Little Debbie Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1/4 teaspoon salt
02 -
1 teaspoon baking powder
03 -
1 cup sugar
04 -
1/2 cup buttermilk, room temperature
05 -
2 eggs, at room temperature
06 -
1 1/4 cups all-purpose flour
07 -
1/2 cup unsalted butter, softened
08 -
2 1/2 teaspoons vanilla extract
→ Filling
09 -
3 cups powdered sugar
10 -
1 cup marshmallow fluff
11 -
2 teaspoons vanilla extract
12 -
1 cup unsalted butter, softened to room temp
→ Coating
13 -
3 tablespoons coconut oil
14 -
2 1/2 cups light pink candy melts
15 -
2 tablespoons white chocolate, melted
# Instructions:
01 -
Turn your oven on to 350°F. Coat a half sheet pan with butter, line it with parchment, and then butter the parchment too.
02 -
Toss together the baking powder, salt, and flour in a bowl.
03 -
Whip the butter and sugar until it looks fluffy. Mix in the eggs one at a time, followed by the vanilla. Alternate between adding the dry mixture and the buttermilk.
04 -
Spread out your batter evenly in the lined pan. Bake for 15-20 minutes—watch for the edges to turn a light golden color. Let it cool for 10 minutes, then pop it in the fridge for 20 minutes.
05 -
Whip the marshmallow fluff and softened butter until they’re smooth. Beat in the vanilla and powdered sugar.
06 -
Grab a 4-inch heart-shaped cutter to slice out heart shapes. On half of the hearts, add the filling with a piping bag. Cover with the other hearts and freeze them for an hour.
07 -
Carefully melt the candy melts with the coconut oil. Coat the frozen cakes by dipping them in, and then cool in the fridge for 15 minutes.
08 -
Use the melted white chocolate to pipe decorative swirls on top. Chill again to set the decorations.
# Notes:
01 -
Inspired by Little Debbie Valentine’s Day Cakes.
02 -
You can freeze these for longer storage.
03 -
Make sure everything’s at room temp before you start.