This recipe for CopyCat Little Debbie Chocolate Chip Cakes gives a homemade twist to these classic little cake treats! Layers of homemade chocolate cake with marshmallow cream centers dipped in white chocolate and topped with mini chocolate chips.
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
PRINTABLE RECIPE ON DIXIE CRYSTALS SITE – LINK BELOW! BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Little Debbie Cakes are great but I love making copycat versions of little Debbie cakes and cookies at home.
You’ll find that these CopyCat Little Debbie Chocolate Chip Cakes are about double the height of the store bought cakes and they taste 100% better!
Why You Should Make CopyCat Little Debbie Chocolate Chip Cakes…
- its fun to make homemade copycat versions of store bought treats
- can be made ahead of time
QUICK GLANCE AT INGREDIENTS for Homemade Little Debbie Chocolate Chip Cakes:
- white sugar
- flour
- cocoa powder
- baking powder
- baking soda
- salt
- eggs
- milk
- vegetable oil
- vanilla extract
- boiling water
- marshmallow fluff
- powdered sugar
- white almond bark
- coconut oil
PRINTABLE RECIPE BELOW!
How to make Copycat Little Debbie Chocolate Chip Cakes:
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Preheat oven to 350°F.
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In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.
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Mix in eggs, milk, vegetable oil and vanilla. Mix in boiling water until combined and super smooth.
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Lay parchment paper onto two 14.75″ x 10.5″ rimmed baking sheets.
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Pour four cups of batter onto each sheet and spread out.
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Bake for 15 minutes.
Let cakes cool completely. -
Carefully cut out 3×3 inch squares of each cake layer. Set cakes aside.
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In a bowl, mix with an electric mixer, marshmallow fluff and powdered sugar until combined and thick.
-
Spoon about 1/2 teaspoon of marshmallow filling on top center of half of the cake squares. Marshmallow filling will spread out a bit so don’t over fill.
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Place the other half of cake squares on top to create sandwich cakes.
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Place stacked cakes into freezer for at least 1 hour.
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Melt white almond bark according to package directions.
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Add coconut oil into melted almond bark and stir until smooth.
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Place 1 cold cake sandwich onto a spatula, hold cake over white chocolate bowl and spoon melted white chocolate over cake tops and sides.
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Place covered cake onto a piece of parchment paper and sprinkle on a few mini chocolate chips.
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Repeat with remaining cakes.
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Let cakes sit for 30 minutes for coating to harden.
***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***
Frequently Asked Questions
You can but they won’t quite look the same.
Of course! You may not get the same amount of cakes in the recipe but you can use any cookie cutter.
More Copycat Recipes
- Copycat Little Debbie Chocolate Marshmallow Pies
- Copycat Starbucks Pumpkin Bread
- Copycat Starbucks Peppermint Mocha
Copycat Little Debbie Chocolate Chip Cakes
CopyCat Little Debbie Chocolate Chip Cakes
This recipe for CopyCat Little Debbie Chocolate Chip Cakes gives a homemade twist to these classic little cake treats! Layers of homemade chocolate cake with marshmallow cream centers, dipped in white chocolate and topped with mini chocolate chips.
Ingredients
- 2 cups white sugar
- 2 cups 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
- 7 ounces marshmallow fluff
- 2/3 cup powdered sugar
- 48 ounces white almond bark
- 2 tablespoons coconut oil
- 2 tablespoons mini chocolate chips
Instructions
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" x 10.5" 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 3x3 inch squares of each cake layer.
Set cakes aside.
In a bowl, mix with an electric mixer, marshmallow fluff and powdered sugar until combined and thick.
Spoon about 1/2 teaspoon of marshmallow filling on top center of half of the cake squares. Marshmallow filling will spread out a bit so don’t over fill.
Place the 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.
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.
***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***
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