Homemade Little Debbie Christmas Tree Cakes: The Ultimate Copycat Recipe for Festive Fun

If you’re anything like me, the holiday season isn’t complete without a dose of festive treats, and nothing sparks joy quite like the iconic Little Debbie Christmas Tree Cakes. These nostalgic little snack cakes hold a special place in our hearts, reminding us of childhood winters and joyous celebrations. But what if you could make them at home, from scratch, and have them taste even better than the store-bought version? Get ready to fall head over heels for these Homemade Christmas Tree Snack Cakes – your new favorite holiday tradition!

This isn’t just any copycat recipe; it’s designed to elevate that familiar taste and texture into something truly extraordinary. We’re talking about a light, fluffy, and incredibly moist sponge cake, generously filled with a sweet, gooey marshmallow buttercream, and then expertly encased in a crisp white chocolate shell. To top it all off, each adorable tree is decked out with vibrant red frosting zigzags and sparkling green sprinkles, capturing all the festive charm of the original. Whether you’re planning a holiday party, looking for a fun baking project with the kids, or simply want to treat yourself to a delicious seasonal delight, these homemade Little Debbie Christmas Tree Cakes are an absolute dream come true.

Forget the long lines at the grocery store or the slight “weird film” that some store-bought cakes can leave; our homemade version ensures a fresh, high-quality treat that will impress everyone. So, gather your ingredients, put on your favorite holiday music, and prepare to bake some pure Christmas magic!

More Festive Recipes You’ll Love

• Pear Cheesecake With Ginger Spiced Crust
• Festive Gingerbread Crinkle Cookies
• Super Easy Gingerbread Cake With Frosting
• Salted Caramel Gingerbread Cake With Buttercream

Why This Homemade Little Debbie’s Tree Recipe is a Must-Try

• Total Holiday Vibes: These little Christmas tree cakes are more than just a dessert; they’re an experience! With their iconic shape and festive decorations, they embody all the nostalgic charm of a classic seasonal snack cake, bringing joy and a sense of tradition to any holiday gathering.
• Surprisingly Easy: Don’t let their elaborate appearance fool you. This recipe simplifies the process with a straightforward sheet cake that’s easy to bake and cut. There are no complicated layers or intricate piping techniques for the cake itself, making it accessible even for beginner bakers.
• Kid-Friendly Fun: Involving the little ones in the kitchen is one of the best parts of holiday baking! Decorating these cute copycat Christmas tree cakes with red frosting zigzags and vibrant green sanding sugar or sprinkles is a blast and creates wonderful memories.
• Make-Ahead Friendly: Planning ahead for holiday parties is a breeze with these snack cakes. They store perfectly in an airtight container, maintaining their freshness and delicious taste for days, meaning you can bake them in advance and enjoy them throughout the festive season.
• Unbeatable Taste & Texture: Prepare for a superior snacking experience! Our homemade version is genuinely better than store-bought. The cake is incredibly moist and tender, the marshmallow filling is rich and creamy, and the white chocolate coating is smooth without any waxy residue, ensuring every bite is pure perfection.
• Customizable & Versatile: While we stick to the classic look, this recipe is easily adaptable. You can experiment with different colored sprinkles, add a touch of almond extract to the cake or filling, or even try a dark chocolate coating for a unique twist.
• Perfect for Gifting: Wrapped individually or placed in a decorative box, these homemade Christmas tree cakes make thoughtful and delicious gifts for friends, family, and neighbors. They show you put effort and love into your holiday treats!

Essential Ingredients for Your Homemade Little Debbie’s Tree Cakes

Crafting these irresistible homemade Christmas tree cakes requires a few key ingredients that contribute to their signature fluffy texture, sweet filling, and smooth coating. Below is a comprehensive list, but for precise measurements and detailed instructions, be sure to check the full recipe card at the bottom of this post! Understanding each component will help you achieve the perfect result every time.

