Copycat Little Debbie Chocolate Chip Cakes

126

By Angie Barrett

Prep Time:

20m

Bake/Cook Time:

10m

Yield:

14 cakes

Plan for:

2+ hours to cool

1 hour to chill

30 min to decorate

Little Debbie® snack cakes have been a lunchbox staple for years. But sometimes you just don't feel like making a trip to the store. For those days, here's a Copycat Little Debbie Chocolate Chip Cakes recipe. Layers of homemade chocolate cake with marshmallow cream centers, dipped in white chocolate and topped with mini chocolate chips. Yum, yum and yum!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Chocolate Cake

2 cups Imperial Sugar Extra Fine Granulated Sugar
2 cups all-purpose flour*
1 cup cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Filling

7 ounces marshmallow fluff
2/3 cup Imperial Sugar Confectioners Powdered Sugar

Decoration

48 ounces white almond bark
2 tablespoons coconut oil
2 tablespoons mini chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For Chocolate Cake, preheat oven to 350°F.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Mix in eggs, milk, vegetable oil, and vanilla.
Mix in boiling water until combined and super smooth.
Lay parchment paper onto two 14.75-inch x 10.5-inch rimmed baking sheets.
Pour four cups of batter onto each sheet and spread out.
Bake for 15 minutes.
Let cakes cool completely.
Carefully cut out 3 x 3-inch squares of each cake layer.
Set cakes aside.
In a bowl, mix marshmallow fluff and powdered sugar together with an electric mixer until combined and thick.
Spoon about 1/2 teaspoon of marshmallow filling on top center of half of cake squares. Marshmallow filling will spread out a bit so don’t over fill.
Place other half of cake squares on top to create sandwich cakes.
Place stacked cakes into freezer for at least 1 hour.
Melt white almond bark according to package directions.
Add coconut oil into melted almond bark and stir until smooth.
Place 1 cold cake sandwich onto a spatula, hold cake over white chocolate bowl and spoon melted white chocolate over cake tops and sides. (Don’t worry if bits of cake fall into the white chocolate because the original Little Debbie Cakes have bits of cake in the frosting as well.)
Place covered cake onto a piece of parchment paper and sprinkle on a few mini chocolate chips.
Repeat with remaining cakes.
Let cakes sit for 30 minutes for coating to harden.