Homemade Copycat Little Debbie Valentine’s Cakes
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These homemade copycat Little Debbie Valentine Cakes are the perfect sweet treat for the season, made with love and wholesome ingredients! Crafted with freshly milled flour for superior flavor and nutrition, these cakes skip the artificial dyes and opt for natural beauty instead. Moist, fluffy, and layered with a smooth filling, they’re a nostalgic nod to the original, but with a healthier twist. Perfect for gifting, sharing, or indulging, these Valentine cakes prove that homemade really does taste better!
Making Valentine’s Day Extra Special with These Homemade Cakes
The first time I made these homemade copycat Little Debbie Valentine’s cakes, I wasn’t sure how they’d turn out. I had fond memories of the store-bought treats from childhood, but it had been a long time since I had them. I really wanted to make a healthier version that would still capture that nostalgic, festive feeling. When the idea of recreating them with freshly milled flour and natural ingredients came to mind, it felt like the perfect challenge. After all, why not take a classic favorite and make it a bit better?
As soon as those heart-shaped cakes were coated in white chocolate and topped with the strawberry powdered sugar, I knew I had nailed that classic flavor from the original recipe. The texture was light and soft, and the sweet, creamy filling paired perfectly with the rich white chocolate coating. Just like the real thing, but even better!
It’s so fun to make a special treat that reminds you of childhood, especially when you can recreate it in a healthier way. These homemade Valentine’s cakes capture that same sweetness I remember from when I was younger, but with wholesome ingredients that make me feel good about indulging. Now, I find that making this copycat recipe is one of my favorite things to do when celebrating Valentine’s Day.

Tips for Perfect Little Debbie Heart Cakes Every Time
Room Temperature Ingredients
When baking, one of the most important tips is to use room temperature ingredients like butter, eggs, and buttermilk. This ensures that everything mixes evenly, creating moist chocolate cakes or, in this case, soft yellow cakes with a perfect crumb.
The Right Tools for the Job
Lining your baking sheet with parchment paper is crucial to prevent sticking. I used a jelly roll pan for this recipe, which provides the ideal thickness for cutting out the little layer cakes. A cookie cutter in a heart shape works best for a festive look, but you can get creative if you don’t have one!
Working with Freshly Milled Flour
If you’re new to using freshly milled flour, you’ll notice it has a slightly different texture compared to store-bought all-purpose flour or cake flour. Be sure to sift it well to remove the bran, resulting in lighter, soft cakes. You’ll appreciate the wholesome flavor it brings to your favorite dessert recipes.
Customizing Your Cakes
The strawberry powdered sugar topping gives these cakes a pop of color and flavor, but you can also drizzle them with real white chocolate for a more classic finish. A food processor works wonders for blending the strawberry powder and powdered sugar to an even consistency.

The Importance of Cake Flour vs. Freshly Milled Wheat Flour
While many traditional cake recipes call for cake flour to achieve a light and airy texture, the even better baking option for you is using freshly milled flour. Unlike the refined cake flour you might find in store-bought boxes, freshly milled flour is packed with all the nutrients and fiber of the whole grain, making it a healthier, more flavorful choice for your baking needs.
By sifting your freshly milled flour, you can achieve a delicate texture that rivals any cake flour-based recipe. Sifting removes some of the bran to create a lighter crumb, but freshly milled flour still retains far more nutrients than refined flours because the germ and endosperm—where most of the vitamins and minerals are—remain intact. The key is to slowly incorporate the sifted flour into the batter, allowing it to blend seamlessly with the other wet ingredients. This results in light, fluffy cakes that are rich in flavor and nutrients, giving you the perfect dessert for any occasion.
Freshly milled soft white wheat, in particular, is a wonderful substitute for cake flour. Although it has a slightly higher protein content, its low gluten-forming potential ensures a tender texture that works beautifully in cakes. This flour retains the full nutritional profile of the wheat, meaning you’re not just getting a lighter cake—you’re also benefiting from the added fiber, vitamins, and minerals.

How to Get the Perfect Icing Texture
A key feature of Little Debbie Valentine’s cakes is their creamy, smooth icing, and this healthier version will not disappoint! The trick to getting the icing just right is balancing the powdered sugar and milk. You want the icing to be fluffy and light, not too thick and not too runny.
Start by adding just a small amount of milk, then slowly adjust the consistency by adding more if needed. If you add too much liquid, the icing will be too thin and run off the cakes. On the other hand, if it’s too thick, it won’t spread easily. Aim for the texture of whipped cream frosting, where it holds its shape but is still spreadable and smooth.
Swapping Ingredients: Can You Use Other Sweeteners?
Maple sugar is a natural sweetener that adds a nice depth of flavor to these cakes, but there are other options if you’re looking for an alternative. You can also use coconut sugar, which has a slightly lower glycemic index and a mild flavor. Be advised that swapping ingredients may give different results than the ones you see here.
If you’re going for a sugar-free version, you can try using stevia or monk fruit sweeteners, although the texture may vary slightly depending on the substitute used. Since the recipe already uses healthy fats like avocado oil and butter, switching the sweetener can help you adjust it to your dietary preferences without sacrificing taste.
Mix Things Up with These Valentine’s Cake Variations
While these homemade copycat Little Debbie cakes are already a huge hit, you can still find ways to experiment with different flavors. Here are a few ideas to mix things up:
- Add Flavor to the Icing: You can easily change the flavor of the icing by adding a touch of almond extract or even a little bit of lemon zest for a fresh, citrusy twist. Almond extract pairs beautifully with the sweetness of the white chocolate coating, while lemon zest offers a light contrast to the rich cake.
- Different Coatings: If you’re not a fan of white chocolate, dark chocolate would work beautifully for a richer, more decadent finish. Or, for a fun pop of color, use different plant-based food colors to tint the white chocolate in pink, purple, or red.
- Add Fresh Fruit: If you want to elevate the flavor, try adding fresh strawberries or raspberries to the inside of the cakes for a burst of fresh fruit. You could pipe a small amount of fresh whipped cream or even a raspberry coulis into the center for added texture and flavor.
Storing and Freezing Your Valentine’s Day Cakes
One of the best things about this great recipe is that it’s perfect for making ahead of time, which is especially helpful when you’re planning for a special occasion. Once your cakes are coated and topped, you can store them in an airtight container. Layer them between sheets of parchment paper to prevent sticking. If you’re making these ahead of time for a school gathering or a holiday treat, they’ll stay fresh for several days.

