Description

Recreate the nostalgic charm of Little Debbie’s heart snack cakes with this homemade version! These Homemade Little Heart Cakes feature soft, fluffy vanilla cake filled with a marshmallow cream filling and coated in a smooth white chocolate shell. Perfect for Valentine’s Day, birthdays, or any special occasion, these adorable treats will bring back childhood memories with every bite!

Ingredients

Units Scale

Refrigerated:

1/2 cup egg whites

Condiments:

10 oz marshmallow fluff

Baking & Spices:

1/2 tsp almond extract
1/2 cup all-purpose flour
1 box white Pillsbury cake mix
2 cups powdered sugar
1/2 tsp salt
1/2 cup granulated sugar
2 tsp pure vanilla extract

Oils & Vinegars:

1/4 cup oil

Snacks:

48 oz Ghirardelli white melting wafers

Dairy:

1 cup butter (softened)
1/2 cup sour cream

Liquids:

1 cup water

Other:

Red food dye

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Instructions

1. Bake the Cake Layers

Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet (9×13 inches) with parchment paper and lightly grease it.
In a large mixing bowl, prepare the white cake batter by combining cake mix, egg whites, sour cream, oil, and water. Beat until smooth.
Pour the batter into the prepared baking sheet and spread evenly.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

2. Make the Marshmallow Cream Filling

In a bowl, beat butter, marshmallow fluff, powdered sugar, salt, vanilla extract, and almond extract until light and fluffy.

3. Assemble the Heart Cakes

Using a heart-shaped cookie cutter, cut out hearts from the cooled cake. You should get about 36 mini cakes.
Spread a generous amount of marshmallow filling on half of the hearts, then place another heart on top to create a sandwich.

4. Coat the Cakes in White Chocolate

Melt Ghirardelli white melting wafers according to the package instructions. Add a drop of red food dye to create a pink or red coating if desired.
Using a fork or dipping tool, carefully dip each cake into the melted chocolate, ensuring an even coating.
Place on a parchment-lined baking sheet and let the coating set at room temperature or in the fridge for 15-20 minutes.

5. Decorate & Serve

If desired, drizzle with extra melted chocolate or sprinkle with decorative sugar.
Serve and enjoy these nostalgic Little Heart Cakes!

Notes

Make-Ahead: These cakes can be stored in an airtight container in the fridge for up to 3 days.
Alternative Coating: Use milk or dark chocolate for a different flavor variation.
Decoration Tip: Add heart-shaped sprinkles or drizzle with contrasting chocolate for a fun, festive touch.
Easier Cutting: Freeze the cake for 10-15 minutes before cutting to get clean heart shapes.