There’s something totally magical about those festive, little green Christmas tree cakes, and I just had to recreate them at home. This Copycat Little Debbie Christmas Tree Cakes Recipe brings all the nostalgic flavors together — soft yellow cake, fluffy marshmallow filling, and that sweet almond bark coating decorated with sanding sugar and red stripes. It’s a holiday treat that’s as fun to make as it is to eat!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
- Top Tip
- How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Copycat Little Debbie Christmas Tree Cakes Recipe
Why You'll Love This Recipe
Honestly, there’s just something so satisfying about making these iconic little treats at home. I love how this Copycat Little Debbie Christmas Tree Cakes Recipe perfectly nails that classic sweet and creamy taste with a homemade touch — plus, it’s a blast to decorate!
- Authentic Flavor: Captures the exact creamy, nostalgic taste of the original Christmas tree cakes.
- Fun and Festive: Perfect holiday activity for making with kids or friends, getting creative with decorating.
- Customizable: You can tweak the frosting or decorations to match your festive vibe or dietary needs.
- Impressive Yet Simple: Looks fancypants without needing fancy skills — a total win in my book.
Ingredients & Why They Work
Every ingredient in this Copycat Little Debbie Christmas Tree Cakes Recipe plays a key role — from the tender yellow cake base to the dreamy marshmallow filling, and finally the crisp, sweet almond bark coating. Picking good quality ingredients really shines through, especially when you’re aiming to replicate something so beloved!
- Yellow cake mix: The base for the moist, tender cake — convenient and reliable for consistent results.
- Eggs & Milk: These keep the cake rich and fluffy while balancing moisture perfectly.
- Melted butter: Adds that buttery richness you want in a good cake without being greasy.
- Marshmallow fluff: Key to that classic creamy, sweet filling everyone adores.
- Butter (for filling): Creates a silky smooth texture that whips up nicely with the fluff and sugar.
- Powdered sugar: Sweetens and thickens the filling while keeping it fluffy.
- Whole milk (for filling): Just enough to lighten the filling for a perfect spreadable consistency.
- White almond bark: Provides a smooth, sweet coating that hardens with a beautiful shine.
- Red candy melts: For the festive decorative stripes — easy to melt and pipe.
- Green sanding sugar: Adds sparkle and texture — the perfect holiday finishing touch.
Make It Your Way
I love to play around with this recipe when the mood strikes — like swapping the yellow cake for a spiced cake in December, or using cream cheese frosting in place of marshmallow fluff for a tangy twist. Feel free to add festive sprinkles or mini candy canes on top, too.
- Variation: One year, I swapped out the white almond bark for dark chocolate coating — it gave the trees a rich flavor contrast that my family couldn’t get enough of!
Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
Step 1: Bake the Perfect Moist Yellow Cake
Start by preheating your oven to 350°F and lining a 16×12 jelly roll pan with parchment paper. I like to clip the parchment edges with binder clips so it stays put — trust me, it makes spreading the batter so much easier! Whisk together your yellow cake mix, eggs, egg yolk, milk, and melted butter until smooth. Spread evenly, then bake for 12 to 15 minutes. Check for doneness with a toothpick — it should come out clean or with just a few moist crumbs. Let the cake cool completely on a wire rack before moving on.
Step 2: Whip Up the Fluffy Marshmallow Filling
While the cake cools, it’s time to make the filling. Beat together the marshmallow fluff, room temperature butter, and powdered sugar until you have a smooth mixture. Then add the milk and whip it all on high until it’s light and fluffy — this filling is what makes these cakes so special, so don’t rush it!
Step 3: Assemble and Chill Before Shaping
Cut your cake in half horizontally. Spread the marshmallow filling evenly on one half, then gently place the other half on top like a sandwich. Here’s a tip: If cutting the frosted cake into tree shapes feels tricky, pop the layered cake into the freezer for 30 minutes first. It firms up enough to cut cleanly without squishing the filling. Use a tree-shaped cookie cutter to cut out as many trees as you can, then place them on a parchment-lined baking sheet. Chill these in the freezer while you prepare the coating.
Step 4: Coat and Decorate Your Christmas Trees
Melt your white almond bark in the microwave, stirring every 30 seconds until silky smooth. Carefully dip each tree into the coating, letting excess drip off before placing it on parchment paper. While still wet, sprinkle green sanding sugar on top — it sticks beautifully to the almond bark. Next, melt the red candy melts (if too thick, a little coconut oil thins them out perfectly). Snip one corner of a sandwich bag, fill it with the melted red candy, and pipe on wavy red stripes for that classic festive look.
Top Tip
I’ve made this recipe multiple times and learned a few handy tricks to make it smooth sailing. These tips help you get perfect cakes and decoration without stress.
- Freezing Before Cutting: Freezing the filled cake for about 30 minutes firms it up - making clean tree shapes easy without dragging the filling around.
- Binder Clips for Parchment: Clip down your parchment paper in the pan before pouring batter — trust me, it prevents sliding and uneven edges.
- Thin Your Candy Melts: If your red candy melts are clumpy or thick, add just a tiny bit of coconut oil or shortening to get a smooth flow for piping.
