Embrace the magic of the holiday season with our homemade Christmas Tree Cakes recipe! This delightful copycat brings back cherished childhood memories, transforming a classic treat into a festive baking project! You’ll love recreating the nostalgic taste and soft texture right in your own kitchen. These adorable cakes feature fluffy vanilla cake, a sweet marshmallowy filling, and that signature white coating with red stripes and green sprinkles.
Why You’ll Love This Christmas Tree Cakes Recipe
This Christmas Tree Cakes recipe is a holiday must-make for so many reasons!
- Better-Than-Store-Bought Taste: Enjoy a fresh, rich flavor that surpasses any packaged version.
- Festive Holiday Fun: Get the whole family involved in decorating these charming seasonal treats.
- Fluffy, Tender Vanilla Cake: Each bite offers a wonderfully soft and moist vanilla cake base.
- Sweet, Marshmallowy Filling: The creamy, fluffy filling adds a delightful surprise to every cake.
- Smooth, Signature Coating: A perfect white candy coating seals in the freshness and adds visual appeal.
- Perfect for Sharing: These individually sized cakes make wonderful gifts or party desserts.
Ingredients
Gather these simple ingredients to bring your homemade Christmas Tree Cakes recipe to life. Using room temperature ingredients is key for the best texture and consistency in both the cake and filling.
According to baking experts, using room temperature ingredients in baking helps create a seamless and evenly textured batter.
For the Vanilla Sheet Cake
- 1 1/4 cups all-purpose flour: Measure carefully for perfect cake structure.
- 1 tsp. baking powder: Provides the necessary lift for a light, airy crumb.
- 1/4 tsp. salt: Enhances all the sweet flavors in the cake.
- 1/2 cup unsalted butter, room temperature: Adds richness and tenderness to the cake.
- 1 cup granulated sugar: Sweetens the cake and contributes to its soft texture.
- 2 large eggs, room temperature: Binds the ingredients together for a cohesive batter.
- 2 1/2 tsp. vanilla extract: Essential for that classic, comforting vanilla flavor.
- 1/2 cup buttermilk, room temperature: Ensures an incredibly moist and tender cake.
For the Marshmallow Filling
- 1 cup unsalted butter, room temperature: Creates a rich and creamy base for the filling.
- 1 cup Marshmallow fluff: The secret to achieving that iconic, fluffy texture.
- 3 cups confectioner’s sugar: Sweetens the filling and helps it hold its shape.
- 2 tsp. vanilla extract: Boosts the delicious marshmallow flavor.
For the Decorations
- 2 1/2 cups white candy melts: Forms the smooth, signature outer coating.
- 3 Tbsp. coconut oil: Helps thin the candy melts for easy dipping and a thinner coat.
- 1/2 cup confectioner’s sugar: The base for your festive red stripe drizzle.
- 1-2 tsp. water (more if needed): Adjusts the consistency of the red glaze.
- 1-2 drops red food dye: Creates the vibrant, classic red stripes.
- 1 Tbsp. green sugar sprinkles: The finishing touch for that iconic Christmas tree look.
Notes & Substitutions
- Buttermilk: No buttermilk? Combine 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- All-purpose flour: Stick to all-purpose flour for this Christmas Tree Cakes recipe. Self-rising flour has added leavening and salt, which will alter the cake’s balance.
- Chocolate version: For a decadent chocolate take, simply refer to our separate chocolate sheet cake recipe and use it as the base.
- Candy melts: White chocolate can work, but it sets slower and can be trickier to work with. If using white chocolate, add an extra tablespoon of coconut oil to thin it.
- Gluten-free: You can use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Ensure your chosen blend contains xanthan gum for the best results.
Equipment
You’ll need a few essential tools to make your homemade Christmas Tree Cakes recipe a breeze.
- Two 1/4 sheet pans (or one 1/2 sheet pan): For baking your cake layers evenly.
- Parchment paper: Prevents sticking and makes cake removal easy.
- Electric mixer (stand or hand): Crucial for fluffy cake batter and smooth filling.
- Rubber spatula: For scraping bowls and folding ingredients gently.
- Offset spatula: Perfect for spreading batter and filling smoothly.
- Christmas tree cookie cutter (3.5-4 inches): To create the iconic tree shape.
- Piping bag (or Ziploc with corner snipped): For applying the red glaze neatly.
- Two forks: Handy tools for dipping the cakes into the candy coating.
Instructions
Creating this delightful Christmas Tree Cakes recipe is a fun project! Follow these detailed steps for a perfect batch.
Make the Vanilla Cake
- Preheat your oven to 350°F (175°C). Line two 1/4 sheet pans with parchment paper and lightly grease with non-stick spray. If using one 1/2 sheet pan, prepare it similarly.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside.
