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Copycat Little Debbie Valentine Cakes

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  • Author: KimEasy
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 heart-shaped cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Copycat Little Debbie Valentine Cakes are soft, fluffy, heart-shaped vanilla cakes layered with a creamy filling and coated in a sweet pink glaze. They’re a nostalgic treat, perfect for Valentine’s Day, birthdays, or whenever you want a cute and delicious dessert!

Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

For the Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pink gel food coloring

Instructions

  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Line a large baking sheet (or two 9×13-inch pans) with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
    • Spread the batter evenly into the prepared pan(s) and smooth the top with a spatula.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  2. Cut Out the Shapes:
    • Once the cake has cooled, use a heart-shaped cookie cutter to cut out pairs of hearts. Set aside.
  3. Make the Filling:
    • In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in the vanilla extract and heavy cream. Beat until fluffy.
    • Spread a layer of filling onto one heart-shaped piece of cake, then top with another heart to create a sandwich. Repeat for all the cakes.
  4. Prepare the Glaze:
    • In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add pink gel food coloring until you achieve your desired shade.
  5. Glaze the Cakes:
    • Place the cakes on a wire rack over a baking sheet to catch excess glaze. Spoon the pink glaze over the top of each cake, letting it drip down the sides. Allow the glaze to set completely before serving.

Notes

  • To make these cakes extra festive, you can decorate with sprinkles or white chocolate drizzle before the glaze sets.
  • Store the cakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Find it online: https://newsvks.com/copycat-little-debbie-valentine-cakes/