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Copycat Little Debbie Christmas Tree Cakes

Copycat Little Debbie Christmas Tree Cakes are made with soft vanilla cake layers, fluffy marshmallow filling, and a smooth white candy coating. Cut the cakes into tree shapes, then finish them with green sanding sugar and a red icing drizzle.
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Prep Time 45 minutes
Cook Time 19 minutes
Cooling and chilling 1 hour 55 minutes
Total Time 2 hours 59 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 1180
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick cooking spray
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cup unsalted butter softened and divided (1 cup for the cake and 1/2 cup for the filling)
  • 1.75 cup granulated sugar
  • 4 eggs large, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk at room temperature
For the filling
  • 0.5 cup vegetable shortening
  • 2 cup powdered sugar
  • 0.5 cup marshmallow creme
For the coating and decorations
  • 2 package (12 oz) white candy melts
  • 1 tbsp coconut oil refined
  • 2 tbsp green sanding sugar
  • 1 tube (4.25 oz) red decorating icing

Equipment

  • 2 9x13-inch baking pans
  • 1 electric mixer
  • 1 3-inch tree-shaped cookie cutter
  • 1 baking sheet

Method
 

Bake the cake
  1. Heat the oven to 350°F and position racks in the upper and lower thirds.
  2. Coat two 9x13-inch baking pans with nonstick cooking spray and line the bottoms with parchment paper.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat 1 cup of the butter and the granulated sugar in a large bowl with an electric mixer on medium-high speed for 3 minutes, until pale and fluffy.
  5. Beat in the eggs one at a time, then mix in the vanilla.
  6. Add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour.
  7. Divide the batter evenly between the pans and bake for 15–19 minutes, switching the pans between racks and rotating them front to back halfway through, until the tops spring back when lightly touched.
  8. Cool the cakes in the pans for 10 minutes.
  9. Turn the cakes out onto wire racks, peel off the parchment, and cool completely, about 45 minutes.
Make the filling
  1. Beat the remaining 1/2 cup butter and the shortening in a medium bowl on medium speed until smooth.
  2. Beat in the powdered sugar gradually, then the marshmallow creme, until fluffy and spreadable.
Assemble and coat
  1. Use a 3-inch tree-shaped cookie cutter to cut 10 trees from each cake layer, cutting them close together to minimize scraps.
  2. Spread about 1 tablespoon of filling over the flat side of 10 trees, then top each with a second tree, flat side down.
  3. Arrange the cakes on a parchment-lined baking sheet and chill for 30 minutes, until firm.
  4. Melt the candy melts and coconut oil in a deep microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth.
  5. Coat each chilled cake completely in the melted candy, letting excess drip back into the bowl.
  6. Place the cakes on the parchment-lined sheet and sprinkle with the green sanding sugar while the coating is still wet.
  7. Let the coating set, about 20 minutes, then drizzle each cake with red decorating icing.
  8. Chill for 10 minutes to set the icing.

Notes

For neat tree shapes, cut the cake layers close together to minimize scraps. Store in an airtight container in the refrigerator for up to 4 days; freezing is fine, preferably before adding the red icing drizzle. For a dairy-free variation, use dairy-free butter, milk, and white candy melts.