Copycat Little Debbie Spring Snack Cakes
These Copycat Little Debbie Spring Snack Cakes are made with soft vanilla cake, a fluffy marshmallow filling, and a sweet white chocolate coating covered in colorful sprinkles. They taste just like the store-bought version—but even better—and make a perfect springtime treat. This recipe yields more than a box, so you’ll have plenty to share (or not!)
Servings: 18 cakes
Ingredients
For the cake:
- 1 box Betty Crocker Super Moist Vanilla Cake Mix
- 1 tbsp corn starch
- 1 cup granulated sugar
- 1 ⅓ cups water
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 3 eggs room temperature
- 1 cup full fat sour cream room temperature
- 1 cup all-purpose flour
- ½ tsp kosher salt
For the filling:
- 7 oz marshmallow creme or marshmallow fluff
- ¾ cup salted butter room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2-4 tbsp heavy cream room temperature
For the coating:
- 32 oz white almond bark
- 3 tbsp crisco
- ½ cup pastel sprinkles
Instructions
For the cake:
- Preheat oven to 350°F. Spray and line two half sheet pans (18×13") with parchment. In a large bowl, mix the cake mix, cornstarch, sugar, water, eggs, vanilla, and oil until just combined. Add in sour cream, flour, and salt. Mix on medium speed until smooth, about 2–3 minutes.
- Divide batter evenly between both pans and smooth the tops. The batter will be thin! Bake for 15–18 minutes, until the cakes are set and lightly golden. Cool for 30 minutes at room temperature, then chill in the fridge for 30–60 minutes.
For the filling:
- In a mixing bowl, beat together marshmallow creme and butter until smooth and fluffy. Add powdered sugar, vanilla, salt, and 2 tbsp cream. Beat until smooth, adding more cream as needed until spreadable but not runny.
For assembly:
- Once the cakes have cooled, use a 2-inch hexagon cookie cutter (or shape of choice) to cut out 36 cake pieces. Spread a layer of filling on half of the pieces and sandwich with the other half. Place on a parchment-lined baking sheet and freeze for at least 1 hour (or overnight).
To decorate:
- In a microwave-safe bowl, melt almond bark in 30-second intervals, stirring between each until smooth. Stir in Crisco until fully incorporated. Let cool for 3–5 minutes.
- Dip each frozen cake sandwich into the coating and place on parchment to set. Immediately top with the sprinkles before the coating sets. Allow to harden fully before serving or storing.