Go Back

Copycat Little Debbie Christmas Tree Cakes

Copycat Little Debbie Christmas Tree Cakes have soft, thin vanilla cake layers filled with a smooth marshmallow creme filling. Each tree is dipped in white candy coating and finished with green zigzags and red dots.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
chilling and setting 1 hour 35 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick cooking spray
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened, divided (3/4 cup for the cake and 1/4 cup for the filling)
  • 1.5 cups granulated sugar
  • 4 eggs large, at room temperature
  • 2.5 tsp vanilla extract divided (2 teaspoons for the cake and 1/2 teaspoon for the filling)
  • 1 cup whole milk at room temperature
For the filling
  • 0.5 cup marshmallow creme
  • 0.75 cup powdered sugar
For the coating
  • 24 oz white candy melts
  • 2 tbsp vegetable shortening
For the decoration
  • 2 oz green candy melts
  • 1 oz red candy melts

Equipment

  • 2 9x13-inch metal baking pans
  • 1 electric mixer
  • 1 3-inch-tall tree-shaped cookie cutter
  • 1 baking sheet
  • 1 microwave

Method
 

Make the cake
  1. Heat the oven to 350°F. Spray two 9x13-inch metal baking pans with nonstick cooking spray, line the bottoms with parchment paper, and spray the parchment.
  2. Whisk the flour, baking powder, and salt in a medium bowl.
  3. Beat 3/4 cup of the butter and the granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the eggs one at a time, then beat in 2 teaspoons of the vanilla.
  5. Add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour; mix on low just until combined.
  6. Divide the batter evenly between the pans and spread into thin, even layers.
  7. Bake side by side for 12 to 15 minutes, until the tops spring back when lightly touched and the edges are just beginning to turn golden.
  8. Cool in the pans for 10 minutes, then lift the cakes out by the parchment and peel off the parchment.
  9. Cool the cakes completely on racks.
  10. Cover the cooled cake sheets and refrigerate for 30 minutes to firm them.
Make the filling
  1. Beat the remaining 1/4 cup butter with the marshmallow creme, powdered sugar, and remaining 1/2 teaspoon vanilla until smooth and spreadable.
Assemble the cakes
  1. Use a 3-inch-tall tree-shaped cookie cutter to cut 12 trees from each cake sheet, arranging the cuts closely together.
  2. Spread the filling evenly over 12 trees, leaving a narrow border, then top with the remaining trees and press gently to make sandwiches.
  3. Arrange the cakes on a parchment-lined baking sheet and refrigerate for 20 minutes to firm the filling.
Coat and decorate
  1. Melt the white candy melts and shortening in a deep, microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth.
  2. Let the coating stand for 5 minutes, then dip the cakes one at a time, letting excess coating drip back into the bowl before returning each cake to the baking sheet.
  3. Let the coating set for about 20 minutes.
  4. Melt the green and red candy melts separately in microwave-safe bowls in 15-second intervals, stirring between intervals.
  5. Transfer each color to a small piping bag or resealable bag and snip a tiny corner.
  6. Pipe green zigzags and red dots over the cakes and let set for 10 minutes.

Notes

For clean cuts, arrange the tree-shaped cuts closely together on the chilled cake sheets. Store covered in the refrigerator for up to 3 days; freeze yes, in an airtight container. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.