Description
Copycat Little Debbie Christmas Tree Cakes are a festive holiday treat featuring tender yellow cake layered with fluffy marshmallow filling, dipped in smooth white almond bark coating, and decorated with green sanding sugar and red candy melt stripes. Perfect for celebrations, these charming tree-shaped cakes combine classic flavors with an eye-catching appearance.
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
- 1 pound white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare 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 parchment paper overhang with binder clips. In a large bowl, whisk together the yellow cake mix, 3 eggs, 1 egg yolk, 1 cup whole milk, and ½ cup melted butter until smooth.
- Bake Cake: Evenly spread the batter in the prepared pan using an angled spatula. Bake for 15 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow the cake to cool completely.
- Make Filling: In a medium bowl, combine 7 ounces marshmallow fluff, ¾ cup room temperature butter, and 2 cups powdered sugar. Beat on medium speed with a hand mixer until smooth and incorporated. Add 2 tablespoons whole milk and whip on high speed for 1 to 2 minutes until fluffy.
- Assemble Cakes: Cut the cooled cake in half horizontally to create two layers. Spread the filling evenly over one half and top with the remaining half. Chill the layered cake in the freezer for 30 minutes to firm up, making it easier to cut.
- Cut Tree Shapes: Using a Christmas tree cookie cutter, carefully cut out tree shapes from the chilled layered cake. Place the trees on a parchment-lined baking sheet and freeze for another 30 minutes to chill before coating.
- Prepare White Coating: Melt the white almond bark in a microwave-safe bowl using 30-second intervals, stirring between each until smooth and fully melted.
- Dip Trees: Dip each frozen cake tree into the melted white almond bark, tapping off excess coating. Place the coated trees on parchment paper. Immediately sprinkle green sanding sugar over the tops so it adheres. Repeat for all trees.
- Decorate with Candy Melts: Melt red candy melts in 30-second microwave intervals, stirring until smooth. If needed, add ¼ teaspoon melted shortening or coconut oil to thin. Transfer melted candy melts to a sandwich bag, cut a small hole in a corner, and pipe red wavy stripes onto the coated trees.
Notes
- Store leftover cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- If short on time, canned frosting can substitute for the marshmallow filling.
- Yield depends on the size of the cookie cutter used to cut the trees.
- Freezing the filled cake before cutting helps maintain clean edges and easier handling.
- Adding a small amount of coconut oil or shortening thins candy melts for smoother drizzling.
Nutrition
- Serving Size: 1 cake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg
