The magic of the holidays wrapped up in a petite, festive treat—this Copycat Little Debbie Christmas Tree Cakes Recipe is exactly what brings smiles and a little sparkle to my kitchen every year. These soft, fluffy, and perfectly frosted Christmas tree cakes feel just like biting into a holiday hug.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
- Top Tip
- How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Copycat Little Debbie Christmas Tree Cakes Recipe
Why You'll Love This Recipe
What makes this Copycat Little Debbie Christmas Tree Cakes Recipe so special? Honestly, it’s the perfect harmony of nostalgic flavor and a little hands-on fun that turns baking into a joyful seasonal tradition. I’m always excited to share it because it captures the essence of the holidays better than most treats.
- Authentic Taste: This recipe nails that recognizable, tender yellow cake flavor with a fluffy marshmallow filling just like the original.
- Festive Presentation: The Christmas tree shape covered in white almond bark and green sanding sugar makes these a charming eye-catcher on any holiday dessert table.
- Fun to Make: Cutting out tree shapes and decorating with red stripes reminds me of cozy family baking days—you’ll enjoy the process as much as the result.
- Customizable: You can tweak the filling or decorations easily, making it a versatile recipe you’ll want to revisit year after year.
Ingredients & Why They Work
Every ingredient in this Copycat Little Debbie Christmas Tree Cakes Recipe plays an important role—together, they create that tender cake and creamy filling that melts in your mouth. Also, picking quality ingredients really makes a difference in the final flavor and texture.
- Yellow cake mix: Using a box mix keeps things super simple and reliably moist, but feel free to use your favorite homemade yellow cake batter.
- Eggs and egg yolk: The extra yolk adds richness and helps the cake stay tender.
- Whole milk: Adds moisture and a slight creaminess that keeps the cake soft.
- Melted butter: I love butter here for its flavor punch—it makes the cake taste homemade, not bland.
- Marshmallow fluff: This gives the filling a luscious, light sweetness that perfectly mimics the original.
- Butter (room temperature): Soft butter whips smoothly into the filling, ensuring a creamy, spreadable texture.
- Powdered sugar: Sweetens and thickens the filling without graininess.
- White almond bark: Melts easily and hardens with a smooth finish, creating that glossy coating you expect on these cakes.
- Red candy melts: Perfect for piping on festive stripes that hold shape well.
- Green sanding sugar: Adds texture and sparkle that make these trees feel magical.
Make It Your Way
I think part of the fun with the Copycat Little Debbie Christmas Tree Cakes Recipe is how easy it is to personalize. Whether you prefer a different candy color for the stripes or want to try a chocolate filling, it’s all fair game to make these your own festive creation.
- Variation: One year, I swapped the marshmallow filling for raspberry jam mixed with cream cheese—a tangy twist that still worked beautifully and was a big hit with friends.
- Dietary Modification: You can swap whole milk for almond milk and use dairy-free butter to make these dairy-friendly without losing too much richness.
- Seasonal Change: Try purple and orange candy melts for a Halloween version—it’s surprisingly fun to adapt this recipe beyond Christmas!
Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
Step 1: Prepare and bake the cake base
Start by preheating your oven to 350°F and lining a 16x12-inch jelly roll pan with parchment paper. I like to lightly grease the parchment and secure its edges with binder clips—it really helps keep the paper flat and prevents sticking. Mix the cake batter by whisking together the yellow cake mix, eggs, extra egg yolk, milk, and melted butter until smooth. Spread it evenly in the pan with an angled spatula for a perfect even bake. Bake for 12 to 15 minutes and test with a toothpick; when it comes out clean or with moist crumbs, you’re ready. Let it cool completely. This step always feels like magic when the kitchen fills with that warm cake scent!
Step 2: Whip up the luscious filling
While your cake cools, beat room temperature butter, marshmallow fluff, and powdered sugar on medium with a hand mixer. Add milk and whip until fluffy and smooth, about 1–2 minutes on high speed. The filling should be light and whipped, almost like a cloud. It helps to scrape down the sides of your bowl once or twice for an even mix. This filling is exactly what makes these cakes nostalgic and dreamy.
Step 3: Assemble and chill
Carefully slice the cake horizontally into two equal halves using a serrated knife. Spread the filling evenly over one half and gently set the other half back on top. I find freezing the sandwich for about 30 minutes makes cutting out the tree shapes much easier, so pop the layered cake into the freezer on a parchment-lined tray. After cutting out Christmas tree shapes with your cookie cutter, chill the individual trees in the freezer for another 30 minutes to firm up before dipping. This step saves you a lot of frustration—trust me, I’ve learned the hard way!
Step 4: Coat and decorate the festive trees
Melt the white almond bark in 30-second intervals, stirring after each, until silky smooth. Dip each frozen tree slowly, tapping off excess coating and placing them on parchment paper to set. Before the coating hardens completely, sprinkle the tops with green sanding sugar for that icy-snow effect. Next, melt the red candy melts, thinning with a bit of coconut oil if needed. Transfer to a small piping bag (or sandwich bag) and pipe wavy red stripes onto each tree. This part is where your creations really start to shine—don’t hesitate to get creative or add your own flair!
Top Tip
From baking these Christmas tree cakes several times, I’ve learned a few key things that make the biggest difference between a so-so batch and showstopper treats you’ll be proud to serve.
- Secure Parchment Paper: Using binder clips to hold the parchment in place prevents it from shifting while spreading batter, giving you a smooth, even cake layer.
- Freeze Before Cutting: Chilling the filled cake layers makes the tree shapes much easier to cut and reduces crumbly edges for a cleaner look.
- Work Quickly When Dipping: Coat one tree at a time in the melted almond bark to prevent the coating from hardening before you sprinkle the sugar and pipe decorations.