• For the Fluffy Cake: We’ll use a combination of unsalted butter, granulated sugar, and vegetable oil for a rich yet moist crumb. Large eggs and extra egg whites contribute to the cake’s light structure and tender texture. Pure vanilla extract adds classic flavor, while sour cream and buttermilk ensure incredible moisture and a slight tang that balances the sweetness. Cake flour and baking powder are essential for that signature light and fluffy consistency.
• For the Dreamy Marshmallow Cream Filling: Softened unsalted butter forms the base of our buttercream, beaten until perfectly creamy. Marshmallow fluff is the star here, giving the filling its unique gooey and sweet character. Powdered sugar adds sweetness and structure, while a touch of heavy cream (or milk) makes it smooth and pipeable. A pinch of salt and a dash of vanilla extract enhance the flavors.
• For the Smooth White Chocolate Coating: Good quality white chocolate or almond bark is crucial for a beautiful, crack-free coating. If you can’t find these, white candy melts work just as well! Coconut oil or a non-flavored vegetable oil is added to thin the chocolate, making it easier to dip and ensuring a glossy finish.
• For the Festive Decorations: Red food coloring is needed to tint a portion of the marshmallow cream for the classic zigzag design. Finally, vibrant green sprinkles (or green sanding sugar) give our Christmas trees their iconic holiday sparkle.

Using room temperature ingredients, especially for the butter and eggs, is a game-changer for achieving a smooth, emulsified batter and a truly fluffy cake. Don’t skip this important step!

Step-by-Step Instructions: Creating Your Festive Snack Cakes

This easy recipe is designed for a delightful day of baking, promising delicious results that are perfect for your next holiday party or simply as a fun, festive snack for your family. Follow these detailed steps to bring your homemade Little Debbie Christmas Tree Cakes to life!

