Introduction

These Copycat Little Debbie Heart Cakes are a delightful treat perfect for Valentine’s Day or any special occasion. With a soft vanilla cake, fluffy marshmallow frosting, and a pink chocolate coating, they’re as fun to make as they are to eat.

Several heart-shaped treats are placed on a cooling rack over a white marbled surface. Each treat has two layers covered in smooth, glossy pink icing with a slightly shiny texture. Over the pink icing, there is a decorative swirl of thin white icing lines randomly draped across the top and sides. The treats have a soft, rounded edge and a moist appearance. The cooling rack is metallic with a simple grid pattern, and a few small drops of pink icing can be seen on the white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

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, mix together the cake mix, flour, sugar, salt, eggs, milk, vegetable oil, sour cream, and vanilla extract until the batter is smooth and well combined.
Step 3: Divide the batter evenly between the two prepared baking sheets, spreading it into a thin, even layer. If using a half sheet pan instead, pour all the batter onto the pan.
Step 4: Bake for 15-20 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely.
Step 5: Once cool, use a heart-shaped cookie cutter (about 2 inches) to cut out mini heart cakes from the cake layers.
Step 6: To make the frosting, beat the softened butter until creamy. Add marshmallow creme, powdered sugar, salt, vanilla extract, and heavy cream. Mix until light and fluffy.
Step 7: Spread the frosting on the flat side of one heart cake. Top with another heart cake to make a sandwich. Repeat with remaining cakes.
Step 8: Melt the white chocolate candy melts according to package directions. Divide some plain white chocolate to a small bowl or piping bag for decorating.
Step 9: Stir pink food coloring into the larger bowl of melted white chocolate until it reaches a smooth, light pink color.
Step 10: Dip each heart cake into the pink chocolate, coating completely. Place on a wire rack over a baking sheet to dry.
Step 11: Use the reserved plain white chocolate to pipe or drizzle decorations over the coated heart cakes. Allow chocolate to set before serving.

Tips & Variations

Use a heart-shaped cookie cutter measuring between 1.5 and 2.5 inches for best results.
Pink or red food coloring can be used; add red gradually to avoid overpowering the color.
For a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
Try adding a little almond extract to the frosting for a different flavor twist.

Storage

Store the heart cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, bringing to room temperature before serving. If stored in the fridge, let the cakes sit out to soften before eating.

How to Serve

The image shows several small square treats placed on a rose gold wire cooling rack. Each treat has two layers of light pink cake or biscuit with a creamy filling in the middle. The outside is covered with a smooth, shiny pink icing. On top, there are thin, random white icing lines forming a loose, swirly pattern. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these heart cakes in advance?

Yes, you can prepare and assemble the cakes a day ahead. Keep them refrigerated and add the chocolate coating on the day you plan to serve for the best texture.

What if I don’t have a heart-shaped cookie cutter?

You can use any small cookie cutter shape you like or carefully cut the cake into squares or circles. The key is to have thin, even pieces for sandwiching and coating.