Little Debbie Cakes
Recreate the nostalgic charm of your favorite childhood treat with these decadent homemade Little Debbie Cakes! This recipe combines a moist, fluffy chocolate cake with a luscious marshmallow cream filling for an indulgent snack that's perfect for any occasion. Made from scratch, these cakes feature pantry staples like all-purpose flour, cocoa powder, and vanilla extract, while a touch of boiling water ensures the batter is irresistibly light and tender. The creamy filling is whipped to perfection with a blend of butter, powdered sugar, and marshmallow creme, delivering that signature sweetness you love. To elevate the classic, opt for an optional chocolate dip or drizzle for a bakery-worthy finish. Ready in under an hour, these handheld desserts are ideal for lunchbox surprises, party platters, or an afternoon pick-me-up. Get ready to delight your taste buds with these irresistibly nostalgic treats!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cups Boiling water
- 1 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 7 ounces Marshmallow creme
- 3 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly distributed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well incorporated.
Stir in the boiling water. The batter will be very thin — this is normal!
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan. Once cool, use a sharp knife or biscuit cutter to create evenly-sized rectangles or rounds for the snack cakes.
To make the cream filling, beat the softened butter in a large mixing bowl until light and fluffy, about 2 minutes.
Add the powdered sugar gradually, beating until incorporated. Then add the marshmallow creme and heavy cream, whipping until the filling is smooth and fluffy.
Spread or pipe the cream filling onto half of the cake pieces. Top with the remaining cake pieces to create sandwiches.
Optional: Dip the finished cakes in melted chocolate or drizzle chocolate over the top for a classic touch.
Refrigerate the cakes for 15 minutes to help them set before serving. Enjoy your homemade Little Debbie-style snack cakes!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 57.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