1. Bake the Perfect Sheet Cake
   • Prepare Your Pan: Preheat your oven to 350°F (175°C). Take an 18×13-inch sheet pan, spray it thoroughly with cooking spray, then line it with parchment paper, allowing an overhang on the sides for easy lifting. Spray the parchment paper again for extra non-stick insurance. Set this prepared pan aside.
   • Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this aside as well.
   • Cream Wet Ingredients: In the large bowl of your stand mixer, fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and vegetable oil on medium speed. Beat for about 3 minutes, or until the mixture is light, fluffy, and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure everything is well combined.
   • Add Eggs Gradually: Add the large eggs and egg whites one at a time, beating on medium speed for about 30 seconds after each addition. This ensures the eggs are fully incorporated and the batter remains emulsified. Remember to scrape down the bowl after each egg addition. Once all eggs are in, beat for an additional 30 seconds.
   • Incorporate Flavor & Moisture: Mix in the sour cream and pure vanilla extract on medium-low speed for about 1 minute. Don’t worry if the mixture looks a little clumpy at this stage; it will smooth out once the dry ingredients are added.
   • Alternate Dry and Wet: With the mixer on low speed, gradually add one-third of your dry flour mixture to the butter mixture, mixing until just barely incorporated. Then, add half of the buttermilk, mixing until almost combined. Repeat with another third of the flour and the remaining buttermilk, again mixing until just a few streaks of flour remain. Finally, add the last third of the flour mixture and mix only until just combined. Overmixing can lead to a tough cake.
   • Final Mix & Bake: Give the bottom and sides of the bowl one last scrape with your spatula to ensure everything is uniformly mixed. Pour the cake batter evenly into your prepared sheet pan. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before proceeding to the next step. This is crucial for easy cutting and handling.
2. Whip Up the Marshmallow Cream Filling
   • Cream the Butter: In a separate large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed for about 2 minutes, until it’s smooth and creamy.
   • Add Marshmallow Fluff: Add the marshmallow fluff to the creamed butter and mix on medium speed until fully combined and fluffy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
   • Gradually Add Powdered Sugar: Slowly add the powdered sugar, one cup at a time, mixing on low speed until each addition is incorporated. Once all the powdered sugar is in, increase the mixer speed to medium-high and beat for 2-3 minutes until the filling is light, airy, and fluffy.
   • Finish with Flavor & Consistency: Add the pure vanilla extract, heavy cream (or milk), and salt. Mix until just combined and the filling is smooth.
   • Prepare Piping Bags: Scoop out about ¼ cup of this marshmallow filling and tint it red with food coloring for the festive zigzag. Place this red frosting into a small piping bag with a tiny hole snipped at the end. Place the remaining white marshmallow filling into another piping bag, also with a small hole cut. Set both aside.
3. Assemble Your Iconic Christmas Trees
   • Chill the Cake: Once the sheet cake is completely cooled, place it in the refrigerator or freezer for 15-20 minutes. This chilling step is essential as it firms up the cake, making it much easier to cut clean shapes without crumbling.
   • Melt the White Chocolate: While the cake chills, prepare your coating. In a large, heatproof microwave-safe bowl, melt the white chocolate or almond bark in 20-second intervals, stirring thoroughly after each interval, until it’s completely smooth and melted. Stir in the coconut oil until it’s fully incorporated and the chocolate is silky. *Pro Tip:* To keep the chocolate smooth and fluid while you dip, place the bowl over a warm (not simmering) water bath.
   • Cut Tree Shapes: Using a tree-shaped cookie cutter (approximately 3-4 inches tall), cut out about 16-20 Christmas tree shapes from the chilled cake. Carefully transfer them to a parchment-lined baking sheet.
   • Slice & Fill: With a serrated knife, carefully slice each cake tree horizontally through the middle, creating two thinner tree-shaped layers. Take one half, pipe a generous amount of the white marshmallow filling onto it, extending the filling all the way to the edges. Gently place the top half of the cake onto the filling, pressing lightly to secure it and create a neat sandwich.
   • Dip in White Chocolate: When you’re ready to dip, gently pick up a filled cake tree using a fork or dipping tools. Dip it entirely into the melted white chocolate, ensuring it’s fully coated. Lift the cake, allowing excess chocolate to drip off, then carefully place it back onto the parchment-lined baking sheet. Repeat for all cakes. Allow the chocolate coating to harden completely before decorating. You can speed this up by placing the baking sheet in the refrigerator for a few minutes.
   • Decorate with Festive Flair: Once the white chocolate has set, use your piping bag with the red tinted frosting to pipe a classic zigzag design diagonally across each tree. Immediately, while the red frosting is still wet, sprinkle generously with green sprinkles or green sanding sugar. This ensures the sprinkles adhere perfectly.
   • Serve and Enjoy: Once decorated, your homemade Little Debbie Christmas Tree Cakes are ready to be served! Bask in the joy of creating these delightful holiday treats.

Expert Tips and Tricks for Perfect Little Debbie Christmas Tree Cakes

From ensuring a perfectly moist cake to achieving that signature smooth chocolate coating, these tips and tricks are your secret weapons for making the best homemade Little Debbie Christmas Tree Cakes possible. Pay attention to these details, and your festive treats will be showstoppers!

