Learn how to make the famous Little Debbie Christmas Tree Cakes that you know and love. This is a copycat recipe that is a soft baked cake in the shape of a tree, with the classic cream filling dipped in chocolate and decorated with Christmas sanding sugar.
The best part of all, this copycat recipe starts with a boxed cake mix. Easy to prep, and delicious to devour. You can now make your favorite Christmas tree cakes any time of the year!
Want more delicious Christmas-inspired desserts? Try out my sugar cookie bites, spritz cookies, or my Christmas tree layered cake. All are gorgeous and festive holiday desserts.
Make sure to take a minute to check out my delicious Christmas tree cake truffles or this decadent Christmas Tree cheesecake that is full of Little Debbies in the filling! Both are festive Little Debbie desserts.
Reasons You Will Love These Little Debbie Christmas Tree Cakes
- Make a ton of Christmas tree cakes that taste just like the Little Debbie Christmas tree cakes you know and love.
- This is a dessert that makes quite a few cakes so great for a crowd.
- Starts with a boxed cake mix, so it is budget-friendly!
- While this dessert looks hard to make it truly is easy!
- Great for Christmas school parties, holiday gatherings, pack-in dessert trays for gifts, etc.
Ingredients
Cake Mix – You will use a white cake mix as well as the ingredients on the box to make the cake. Any brand of cake mix works.
Heavy Cream – Make sure to reach for heavy whipping cream. This is the best of the filling for the cakes.
Vanilla – A splash of vanilla extract is going to really add an aromatic sweetness and depth.
Powdered Sugar – Sift your powdered sugar if you want to have an ultra-velvety texture to the filling.
Marshmallow Cream – The secret ingredient in the filling of these popular tree cakes. Find this in the baking aisle near the marshmallows.
Candy Melting Wafers – White candy coating wafers are what is used for dipping the cakes in. This creates that hard shell for the outside of the cakes.
Shortening – The shortening is optional but it will thin up the chocolate a bit making it easier for dipping.
Icing – I used a pouch of store-bought icing for adding the lines to the cakes.
Sanding Sugar – Sanding sugar is the traditional topper for these cakes. You could use sprinkles if you wanted.
Variations to Recipe
Cake mix – You can use any flavor of cake you would like. Funfetti, red velvet, chocolate, etc. Feel free to play around with the flavors.
Filling – Feel free to use an almond extract, peppermint, or even a citrus extract to add flavor to the filling if you want a twist in flavors.
Decorating Cakes – Decorate the cakes with any type of sprinkles, icing, etc. Get creative and have fun!
Chocolate Dipping – Don’t care for white chocolate? Go ahead and do a milk chocolate, semi-sweet, etc. Any type of chocolate works for dipping the cakes in.
Storing Cakes
These cakes can be stored in a sealed container at room temperature for around a week. You will find they dry out a bit as time passes as they are not sealed and don’t contain the preservatives like the traditional store-bought cakes.
Now you can also freeze the cakes for 4-5 months if you want. Place in a freezer bag or container. Then freeze and thaw on the counter when you are ready to eat them.
Tips for Success
Line Pan With Parchment Paper
To make the cake easy to be removed from the pan line it with parchment paper. This is going to allow you to lift the cake right out of the pan. Just ensure the parchment paper comes up around the edges, so you can grab the paper and lift it.
Cookie Cutter
You can buy any size cookie cutter for this recipe. These tend to be single-serve desserts so I recommend using a small to medium size cookie cutter.
Hand Mixer or Stand Mixer
I do recommend using a hand or stand mixer when it comes to whipping up the filling. This is going to help ensure all the ingredients mix well and you get that velvety smooth texture.
Melting Chocolate
Melt the chocolate in the microwave or use a double boiler on the stovetop. You can follow the directions on the package. The biggest thing is to make sure you do overheat the candy melts or it will cause them to burn or seize up.
Dipping
Tap off the excess candy melts before placing the cakes on a parchment-lined tray. This will help prevent all the chocolate from pooling up around the cakes.
FAQs
Can I make the cakes from scratch instead of using a cake mix?
If you have a white cake in mind or another flavor go right ahead. The cake mix is just to help speed up the prep but feel free to make homemade if you prefer.
Can I make these cakes in advance?
You can make the cakes a day or two ahead of when you want to serve them up. I just recommend not doing it any sooner or it can dry out the cakes by the time you serve them up.
How can I make these cakes gluten-free?
If you need a gluten-free dessert just use a gluten-free cake mix or make a homemade cake from scratch that doesn’t contain gluten.
More Christmas Recipes
Little Debbie Christmas Tree Cakes
Ingredients
Cake
- 1 box white cake mix
- Ingredients listed on box
Filling:
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla
- 1 cup powdered sugar
- 1/2 cup marshmallow cream
Decoration:
- 3 cups white candy coating
- 2 tablespoons shortening optional
- Green sanding sugar or other candy decoration
- Red cookie icing pouch
Instructions
- Heat the oven to 350° and Line 2 9×13-inch pans with parchment paper. Spray with cooking spray.
- Make the cake according to the package directions. Divide evenly between the two pans and bake for 15 minutes, or until a toothpick comes out clean.
- Cool the cakes completely.
- Using a Christmas tree cookie cutter cut as many trees out as you can. If the cakes are thick, cut them in half horizontally. If the cakes are thin, you will use 2 cakes to make 1 cake.
- Beat the whipping cream and vanilla together until thick, then add the powdered sugar and beat until combined. Add the marshmallow cream and combine.
- Spread a large spoon of filling over one side of the cake, then top with the other side. When all the trees have filling, freeze for 2 hours.
- Melt the candy coating and shortening together and using a fork, dip the trees until coated on all sides. Tap any extra coating from the cakes.
- While the icing is still soft, sprinkle with green sugar.
- When all the cakes are coated and dried, pipe lines over the trees.
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