- Thin Candy Melts If Needed: I sometimes add a teaspoon of coconut oil to candy melts to get a smoother piping consistency—this tip really improved my decorating finesse.
How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
Garnishes
I usually keep garnishes simple yet festive: green sanding sugar covers the “tree” beautifully, and those bright red candy stripes add a perfect holiday pop. Sometimes, I sprinkle a few edible silver stars for an extra sparkle effect that guests love.
Side Dishes
These little cakes pair wonderfully with a cozy cup of hot chocolate or a spiced apple cider, making the perfect holiday snack break. I also serve them alongside a platter of fresh fruit or nuts to balance out the sweetness.
Creative Ways to Present
For holiday parties, I like arranging these Christmas tree cakes on a tiered dessert stand with fairy lights woven around it to create a festive focal point. Wrapping each cake individually in clear gift bags tied with red or green ribbons also makes charming edible presents or party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover tree cakes in an airtight container at room temperature for up to 3 days, or pop them in the fridge for 5 days if you want them to last longer. Just be sure to let refrigerated cakes come to room temperature a little before serving to regain their softness.
Freezing
If you want to freeze these beauties, wrap each cake tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to one month. When ready to enjoy, thaw them overnight in the fridge for best texture.
Reheating
Reheating isn’t necessary—but if you want to freshen up the cake a bit, a few seconds in the microwave (about 10-15 seconds) helps bring back softness. Just watch carefully so you don’t melt the coating!
Frequently Asked Questions:
Absolutely! Using homemade yellow cake batter will work wonderfully and might add that extra homemade charm if you prefer starting from scratch. Just make sure your batter isn’t too thin so it holds the shape when cutting the trees.
Melting the almond bark gently in short intervals and stirring frequently helps avoid overheating, which can cause cracks when it hardens. Also, be sure to coat the cakes while they’re chilled but not frozen solid, so the coating adheres well without cracking as it sets.
No worries! You can freehand cut tree shapes with a sharp knife or use any other festive cookie cutter shape you like. Even simple triangles work great and still look adorable when decorated.
Yes, you can substitute the yellow cake mix with a gluten-free version. Just make sure the mix you pick behaves similarly in terms of moisture and texture to ensure the cake holds together well for filling and cutting.
Final Thoughts
This Copycat Little Debbie Christmas Tree Cakes Recipe has become one of my favorite holiday baking traditions. It’s not just about recreating a beloved treat—it’s about the memories made while mixing, decorating, and sharing them with loved ones. I hope you enjoy making these as much as I do, and that they bring a sweet slice of Christmas cheer to your home!
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Copycat Little Debbie Christmas Tree Cakes Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Copycat Little Debbie Christmas Tree Cakes featuring a fluffy yellow cake filled with a sweet marshmallow buttercream, dipped in smooth white almond bark, and decorated with green sanding sugar and red candy stripes. Perfect for holiday celebrations and treats.
Ingredients
Cake
- 13.25 ounce box yellow cake mix
- 3 large eggs
- 1 large egg yolk
- 1 cup whole milk
- ½ cup melted butter
Filling
- 7 ounces marshmallow fluff
- ¾ cup butter at room temperature
- 2 cups powdered sugar
- 2 tablespoons whole milk
Coating
- 1 pound white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Preheat and Prepare Pan: Preheat oven to 350 degrees F. Line a 16×12 inch jelly roll pan with parchment paper and lightly grease it with nonstick cooking spray. Secure the parchment with binder clips to keep it in place.
- Make Cake Batter: In a large mixing bowl, whisk together the yellow cake mix, 3 whole eggs plus 1 additional egg yolk, 1 cup whole milk, and ½ cup melted butter until smooth and fully combined.
- Bake Cake: Spread the cake batter evenly in the prepared jelly roll pan using an angled spatula. Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before proceeding.
- Prepare Filling: In a medium bowl, combine 7 ounces marshmallow fluff, ¾ cup room temperature butter, and 2 cups powdered sugar. Beat with a hand mixer on medium speed until incorporated and smooth. Add 2 tablespoons whole milk and whip on high speed for 2 minutes until the filling is light and fluffy.
- Assemble Cake Layers: Carefully cut the cooled cake in half horizontally. Spread the filling evenly over one half, then place the remaining cake half on top to create a filled cake layer.
- Cut Tree Shapes: Use a Christmas tree-shaped cookie cutter to carefully cut trees out of the filled cake layers. Place the cut trees on a parchment-lined baking sheet. To make cutting easier, freeze the filled cake for 30 minutes beforehand if needed.
- Freeze Filled Cakes: Place the cut cake trees in the freezer to chill for 30 minutes before coating.
- Melt White Coating: In a microwave-safe bowl, melt 1 pound white almond bark in 30-second intervals, stirring between intervals until smooth and fully melted.
- Dip Trees: Dip each chilled cake tree into the melted white almond bark, tap off excess coating, and place on a parchment-lined tray. Immediately sprinkle with green sanding sugar while the coating is still wet.
- Prepare Red Stripes: Melt 1 cup red candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. If too thick, add ¼ teaspoon melted shortening or coconut oil to thin. Transfer to a sandwich bag and cut a small hole in one corner.
- Decorate Trees: Pipe red wavy stripes onto the coated trees using the prepared red candy melt piping bag to mimic ornaments or garland.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
- If short on time, canned frosting can substitute for the homemade marshmallow filling.
- The yield depends on the size of your Christmas tree cookie cutter; smaller cutters yield more cakes.
- Freezing the filled cake before cutting helps maintain clean edges and easier handling.
- Use parchment paper and binder clips to prevent the brownie pan liner from shifting during baking.
Nutrition
- Serving Size: 1 cake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
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