• Chill for Easy Cutting: After baking, allowing your sheet cake to cool completely, then chilling it in the fridge for an additional 15-20 minutes, is absolutely crucial. This firms up the cake, preventing it from crumbling and ensuring you get clean, precise tree shapes when using your cookie cutters. Don’t rush this step!
• Slice Carefully with a Serrated Knife: When it comes to slicing each tree shape horizontally for the filling, a sharp serrated knife is your best friend. Its saw-like edge glides through the delicate cake without tearing, allowing you to create two even layers for your sandwich. Gentle, even pressure is key.
• Achieve Even Filling Distribution: To prevent your cake layers from sliding apart, pipe the marshmallow filling evenly and consistently all the way to the edges of one cake half. Avoid overfilling, but ensure sufficient coverage for that classic gooey center. This creates a stable base for the top layer.
• Secrets to Smooth White Chocolate: When melting your white chocolate or almond bark, incorporating a bit of coconut oil (or a neutral-flavored vegetable oil) is a game-changer. It helps thin the chocolate, making it easier to dip and ensuring a beautifully smooth, glossy, and crack-free coating. If your chocolate starts to thicken during dipping, simply place it over a warm water bath (not hot, just warm) to maintain its fluid consistency.
• Tap Away Excess Chocolate: After dipping each cake, lift it with a fork and gently tap the fork against the side of the bowl. This allows any excess chocolate to drip off, creating neat edges and preventing a thick, clumpy coating. A thinner, even coat sets better and looks more professional.
• Always Use Parchment Paper: Place your freshly dipped cakes on a sheet of parchment paper or a silicone baking mat to set. This prevents them from sticking to the surface as the chocolate hardens, making them easy to lift off without damage.
• Perfect Red Zigzag & Green Sprinkles: For the iconic decoration, ensure your white chocolate coating has fully set before piping on the red zigzag frosting. Once the red zigzag is piped, immediately sprinkle with green sanding sugar or green sprinkles. The wet frosting will act as an adhesive, ensuring the sprinkles stick perfectly and don’t fall off.
• Final Chill for Optimal Set: Once your cakes are dipped and decorated, pop them back into the refrigerator for about 10 minutes. This final chill helps all the layers – cake, filling, and chocolate coating – fully set, ensuring they are stable and ready to be enjoyed or stored.
• Optimal Storage for Freshness: To keep your homemade Little Debbie Christmas Tree Cakes fresh and picture-perfect, store them in an airtight container. If stacking layers, place a sheet of parchment paper between each layer to prevent sticking and preserve their delicate decorations. They’ll stay delicious for up to a week in the fridge.
• Don’t Overmix the Cake Batter: Overmixing can develop the gluten in the flour, leading to a dense and tough cake. Mix only until ingredients are just combined, especially after adding flour.
• Room Temperature Ingredients: Always ensure your butter, eggs, sour cream, and buttermilk are at room temperature. This allows them to emulsify better, creating a smoother batter and a more tender, even-textured cake.

Recommended Tools for Effortless Holiday Baking

Having the right tools can make all the difference in your baking experience, especially when crafting these delightful homemade Little Debbie Christmas Tree Cakes. These items will help you streamline the process and achieve professional-looking results with ease:

• Stand Mixer or Hand Mixer: Absolutely essential for creaming butter and sugar until fluffy, and for whipping up that light and airy marshmallow filling. A stand mixer makes the process effortless, but a good hand mixer will also do the trick.
• Parchment Paper: Indispensable for lining your baking sheet to prevent sticking and for placing your dipped cakes on to set cleanly. It makes cleanup a breeze!
• Sheet Pan (18 x 13-inch): The perfect size for baking a thin, even layer of cake, which is ideal for cutting out uniform tree shapes.
• Christmas Tree Cookie Cutter: To get those classic, festive tree shapes. Having a sturdy metal one will ensure clean cuts. This one is the exact one I used and highly recommend.
• Serrated Knife: Crucial for carefully and cleanly slicing each delicate cake tree horizontally without tearing or crumbling the layers.
• Rubber Spatula: Essential for scraping down the sides of your mixing bowl, folding ingredients gently, and ensuring all components are thoroughly incorporated without overmixing.
• Piping Bags (2-3): You’ll need at least two: one for the marshmallow filling to ensure an even layer, and one for the red frosting zigzag. A third might be helpful if you want to use a different color for piping.
• Cooling Rack: Ideal for allowing the cake to cool completely and for setting the dipped cakes evenly after they’ve been coated in chocolate.
• Fork or Dipping Tools: A regular dinner fork (or specialized candy dipping tools) is incredibly helpful for lifting the delicate cake trees out of the melted chocolate, allowing excess to drip off cleanly.
• Large, Heatproof Bowl: Perfect for melting your white chocolate or almond bark, especially if you’re using a microwave or a double boiler method.
• Offset Spatula: Great for spreading the cake batter evenly in the sheet pan, and also useful for handling delicate tree shapes if needed.

FAQs: Your Questions About Homemade Little Debbie Christmas Tree Cakes Answered

Making these delightful Christmas tree cakes is a joyous experience, but you might have a few questions along the way. Here are some common queries and helpful answers to ensure your baking journey is smooth and successful. If you have more questions, please feel free to ask them in the comment section at the end of this blog post!

