Copycat Little Debbie Valentine's Day Cakes (Print Version)

# Ingredients:

→ Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup sugar
06 - 2 eggs, room temperature
07 - 2 1/2 teaspoons vanilla
08 - 1/2 cup buttermilk, room temperature

→ Filling

09 - 1 cup unsalted butter, room temperature
10 - 1 cup marshmallow fluff
11 - 3 cups confectioner's sugar
12 - 2 teaspoons vanilla extract

→ Coating

13 - 2 1/2 cups light pink candy melts
14 - 3 tablespoons coconut oil
15 - 2 tablespoons white chocolate, melted

# Instructions:

01 - Preheat oven to 350°F. Grease half sheet pan and line with parchment paper, then grease parchment
02 - Whisk together flour, baking powder, and salt
03 - Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk
04 - Spread batter evenly in pan. Bake 15-20 minutes until edges are lightly golden. Cool 10 minutes, then chill 20 minutes
05 - Beat butter and marshmallow fluff until smooth. Add confectioner's sugar and vanilla
06 - Cut hearts with 4-inch cutter. Pipe filling on half the hearts, top with remaining hearts. Freeze 1 hour
07 - Melt candy melts with coconut oil. Dip frozen cakes and let set in fridge 15 minutes
08 - Pipe white chocolate swirls on top. Chill to set

# Notes:

01 - Copycat version of Little Debbie Valentine's Day Cakes
02 - Can be frozen for longer storage
03 - All ingredients should be at room temperature

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