There’s a certain magic that washes over me every time the holiday season rolls around. It’s not just the twinkling lights or the smell of pine; it’s the return of a beloved childhood treat that truly signals Christmas has arrived: Little Debbie Christmas Tree Cakes. As a child, spotting those vibrant green-frosted, sprinkle-laden little cakes in the grocery store aisle felt like finding a hidden treasure. My mom would always buy a box, and savoring that first soft, vanilla-y bite with its creamy filling was an experience I cherished. It was a taste of pure, unadulterated holiday joy. The only downside? They disappeared as quickly as Christmas morning itself! That longing for year-round festive cheer (and a little bit of that specific nostalgic flavor) is what eventually led me down a delicious path to perfecting my very own Copycat Little Debbie Christmas Tree Cakes. This recipe isn't just about recreating a snack; it's about recapturing that childhood wonder and bringing it into your home, anytime you want a sprinkle of holiday magic.

Why This Copycat Little Debbie Christmas Tree Cakes Recipe is a Must-Try

• Nostalgia in Every Bite: This recipe truly captures the essence of the original, from the tender vanilla cake to the sweet, creamy filling and iconic green frosting. It’s a delicious trip down memory lane!
• Better Ingredients, Better Taste: When you make these Copycat Little Debbie Christmas Tree Cakes from scratch, you control the quality of every ingredient, resulting in a fresher, more flavorful treat without any artificial preservatives.
• A Fun Family Activity: Decorating these festive cakes is an absolute blast for all ages. Gather your loved ones and make it a new holiday tradition – everyone will love cutting out the tree shapes and adding their own sprinkle magic.
• Perfect for Holiday Gifting: Package these beautifully decorated Copycat Little Debbie Christmas Tree Cakes in festive boxes or bags for a homemade gift that’s sure to delight friends, family, and neighbors.

Key Ingredient Notes

Butter

For both the cake and the frosting, unsalted butter is your best friend. It allows you to control the salt content in the entire recipe. Make sure your butter is at room temperature for both the cake batter and the frosting. This ensures it creams properly with the sugar, creating a light, airy texture in the cake and a smooth, lump-free frosting.

Cake Flour

While all-purpose flour can work, cake flour is highly recommended for these Copycat Little Debbie Christmas Tree Cakes. Cake flour has a lower protein content, which results in a much more tender, delicate crumb – exactly what you want to mimic the original. If you don't have cake flour, you can make a substitute: for every cup of cake flour, use 7/8 cup of all-purpose flour and 2 tablespoons of cornstarch, sifting them together multiple times.

Vanilla Extract

Given that vanilla is the predominant flavor in these cakes, using a high-quality pure vanilla extract is crucial. Avoid imitation vanilla if possible, as it can leave an artificial aftertaste. A good vanilla extract will enhance the cake’s natural sweetness and provide that comforting, classic flavor profile central to the charm of Copycat Little Debbie Christmas Tree Cakes.

Step-by-Step Guide with Pro Tips

For the Vanilla Sheet Cake:

Ingredients:

• 1 ½ cups (180g) cake flour, sifted
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) whole milk, room temperature

Instructions:

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper.
2. Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing will develop the gluten too much, resulting in a tougher cake.
6. Step 6: Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This is crucial before cutting or frosting to prevent crumbling.

For the Cream Filling:

Ingredients:

• ½ cup (113g) unsalted butter, softened
• 1 cup (120g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream or milk

Instructions:

1. Step 1: In a medium bowl, beat the softened butter until creamy.
2. Step 2: Gradually add the sifted powdered sugar, beating until well combined and fluffy.
3. Step 3: Mix in the vanilla extract and heavy cream until the filling is smooth and spreadable. Adjust cream consistency as needed.

For the Green Vanilla Frosting:

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 3-4 tablespoons heavy cream or milk
• Green gel food coloring
• Red sprinkles (for decoration)

Instructions:

1. Step 1: In a large bowl, beat the softened butter until creamy and smooth.
2. Step 2: Gradually add the sifted powdered sugar, one cup at a time, mixing until combined after each addition.
3. Step 3: Add the vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. If frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add more powdered sugar.
4. Step 4: Add green gel food coloring, a tiny bit at a time, mixing until you achieve your desired festive green shade for your Copycat Little Debbie Christmas Tree Cakes.

