Description
Homemade little debbie valentine cakes combine nostalgic strawberry sweetness with delicate cake layers and luscious cream filling. Delightful desserts bring childhood memories back to life for chocolate and strawberry fans seeking a classic treat.
Ingredients
Scale
- 2 large eggs
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 mL) buttermilk
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- red gel food coloring
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsps (30 mL) heavy cream
- 12 oz (340 g) white chocolate or white candy melts
- 2 oz (57 g) pink or red candy melts (for decoration)
Instructions
- Cake Preparation: Preheat oven to 350°F. Line a rectangular baking pan with parchment paper and lightly grease the surface to prevent sticking.
- Batter Creation: Whisk flour, baking powder, and salt in a medium bowl. In a separate large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, fully incorporating each. Mix in vanilla extract, then alternately fold in dry ingredients and buttermilk, maintaining a smooth consistency.
- Color and Bake: Introduce red gel food coloring to achieve a vibrant pink tone. Pour batter into prepared pan, spreading evenly. Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely at room temperature.
- Cream Filling Development: Whip butter until creamy. Gradually add powdered sugar, mixing until smooth. Incorporate vanilla extract and heavy cream, whipping until light and airy.
- Cake Assembly: Cut cooled cake into heart shapes using a specialized cutter. Spread cream filling generously on half the hearts, creating sandwich-like configurations. Refrigerate briefly to set.
- Coating and Decoration: Melt white chocolate or candy melts in controlled microwave intervals, stirring between heating cycles. Carefully dip each cake heart, ensuring complete coverage. Place on parchment-lined surface.
- Final Touches: Melt pink or red candy melts. Drizzle decoratively over coated hearts. Allow chocolate to solidify at room temperature or in refrigerator. Serve and relish these delightful valentine-themed treats.
Notes
- Optimize Color Intensity: Use gel food coloring for a vibrant pink hue without altering the batter’s consistency, ensuring a rich, even color throughout the cake.
- Control Moisture Balance: Alternate dry ingredients and buttermilk carefully to prevent overmixing, which can lead to a dense, tough cake texture.
- Master Coating Technique: Melt chocolate in short microwave intervals, stirring frequently to prevent burning and achieve a smooth, glossy coating for perfect coverage.
- Enhance Filling Stability: Chill assembled cake hearts briefly before coating to firm up the cream filling, preventing potential melting during the chocolate dipping process.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 310
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 50 mg