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Little Debbie Snack Cakes

Homemade Little Debbie snack cakes are soft, creamy, and nostalgic treats that bring back childhood memories. This easy recipe walks you through how to make your own snack cakes with fluffy cake layers, sweet cream filling, and optional chocolate coating. Perfect for family desserts, lunchbox surprises, or seasonal celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 380 kcal

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Jelly roll pan or baking sheet
  • Parchment paper
  • Wire rack
  • Spatula
  • Knife
  • Double boiler or microwave-safe bowl

Ingredients
  

Cake Layer

  • 1 cup cake flour
  • 2 tbsp cocoa powder omit for vanilla sponge
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 tsp vanilla extract

Cream Filling

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 cup marshmallow crème
  • 1 tsp vanilla extract
  • salt pinch

Optional Chocolate Coating

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions
 

  • Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
  • In a bowl, whisk flour, cocoa powder (if using), baking powder, and salt.
  • In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
  • Gradually add dry mixture, alternating with milk, until batter is smooth.
  • Spread batter into prepared pan and bake 12–15 minutes until cake springs back when touched. Cool completely.
  • Meanwhile, make filling by beating butter until creamy. Add powdered sugar, marshmallow crème, vanilla, and salt. Whip until fluffy.
  • Cut cake into desired shapes (rectangles, circles, or strips). Spread filling on one piece and sandwich with another.
  • (Optional) Melt chocolate and coconut oil until smooth. Dip or drizzle cakes, then place on parchment to set.
  • Let snack cakes rest for 30 minutes before serving. Store in airtight container for up to 5 days.

Notes

For a gluten-free version, replace cake flour with a 1:1 gluten-free flour blend.
For dairy-free, use plant-based butter and milk.
Oatmeal Creme Pie variation: Replace cake layer with soft oatmeal cookies.
Zebra Cake variation: Use vanilla sponge and drizzle with white + dark chocolate stripes.
Keyword homemade snack cakes, Little Debbie snack cakes, oatmeal creme pies, Swiss rolls, Zebra cakes