Frequently Asked Questions
Can I use boxed cake mix?
While boxed cake mix might seem like an easier option to save time, from scratch is seriously worth the extra effort. The fresh milled flour and homemade buttercream frosting gives it such a good flavor you can’t replicate with prepackaged ingredients.
What if I don’t have a jelly roll pan?
You can use a regular baking sheet, just be mindful of the baking time. Thin layers of batter will bake faster, so check for moist crumbs with a toothpick to avoid over baking.
Do I need to use unsalted butter?
Yes, unsalted butter allows you to control how salty you want this recipe. If you only have salted butter, just reduce the kosher salt in the batter by a small amount.
Can I freeze these cakes?
Yes, you can freeze them! Wrap each cake individually in plastic wrap and store them in an airtight container. They’re perfect for making ahead of a busy week or special event.
Why You’ll Love This Recipe
These cakes are proof that you can have your nostalgia and eat it too, without all the questionable ingredients. They’re so much fun to make, but also a sweet little reminder that homemade recipes really do taste better. Plus, the creamy filling and rich white chocolate coating will have everyone asking, “Wait, you made these?” Yes, you did. And they’re amazing!

Homemade Copycat Little Debbie Valentine’s Cakes
Ingredients
- Cake:
- 2.5 cups fresh milled soft white wheat sifted
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1.5 cups maple sugar or sugar
- 3 eggs
- ¾ cup buttermilk
- ½ cup softened butter
- ¼ cup avocado oil
- ¼ cup plain greek yogurt
- Icing:
- ½ cup softened butter
- 1.5 cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
- Coating:
- 14 oz white chocolate
- 3 tablespoons coconut oil
- 3-4 drops plant based food coloring
- Strawberry Powdered Sugar:
- ¼ cup powdered sugar
- ⅛ cup freeze dried strawberry powder.
Instructions
- Preheat the oven to 350 degrees F.
- In the large bowl of a stand mixer, cream together butter, oil, and sugar.
- Add in eggs and vanilla and beat until light and fluffy, for a couple minutes.
- Then add in the yogurt and mix until combined.
- After you mill your flour, pour it through a sifter and sift until most of the bran is left behind.
- In a separate mixing bowl for dry ingredients, mix together flour, baking powder, baking soda, and salt.
- Working in batches, add ⅓ of the flour mixture into the batter, then half of the buttermilk, mixing well between each addition. Repeat, and end with adding in the last of the flour.
- Pour cake batter into a baking sheet with raised edges and lined with parchment paper – you can use either a large baking sheet (about 13 x 18), or two smaller baking sheets.
- Bake for 17-20 minutes.
- Allow the cake to cool.
- Using a 3 inch heart cookie cutter, cut out heart shapes while the cake is still in the pan.
- Use a spatula to remove the hearts from the pan. If using a 3 inch cookie cutter, this will make approximately 20 hearts (10 heart cakes).
- If the hearts are too thick, you can use a knife to cut a little bit off the backs of the hearts.
- To make the icing, beat together butter, powdered sugar, milk, and vanilla until fluffy and smooth. Make sure the icing is not too stiff.
- Put the icing in a ziploc bag or a piping bag and pipe the icing onto half of the hearts. Put the rest of the hearts on top of the iced hearts to make the cakes.
- Place the heart cakes on a baking sheet and freeze for one hour.
- Once the heart cakes have frozen, melt the white chocolate chips and coconut oil in 15-30 second increments in the microwave. Be careful not to burn the chocolate!
- Take out ¼ cup of white chocolate and reserve for the drizzle.
- Allow the white chocolate to cool down, then add in 3-4 drops of plant-based red food coloring.
- Stir the white chocolate until the food coloring is mixed in.
- To coat the cakes, take one heart cake and place it on a large fork. Holding over the bowl of chocolate, use a small measuring cup to dip into the chocolate and pour the chocolate over the heart cake while it is on the fork. Continue pouring the white chocolate over top of the cake until it is fully covered in chocolate.
- Place the cakes on a baking sheet lined with wax paper or parchment paper.
- There are two options for toppings. Option 1 must be done before the cakes have hardened.
- Option 1: place the freeze dried strawberry powder and the powdered sugar in a small blender or food processor and blend together until pink. Using a sieve or sifter, sprinkle the powdered sugar on top of the hearts.
- Option 2: once the cakes have hardened, take the reserved white chocolate and place in a ziploc bag. Snip a tiny corner off and drizzle the white chocolate in circular patterns overtop of the cakes and allow to harden.
Hi thanks for this they are soooo cute! Wondering how to store them? I need to make them the day before my daughter’s party. Would they separate or melt if at room temp overnight?
In an airtight container in the fridge!