If you love those cute snack cakes, then these are going to tempt your taste buds! Homemade Little Debbie Snack Cakes: Valentine’s Day edition!
Word of warning:
This recipe is not for everyone.
If you have tons of time on your hand, love getting your kitchen messy, and feel a sense of accomplishment when you’ve created the ugliest copycat version of a Little Debbie…THEN this recipe may be for you.
Seriously guys, I went back on forth on sharing this recipe.
On one hand…they are freaking delicious!!
On the other hand, a box from the grocery store is only $1.79, and much less messier.
I get a small thrill making homemade versions of my favorite treats. They almost always taste better, and most of the time they are more cost effective. Today, they definitely taste better…but they aren’t as cheap. So it’s your call. Please don’t email me saying that these took you all afternoon and it would have been cheaper to buy a box. I get it. I hear ya. But…there’s a small part of you that had fun right? That showed your kids, look…we can do these at home!
Have I talked you into or out of making this recipe?
Either way, too late. I’m sharing it. I feel committed now. And if you were one of the people who posted on instagram that you want the recipe, you better dang well make them and share a photo tagging me! Got it?
How about we break down the recipe here with some tips and tricks:
- Use any flavor boxed cake mix. I used funfetti (cause honestly that’s all I had in my cabinet). But a white cake would be more traditional I suppose. You could go the chocolate route though, that would be delicious too!
- Spread your cake batter (you’ll follow the directions on the box for ingredients) into a 15x10x1-inch baking sheet lined with parchment paper. Bake in a 350 degree oven for 17-19 minutes.
- Cool your cake completely. Once cooled, get a 2 inch cookie cutter and cut those shapes. I made hearts for Valentine’s Day, but circles, squares, footballs…it all works. Use a spatula to lift your shapes out of the pan and place them on a wire cooling rack.
- Mix up your filling ingredients. Using a serrated knife, slice each snack cake in half (horizontally). Spoon the filling onto the bottom half of each cake. Add the top slice of cake.
- Grab your canned frosting out of the pantry. You’ll need TWO cans for this recipe. I used vanilla…but again, choose your favorite flavor. If you want to tint it pink, like I have done, add a very tiny amount before melting the frosting. I used this wilton pink gel. And all I did was stick a toothpick into the gel and add a tiny dollop to the frosting.
- Pour your frosting into a microwave safe bowl (with your food coloring). I did one can of frosting at a time. Microwave on high one minute. Stir until smooth, heat an additional 30 seconds. You want your frosting to be LIQUID.
- Place a piece of parchment paper under your wire cooling rack. Make sure the cakes are spread out on the rack. Pour the hot frosting over each cake generously until you’ve used all the frosting. Repeat with the second can.
- Allow cakes to set up, they may not be fully coated. And there’s a good chance you have about half a can of frosting on the parchment paper. You’re going to take a rubber spatula and spoon all the excess frosting back into your microwave safe bowl. Place that parchment back under your wire rack. AND reheat your leftover frosting.
- One last time, pour the last bit of frosting over the cakes…paying special attention to the areas not covered.
- Melt white chocolate in bowl, according to package directions. Place in a ziploc bag, snip off corner, and drizzle over cakes. Allow cakes to dry (about 30 minutes).
- Place cakes in a large cupcake container, or pie server and refrigerate until ready to eat. The frosting glaze may still be slightly soft, but oh my gosh it’s delicious!
- That’s it. That’s all. Will you try it?
If you love this copycat recipe…here are some more you may enjoy:
Hostess Cupcakes: a delicious copycat recipe for decadent chocolate cupcakes!
Copycat Peppermint Patties: melt in your mouth mints!
Copycat Starbucks Lemon Bread: super moist and delicious, better than the original!
If you love a good copycat recipe, check out these homemade versions from my friends:
- Copycat Tagalong Bars from Crazy for Crust
- Homemade Magic Shell from Chef in Training
- Copycat Kit Kat Bars from Boulder Locavore
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My name is Annabelle. I am a sight challenged woman who absolutely loooooooooooooooooooooooooooves to cook! And, on top of that, I’m one of those girlies who absolutely loooooooooooooooooooooooooooves anything sweet! I guess you could say I’m a sweetoholic! I’ve been told that I have an enormous amount of cookie cutters! I have made what I like to call “Fun Cake Shapes” with them a few times, and they turned out amazing. Basically, I used cake mix recipes from https://www.dontwastethecrumbs.com, owned by a woman named Tiffany. I’m not sure if she has one for white cake, but I’d like to find that out one day. Maybe I can ask her. This being said, I’ve made both her chocolate and yellow cake mixes, and even a spice cake mix, which is simply her yellow cake mix, combined with the spices from a recipe I have for gingerbread cookie shapes. That would be amazing if I could make Santas and reindeers. I wonder if my recipe for cream filling would work for this project. If you send me an email, I’d be more than happy to share it with you!
One of my favorites! Great recipe!
This is EVERYTHING! I grew up on these and love that I can make them at home and they are just as good. Thank you!
I have not made these yet but I did just make hearts out of brownies with melted canned frosting. I found if you refrigerate the cake/brownie to get it cold then cut the shapes you get a nice clean cut.
Yes! Ill let you know how it goes! This looks so delicious. Your poke cake was amazing! Yes, WAS (it may or may not be already gone =/) lol. I cant wait to try this and your rice krispie treats. Yummmmmm yum
These are so cute, however, as a busy working mom I appreciate the warning. What I am going to do is make ghis recipe with 2 large heart pans and make a large 2 layer heart cake. Call me lazy, I don’t care. This frosting looks so good melted and hardened like that and since I have never liked frosting, its a way to get a thin layer I will enjoy (not too thick). By the way, I made you coconut cream poke cake, its cooling waiting on the whipped cream and coconut. I also used the Pillsbury Simple white cake mix. =)
LOVE the idea of making one big cake. SO SO SO smart 🙂
Going to make some “little deb” cakes for Halloween
and Christmas! Love that you shared this! My
creativity is very low on my brain list! Thank you
If it tastes so good as it looks, this cake would be like a piece of heaven!
I love this post….can’t get any easier then this, and a perfect Valentine treat.
Funfetti too…perfect choice….I’ve got to make these!
You have the post the best things to make love it. I will have to go on a diet. Thanks for all you do .
These are BE.YOND! So perfect for Valentine’s Day, but really? I’ll eat them any day!
I know what you mean about buying it for less and without the mess… (I rhymed!)
I made almond butter the other day, and do you know how much 5-lbs. of almonds cost?!? A LOT less than a jar of almond butter – that’s how much. HA! 😀 #foodbloggerproblems XOXO
Glad you shared it. I think they’re adorable and I love those Little Debbie cakes but would love yours more. That is a great tip about microwaving storebought frosting to get a ‘glaze’ like this. Never knew that!
What a fun recipe!! Perfect for Valentine’s Day treats!!
I think they look great!!! And they use cake mix and canned frosting…totally easy in my book!!!!
Whoa, Aimee. You are being WAY too hard on yourself. These are beautiful! And you made them funfetti! So I’m super glad you shared these, and that you love recipes that involve time and mess and frustration. Better you than me. I have a shorter fuse!