Copycat Little Debbie Red, White & Blue Chocolate Cakes
These Copycat Little Debbie Red, White & Blue Chocolate Cakes feature a soft, doctored chocolate cake layered with fluffy marshmallow filling, coated in creamy white almond bark, and topped with festive red swirls. They're easy to make using a single sheet pan, and freezing the cakes before dipping ensures a smooth coating. Perfect for patriotic holidays or nostalgic treats!
Servings: 16 cakes
Ingredients
For the cake:
- 1 15.25 oz box chocolate cake mix
- ¾ cup whole milk room temperature
- ½ cup vegetable oil
- 3 large eggs room temperature
- ¾ cup sour cream full fat, room temperature
- 1 tsp vanilla extract
For the filling:
- 7 oz marshmallow creme or fluff
- ¼ cup salted butter room temperature
- 1 - 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1-2 tbsp heavy cream
For the coating:
- 32 oz vanilla almond bark
- 3 tbsp crisco
- ½ cup red coating chocolate
- ½ cup sprinkles
Instructions
For the cake:
- Preheat oven to 350°F and spray a half sheet pan (18×13-inch) with nonstick spray. Line with parchment paper.
- In a large bowl, beat together the cake mix, milk, oil, sour cream, eggs, & vanilla, until smooth, about 2–3 minutes. Pour into prepared sheet pan and spread evenly. Bake for 24 minutes, or until a toothpick comes out clean. Let cool completely, then refrigerate for 1 hour.
For the filling:
- In a stand mixer, beat together the butter and marshmallow creme until fluffy. Add powdered sugar, vanilla, and salt, then mix. Add heavy cream, 1 tablespoon at a time, until light and spreadable but not runny.
For assembly:
- Once cake is chilled, carefully slice it horizontally to make two thin layers (like splitting a sandwich roll). If the top has risen a lot, trim to be flat. Spread filling on the bottom layer, then top with the second layer. Gently press together.
- Freeze the whole layered cake for at least 1 hour. Once firm, cut into rectangles about 2×3 inches (or your preferred size). Return to freezer while preparing coating.
- Melt almond bark in a large microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Stir in shortening until fully melted and glossy.
- Dip each frozen cake into the white coating using a fork or dipping tool. Let excess drip off, then place on a wax paper or parchment-lined flat surface.
To decorate:
- Melt red coating chocolate in a piping bag or ziplock with the tip snipped. Immediately pipe red wavy lines across the top to mimic the classic Little Debbie look. Add the sprinkles. Let the cakes set completely before serving.