Description
Fluffy, vibrant, and heart-shaped, these Copycat Little Debbie Valentine Cakes feature three delicious cake layers: vanilla, red velvet, and white. Topped with a pink glaze and white heart icing, they’re a homemade take on a nostalgic classic.
Ingredients
Scale
Vanilla Bottom Layer:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Red Velvet Middle Layer:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp cocoa powder
- 1 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
- Red gel food coloring
White Cake Top Layer:
- 3 egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/4 cups cake flour
- 1 tsp baking powder
- 1/4 tsp salt
Icing and Decorations:
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- Pink gel food coloring
- White royal icing or melted white candy coating
- Red sprinkles or sugar hearts
Instructions
- Vanilla Layer: Preheat oven to 350°F. Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients alternately with milk. Spread in parchment-lined pan and bake 12–15 minutes. Cool.
- Red Velvet Layer: Cream butter and sugar. Add eggs, cocoa, vanilla, and food coloring. Combine with buttermilk, vinegar, and dry ingredients. Spread in a second lined pan and bake 12–15 minutes. Cool.
- White Cake Layer: Beat egg whites to soft peaks. Mix sugar, vanilla, and milk. Fold in sifted dry ingredients and egg whites. Spread in a third pan and bake 12–14 minutes. Cool completely.
- Stack & Chill: Stack layers in vanilla-red velvet-white order. Press gently. Chill for 30 minutes.
- Cut & Decorate: Cut heart shapes. Mix pink icing and glaze tops. Pipe white heart designs. Add red sprinkles. Let set.