Copycat Little Debbie Valentine's Cakes
Delightful, tender cakes filled with sweet marshmallow cream and adorned with charming pink frosting, perfect for celebrating love and nostalgia.
Ingredients
For the Cake
- 1 box white cake mix Standard size
- 1 cup granulated sugar
- 1 1/3 cups water At room temperature
- 3 large eggs At room temperature
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
For the Filling
- 1 cup full-fat sour cream
- 7 oz marshmallow creme
- 3/4 cup salted butter At room temperature
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 2-4 tbsp heavy cream As needed for desired consistency
For the Coating
- 32 oz almond bark
- 3 tbsp Crisco
- as needed pink gel food dye To achieve desired color
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Softened salted butter until creamy in a mixing bowl.
- Combine the white cake mix, sugar, and flour in another bowl, blending until light and airy.
- Gradually stir in water, eggs, vanilla extract, and vegetable oil until the batter is smooth.
- Fold in sour cream into the batter until well combined.
- Pour the batter into a greased baking pan and bake until golden and a toothpick inserted comes out clean.
Filling
- In a bowl, whisk together marshmallow creme and room temperature salted butter.
- Blend in powdered sugar, vanilla extract, and a pinch of kosher salt until smooth and velvety.
- Adjust with heavy cream for desired consistency.
Assembly
- Once cooled, cut cakes into heart or circle shapes.
- Spread filling generously between two layers and press gently together.
Coating
- Melt almond bark and Crisco together over a double boiler until smooth.
- Stir in pink gel food dye to reach desired shade.
- Dip each assembled cake into the coating for an even layer.
- Decorate each cake with sprinkles or heart-shaped candies.
Notes
Store assembled cakes in an airtight container up to three days. For longer storage, freeze well-wrapped cakes for up to three months.