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Little Debbie Valentine Heart Shaped Cakes

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Ingredients

For the cake:

  • 1 box white cake mix plus eggs, oil, and water listed on the box
  • 1 teaspoon vanilla extract makes it taste more homemade

For the filling:

  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 -2 tablespoons heavy cream

For the coating:

  • 2 cups white chocolate chips or candy melts
  • Red or pink gel food coloring
  • Sprinkles optional but super cute

Instructions

  • Bake your cake in a large sheet pan so the layers stay thin and even.
  • Grease a rimmed baking sheet and line it with parchment. Preheat your oven to 350°F.
  • Make the cake batter as directed, adding the vanilla for extra flavor. Pour it into your pan and bake for about 18–22 minutes or until the center springs back.
  • Let it cool in the pan for 10 minutes, then transfer it to a cooling rack. Don’t try to cut it while it’s warm.
  • Once your cake is cool, use a heart-shaped cookie cutter to punch out even pairs. You’ll need two hearts for each mini cake.
  • Whip the butter until fluffy. Add powdered sugar, vanilla, and cream until smooth and spreadable.
  • Add the Filling
  • Spread a layer of cream on one heart and sandwich with a second. Gently press together.
  • Melt your white chocolate chips or candy melts in the microwave in 30-second intervals. Stir until smooth. Add a drop of food coloring and mix.
  • Use a fork to lower each cake sandwich into the melted coating or spoon it over. Tap off the excess and place it on a rack to set.
  • Let them dry completely (around 30 minutes) for drizzle or while they are still wet, you can add sprinkles to set.
  • Add cute Valentine’s drizzle design you desire.