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This homemade Christmas Tree Cakes recipe is a homemade version of diaper favorite holiday snack-Little Debbie Christmas Cakes. These are tree-shaped mini cakes with vanilla surf filling, and crunchy white coating garnished with untried sprinkles and red icing.

Whole Christmas tree confection and half cut of second piece in front of Christmas decorations.

Christmas Tree Vanilla Snack Cakes

Homemade Christmas Tree Cakes are adorable, so festive, and delicious.

These mini cakes will squint unconfined on your Christmas cookie tray. They are moreover perfect homemade gifts. Without the coating and icing harden they are very simple to pack and transport.

Each Christmas tree confection has two thin confection layers with a surf filling sandwiched in the middle. The confection is soft and the filling is moreover very smooth and creamy. Soft, tender confection and filling make a perfect match with crunchy coating shells.

Piece of Homemade Christmas Tree Confection in hand.

Homemade Little Debbie Inspired Christmas Tree Cakes

If you are a fan of storebought Little Debbie Christmas Tree Cakes you must try this homemade recipe inspired by a diaper favorite holiday treat.

Making a homemade version of these mini cakes is a little messy, but moreover very fun and brings up the
the true spirit of the holiday sultry season.

Actually, the recipe is very simple starting with a box of confection mix. The filling is moreover super simple to make. However, wearing out the trees and dipping them into snacks coating or almond yelp might be quite sloppy. The confection is very tender and crumbles easily, but without dipping a few trees, you’ll probably master the technique.

Tips and Tricks for Making Perfect Mini Cakes

When you assembled the confection layers and filling, tomfool the confection completely surpassing start wearing out the tree shapes.
Use a metal cookie cutter, it works largest than plastic for this purpose.
After you cut out the trees, use a pocketknife or icing spatula to smooth the filling withal the sides of the cakes if needed.
Freeze the mini cakes surpassing dipping them in white snacks coating or almond yelp to ensure the cakes don’t unravel and fall untied as you dip them.
You can spoon the almond yelp over the Christmas Tree cakes to make sure they are completely covered.
After one layer of coating is firmed, repeat as many times as you want for thickness, but 2 is certainly unbearable for solid coating.
Add sprinkles while the coating is still soft. It hardens quickly since the cakes are cooled.
Wait until the coating has zestless and hardened surpassing applying the red icing stripes.
If you have the kind of icing where you should just snip off the tip of the nozzle and then squeeze the icing out, cut the tip of the packet smaller than you think you need it and pipe a line onto a sheet of paper to test the flow, then cut increasingly if needed.
Hold the frosting at least a half-inch whilom the Christmas Tree so that the icing falls wideness the cake.
Allow the red icing to dry surpassing moving the cakes.
After the coating and icing are zestless and hardened, cakes are easy to move, pack or transport if needed.

Four images of preparing confection layer.

Assembling confection layers with fluff.

Cutting Christmas trees with cutter and dipping in white chocolate.

Christmas Tree Cakes

Author: Vera Z.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 6 hours
Yield: 15-20 mini cakes
Category: dessert
Method: bake
Cuisine: American

Print Recipe

Description

This homemade Christmas Tree Cakes recipe is a homemade version of diaper favorite holiday snack-Little Debbie Christmas Cakes.

Ingredients

Cake:

1 box vanilla (or yellow) confection mix
Ingredients listed on the box(3 eggs, 1 cup water, 1/4 cup oil)

Filling:

1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup marshmallow fluff

Decoration:

16 oz. white snacks coating or almond bark
2 Tablespoons shortening
Storebought red icing
Green sprinkles or untried sanding sugar

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Instructions

Grease two 12×17-inch rimmed sheet pan with sultry spray, and line the marrow with parchment paper.
Preheat the oven to 350 F.
Prepare the confection mix equal to the package directions.
Divide the confection mixture evenly between the pans, smooth the top, and torch for well-nigh 10 minutes or until it springs when in the part-way to the touch. