It happens every single December. I walk down the seasonal aisle at the grocery store, and the shelf where the snack cakes should be is completely bare. The "Great Christmas Tree Cake Shortage" is real! Instead of panicking, I decided to become my own factory. This DIY Christmas Tree Cake recipe is your insurance policy against sold-out stores. They are surprisingly easy to make, just bake, cut, fill, and dip. You will never have to hunt for a box again.
This easy little debbie christmas tree cake recipe is made with white vanilla cake, marshmallow fluff filling, a white chocolate coating, and festive green sprinkles shaped like little Christmas trees. Whether you're looking for the little debbie christmas tree cakes ingredients to make them from scratch, wondering about little debbie christmas tree cakes calories, or just trying to find little debbie christmas tree cakes near me, this homemade version gives you total control. You can make them as a layered cake sandwich using a Christmas tree cookie cutter, create little debbie christmas tree cake pops, or even turn them into a sheet cake method for easier cutting.
Jump to:
- Why You'll Love This Little Debbie Christmas Tree Cake
- Ingredients for Little Debbie Christmas Tree Cake
- How to Make Little Debbie Christmas Tree Cake
- My Top Tips for Perfect Little Debbie Christmas Tree Cake
- Little Moments in the Kitchen
- Substitutions for Little Debbie Christmas Tree Cake
- Variations on Little Debbie Christmas Tree Cake
- Equipment for Making Little Debbie Christmas Tree Cake
- Storage Tips for Little Debbie Christmas Tree Cake
- Adam's Tip for Little Debbie Christmas Tree Cake
- FAQ About Little Debbie Christmas Tree Cake
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Little Debbie Christmas Tree Cake
- Tastes better than the store-bought version. Fresh, homemade cake with real ingredients beats a packaged snack cake every time.
- Fun to make with kids. Cutting out tree shapes, spreading filling, and decorating with sprinkles is a great activity for little hands.
- Completely customizable. Use different sprinkles, add food coloring to the coating, or make them in different holiday shapes like stars or ornaments.
Ingredients for Little Debbie Christmas Tree Cake
This recipe makes about 12 to 16 individual tree cakes, depending on the size of your cookie cutter. You can easily double the recipe for a crowd.
What You'll Need
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Marshmallow Filling:
- 1 jar (7 ounces) marshmallow creme (like Fluff)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the White Chocolate Coating:
- 2 cups white chocolate chips (or white candy melts)
- 2 tablespoons coconut oil or vegetable shortening
For Decoration:
- ½ cup green sprinkles (or more, for full coverage)
- Optional: red icing for garland decoration, star sprinkles for tree tops
Why These Ingredients Matter
Vanilla cake is the perfect neutral base. The cake needs to be sturdy enough to hold up when cut into shapes and coated, but still soft and tender. This recipe strikes that perfect balance.
Marshmallow creme creates that signature fluffy filling. Mixed with butter and powdered sugar, marshmallow fluff becomes a smooth, pipeable filling that tastes just like the original Little Debbie version.
White chocolate coating sets firm but stays soft. Adding coconut oil or shortening to white chocolate chips helps thin the coating so it's easy to dip the cakes, and it sets with a smooth, glossy finish.
How to Make Little Debbie Christmas Tree Cake
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Make the vanilla cake. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate wet and dry ingredients. Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined after each addition.
- Bake the cake. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the marshmallow filling. In a medium bowl, beat the softened butter, marshmallow creme, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy, about 2 minutes.
- Cut out tree shapes. Once the cake is completely cool, use a Christmas tree cookie cutter to cut out tree shapes from the cake. You should get about 24 to 32 trees depending on the size of your cutter. Pair them up so you have tops and bottoms for each sandwich.
- Fill the trees. Spread or pipe a layer of marshmallow filling on the flat side of one tree, then top with another tree to create a sandwich. Repeat with all the trees. Place the filled trees on a baking sheet and freeze for 30 minutes to make dipping easier.
- Make the white chocolate coating. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Dip the trees. Working with one tree at a time, dip each frozen cake sandwich into the white chocolate coating, using a fork to turn it and coat all sides. Let the excess drip off, then place on a parchment-lined baking sheet.
- Add sprinkles immediately. While the coating is still wet, sprinkle green sprinkles generously over each tree. If desired, use red icing to pipe a garland design on the trees. Let the coating set completely at room temperature or in the refrigerator.
Quick Tip: Freezing the cake sandwiches before dipping is crucial. Cold cakes hold together better and the coating sets faster, giving you a smoother finish.
My Top Tips for Perfect Little Debbie Christmas Tree Cake
- Let the cake cool completely before cutting. If the cake is even slightly warm, the shapes will fall apart when you try to pick them up.
