Little Debbie Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 cup granulated sugar
02 -
1 1/4 cups plain flour
03 -
1/2 cup room-temp buttermilk
04 -
2 1/2 teaspoons vanilla extract
05 -
1 teaspoon of baking powder
06 -
1/4 teaspoon fine salt
07 -
1/2 cup softened unsalted butter
08 -
2 eggs, brought to room temp
→ Filling
09 -
1 cup room-temp unsalted butter
10 -
3 cups sifted powdered sugar
11 -
1 cup marshmallow creme
12 -
2 teaspoons pure vanilla extract
→ Coating
13 -
2 tablespoons melted white chocolate
14 -
2 1/2 cups pastel pink candy melts
15 -
3 tablespoons coconut oil
# Instructions:
01 -
Set your oven at 350°F. Smear butter on a half-sheet pan, lay down parchment, and butter that as well.
02 -
Combine flour, salt, and baking powder in one bowl.
03 -
Beat sugar and butter together until fluffy. Add eggs one at a time, mixing thoroughly, then stir in vanilla. Switch between adding the dry ingredients and buttermilk and keep mixing as you go.
04 -
Pour the batter onto the sheet pan and smooth it evenly. Bake it for 15 to 20 minutes until the edges lightly brown. Cool for 10 minutes, then chill it in the fridge for 20 minutes.
05 -
Blend the softened butter and marshmallow cream together until silky. Add the vanilla and powdered sugar, beating until smooth.
06 -
Cut the cooled cake into heart shapes using a 4-inch heart cutter. Pipe filling onto half of the hearts, top them with the other halves, and freeze the filled cakes for an hour.
07 -
Heat your candy melts with the coconut oil until smooth. Dunk the frozen cakes into the coating, then chill them for 15 minutes to set.
08 -
Use the melted white chocolate to swirl designs on top of the coated hearts. Pop them back in the fridge until the decorations are firm.
# Notes:
01 -
These were inspired by Little Debbie's sweet treats!
02 -
Store in the freezer if you need to keep them longer.
03 -
Everything works better when ingredients are at room temp.