Name: Little Debbie's Christmas Tree Cakes
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3 large eggs; 3/4 cup granulated sugar; 1/4 cup milk; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened (for filling); 1 cup marshmallow creme; 1 1/2 cups powdered sugar; 1 tsp vanilla extract (for filling); Pinch of salt (for filling); 2 cups white chocolate chips or almond bark (for coating); Red gel food coloring; Green sanding sugar

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Little Debbie’s Christmas Tree Cakes are a nostalgic holiday treat I’ve always loved—fluffy vanilla cake layered with sweet creme filling, coated in a soft white chocolate shell, and decorated with festive red stripes and green sugar. Making a homemade version of these iconic snacks is easier than it looks, and the result is a delightful, bakery-style replica that’s even better than the original.

Why You’ll Love This Recipe

I love how these homemade tree cakes bring all the charm and flavor of the store-bought classic, but with the freshness and quality of scratch-made ingredients. The soft sponge cake, creamy filling, and white chocolate coating make every bite indulgent. They’re a festive baking project I enjoy during the holidays, perfect for parties, gifts, or simply reliving childhood memories. Little Debbie's Christmas Tree Cakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Salt
Eggs
Granulated sugar
Milk
Unsalted butter
Vanilla extract

For the filling:

Unsalted butter (softened)
Marshmallow creme (or fluff)
Powdered sugar
Vanilla extract
Pinch of salt

For the coating and decoration:

White chocolate chips or almond bark
Red gel food coloring (for stripes)
Green sanding sugar

Directions

I preheat the oven to 350°F (175°C) and line a large jelly roll pan with parchment paper.
In a bowl, I whisk together the dry ingredients: flour, baking powder, and salt.
In another bowl, I beat the eggs and sugar until thick and pale, then add in melted butter, milk, and vanilla.
I combine the wet and dry ingredients gently and pour the batter into the prepared pan, spreading it evenly.
I bake the cake for 10–12 minutes or until the top springs back when touched. I let it cool completely.
For the filling, I beat the butter until smooth, then add marshmallow creme, powdered sugar, vanilla, and a pinch of salt. I whip until light and fluffy.
Once the cake is cool, I cut out tree shapes using a cookie cutter. I pair the trees up and spread a generous layer of filling between each pair to make sandwiches.
I melt the white chocolate until smooth, then dip each cake sandwich, coating fully.
I let the excess drip off and place the coated trees on a rack or parchment to set.
I use red food coloring and a toothpick or piping bag to add stripes, then sprinkle with green sugar before the coating sets.

Servings and timing

This recipe makes about 8–10 tree cakes, depending on the size of the cookie cutter.
Prep time: 25 minutes
Bake time: 10–12 minutes
Cooling + Decorating time: 1–2 hours
Total time: 2.5 hours approximately

Variations

I sometimes make a chocolate version by swapping the vanilla sponge for chocolate cake and using chocolate ganache or Nutella in the filling. For a peppermint twist, I add peppermint extract to the white chocolate coating and sprinkle crushed candy canes on top. If I want to save time, I use store-bought pound cake and a homemade filling for a semi-homemade option.

Storage/Reheating

I store the finished cakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They taste best when brought to room temperature before serving. I don’t reheat them since the coating can melt, but they freeze well—just thaw in the fridge overnight or on the counter for a few hours before enjoying. Little Debbie's Christmas Tree Cakes

FAQs

Can I use store-bought cake mix?

Yes, I’ve used vanilla or white cake mix to speed things up. I just bake it in a thin layer to mimic the original texture.

Do I have to dip them in chocolate?

While dipping gives the classic finish, I’ve also drizzled white chocolate over the top instead for a quicker version that still looks festive.

How do I keep the filling from oozing out?

I chill the filled cakes before dipping. This helps the filling firm up and hold its shape when coated in chocolate.

Can I make these in advance?

Definitely. I often make the cakes a day ahead and dip and decorate the next day. They store well and even taste better after sitting.

What if I don’t have a tree-shaped cutter?

No problem. I’ve cut out circles or rectangles to make them look like snack cakes—same great taste with a simpler shape.

Conclusion

These homemade Little Debbie’s Christmas Tree Cakes are fun to make and even more fun to eat. I love how they capture the joy of the season in every bite—soft, creamy, sweet, and festive. Whether I’m baking with family or surprising someone with a nostalgic treat, these cakes always bring smiles.