Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls

5 from 3 votes

Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls

Get into the holiday spirit with these delicious homemade Copycat Little Debbie Christmas Tree Snack Cakes and Cake Balls!

Prep Time2

Cook Time20

Chil Time2

Total Time4 20

Course: Cakes, Christmas, Dessert

Cuisine: American

Servings:

Calories: 742kcal

Author: Susan Ensley

Equipment

2 Half Sheets Pans
Parchment paper
Non-Stick Baking Spray with Flour
Electric hand mixer
Silicone Spatula
quarter sheet pan
offset spatula
2 wire cooling racks
Vinyl Gloves
4-inch Christmas Tree Cookie Cutter

Ingredients

For the Cakes

2 ⅔ c All-Purpose Flour
1 ½ teaspoon Baking Powder
¾ teaspoon Baking Soda
½ teaspoon Table Salt
18 tbs Unsalted Butter room-temperature
1 ½ c Granulated Sugar
3 large Eggs room-temperature
1 ⅛ c Sour Cream room-temperature
1 tbs Vanilla Extract
¾ c Buttermilk room-temperature

For the Filling

14 oz Marshmallow Creme
1 ½ c Salted Butter room-temperature
4 c Powdered Sugar
½ teaspoon Kosher Salt
1 tbs Vanilla Extract
½ c Heavy Whipping Cream room-temperature

For the Coating

56 oz White Almond Bark
7 tbs Crisco Shortening
Green Sanding Sugar
Red Cookie Icing

Instructions

Steps to Make the Little Debbie Christmas Tree Snack Cakes

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.
Place the unsalted butter in a large mixing bowl and beat until smooth. Then, add the granulated sugar and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape the bowl, then add the sour cream and vanilla extract, and beat until well combined.
Add the flour mixture, about a cup at a time, beating until just combined after each addition. Scrape the bowl and add the buttermilk, mix until just combined.
Use a large ice cream scoop to divide the cake batter evenly between the two prepared pans. Use an offset spatula to smooth the batter into an even layer. Bake in a 350°F oven for 15-17 minutes.
Remove from the oven and allow to cool completely in the pans.
Once the cakes have cooled completely, remove them from the pans. Place a piece of parchment on top of the cake, 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

Place the salted butter in a large bowl and beat with an electric hand mixer until smooth and creamy. Then, add the marshmallow creme and beat for about a minute, until well combined. Add the heavy whipping cream and the vanilla extract, and beat until well combined.
Scrape the bowl, then add the powdered sugar and Kosher salt. Beat until well combined.
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. Use an offset spatula to spread the filling into an even layer to the edges.
With the other cake still on the wire rack, carefully flip it onto the filling.
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.
Place the cakes on a parchment lined pan, then place the pan in the freezer for 2 hours.
Place the scraps from the cut cakes into a large bowl. Set aside for the Cake Balls.

To Finish the Christmas Tree Snack Cakes

Place the almond bark in a large microwave proof bowl and melt according to package directions.
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.
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.
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.
Line two half sheet pans with parchment paper, then place wire cooling rack inside both pans. Once the almond bark has hardened, divide 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

Line a quarter sheet pan with parchment paper and set aside. Beat the cake scraps with an electric hand mixer.
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.
Place the balls on the prepared sheet pan, then place the pan in the freezer for about an hour.
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.
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.
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.
Yield: 14 Christmas Trees and 28 Cake Balls.

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