Assembly of Your Copycat Little Debbie Christmas Tree Cakes:

1. Step 1: Once the cake is completely cool, use a Christmas tree-shaped cookie cutter (about 3-4 inches tall) to cut out individual cake trees. You should get about 12-16 cakes, depending on the size of your cutter.
2. Step 2: Carefully slice each cake tree horizontally through the middle using a serrated knife.
3. Step 3: Spread a generous layer of the cream filling on the bottom half of each cake tree. Place the top half back on, gently pressing down.
4. Step 4: Place the assembled cakes on a wire rack set over a baking sheet (to catch excess frosting).
5. Step 5: Frost each cake with the green vanilla frosting. Use an offset spatula or a butter knife to spread evenly. Don't worry about perfection; part of the charm of Copycat Little Debbie Christmas Tree Cakes is their homemade look!
6. Step 6: Immediately sprinkle with red sprinkles while the frosting is still wet. Allow the frosting to set slightly before serving.

Variations & Serving Suggestions

Flavor Twists:

• Peppermint Punch: Add ½ teaspoon of peppermint extract to the cream filling and a touch to the frosting for a refreshing holiday twist. This pairs wonderfully with The Coziest Homemade Hot Chocolate.
• Almond Bliss: Substitute half of the vanilla extract with almond extract in both the cake and frosting for a subtle, nutty flavor.
• Chocolate Christmas Trees: Use a chocolate sheet cake instead of vanilla for a rich, cocoa version of these beloved Copycat Little Debbie Christmas Tree Cakes.

Serving Suggestions:

• Serve your festive Copycat Little Debbie Christmas Tree Cakes with a warm mug of coffee or a glass of cold milk for a comforting snack.
• They make an excellent addition to any holiday dessert platter alongside The Best Classic Christmas Sugar Cookies or some chewy gingerbread treats.
• For parties, arrange them creatively on a tiered stand for an eye-catching centerpiece that doubles as a delicious dessert.

Store leftover Copycat Little Debbie Christmas Tree Cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen without sprinkles for up to a month. Just thaw at room temperature before frosting and adding sprinkles! For easy storage, I often use Basics Glass Food Storage containers.

Nutrition Information

Conclusion

Making these Copycat Little Debbie Christmas Tree Cakes has truly become a cherished part of my holiday tradition, and I hope it becomes one of yours too. There's something incredibly satisfying about recreating a beloved classic right in your own kitchen, especially when the result is so deliciously close to the original (if not better!). Whether you're making them for a festive gathering, a cozy night in, or simply to relive a sweet childhood memory, these Christmas Tree Cakes are guaranteed to bring smiles and a touch of seasonal magic. Don't let the holiday season pass without whipping up a batch of these iconic treats – they’re worth every festive sprinkle!

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Copycat Little Debbie Christmas Tree Cakes

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Recreate the iconic holiday snack with this recipe for Copycat Little Debbie Christmas Tree Cakes! Soft vanilla cake filled with creamy vanilla filling, covered in vibrant green frosting, and adorned with festive red sprinkles. A perfect nostalgic treat for the holiday season.

• Total Time: 1 hour 10 minutes
• Yield: 12-16 cakes

Ingredients

1 ½ cups (180g) cake flour, sifted
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (113g) unsalted butter, softened (for cake)
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract (for cake)
½ cup (120ml) whole milk, room temperature
½ cup (113g) unsalted butter, softened (for filling)
1 cup (120g) powdered sugar, sifted (for filling)
1 teaspoon pure vanilla extract (for filling)
2 tablespoons heavy cream or milk (for filling)
1 cup (226g) unsalted butter, softened (for frosting)
3-4 cups (360-480g) powdered sugar, sifted (for frosting)
1 teaspoon pure vanilla extract (for frosting)
3-4 tablespoons heavy cream or milk (for frosting)
Green gel food coloring
Red sprinkles (for decoration)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This is crucial before cutting or frosting to prevent crumbling.
Step 8: For the cream filling, in a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until well combined and fluffy. Mix in the vanilla extract and heavy cream until the filling is smooth and spreadable. Adjust cream consistency as needed.
Step 9: For the green vanilla frosting, in a large bowl, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, one cup at a time, mixing until combined after each addition. Add the vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. Add green gel food coloring, a tiny bit at a time, mixing until you achieve your desired festive green shade.
Step 10: Once the cake is completely cool, use a Christmas tree-shaped cookie cutter (about 3-4 inches tall) to cut out individual cake trees. Carefully slice each cake tree horizontally through the middle using a serrated knife.
Step 11: Spread a generous layer of the cream filling on the bottom half of each cake tree. Place the top half back on, gently pressing down.
Step 12: Place the assembled cakes on a wire rack set over a baking sheet. Frost each cake with the green vanilla frosting. Use an offset spatula or a butter knife to spread evenly.
Step 13: Immediately sprinkle with red sprinkles while the frosting is still wet. Allow the frosting to set slightly before serving.

Notes

Ensure all dairy ingredients (butter, milk, eggs, cream) are at room temperature for best results. For easier frosting, chill the assembled cakes briefly before applying the green frosting. Store in an airtight container.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cake
• Calories: 320 kcal
• Sugar: 35g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5.5g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 50mg