Homemade Little Debbie Christmas Tree Cakes
Homemade Little Debbie Christmas Tree Cakes
Ingredients
For the Vanilla Almond Snack Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
For the Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 7 ounces marshmallow fluff
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
For the White Chocolate Coating & Decoration
- 12 ounces white chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup green sanding sugar
- 1 red gel food coloring, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line two half-sheet pans (approx. 18x13 inches) with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for the cake. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Add the large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
⏱️ 3 min
- 5
Stir in the vanilla extract and almond extract.
⏱️ 1 min
- 6
Gradually add the dry ingredients alternately with the whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined and smooth. Be careful not to overmix.
⏱️ 3 min
- 7
Divide the cake batter evenly between the two prepared half-sheet pans. Spread the batter into an even layer using an offset spatula.
⏱️ 3 min
- 8
Bake for 10-15 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden.
⏱️ 15 min
- 9
Allow the cakes to cool completely in the pans on a wire rack. This is crucial before cutting and filling.
⏱️ 30 min
- 10
While the cakes cool, prepare the marshmallow cream filling. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
⏱️ 2 min
- 11
Add the marshmallow fluff, powdered sugar, vanilla extract, almond extract, and salt to the butter. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 12
Once the cakes are completely cool, carefully invert one cake onto a cutting board. Using a 3-inch Christmas tree-shaped cookie cutter, cut out as many tree shapes as possible. Repeat with the second cake.
⏱️ 10 min
- 13
Take one cake tree shape and spread a generous layer of marshmallow cream filling on top. Place another cake tree shape on top to create a sandwich. Gently press together. Repeat with all cake cut-outs.
⏱️ 10 min
- 14
Place the assembled cake sandwiches on a parchment-lined baking sheet and freeze for at least 30 minutes. This helps them firm up for easier coating.
⏱️ 30 min
- 15
In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth.
⏱️ 3 min
- 16
Remove the chilled cake trees from the freezer. One by one, dip each cake tree into the melted white chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift it out, allowing excess chocolate to drip off.
⏱️ 10 min
- 17
Immediately place the coated cake tree back on the parchment-lined baking sheet. Sprinkle generously with green sanding sugar while the chocolate is still wet.
⏱️ 5 min
- 18
Once all cakes are coated and sugared, transfer any remaining melted white chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off. Add a drop or two of red gel food coloring and mix well to create red chocolate.
⏱️ 2 min
- 19
Pipe thin red stripes across the front of each Christmas tree cake to mimic the classic design. Allow the chocolate to set completely at room temperature or in the refrigerator for quicker setting.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Little Debbie Christmas Tree Cakes
Ingredients
For the Vanilla Almond Snack Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
For the Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 7 ounces marshmallow fluff
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
For the White Chocolate Coating & Decoration
- 12 ounces white chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup green sanding sugar
- 1 red gel food coloring, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line two half-sheet pans (approx. 18x13 inches) with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for the cake. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Add the large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
⏱️ 3 min - 5
Stir in the vanilla extract and almond extract.
⏱️ 1 min - 6
Gradually add the dry ingredients alternately with the whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined and smooth. Be careful not to overmix.
⏱️ 3 min - 7
Divide the cake batter evenly between the two prepared half-sheet pans. Spread the batter into an even layer using an offset spatula.
⏱️ 3 min - 8
Bake for 10-15 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden.
⏱️ 15 min - 9
Allow the cakes to cool completely in the pans on a wire rack. This is crucial before cutting and filling.
⏱️ 30 min - 10
While the cakes cool, prepare the marshmallow cream filling. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
⏱️ 2 min - 11
Add the marshmallow fluff, powdered sugar, vanilla extract, almond extract, and salt to the butter. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 12
Once the cakes are completely cool, carefully invert one cake onto a cutting board. Using a 3-inch Christmas tree-shaped cookie cutter, cut out as many tree shapes as possible. Repeat with the second cake.
⏱️ 10 min - 13
Take one cake tree shape and spread a generous layer of marshmallow cream filling on top. Place another cake tree shape on top to create a sandwich. Gently press together. Repeat with all cake cut-outs.
⏱️ 10 min - 14
Place the assembled cake sandwiches on a parchment-lined baking sheet and freeze for at least 30 minutes. This helps them firm up for easier coating.
⏱️ 30 min - 15
In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth.
⏱️ 3 min - 16
Remove the chilled cake trees from the freezer. One by one, dip each cake tree into the melted white chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift it out, allowing excess chocolate to drip off.
⏱️ 10 min - 17
Immediately place the coated cake tree back on the parchment-lined baking sheet. Sprinkle generously with green sanding sugar while the chocolate is still wet.
⏱️ 5 min - 18
Once all cakes are coated and sugared, transfer any remaining melted white chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off. Add a drop or two of red gel food coloring and mix well to create red chocolate.
⏱️ 2 min - 19
Pipe thin red stripes across the front of each Christmas tree cake to mimic the classic design. Allow the chocolate to set completely at room temperature or in the refrigerator for quicker setting.
⏱️ 5 min