Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls

Get into the holiday spirit with the best homemade Copycat Little Debbie Christmas Tree Snack Cakes! If you're searching for a nostalgic Christmas treat, this recipe is a must-try. Our golden vanilla cake recipe for Christmas is soft, filled with a creamy marshmallow cream filling, and dipped in sweet white almond bark. This ultimate guide also includes instructions for the bonus Christmas Tree Cake Balls, making these festive treats perfect for any holiday party, gift-giving, or simply enjoying with a cup of hot cocoa.

Why You'll Want to Make Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls

• Nostalgia Factor: They taste just like the iconic Little Debbie cakes you remember from childhood, but fresher and more delicious.

• Ultimate Versatility: This recipe yields both the classic snack cakes and delightful cake balls, giving you two treats from one batch.

• The Perfect Holiday Dessert: They are visually stunning, easy to customize with different sprinkle colors, and a guaranteed crowd-pleaser at potlucks, family gatherings, or delicious holiday gift.

• Better-than-Store-Bought: Control the quality of your ingredients and avoid preservatives by making them from scratch!

Ingredients - Here's What You'll Need

Steps to Make the Little Debbie Christmas Tree Snack Cakes

1. Preheat the oven to 350°F. Spray two half sheet pans with non-stick baking spray with flour, line the pans with parchment paper, and spray the parchment with the baking spray. Set the pans aside until ready to use. In a medium size bowl whisk together flour, baking powder, baking soda, and salt. Set aside until ready to use.

2. Place the unsalted butter in a large mixing bowl and beat until smooth. Then, add the granulated sugar and beat until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition.

4. Scrape the bowl, then add the sour cream and vanilla extract, and beat until well combined.

5. Add the flour mixture, about a cup at a time, beating until just combined after each addition.

6. Scrape the bowl and add the buttermilk, mix until just combined.

7. Use a large ice cream scoop to divide the cake batter evenly between the two prepared pans.

8. Use an offset spatula to smooth the batter into an even layer. Bake in a 350°F oven for 15-17 minutes.

9. Remove from the oven and allow to cool completely in the pans.

10. Once the cakes have cooled completely, remove them from the pans. Place a piece of parchment on top of one of the cakes, then, place a wire cooling rack on top of the parchment. Invert the pan with the cooling rack. Remove the parchment from the bottom of the cake if it is still stuck to it from baking, place a clean piece of parchment on the cake, then place another wire cooling rack on top of the parchment, and invert both racks together so that the cake is right side up. Repeat with the other cake. Set the cakes aside while preparing the filling.

Steps to Make the Filling

1. Place the salted butter in a large bowl and beat with an electric hand mixer. Then, add the marshmallow creme and beat for about a minute, until well combined.

2. Add the heavy whipping cream and the vanilla extract, and beat until well combined.

3. Scrape the bowl, then add the powdered sugar and Kosher salt. Beat until well combined.

4. Using the parchment, carefully lift one of the cakes off the wire rack and place on a large cutting board. Then, slide the parchment out from under the cake. Use an ice cream scoop to add the filling to the top of the cake.

5. Use an offset spatula to spread the filling into an even layer to the edges.

6. With the other cake still on the wire rack, carefully flip it onto the filling.

7. Spray a 4-inch Christmas tree shaped cookie cutter with non-stick cooking spray. Use the cutter to cut out 14 individual sandwich cakes. Clean and spray the cutter in between cutting out each cake.

8. Place the cakes on a parchment lined pan, then place the pan in the freezer for 2 hours.

9. Place the scraps from the cut cakes into a large bowl. Set aside for the Cake Balls.

To Finish the Christmas Tree Snack Cakes

1. Place the almond bark in a large microwave proof bowl and melt according to package directions.

2. Once the almond bark is melted, stir in the Crisco shortening. Microwave the bowl for 15 second to melt the shortening. Stir until well combined.

3. Remove one of the trees from the freezer and dip in the melted almond bark. Use a large fork, or a Wilton Candy Dipping fork to remove it from the bowl.

4. Place the dipped tree on a parchment lined pan and immediately sprinkle with green sanding sugar, before the almond bark has a chance to harden. Repeat dipping and decorating the trees individually. Set them aside to dry completely. Transfer the remaining almond bark into a smaller bowl for the Cake Balls.

5. Line two half sheet pans with parchment paper, then place wire cooling rack inside both pans. Once the almond bark has hardened, divided the cakes between the two pans. Use the red cookie icing to draw a zig-zag of five or six lines across the tops of the trees. Allow the cookie icing to dry completely. Store in an airtight container.

Steps to Make the Cake Balls

1. Line a quarter sheet pan with parchment paper and set aside. Beat the cake scraps with an electric hand mixer.

2. Put on a pair of vinyl gloves. Then, use a small ice cream scoop to portion the dough into a ball about the size of a walnut. Roll the ball between the palm of your hand until rounded.

3. Place the balls on the prepared sheet pan, then place the pan in the freezer for about an hour.

4. Reheat the almond bark in the microwave. Line a half sheet pan with parchment paper, set aside until ready to use. Remove one of the balls from the freezer, roll in the palms of your hands to smooth it out, and dip it in the melted almond bark. Use a slotted spoon, or a Wilton Candy Dipping spoon to remove it from the bowl.

5. Place the dipped ball on a parchment lined pan and immediately sprinkle with green sanding sugar, before the almond bark has a chance to harden. Repeat dipping and decorating the balls individually. Set them aside to dry completely.

6. Line a half sheet pan with parchment paper, then place a wire cooling rack inside the pan. Once the almond bark has hardened, place the balls on top of the rack. Use the red cookie icing to draw a zig-zag of three lines across the tops of the Cake Balls. Allow the cookie icing to dry completely. Store in an airtight container.

These homemade Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls are the ultimate holiday baking project, and they make an incredible personal gift. By following this simple copycat recipe, you create a magical dessert that captures all the flavor and fun of the original. Whether you are searching for a personalized hostess gift or want to master the perfect Christmas Tree Cakes recipe for friends, you've found your new favorite tradition.

Recipe Tips and Tricks

• For the Perfect Dip: The key to smooth dipping is adding a tablespoon of vegetable shortening to your almond bark as it melts. This thins the coating without compromising flavor and prevents clumping.

• Chilling is Crucial: For both the finished snack cakes and the cake balls, chill in the freezer for about an hour before dipping will help the coating set faster and prevent the cake from crumbling into the melted almond bark.

• A Smoother Filling: To ensure the marshmallow cream filling is absolutely smooth and free of lumps, make sure your butter is truly at room temperature before starting. If the mixture is still too stiff, add a teaspoon of milk or heavy cream at a time until the texture is perfectly creamy and spreadable.

• The Right Cutter Size: If you plan on using the cakes for the cake balls as well, choose a medium-sized Christmas tree cookie cutter (about 3-4 inches tall). This size maximizes the number of snack cakes you get from the sheet pan while leaving enough scrap cake to make a generous batch of cake balls.