- Tap Off Excess Coating: When dipping trees, gently tap the sides of the bowl to let excess coating drip off—this avoids clumps and gives a smooth finish.
How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
Garnishes
I love to finish these cakes with the green sanding sugar for sparkle, but sometimes I’ll add tiny red nonpareil sprinkles for an extra berry-like decoration. It keeps things festive without cluttering the clean look of the cake.
Side Dishes
These little cakes pair wonderfully with a hot cup of cocoa or a festive milk punch. They also make a cute addition to holiday cookie platters alongside gingerbread or sugar cookies.
Creative Ways to Present
One year, I arranged a “forest” of these Christmas tree cakes on a platter with powdered sugar dusted around for a snowy effect. Add a few pine sprigs or small ornaments around the plate, and it becomes a stunning holiday centerpiece that's almost too pretty to eat — almost!
Make Ahead and Storage
Storing Leftovers
Store these cakes in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, I recommend keeping them in the fridge — they’ll keep nicely for 5 days without drying out.
Freezing
I’ve frozen these cakes wrapped in plastic wrap and stored in container for up to a month. When you’re ready, thaw overnight in the fridge and the texture is almost as perfect as fresh!
Reheating
Reheating isn’t really necessary since these are best served cool, but if you want to soften the texture a bit, let them come to room temp before serving — that really helps bring out the cake’s softness and filling creaminess.
Frequently Asked Questions:
Absolutely! You can assemble and decorate your Copycat Little Debbie Christmas Tree Cakes up to 24 hours ahead, keeping them wrapped tightly in the fridge. Just add sanding sugar and red stripes close to serving time for the freshest look.
Yes! Yellow cake is traditional, but I’ve had great results swapping in spice cake or even a subtle chocolate cake base. Just watch baking time closely since different mixes can vary.
You can substitute with white chocolate chips or melts, but make sure to temper or melt carefully to avoid clumping. Almond bark melts more smoothly and gives that signature glossy finish.
Yes, canned frosting works in a pinch! I recommend using a fluffy vanilla buttercream type and thinning it slightly with milk to mimic the original filling’s texture.
Final Thoughts
Making this Copycat Little Debbie Christmas Tree Cakes Recipe feels like capturing a little piece of holiday magic in your own kitchen. It’s sweet, nostalgic, and surprisingly fun to craft — whether you’re baking solo or with loved ones. I hope you enjoy making these festive trees as much as I do, and that they become a beloved holiday tradition in your home too.
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Copycat Little Debbie Christmas Tree Cakes Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Copycat Little Debbie Christmas Tree Cakes are festive, bite-sized treats featuring moist yellow cake layers with a fluffy marshmallow buttercream filling, dipped in smooth white almond bark, and decorated with green sanding sugar and red candy melt stripes. Perfect for holiday celebrations and dessert tables.
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 and Decoration
- 1 pound white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare the Cake Batter: Preheat the oven to 350 degrees F. Line a 16×12 inch jelly roll pan with parchment paper and lightly grease it with nonstick cooking spray. Secure the parchment with binder clips to keep it in place. In a large bowl, whisk together the yellow cake mix, 3 whole eggs, 1 large egg yolk, 1 cup whole milk, and ½ cup melted butter until smooth.
- Bake the Cake: Evenly spread the batter onto the prepared pan with an angled spatula. Bake for 15 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from oven and cool completely.
- Make the Filling: In a medium bowl, beat together 7 ounces marshmallow fluff, ¾ cup room temperature butter, and 2 cups powdered sugar using a hand mixer on medium speed until smooth. Add 2 tablespoons whole milk and whip on high speed for 1 to 2 minutes until light and fluffy.
- Assemble the Cake Layers: Cut the cooled cake in half horizontally. Spread the filling evenly on one half and top with the other half. Chill the layered cake in the freezer for 30 minutes to firm up for easier cutting.
- Cut the Trees: Using a Christmas tree-shaped cookie cutter, carefully cut tree shapes from the filled cake layers. Place cut trees on a parchment-lined baking sheet and freeze for another 30 minutes to chill.
- Melt the White Almond Bark: In a microwave-safe bowl, melt 1 pound white almond bark in 30-second intervals, stirring after each until smooth and fully melted.
- Coat the Trees: Dip each cake tree into the melted white almond bark, tap off excess, and place on parchment paper-lined trays. Immediately sprinkle green sanding sugar over the tops so it sticks. Repeat with all trees.
- Prepare Red Candy Melt Decoration: Melt 1 cup red candy melts in 30-second intervals in the microwave, stirring after each until smooth. If too thick, add ¼ teaspoon melted shortening or coconut oil to thin. Transfer to a sandwich bag and cut a small hole in one corner.
- Decorate the Trees: Pipe red wavy stripes onto each coated tree using the prepared candy melt bag for a festive look. Let decorations set before serving or storing.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
- Freezing the assembled cake before cutting helps maintain clean, precise tree shapes.
- If short on time, canned frosting can substitute the homemade marshmallow filling.
- Yield depends on the size of your cookie cutter; smaller cutters yield more cakes.
- Adding a small amount of shortening or coconut oil thins the red candy melts for smoother piping.
- Ensure cake is completely cooled before adding filling to prevent melting.
Nutrition
- Serving Size: 1 cake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
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