Description
This Copycat Little Debbie Christmas Tree Cakes recipe features a moist yellow cake layered with a fluffy marshmallow buttercream filling, then coated in smooth white almond bark and decorated with festive red candy melts and green sanding sugar. Perfect for holiday celebrations, these charming tree-shaped treats combine classic flavors with fun seasonal flair.
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
- Preheat and Prepare Pan: Preheat your 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 paper with binder clips to keep it in place.
- Make Cake Batter: In a large bowl, whisk together the yellow cake mix, 3 whole eggs, 1 egg yolk, 1 cup milk, and ½ cup melted butter until the batter is completely smooth and uniform.
- Bake Cake: Spread the cake batter evenly into the prepared pan using an angled spatula. Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from oven and let cool completely.
- Prepare Filling: While the cake cools, combine the marshmallow fluff, ¾ cup room temperature butter, and 2 cups powdered sugar in a medium bowl. Beat with a hand mixer on medium speed until smooth and incorporated. Add 2 tablespoons whole milk and whip on high speed for 1 to 2 minutes until the filling is light and fluffy.
- Assemble Layers: Once the cake is cool, cut it in half horizontally. Spread the filling evenly over one half, then place the other half on top to form a sandwich.
- Cut Shapes: Using a tree-shaped cookie cutter, carefully cut out Christmas tree shapes from the filled cake layers. Place the cut trees on a baking sheet lined with parchment paper. Optionally, freeze the filled cake for 30 minutes before cutting to make this easier.
- Chill Trees: Freeze the cut trees for 30 minutes to chill and firm up before coating.
- Melt Coating: In a microwave-safe bowl, heat the white almond bark in 30 second intervals, stirring after each, until fully melted and smooth.
- Dip Trees: Dip each frozen cake tree into the melted almond bark, tapping off excess coating. Place on a parchment-lined tray and immediately sprinkle with green sanding sugar so it adheres well. Repeat for all trees.
- Decorate with Candy Melts: Melt the red candy melts in a microwave-safe bowl using 30 second intervals, stirring between each, until smooth. If too thick, thin with ¼ teaspoon melted shortening or coconut oil. Transfer the melted candy to a sandwich bag, cut a small corner, and pipe red wavy stripes onto the coated trees for decoration.
Notes
- Store leftover cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- You can substitute canned frosting for the homemade marshmallow filling if short on time.
- The yield depends on the size of your cookie cutter; smaller cutters will yield more trees.
- Freezing the filled cake before cutting makes shaping easier and cleaner.
- If white almond bark is unavailable, white chocolate coating can be used as an alternative.
Nutrition
- Serving Size: 1 cake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
