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Little Debbie Christmas Tree Cake

Irresistible Little Debbie Christmas Tree Cake Made at Home

Homemade Little Debbie Christmas Tree Cake captures the joy of childhood holidays with fluffy vanilla cake and marshmallow filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour opt for gluten-free for an alternative
  • 2 teaspoons Baking Powder freshness is key
  • 1 teaspoon Salt balances sweetness
  • 1 cup Unsalted Butter (room temperature) can replace with margarine
  • 1.5 cups Sugar adds sweetness
  • 3 large Eggs (room temperature) flax eggs or applesauce are substitutes
  • 2 teaspoons Vanilla Extract pure vanilla enhances taste
  • 1 cup Buttermilk (room temperature) substitute with milk and vinegar if needed
For the Filling
  • 1 cup Marshmallow Fluff provides a sweet, fluffy filling
  • 2 cups Confectioner’s Sugar essential for texture
For the Coating
  • 2 cups Candy Melts (white) can substitute with tempered white chocolate
  • 2 tablespoons Coconut Oil helps maintain consistency
For the Decoration
  • 1 cup Green Sugar Sprinkles adds a festive touch
  • 1 drop Red Food Dye for decorations as desired

Equipment

  • Mixing bowls
  • Electric mixer
  • quarter sheet pans
  • spatula
  • wire racks
  • Microwave-safe bowl

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare pans by greasing and lining with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
  4. Gradually mix in dry ingredients with buttermilk until combined.
  5. Pour the batter into pans and bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes before transferring to racks.
Filling and Assembly
  1. Beat butter and marshmallow fluff until smooth, gradually adding confectioner’s sugar.
  2. Spread filling on one layer of cake, stack another layer on top, and freeze for 30 minutes.
Coating and Decoration
  1. Melt candy melts and coconut oil until smooth. Dip the cakes into the coating and allow excess to drip off.
  2. Once set, sprinkle with green sugar sprinkles and use red dye for decorations.

Nutrition

Serving: 1cakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 1 week or freeze for 3 months. Thaw before serving. Enjoy warm if desired.

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