist.
Color Variations: While pink is perfect for Valentine’s Day, you can use any gel food coloring to make these cakes suitable for different occasions like Easter or Christmas.
Filling Alternatives: Instead of marshmallow creme, you can make a homemade buttercream filling or use a whipped cream filling for a lighter texture.
Healthier Option: If you’re looking for a lighter version, use a sugar-free cake mix and replace the sour cream with Greek yogurt.

How to Make the Copycat Little Debbie Valentine Cakes

Step 1: Preheat the Oven and Prepare Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

Step 2: Mix the Cake Batter

In a large bowl, combine the cake mix, granulated sugar, water, eggs, vanilla extract, vegetable oil, all-purpose flour, and kosher salt. Mix everything together until smooth and fully combined. Add in the sour cream and mix until incorporated.

Step 3: Bake the Cake

Pour the cake batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before proceeding.

Step 4: Prepare the Filling

While the cake is cooling, beat together the marshmallow creme, salted butter, powdered sugar, vanilla extract, and kosher salt in a mixing bowl. Gradually add the heavy cream, starting with 2 tablespoons, and mix until you reach a smooth, spreadable consistency.

Step 5: Cut the Cake

Once the cake has cooled, use a heart-shaped cookie cutter or any desired shape to cut out individual cake pieces.

Step 6: Assemble the Cakes

Spread a layer of marshmallow filling between two cake pieces, gently pressing them together to form sandwich cakes. Repeat the process for all of the cake shapes.

Step 7: Prepare the Coating

In a microwave-safe bowl, melt the almond bark with Crisco (or vegetable oil/butter) in 30-second intervals, stirring after each. Once melted, add a few drops of pink gel food coloring and stir until evenly colored.

Step 8: Coat the Cakes

Dip each cake sandwich into the melted almond bark, ensuring it’s fully coated. Place the coated cakes on a parchment-lined baking sheet to set. If you prefer a thicker coating, you can dip them twice, allowing the first layer to harden before the second dip.

Step 9: Let Set and Serve

Allow the cakes to cool and the almond bark to set fully. This may take about 30 minutes. Once the coating is firm, they are ready to serve!

Tips for Making the Copycat Little Debbie Valentine Cakes

Use Room Temperature Ingredients: Make sure your eggs, butter, and heavy cream are at room temperature for the best texture and consistency in both the cake and the filling.
Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix, as this can lead to a dense cake. Mix until just combined.
Coating Tip: If you’re new to working with almond bark, ensure that it’s fully melted to avoid clumps. Adding Crisco or vegetable oil will give the coating a smoother, shinier finish.
Freezing the Cakes: If you want to make these cakes ahead of time, freeze the individual cakes (without the coating) and dip them in the almond bark when you’re ready to serve.

How to Serve

These Copycat Little Debbie Valentine Cakes are perfect for serving at Valentine’s Day parties, as a fun treat for your family, or as a gift for someone special. They pair wonderfully with a hot cup of coffee, tea, or hot chocolate. You can also arrange them on a festive platter for a visually striking dessert at any celebration. For an extra touch, consider adding sprinkles or edible glitter for a bit of sparkle.

Make Ahead and Storage

Storing Leftovers

Store any leftover cakes in an airtight container at room temperature for up to 3 days. The coating may soften slightly over time but the cakes will still be delicious.

Freezing

These cakes freeze wonderfully. To freeze, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the cakes to an airtight container or freezer bag and store for up to 2 months. Let them thaw at room temperature before serving.

Reheating

There’s no need to reheat these cakes since they’re best enjoyed at room temperature. However, if you prefer a warmer treat, you can microwave them for 10-15 seconds.

FAQs

1. Can I use regular chocolate cake mix?

Yes, you can substitute the white cake mix with chocolate cake mix for a different flavor.

2. Can I use butter instead of Crisco for the coating?

Yes, you can substitute Crisco with butter or vegetable oil; it will still create a smooth coating.

3. How can I make the filling less sweet?

If you want a less sweet filling, reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.

4. Can I use store-bought marshmallow fluff?

Yes, marshmallow fluff works just as well as marshmallow creme in this recipe.

5. How do I prevent the chocolate from seizing?

Make sure you use gel-based food coloring, as liquid food coloring can cause the chocolate to seize up.

6. Can I freeze the finished cakes?

Yes, once the cakes are assembled and coated, they can be frozen for up to 2 months. Just be sure they are stored in an airtight container.

7. Can I make the cakes smaller?

Absolutely! You can use a smaller cookie cutter to make mini cakes for bite-sized treats.

8. How do I make these cakes dairy-free?

Use dairy-free margarine in place of butter, and make sure the cake mix and almond bark are dairy-free.

9. Can I make these cakes ahead of time?

Yes, you can make the cakes a day or two in advance, just store them in an airtight container.

10. What can I use instead of almond bark?

You can substitute almond bark with white chocolate chips or candy melts, though the texture may be slightly different.

Conclusion

These Copycat Little Debbie Valentine Cakes are the perfect homemade version of the nostalgic treat. With a soft, moist cake, marshmallow filling, and a smooth, pink almond bark coating, they capture the essence of the store-bought version while adding your own personal touch. Whether you’re celebrating Valentine’s Day or just in the mood for something sweet, these cakes are sure to be a hit with everyone. They’re easy to make, fun to customize, and most importantly, delicious!

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