Copycat Little Debbie Christmas Tree Cakes
Learn how to make these easy copycat Little Debbie Christmas tree cakes at home so you can enjoy that nostalgic Christmas tree cake flavor anytime you want. These fluffy cakes are filled with a smooth, velvety filling and dipped in almond bark.
You can add red icing and green sprinkles to the tree-shaped cakes for a vintage Christmas tree cake vibe—the ultimate Christmas cake recipe.
If you love Little Debbie Christmas tree cakes, I have a few other recipes you might enjoy. Try this Little Debbie tree cake dip or my Christmas Tree cheesecake.
Reasons Why You'll Love This Recipe
Semi-Homemade - You can make your favorite treat at home. They are fun to make, and you have more control over the ingredients needed.
Customize - You can change the flavor of the cake, add sprinkles to the filling, and decorate the top differently. There are endless ways to customize these Christmas cakes.
Gift-Approved - Want to make and give a tasty treat as a gift? Here is a dessert that is a must. They make stunning gifts to package up and hand out this holiday season.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Cake Ingredients
- Cake Mix: I used a yellow cake mix for this recipe. Any boxed cake mix works.
- Egg: The eggs are the binder and help create the perfect fluffy and dense texture.
- Milk: Whole milk is best as it will richen up the cake batter.
- Butter: Real butter is needed, not margarine.
Filling Ingredients
- Marshmallow Fluff: The base is marshmallow fluff, which is light, fluffy, and ultra-sweet.
- Butter: Room-temperature butter is needed for this portion of the recipe.
- Powdered Sugar: The powdered sugar will help sweeten and create that ultimate fluffy texture.
- Milk: Whole milk again is recommended for this portion of the cake recipe.
Coating Ingredients
- White Almond Bark: Reach for white chocolate to create that hard shell on your cakes.
- Candy Melts: To create the classic drizzle, use red candy melts.
- Sanding Sugar: Use green sanding sugar to sprinkle on the cakes.
Substitutions and Variations
- Cake: You can use any flavor of cake you like, such as white, chocolate, or spice.
- Extract: To help add a bit more flavor to the cake, add some almond extract, peppermint, or even vanilla to the cake batter. Pick whichever you like.
- Gluten-Free: If you want a gluten-free dessert, use a gluten-free cake mix.
- Filling: To create a crunchy filling, add sprinkles or even crushed cookies or candies.
- Chocolate: For dipping, you can use white candy melts, milk chocolate, chocolate almond bark, or any other chocolate. To help the chocolate set firmly, add a tablespoon of coconut oil or shortening.
- Topping: You can decorate your cakes any way you like, from festive sprinkles to drizzled chocolate to keeping them bare.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Copycat Little Debbie Christmas Tree Cakes
Step 1 - First, mix the ingredients for the cake batter. Mix well and be sure to scrape down the sides of the bowl.
Step 2 - Pour the batter into the prepared baking pan and evenly spread the batter out. Bake the cake as directed. Once done, allow the cake to cool fully.
Step 3 - For the filling, grab a mixing bowl or stand mixer and whip up the butter, fluff, and powdered sugar.
Slowly work in the milk, and continue to whip up until it is ultra-light and fluffy in texture.
Step 4 - Once the cake is completely cooled, cut the cake in half.
Step 5 - Spread the filling evenly on one half of the cake.
Step 6 - Place the other side of the cake on top of the side with the frosting.
Step 7 - Then, use your cookie cutter to make tree-shaped cakes. Place them on a parchment-lined baking sheet and freeze as directed.
Step 8 - Melt your almond bark and then dip each cake in the chocolate. Tap off the excess and place the cakes on a parchment-lined tray or counter.
Step 9 - Add your green sprinkles as you go, and continue until all the cakes are done.
Step 10 - Then, melt the red candy melts and drizzle them in stripes across the cakes using a piping bag. Let them set up and then serve.
Tips For Success
I recommend using parchment paper to line your baking pan so that you can remove the cake without tearing it.
Make sure the cake is frozen and fully set before you dip it in the chocolate, or it will fall apart.
Tap off excess chocolate before placing the cakes on the parchment-lined tray; otherwise, the chocolate will pool around the cakes.
Add the sanding sugar right after you set the cake down. Almond bark sets really fast, so you must do one cake at a time.
If you don't have a piping bag, you can add chocolate to a sandwich bag and cut the tip off to drizzle the stripes on the cakes.
Storing And Freezing
These Christmas tree cakes can be stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
You can also freeze the cakes for up to 3 months. Place the cakes in a freezer-friendly container and add parchment paper between layers if you stack them.
Recipe FAQs
Yes, you can make the cakes a day before serving them. Feel free to create them and store them on the counter or in the fridge until you are ready to serve them.
I used a 12x16 jelly roll pan. If you use one smaller, the cakes will be slightly thicker with a potentially longer bake time and if you use one larger the cake will be thinner with a shorter bake time than that's recommended in the recipe card.
You can use any shape of cookie cutters to make these cakes. Or cut into squares or rectangles. They do not have to be tree-shaped.
Add one teaspoon to a tablespoon of coconut oil or shortening to the chocolate, and it will help thin the texture.
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Copycat Little Debbie Christmas Tree Cakes
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 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
Cake
- Preheat oven to 350 degrees F. Line a 16x12 inch jelly roll pan with parchment paper. Lightly grease the parchment paper with nonstick cooking spray. To keep the parchment paper in place, clip the sides of the pan with the parchment paper overhang with binder clips.
- In a large mixing bowl, add the yellow cake mix, the whole eggs and 1 egg yolk, 1 cup milk, ½ cup melted butter. Whisk until completely smooth.
- Spread out the cake batter out evenly with an angled spatula.
- Place in the preheated oven and bake for 12 - 15 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Remove from the oven and let cool completely.
- While the cake is cooling, work on the filling.
Filling
- In a medium bowl, add the marshmallow fluff, butter, and powdered sugar. Beat with a hand mixer on medium speed until incorporated and smooth.
- Add the 2 tablespoons of milk and whip on high speed for 1 to 2 minutes until the filling is light and fluffy.
- Cut the cake in half and spread the filling evenly on one half of the cake. Top the filling with the remaining half of cake.
- Carefully cut the trees out of the filled cake layers and place on a parchment lined baking sheet. You can freeze the filled cake for 30 minutes before cutting out the trees to make it easier if needed.
- Place the filled trees in the freezer to chill for 30 minutes.
Coating
- In a microwave-safe bowl, add the white almond bark. Microwave in 30 second intervals and stir after each interval until completely smooth and melted.
- Carefully dip each tree into the chocolate, tapping off the excess and placing on a parchment paper lined tray.
- Immediately sprinkle the tops of the trees with the green sanding sugar so it sticks. Repeat with all the trees.
- Add the red candy melts in a microwave-safe bowl. Microwave in 30 second intervals and stir after each interval until smooth. If the candy melts are too thick, you can add ¼ teaspoon of melted shortening or coconut oil to thin it out.
- Place the red candy melts in a sandwich bag and cut a small hole in one corner.
- Pipe on the red wavy stripes.
Notes
You can use a canned frosting if you are short on time.
Your yield will depend on how big or small your cookie cutter is.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
