Little Debbie Christmas Tree Cakes Recipe

Little Debbie Christmas Tree Cakes are a homemade homage to the beloved holiday snack aisle favorite. Made with layers of tender white sheet cake sandwiched with a silky Swiss Meringue Buttercream, these festive treats are dipped in a smooth white chocolate shell and decorated with the iconic red garland and green sugar sprinkles. They are the ultimate nostalgic baking project that brings a touch of whimsy and childhood joy to your Christmas dessert spread.

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Little Debbie Christmas Tree Cakes Ingredients

For The Cake:

• 1 box White Cake Mix: Plus the ingredients listed on the box (usually egg whites, oil, and water). Using a box mix ensures that classic, soft, neutral sponge texture.

For the Swiss Meringue Buttercream:

• 4 Large Egg Whites: Essential for the stable, cooked meringue base.
• 1 cup Granulated Sugar: Dissolved into the whites.
• 1/4 teaspoon Salt: Balances the sweetness.
• 1 1/2 cups Unsalted Butter: (3 sticks). Softened to room temperature. This creates the silky, melt-in-the-mouth texture.
• 1 1/2 teaspoons Pure Vanilla Extract: Flavor base.

For the Coating and Decoration:

• 24 ounces Vanilla Melting Wafers: (Like Ghirardelli or Wilton). These melt thinner and smoother than white chocolate chips for coating.
• 1-2 tablespoons Coconut Oil: (Optional) To thin the coating if needed.
• Green Sanding Sprinkles: For the dusting.
• Red Cookie Icing: In a tube or piping bag for the garland stripes.

How To Make Little Debbie Christmas Tree Cakes

1. Bake the sponge: Preheat the oven to 350°F (175°C). Grease a large rimmed baking sheet (jelly roll pan) with non-stick spray and line it with parchment paper. Prepare the cake batter according to the package instructions. Pour it into the pan and spread it into a thin, even layer. Bake for 15-20 minutes until a toothpick comes out clean.
2. Cool and cut: Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely. Peel off the parchment paper carefully. Once cold, use a 3-4 inch Christmas tree cookie cutter to stamp out as many trees as possible (you need an even number, aiming for 16 cutouts to make 8 cakes).
3. Cook the meringue base: Create a double boiler by simmering an inch of water in a saucepan. In the bowl of a stand mixer, whisk together the egg whites, sugar, and salt. Place the bowl over the simmering water (don’t let it touch). Whisk constantly by hand until the sugar has dissolved and the mixture reaches 160°F (71°C) on a thermometer (about 5 minutes).
4. Whip the buttercream: Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 10 minutes until the bowl feels cool to the touch and you have stiff, glossy meringue peaks.
5. Emulsify the butter: Reduce speed to low. Add the softened butter one tablespoon at a time, mixing well after each addition. Once all butter is in, add the vanilla. Beat on low until the buttercream is smooth and silky. (If it looks curdled, keep beating; it will come together).
6. Assemble the sandwiches: Pair up the cake trees. Spread about 2-3 tablespoons of buttercream onto one tree, then top with its partner to create a sandwich. Smooth the edges slightly. Place the sandwiches on a wire rack over a baking sheet and chill in the fridge for 20 minutes to set the filling.
7. Coat the cakes: Melt the vanilla wafers in a microwave-safe bowl according to package directions (add coconut oil if it’s too thick). Place the chilled cakes on a wire rack. Pour the melted coating over each cake, ensuring the top and sides are fully covered. Tap the rack gently to remove excess drips.
8. Decorate the trees: While the coating is still wet, sprinkle generously with green sanding sugar. Place the cakes in the fridge for 30 minutes to harden the shell.
9. Pipe the garland: Once the white shell is hard, use the red icing to pipe zigzag “garland” lines across the trees. Let the cakes set at room temperature for an hour before serving.

Recipe Tips

• Swiss vs. American Buttercream: Using Swiss Meringue Buttercream is the secret to replicating the “creme” filling of a Little Debbie. American buttercream (butter + powdered sugar) is too gritty and sweet. Swiss buttercream is silky, less sweet, and mimics the commercial filling texture perfectly.
• Thinning the Coating: Melting wafers can sometimes be thick. Adding coconut oil or vegetable oil creates a fluid consistency that pours easily over the cakes, creating a smooth shell rather than a lumpy one.
• Waste Not: You will have cake scraps left over after cutting the trees. Don’t throw them away! Crumble them up and mix with leftover buttercream to make cake pops.
• Chilling is Key: Do not skip the chilling steps. Cold cakes are easier to dip, and the coating sets faster with a glossy finish if the cake underneath is cold.

What To Serve With Christmas Tree Cakes?

These are a fun, standalone snack cake, but they look fantastic on a holiday dessert platter alongside gingerbread men and sugar cookies. Serve them with a mug of hot cocoa or a glass of cold milk (just like Santa likes). For an adult twist, pair them with a creamy eggnog cocktail.

How To Store Leftovers Christmas Tree Cakes?

• Room Temperature: Store the cakes in an airtight container at room temperature for up to 5 days. They are preservatives-free, so they won’t last months like the box version!
• Refrigerate: If your kitchen is warm, keep them in the fridge to prevent the buttercream from melting. Let them sit out for 10 minutes before eating to soften the shell.
• Freeze: Wrap individual cakes in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

Christmas Tree Cakes Nutrition Facts

• Calories: ~412 kcal
• Fat: 35g
• Carbohydrates: 25g
• Protein: 2g
• Nutrition information is estimated per cake sandwich.

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