If you grew up eating Little Debbie Christmas Tree Cakes, this recipe will take you straight back to childhood. These homemade snack cakes taste just like the original: soft vanilla cake, sweet buttercream filling, creamy white candy coating, and that iconic red stripe design. They’re nostalgic, fun, and surprisingly easy to make at home.
The best part? You can create a whole batch using a simple boxed cake mix and a cookie cutter. Whether you serve them at holiday parties, package them as gifts, or enjoy them with a cup of hot cocoa, these adorable tree-shaped cakes are guaranteed to be the highlight of the season.
Why You’ll Love Copycat Little Debbie Christmas Tree Cakes
• Tastes just like the classic Little Debbie Christmas Tree Cakes, but better.
• Fun holiday baking project with kids.
• Uses a boxed cake mix for easy prep.
• Soft cake, creamy buttercream filling, and a sweet white candy melt shell.
• Perfect for gifting, parties, school treats, or Christmas dessert trays.
What You need
Ingredient Notes
• White Cake Mix – Using a boxed mix makes the process quick and foolproof.
• Powdered Sugar – Helps create a tighter snack-cake–style crumb.
• Butter – For the delicious buttercream filling. I like to use salted butter for more flavor.
• White Candy Melts or Almond Bark – Give the cakes their signature shell.
• Coconut or Vegetable Oil – Optional, helps thin the candy melts.
• Green Sanding Sugar – For the iconic tree “sparkle”.
How to Make Copycat Little Debbie Christmas Tree Cakes
• Bake a thin vanilla cake in two sheet pans lined with parchment.
• Cut out tree shapes using a cookie cutter once the cake is fully cooled.
• Beat together the buttercream filling until smooth.
• Pipe filling onto half of the tree cutouts and top with the remaining pieces.
• Freeze the assembled cakes until very firm.
• Melt white candy melts and dip each frozen cake until fully coated.
• Sprinkle with green sanding sugar and add red icing stripes.
Frequently Asked Questions
Can I use homemade cake instead of a boxed mix? Absolutely, just be sure to bake it thin enough to cut clean shapes. The boxed mix simply guarantees a soft, consistent texture.
Why is powdered sugar added to the cake mix? It creates a tighter, more snack-cake-like crumb similar to Little Debbie cakes.
Do I have to freeze the cakes before dipping? Yes. Freezing keeps the cakes firm so they don’t fall apart when dipped in melted chocolate.
What’s the candy coating to use? White candy melts or almond bark work best because they set firm and smooth.
Can I use Cool Whip for the filling? Not recommended. It won’t hold up between the cake layers. Buttercream is closest to the original.
Quick Tips
• Dip quickly as white candy melt coating thickens as it cools.
• If the candy coating is too thick, add a little oil to thin out slightly.
• Freeze the cakes again after dipping for cleaner stripes.
• Store in the fridge for the best texture.
Related Recipes
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Copycat Little Debbie Tree Cakes
Video
Equipment
Ingredients
For the cakes
- 1 box (approx. 15 oz) white cake mix
- ½ cup powdered sugar
- 4 large eggs
- 1 cup water or milk (check specific cake mix box instructions)
- ¼ cup vegetable oil
For the buttercream filling
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
For the coating and decoration
- 24 ounces white candy melts or almond bark
- 2 tablespoons coconut oil or vegetable oil (optional, to thin white candy melts or white chocolate)
- 1 tablespoon Green sanding sugar or sprinkles
- 4 drops red food coloring gel (or more if needed)
Instructions
- Prepare and Bake the Cake: Preheat your oven to 375°F (190°C). Line two sheet pans (approx. 11x15 inches) with parchment paper and grease with non-stick spray. In a large bowl, combine the cake mix, powdered sugar, eggs, water, and oil. Mix until combined and smooth, about 1-2 minutes. Spread the batter evenly and thinly across both prepared pans. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.Cut the Cakes: Once cooled, use a 3 to 4-inch Christmas tree cookie cutter to cut out shapes from the cake layers (about 14 tree cakes per pan).
- Make the Buttercream Frosting: In a medium bowl, beat the softened butter, powdered sugar, cream and vanilla extract until the mixture is smooth and creamy. Reserve ½ cup of frosting to tint red. Keep remaining frosting plain.
- Assemble the Cakes: Transfer the filling to a piping bag (or a zip-top bag with the corner snipped off). Pipe a layer of frosting onto half of the cake cutouts, and then top with the remaining cake cutouts to create sandwiches. Place the assembled cakes in the freezer for at least 1-2 hours until they are very firm. This is crucial for dipping them without falling apart.
- Coat and Decorate: In a microwave-safe bowl, melt the white candy melts (or almond bark) in 15-20 second intervals, stirring in between, until smooth. Stir in the oil (this helps to make it smoother for dipping). Dip each frozen cake into the melted white candy melts using a fork to lift and drain the excess. Place the coated cakes on a parchment-lined baking sheet and immediately sprinkle with green sanding sugar before the white coating sets.
- Finish and Serve: Once the white coating is dry, use the red frosting to draw horizontal stripes across each tree using a piping bag and a #4 round tip or a small zip-top bag with a tiny corner cut. Chill for another 15 minutes to set completely. Store covered in refrigerator for up to 5 days. Best if eaten at room temperature.
Angie says
Holy moly!!!!! Making these tomorrow!!!!! 😁😁😁😁😁😁😁⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️