- Freeze before dipping. This is the most important step. Frozen cakes are much easier to dip and the coating sets almost instantly on the cold surface.
- Work quickly with the white chocolate. White chocolate can seize up if it gets too hot or too cold. Keep it warm (but not hot) and work in batches if needed.
- Add sprinkles immediately after dipping. The coating sets fast, so you only have about 10 seconds to add sprinkles before it hardens.
Little Moments in the Kitchen
The first time I made these, Adam was so excited to help. He stood at the counter with a Christmas tree cookie cutter in his hand and said, "Can I cut out ALL the trees?" I told him yes, and he went to town cutting out tree after tree. Some were perfect, some were a little wonky, but he was so proud of every single one. "Mom, we're making actual Little Debbies at home! This is so cool!"
When it came time to dip them in white chocolate, he got a little too enthusiastic and dunked one tree so deep that it broke in half. He looked at me with wide eyes like he'd just committed a crime. I laughed and said, "That's okay, we'll eat the broken ones first." After we finished decorating them all with green sprinkles, he grabbed one and took a huge bite. "Wait, these taste better than the real ones! And they're bigger!" Grandma Viola smiled and said, "Homemade always tastes better, sweetheart. Plus, you made them with your own two hands."
If you love nostalgic holiday desserts like this, you'll also want to try our Oreo Dump Cake. It's another easy crowd-pleaser.
Substitutions for Little Debbie Christmas Tree Cake
- Marshmallow creme: Use homemade swiss meringue buttercream if you prefer a less sweet filling, though it won't taste exactly like the original.
- White chocolate chips: Use white candy melts for an even smoother coating that's easier to work with.
- Coconut oil: Use vegetable shortening if you don't have coconut oil. It thins the chocolate just as well.
- Green sprinkles: Use any color sprinkles you want. Red and white for candy cane trees, gold for fancy trees, or rainbow for fun.
Variations on Little Debbie Christmas Tree Cake
- Little Debbie Christmas Tree Cake Pops: Crumble the baked cake, mix it with the marshmallow filling, roll into balls, insert sticks, freeze, then dip in white chocolate and coat with green sprinkles.
- Little Debbie Christmas Tree Sheet Cake: Skip cutting out shapes and make this as a layered sheet cake. Bake the cake, let it cool, spread marshmallow filling on half, fold it in half like a sandwich, frost the outside with white chocolate, and cover with green sprinkles.
- Little Debbie Christmas Tree Trifle: Layer cubes of vanilla cake, marshmallow filling, whipped cream, and crushed Little Debbie cakes (or your homemade version) in a trifle dish for a show-stopping dessert.
- Little Debbie Christmas Tree Cake Balls: Make cake balls instead of sandwiches by mixing crumbled cake with marshmallow filling, rolling into balls, freezing, dipping, and decorating.
- Little Debbie Christmas Tree Cheesecake: Use crushed Little Debbie Christmas Tree Cakes as the crust for a no-bake cheesecake, then top with white chocolate and green sprinkles.
If you love fun holiday desserts, try our Baked Apple Crumble. It's another seasonal favorite.
Equipment for Making Little Debbie Christmas Tree Cake
- 9x13-inch baking pan: For baking the sheet cake.
- Christmas tree cookie cutter: For cutting out the tree shapes. Look for one that's about 3 to 4 inches tall.
- Electric mixer: For mixing the cake batter and marshmallow filling.
- Baking sheet and parchment paper: For freezing and setting the dipped cakes.
- Fork or dipping tool: For dipping the cakes into the white chocolate coating.
Storage Tips for Little Debbie Christmas Tree Cake
- Room temperature: Store in an airtight container at room temperature for up to 3 days. The coating may soften slightly in warm temperatures.
- Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. The coating will stay firm and the cakes will stay fresh.
- Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
- Pro Tip: These actually taste great straight from the freezer. The cake stays soft and the coating gets a nice firm texture.
For more festive desserts, check out our Cinnamon Roll Cake. It's another holiday favorite.
Adam's Tip for Little Debbie Christmas Tree Cake
"Freeze them before you dip them or they'll fall apart and you'll be sad. And put LOTS of sprinkles on before the chocolate gets hard!"
FAQ About Little Debbie Christmas Tree Cake
What are the ingredients in Little Debbie Christmas tree cake?
The original Little Debbie Christmas Tree Cakes contain enriched flour, sugar, corn syrup, water, palm and soybean oils, dextrose, eggs, modified corn starch, glycerin, soy lecithin, salt, leavening agents, natural and artificial flavors, soy protein isolate, monoglycerides, artificial colors, and preservatives. This homemade version uses real ingredients like flour, butter, eggs, sugar, marshmallow creme, and white chocolate.