- In a larger bowl, use an electric mixer to beat the room temperature butter and granulated sugar until light and fluffy. This should take about 3-5 minutes, until the mixture lightens in color.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix a little between each addition.
- Do not overmix the batter; mix until just combined. Use a silicone spatula to scrape down the sides of the bowl and ensure everything is evenly incorporated.
- Evenly distribute the batter into the prepared cookie sheets. Use an offset spatula to spread the batter smoothly to the edges.
- Bake for 10-12 minutes, or until the cake is no longer jiggly and the edges are lightly golden brown.
- Let the cake cool in the pans for about 5 minutes before carefully flipping them out onto parchment paper. Allow the cakes to cool completely at room temperature. If you used one 1/2 sheet pan, cut it in half crosswise to create two equal layers.
Prepare the Marshmallow Filling
- While the cakes cool, make your filling. In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), whisk together the room temperature butter and marshmallow fluff. Mix until there are no lumps of butter, scraping down the sides of the bowl frequently.
- Slowly add in the confectioner’s sugar, one cup at a time, until everything is smoothly and evenly combined with no lumps. Stir in the vanilla extract.
Assemble the Cakes
- Place one cooled cake layer onto a cookie sheet lined with parchment paper. This makes it easier to transfer later.
- Scoop the marshmallow filling onto this cake layer and use an offset spatula to spread it evenly across the surface.
- Carefully top the filled cake layer with the second cooled cake layer, creating a cake-filling-cake sandwich.
- Transfer this assembled cake to the freezer and chill for at least one hour. This firming step is crucial.
Cut and Chill Tree Shapes
- After the cake has chilled for at least an hour, use your Christmas tree cookie cutter to cut out as many tree shapes as you can. You should get approximately 8 trees.
- Place the cut tree shapes back onto a cookie sheet lined with parchment paper. Return them to the freezer for at least 2 more hours. This second chill is vital to prevent the cakes from falling apart during coating.
- Don’t discard the cake scraps! You can combine them in a mixer with a little extra filling to make delicious cake pop mixture or enjoy them as a snack.
Decorate Your Christmas Tree Cakes
- Once the trees are thoroughly chilled, prepare the red glaze. In a small bowl, combine 1/2 cup confectioner’s sugar, 1-2 tsp. water, and 1-2 drops of red food dye. Mix until smooth and a vibrant red. Transfer this glaze to a piping bag (or a Ziploc bag with a tiny corner snipped). Set aside.
- In a microwave-safe bowl, melt the white candy melts and coconut oil in 30-second intervals. Stir well between each interval until the mixture is completely melted and smooth.
- Working one at a time, gently drop each chilled tree into the melted candy coating, using two forks to submerge and lift it. Allow the excess coating to drip off completely.
- Place the coated tree onto a clean cookie sheet lined with parchment paper. Quickly sprinkle the green sugar sprinkles onto the wet candy melt before it sets (within 30-45 seconds). Repeat for all trees.
- Once the candy melts have set on all the trees, use your piping bag to pipe the classic red lines on top of each Christmas Tree Cakes recipe creation.
- Enjoy your beautiful homemade treats!
Pro Tips for Perfect Christmas Tree Cakes
- Chilling is Key: Don’t skip the chilling steps! They firm up the cake and filling, making them much easier to cut and dip without crumbling.
- Smooth Filling: Ensure your butter and marshmallow fluff are thoroughly creamed together before adding sugar. This prevents lumps and ensures a smooth, spreadable filling.
- Thin Coating: The coconut oil helps thin the candy melts. If your coating feels too thick, add a tiny bit more coconut oil (1/2 tsp at a time) to achieve a smooth, dippable consistency.
- Work Quickly: Once coated, sprinkles need to be added almost immediately while the candy melt is still wet. Have your sprinkles ready!
- Cookie Cutter Tips: Dust your cookie cutter with a little flour between cuts to prevent sticking. Re-chilling the cutouts ensures they maintain their shape.
- Don’t Overmix: Overmixing the cake batter develops too much gluten, resulting in a tough cake. Mix until just combined for a tender crumb.
Serving, Storage & Variations
These homemade Christmas Tree Cakes recipe treats are wonderful for any holiday occasion.
Serving Suggestions
- Serve your festive cakes chilled; the texture is best when cool.
- Pair them with a warm cup of hot cocoa, coffee, or milk for a cozy treat.
- Arrange them artfully on a festive platter for a stunning holiday dessert display.
Storage Instructions
- Store these delightful cakes in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the airtight cakes for up to two months.
- Thaw frozen cakes overnight in the refrigerator before serving.
Flavor Variations
- Chocolate Cake: Replace 1/4 cup of the all-purpose flour with 1/4 cup of unsweetened cocoa powder for a rich chocolate base.
- Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the cake batter or the filling for a cool, minty flavor.
- Different Sprinkles: Get creative with various colors and shapes of sprinkles to match any holiday theme.
- Other Shapes: If a tree cutter isn’t available, cut the cake into festive squares or circles for a different look.
Presentation Ideas
- Individually wrap each cake in cellophane bags with a festive ribbon for charming homemade gifts.
- Arrange the finished cakes on a tiered dessert stand for an impressive centerpiece.
- Use any cake scraps to make cake pops, presenting them in colorful holiday cupcake liners.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this homemade Christmas Tree Cakes recipe. Please note these are approximations and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount (Estimated per serving) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 65mg |
| Sodium | 110mg |
| Total Carbs | 58g |
| Dietary Fiber | 0g |
| Total Sugars | 45g |
| Protein | 4g |
Frequently Asked Questions (FAQ)
- Why is my cake sticky after baking? If your cake feels sticky, it might be slightly underbaked, or it cooled in a humid environment. Ensure it’s fully baked and cooled completely on a wire rack.
- Can I use white chocolate instead of candy melts? Yes, you can. White chocolate can be more temperamental and may require more coconut oil to thin it for dipping.
- How big should my tree cookie cutter be? A 3.5 to 4-inch cookie cutter works best for this Christmas Tree Cakes recipe, yielding a good individual serving size.
- Can I make these ahead of time? Absolutely! You can bake the cakes and make the filling up to two days in advance. Freeze the assembled, uncut cakes for up to a month.
- What if I don’t have buttermilk? You can easily make a buttermilk substitute. Combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
- Can I make a different flavor? Yes, you can! Experiment with adding cocoa powder for chocolate cake or extracts like almond or orange for different flavor profiles.
Conclusion
This homemade Christmas Tree Cakes recipe truly captures the joy and flavor of the holiday season in every bite. Recreating these nostalgic treats at home brings a special kind of magic, from the tender vanilla cake to the creamy marshmallow filling and festive decoration. We encourage you to try this delightful baking project and share these charming, delicious cakes with your loved ones. Happy baking and happy holidays from Sweet Emily!
Homemade Christmas Tree Cakes Recipe (Copycat Little Debbie)
These festive Christmas Tree Cakes are a delightful copycat of the classic Little Debbie treat. Featuring a tender vanilla cake, a creamy marshmallow fluff filling, and a sweet white candy melt coating, these cakes are perfect for holiday celebrations.
Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F and prepare two quarter-sheet pans with parchment paper and non-stick spray; alternatively, use one half-sheet pan.
- In a small bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a larger bowl, beat room temperature butter and sugar with an electric mixer for 3-5 minutes until the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry, mixing a little between each addition.
- Do not overmix the batter; use a silicone spatula to ensure all ingredients are evenly combined.
- Evenly distribute the batter into the prepared cookie sheets and spread smoothly with an offset spatula.
- Bake for 10-12 minutes, or until the cake is set and the edges are lightly golden brown.
- Allow the cake to cool in the pans for about 5 minutes, then flip onto parchment paper and let cool completely; if using one large sheet, cut it in half.
- To make the filling, use an electric mixer or a stand mixer with a paddle attachment to whisk together the room temperature butter and marshmallow fluff until smooth, scraping down the bowl as needed.
- Slowly add the confectioner's sugar and vanilla to the filling mixture, mixing until evenly combined and free of lumps.
- Place one cooled cake half onto a parchment-lined cookie sheet, spread the filling evenly with an offset spatula, then top with the other cake half.
- Transfer the assembled cake to the freezer and chill for at least one hour.
- After chilling, use a tree-shaped cookie cutter to cut out approximately 8 individual cakes.
- Place the cut-out trees back onto a parchment-lined cookie sheet and return to the freezer for at least 2 hours to ensure they are firm for coating; cake scraps can be used for snacks or cake pops.
- Prepare the red glaze drizzle by combining confectioner's sugar, water, and red food dye until smooth and the desired shade of red; transfer to a piping bag.
- Melt the white candy melts and coconut oil in 30-second intervals, stirring until completely smooth.
- One at a time, use two forks to gently dip each chilled tree into the melted candy, allowing excess to drip off, then place on parchment paper; after 30-45 seconds, sprinkle with green sugar sprinkles before the candy hardens.
- Using the piping bag, create the nostalgic red lines on top of each coated Christmas tree cake.
- Enjoy your homemade Christmas Tree Cakes; store them sealed in the fridge for up to one week or in the freezer for up to two months.
Notes
Do not overmix the cake batter for a tender texture. Cake scraps can be repurposed for snacks or cake pops. Ensure cakes are thoroughly chilled before cutting and coating to maintain their shape. Store sealed in the refrigerator for up to one week or in the freezer for up to two months.
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