• Can I use gluten-free flour for the cake? Absolutely! You can swap the traditional cake flour for a good quality 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum for structure. The other ingredients should remain the same, and your cakes should turn out wonderfully fluffy.
• Are there any other flavor ideas for the cake or filling? Yes, get creative! For extra holiday cheer, you could add a touch of almond extract to the cake batter or the marshmallow filling for a subtle nutty flavor. A hint of peppermint extract in the marshmallow filling (and perhaps a crushed candy cane sprinkle) would also make a delicious twist. You could even swirl a little gingerbread spice into the cake batter!
• Can I make this recipe using a boxed cake mix to save time? Certainly! If you’re short on time or prefer the convenience, a yellow or white boxed cake mix works perfectly. Just follow the instructions on the box to prepare and bake your sheet cake, then pick up at the assembly steps (cutting, filling, and coating). This is a fantastic shortcut!
• How do I keep the white chocolate from clumping or seizing when dipping? To prevent clumping, ensure your bowl and utensils are completely dry before melting the chocolate. Adding a bit of coconut oil or a neutral vegetable oil (as specified in the recipe) to the melted chocolate helps keep it smooth and fluid. If it starts to thicken or seize, gently rewarm it over a warm water bath, stirring constantly, until it returns to a smooth consistency. Avoid high heat directly.
• What if my marshmallow filling is too thick or too thin? If your marshmallow filling is too thick to pipe easily, add a tiny bit more heavy cream (half a teaspoon at a time), mixing well after each addition until you reach the desired consistency. If it’s too thin, add a little extra powdered sugar (one tablespoon at a time) until it thickens up to a pipeable consistency.
• Can I make these cakes dairy-free? Making them dairy-free is possible! Use a dairy-free butter substitute, dairy-free sour cream, and dairy-free buttermilk (or a DIY version with dairy-free milk and vinegar/lemon juice). For the white chocolate coating, ensure you use a dairy-free white chocolate or candy melt option. Always double-check ingredient labels for hidden dairy.
• Can I use other coatings besides white chocolate? Definitely! While white chocolate gives that classic Little Debbie look, milk chocolate or dark chocolate would be incredibly tasty twists for a more intense chocolate flavor. You could even try colored candy melts (like green or red) for different holiday color schemes or themes.
• How long do these cakes take to set? The white chocolate coating typically sets within 15-30 minutes at room temperature, or faster if you place them in the refrigerator for about 5-10 minutes. The internal filling and cake layers will set further with a final chill.
• Can I make them mini Christmas tree cakes? Yes! If you have smaller tree-shaped cookie cutters, you can definitely make mini versions. Just be aware that this will yield more cakes and may require more time for cutting and dipping.

Storing and Freezing Instructions for Maximum Freshness

To ensure your homemade Little Debbie Christmas Tree Cakes stay as delicious as the day you made them, proper storage is key. Here’s how to keep them fresh, whether for a few days or longer:

Storing: Store these delightful homemade Little Debbie Christmas Tree Cakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If you need to stack them, place a sheet of parchment paper between each layer to prevent sticking and keep their festive decorations intact. Bringing them to room temperature before serving will enhance their flavor and the softness of the cake.

Freezing: These festive treats are also excellent for freezing! To freeze, first place the completely assembled and decorated cakes on a parchment-lined baking sheet and freeze for about an hour, or until they are firm. This step prevents the chocolate coating and decorations from sticking together. Once firm, transfer the cakes to a freezer-safe airtight container or a heavy-duty freezer bag. You can freeze them for up to a month. When you’re ready to enjoy them, simply thaw the frozen cakes in the refrigerator overnight or at room temperature for a few hours. They’ll taste just as good as new, making them perfect for preparing well in advance of your holiday celebrations!

