These creme-filled, heart-shaped cakes are a homemade version of the beloved seasonal Little Debbie “Be My Valentine” Cakes.
Happy Valentine’s Day, my loves!
Are you doing anything to celebrate today? Boyfriend and I are staying in tonight and making a nice dinner. Nothing too crazy – mostly because neither of us is willing to brave the Valentine’s Day dinner crowds, particularly on a Friday night. Yikes.
I’m having a hard time knowing what to tell you about these little cakes, mostly because I think you are probably familiar with them already.
Certainly you have encountered the Little Debbie “Be My Valentine” Cakes – or the non-seasonal version, Zebra Cakes – at some point in your life.
Even if you make it a point not to eat overly-processed foods (and I think we can all agree that Little Debbie snack cakes do fall into that category), you have likely seen them around. Heck, your kids may have brought them home after a school holiday party. When I was growing up, these snack cakes were always the primary snack contribution of at least one room mom for class parties.
You probably know about creme filling, sandwiched between two layers of yellow cake. I’m sure you know about the pink icing coating and the white icing swirls.
It would be hard to not know that just one of these little things will give you a sugar high for days. Proceed with caution.
But what you might not know is that this homemade version is about 90 times better than the original. The cake is moist, not dry. The creme filling uses ingredients that you probably have on hand, nothing mysterious (bet you can’t guess the secret ingredient!).
Don’t get me wrong – these homemade cakes are still not a health food, but you can at least feel better knowing exactly what ingredients are going into them. And besides, anything that you make with love is infinitely better tasting than a shelf-stable cake sold in a plastic wrapper.