Description
These Copycat Little Debbie Valentine Cakes are heart-shaped layered treats with a buttery cookie base, rich red velvet and vanilla sponge layers, filled with marshmallow or cream cheese frosting, and topped with a glossy pink glaze, icing swirl, and festive sprinkles.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (divided for base and cakes)
- 2 cups all-purpose flour (for base)
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp cocoa powder
- 1 1/2 cups all-purpose flour (for cake layers)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1/2 cup milk (for glaze)
- 2 1/2 cups powdered sugar
- Pink gel food coloring
- 1 cup marshmallow creme or cream cheese frosting
- Red sprinkles and white decorating icing
Instructions
- Preheat oven to 350°F (175°C). Line pans with parchment paper.
- For the cookie base: Mix 1/2 cup butter, 2 cups flour, and salt until dough forms. Press into pan and bake for 12–15 minutes. Cool completely.
- For red velvet layer: Beat 1/2 cup butter with 3/4 cup sugar. Add 1 egg, vanilla, cocoa, and red food coloring. Alternate adding 3/4 cup flour with buttermilk and baking soda. Spread in pan, bake 18–20 mins. Cool and trim.
- For vanilla layer: Beat 1/2 cup butter with 1/2 cup sugar. Add 1 egg, vanilla. Mix flour, baking powder, and salt. Add alternately with 1/4 cup milk. Bake 18–20 mins. Cool and trim.
- Assemble: Layer cookie base, frosting, red velvet, more frosting, and vanilla layer. Chill for 30 minutes.
- Cut out hearts with a 3-4 inch cutter. Transfer to wire rack.
- Prepare glaze: Mix powdered sugar, milk, and pink coloring until pourable. Spoon over hearts.
- Let glaze set 20–30 minutes. Decorate with white icing swirl and red sprinkles.
- Prep Time: 40 minutes
- Chill Time: 1 hour
- Cook Time: 45 minutes