Copycat Little Debbie Christmas Tree Cakes
As the holiday season approaches, many of us look forward to the delightful treats that come with it. One such favorite is the Little Debbie Christmas Tree Cakes. These iconic snacks bring back fond memories of festive gatherings and cozy winter nights. But what if you could recreate this holiday magic at home?
Why Make Your Own?
Creating your own version of these cakes allows you to enjoy the same festive flavors without the hassle of hunting them down in stores. Plus, making them at home means you can tweak the recipe to suit your taste—whether that means adding a bit more vanilla or a dash of cinnamon.
The Joy of Baking
Baking these cakes is not just about the end result; it’s about the experience. Imagine your kitchen filled with the sweet aroma of vanilla and sugar, the satisfaction of crafting something with your own hands, and the joy of sharing your creations with loved ones. It’s a perfect activity for a chilly afternoon or a fun project to do with kids.
Personal Touch
One of the best parts about making your own Christmas Tree Cakes is the opportunity to get creative. Decorate them with colorful sprinkles, add a drizzle of chocolate, or even shape them into different festive forms. The possibilities are endless, and each cake becomes a unique expression of holiday cheer.
Share the Love
Homemade treats make wonderful gifts. Wrap up a few of these cakes in a festive box or tin, and you have a thoughtful, homemade present for friends and family. It’s a sweet way to spread holiday joy and show your loved ones you care.
Recreating Little Debbie Christmas Tree Cakes at home is a delightful way to embrace the holiday spirit. Whether you’re a seasoned baker or a beginner, this project is sure to bring a smile to your face and warmth to your heart. So, gather your ingredients, preheat your oven, and let the holiday baking begin!
Copycat Little Debbie Christmas Tree Cakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 2 1/2 tsp. vanilla
- 1/2 cup buttermilk room temperature
Filling
- 1 cup unsalted butter room temperature
- 1 cup Marshmallow fluff
- 3 cups confectioner’s sugar
- 2 tsp. vanilla extract
Decorating
- 2 1/2 cups white candy melts
- 3 Tbsp. coconut oil
- 1/2 cup confectioner’s sugar
- 1-2 tsp. water more if needed
- 1 Tbsp. green sugar sprinkles
- 1-2 drops red food dye
Instructions
- Preheat the oven to 350 °F and line two 1/4 cookie sheet pans with parchment paper and lightly grease with non stick spray. If you don't have 1/4 cookie sheet pans, use one standard 1/2 sheet pan.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy. Add in the eggs one at a time mixing between each addition. Add in the vanilla.
- Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition. Do not over mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly. Evenly distribute the batter in the cookie sheets then use an offset spatula to spread the batter around evenly.
- Bake for 10-12 minutes or until the cake is not jiggly and is just golden brown along the edges of the pan. Let the cake sit in the pans for about 5 minutes before flipping them out onto parchment paper. Once you've flipped the cakes onto parchment paper, allow them to cool at room temperature and set aside. If you used one 1/2 cookie sheet, cut it in half the short way so you have two equal halves. Let the cakes cool and make the filling in the meantime.
- To make the filling, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and fluff. Mix until there are no lumps of butter. Be sure to scrape down the sides of the bowl as you mix Slowly add in the confectioner's sugar until everything is nice and evenly combined and there are no lumps. Add in the vanilla.
- Place one half of the cake onto a cookie sheet fit with parchment paper. This will help us move the cake to the freezer later. Scoop the filling onto one half of the cake then use an offset spatula to spread the frosting out evenly. Top the frosted half of the cake with the other half of the cooled cake. The layers should go; cake, frosting, cake.
- Transfer this to the freezer and allow to chill for at least one hour.
- After the cake has chilled for at least one hour, use a tree cookie cutter to cut out as many trees as you can. You should have around 8 trees. Once the cakes have chilled for enough time, combine the confectioner's sugar, water and red food dye to prepare the red glaze drizzle. Once this is smooth and the perfect shade of red, place this into a piping bag. Set aside.
- Melt the white candy melts and coconut oil in 30 second intervals mixing between each interval until completely melted and smooth. One at a time, using two forks, gently drop each tree into the candy melts and coat evenly. Allow the excess candy melts to drip off of the trees then place onto a cookie sheet fit with parchment paper. Allow the candy melts to set on the trees for about 30-45 seconds then sprinkle of the green sprinkles. Once the candy melts set, the green sprinkles won't stick. Use the red icing to pipe the nostalgic lines of red on top of each christmas tree.
- Storing Copycat Little Debbie Christmas Tree Cakes: These cakes should be stored sealed in the fridge and can last up to one week. They can also be stored, sealed in the freezer for up to 2 months.
Nutrition
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