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Copycat Little Debbie Valentine Cakes

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Enjoy these homemade Copycat Little Debbie Valentine Cakes, featuring moist chocolate cake layers filled with whipped cream and topped with a pink strawberry-flavored coating—perfect for a festive treat.

Ingredients

Scale
  • 1 box devil’s food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (10 oz) white almond bark or white candy melts
  • 1/2 teaspoon pink powdered drink mix (like strawberry lemonade)
  • Pink sanding sugar, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
  2. Prepare devil’s food cake mix according to package instructions with water, oil, and eggs; pour into prepared pan.
  3. Bake for 25–30 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely.
  4. Once cooled, cut cake into 2-inch squares.
  5. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form to make whipped cream filling.
  6. Slice each cake square horizontally to create two layers. Spread whipped cream on the bottom layer and sandwich with the top layer.
  7. Melt white almond bark or candy melts in microwave according to package instructions. Stir in pink powdered drink mix until fully combined.
  8. Dip each cake sandwich into the pink coating, ensuring complete coverage, and place on wax paper.
  9. While coating is still wet, sprinkle with pink sanding sugar for added texture and decoration.
  10. Allow the coating to set completely before serving. Refrigerate if desired.

Notes

For an extra burst of flavor, add a small spoonful of strawberry jam inside the cake before adding the whipped cream filling.

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