Little Debbie Valentine Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup room temp buttermilk
02 -
2 1/2 teaspoons vanilla extract
03 -
1 cup granulated sugar
04 -
1/2 cup unsalted butter, softened
05 -
2 eggs, brought to room temperature
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon table salt
08 -
1 1/4 cups plain flour
→ Filling
09 -
2 teaspoons vanilla extract
10 -
1 cup butter at room temp
11 -
3 cups powdered sugar
12 -
1 cup marshmallow cream
→ Coating
13 -
3 tablespoons coconut oil
14 -
2 tablespoons melted white chocolate
15 -
2 1/2 cups of light pink candy melts
# Instructions:
01 -
Heat oven to 350°F. Cover a half-sheet pan with parchment paper, grease it, and also grease the paper.
02 -
Mix together baking powder, salt, and the flour until well blended.
03 -
Cream the butter and sugar until light and airy. Mix in eggs one at a time, then stir in vanilla. Alternate adding dry mix and buttermilk to the batter.
04 -
Spread the batter in the pan as evenly as possible. Bake 15-20 minutes until edges just start to turn golden. Let the cake cool for 10 minutes, then chill it for 20 minutes.
05 -
Beat together marshmallow fluff and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
06 -
Use a heart-shaped cutter to cut pieces. Pipe filling onto half the cake hearts and sandwich them with the rest. Freeze them for one hour.
07 -
Melt the candy melts with coconut oil. Dip the chilled cakes into it. Keep them in the fridge for 15 minutes to set up.
08 -
Drizzle melted white chocolate swirls on top and chill to firm up.
# Notes:
01 -
Mimics Little Debbie Valentine's Day Cakes
02 -
Freeze them for extended storage
03 -
Ingredients should all be room temp before use