If you loved making these homemade Little Debbie Christmas Tree Cakes, don’t forget to leave a 5-star rating and a comment below! I’d absolutely love to hear your feedback, see your beautiful creations, or answer any questions you might have. You can also follow me on Instagram, Pinterest, and TikTok for more fun baking ideas, tips, and behind-the-scenes content!

For More Irresistible Christmas Baking Recipes, Check These Out!

• Easy Chewy Double Chocolate Peppermint Cookies
• The Best Peppermint Kiss Chocolate Cookies
• Chewy Gingerbread Snickerdoodles Recipe

Recipe Card

Homemade Little Debbies Tree

Molly Murphy

Homemade cake that is fluffy and moist, filling with a marshmallow buttercream, and covered in white chocolate, your favorite copycat recipe!

5 from 1 vote

Print Recipe
Pin Recipe

Course Dinner

Cuisine American

Servings 16 – 20

Ingredients

 

 

For the Cake

• 1 cup unsalted butter room temperature
• 1¾ cup granulated sugar
• 2 tablespoons vegetable oil
• 3 large eggs room temperature
• 2 large eggs whites room temperature
• ⅓ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups cake flour spoon and leveled
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk room temperature

For the marshmallow filling

• ½ cup softened unsalted butter
• 1 cup marshmallow fluff
• 3 cups powder sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk or cream preferably heavy cream
• ¼ teaspoon salt

For the white chocolate coating

• 24 ounces white chocolate or almond bark
• 4 tablespoons coconut oil or non flavored oil

Instructions

 

FOR THE CAKE

• Preheat your oven to 350°F. Spray an 18 x 13-inch metal cookie pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium size bowl, add the cake flour, salt, and baking powder. set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium speed until fluffy and smooth, about 3 minutes. Scrape the bottom and sides of the bowl with a rubber spatula.
• Start adding the egg whites and whole eggs, one at a time, beating on medium speed after each addition for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat for 30 more seconds.
• Add the sour cream and vanilla extract. Beat on medium-low speed for 1 minute. If the mixture looks clumpy, don’t worry; it will smooth out once the flour mixture is added.
• On low speed, add ⅓ of the flour mixture and ½ of the buttermilk to the butter mixture, mixing until almost incorporated. Add another ⅓ of the flour and the remaining buttermilk, mixing just until a few streaks of flour remain. Add the final ⅓ of the flour mixture and mix just until combined.
• Scrape the bottom and sides of the bowl to ensure everything is evenly mixed.
• Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out with just a few moist crumbs and the top is golden brown. Let the cake cool completely in the pan.

For the Marshmallow Filling

• In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
• Add the marshmallow fluff to the bowl and mix until fully combined, scraping down the sides as needed.
• Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. After all the powdered sugar is added, increase the mixer speed to medium-high and beat until light and fluffy, about 2-3 minutes.
• Add the vanilla extract, heavy cream, and salt, mixing until just combined. Scoop out about ¼ cup of the filling, tint with red food coloring, and place in a piping bag. Place the remaining filling in a separate piping bag with a small hole cut. Set aside.

Assembly

• Once the cake has cooled, place it in the fridge or freezer to firm up for easier cutting while you get the chocolate melted.
• In a large, heatproof bowl, microwave the white chocolate or almond bark in 20-second intervals, stirring between each interval, until fully melted. Stir in the coconut oil until smooth and fully incorporated.
Tip: Keep the white chocolate mixture in a warm spot while dipping, or place it over a warm water bath to maintain a smooth consistency.
• Use a tree-shaped cookie cutter to cut the chilled cake into 20 tree shapes (or as many as your cutter allows).
• Carefully slice each tree horizontally with a serrated knife.
• Pipe the marshmallow filling onto one half of each tree, piping all the way to the edges. Place the second half on top, gently pressing to secure.
• When ready to dip, take a tree and dip it into the melted white chocolate, using a fork to lift it out and place it on parchment paper. Let the chocolate harden before piping the red frosting.
• Using the red frosting, pipe a zigzag design at an angle over each tree and add green sprinkles. Serve and enjoy!

Keyword christmas, vanilla cake, little debbie copycat

Tried this recipe?Let us know how it was!