What is the coating on Little Debbie Christmas trees?
The coating on Little Debbie Christmas Tree Cakes is a white confectionery coating (similar to white chocolate but made with vegetable oils instead of cocoa butter). This homemade version uses real white chocolate chips thinned with coconut oil for a similar smooth, sweet coating.
What are the ingredients in Little Debbie Cakes?
Little Debbie snack cakes vary by product, but most contain flour, sugar, corn syrup, oils (palm and soybean), eggs, water, leavening agents, emulsifiers (like soy lecithin), salt, and various flavors and preservatives. Homemade versions use fresh, real ingredients without preservatives.
What do I need to make a Christmas cake?
Traditional Christmas fruitcake requires dried fruits, nuts, spices, flour, eggs, butter, and sometimes brandy or rum. For these Christmas Tree Cakes specifically, you need vanilla cake ingredients (flour, sugar, butter, eggs, milk, vanilla), marshmallow creme, white chocolate chips, coconut oil, and green sprinkles.
For more fun holiday treats, check out these 3-Ingredient Little Debbie's Christmas Tree Truffles from Delish. They're another easy option.
Conclusion
Let the shelves be empty, your kitchen is fully stocked! Enjoy the satisfaction of knowing you can whip up the season's most popular treat whenever you want, no shopping trip required.
If you try this recipe, let me know how it turns out! And if you come up with any fun decorating ideas, I want to see them. For more holiday desserts, check out our Strawberry Crunch Cheesecake Tacos. Tag me on social media or leave a comment below. Happy baking, and enjoy every festive, sprinkle-covered bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Little Debbie Christmas Tree Cake:
recipe
Little Debbie Christmas Tree Cake (Homemade Copycat Recipe)
Equipment
- 1 9x13-inch baking pan Line with parchment for easy removal
- 1 Electric mixer Hand or stand mixer
- 1 Christmas tree cookie cutter 3–4 inches tall
- 1 Baking Sheet For freezing the cakes
- 1 Parchment paper Prevents sticking
- 1 Microwave-safe bowl For melting white chocolate
- 1 Fork For dipping
Ingredients
For the Vanilla Cake
- 2 ½ cups All-purpose flour
- 2 ½ teaspoons Baking powder
- ½ teaspoon Salt
- ¾ cup Unsalted butter Softened
- 1 ½ cups Granulated sugar
- 3 large Eggs Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Whole milk
For the Marshmallow Filling
- 1 jar Marshmallow creme 7 ounces
- ½ cup Unsalted butter Softened
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
For the White Chocolate Coating
- 2 cups White chocolate chips Or candy melts
- 2 tablespoons Coconut oil Or vegetable shortening
For Decoration
- ½ cup Green sprinkles More if desired
- Optional Red icing For garland
- Optional Star sprinkles For tree tops
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 pan with parchment. Olivia always checks the oven light with me and says, “It’s warming up just like a hug.”
- In a bowl, whisk together the [flour], [baking powder], and [salt]. My little helper loves counting scoops, three flour scoops is her favorite job.
- Beat the [butter] and [sugar] until light and fluffy. Olivia says it “looks like clouds,” and she’s always right.
- Mix in the [eggs] one at a time, followed by the [vanilla]. This is when my daughter always sneaks a tiny vanilla smell test.
- Alternate adding the dry ingredients and [milk] until just combined. Don’t overmix, gentle hands make tender cake.
- Pour batter into pan and bake for 25–30 minutes. Let cool completely before cutting, this part truly tests patience in our kitchen.
- Beat [marshmallow creme], [butter], [powdered sugar], and [vanilla] until fluffy. Olivia says it’s “like frosting clouds.”
- Cut cake using a tree cutter, spread filling on one half, and top with another to create a sandwich.
- Freeze filled cakes for 30 minutes. This is the most important step, cold cakes make perfect dipping.
- Melt [white chocolate] with [coconut oil] until smooth. Olivia love-stirs this part carefully like she’s guarding treasure.
- Dip each frozen cake into coating, sprinkle with [green sprinkles], and add [red icing] garland if desired.
Notes
- Freeze before dipping for clean, smooth coatings.
- Store in the fridge for up to 5 days or freeze up to 2 months.
- For less sweetness, replace marshmallow filling with Swiss meringue buttercream.
- These also work beautifully as cake pops, trifle layers, or cheesecake crusts.
- Best enjoyed with warm cocoa and a child at your side asking for “just one more.”
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