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
Scale
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
