Little Debbie Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 1/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
2 1/2 teaspoons vanilla extract
05 -
2 eggs, room temp
06 -
1 cup sugar
07 -
1/2 cup buttermilk, kept at room temperature
08 -
1/2 cup unsalted butter, softened
→ Filling
09 -
1 cup soft butter, at room temperature
10 -
3 cups confectioners' sugar
11 -
1 cup marshmallow creme
12 -
2 teaspoons vanilla extract
→ Coating
13 -
2 1/2 cups pink candy melts
14 -
3 tablespoons coconut oil
15 -
2 tablespoons melted white chocolate
# Instructions:
01 -
Set your oven to 350°F. Butter up a half sheet pan, lay parchment down, and give the paper some butter love too.
02 -
In a bowl, combine flour, baking powder, and salt by tossing them together.
03 -
Cream the butter and sugar until it's fluffy. Add the eggs, one after the other, mixing in between. Stir in the vanilla, and switch between adding the flour mixture and the buttermilk.
04 -
Spread the batter evenly in the prepared pan. Bake for 15-20 mins until the edges are lightly golden. Cool the cake for 10 mins, then pop it in the fridge for 20 mins to chill.
05 -
Blend together the butter and marshmallow fluff until smooth. Mix in the vanilla extract and powdered sugar.
06 -
Cut the cake into heart shapes using a 4-inch cutter. Pipe the filling onto half the hearts. Top them with the other halves, then freeze for an hour.
07 -
Slowly melt the candy melts along with the coconut oil. Dip the frozen cakes in the mixture, then let them set in the fridge for 15 minutes.
08 -
Pipe designs or swirls on top using the melted white chocolate. Let it chill until everything is set.
# Notes:
01 -
This was modeled after Little Debbie Valentine cakes.
02 -
Store longer by freezing these treats.
03 -
Let ingredients reach room temp first.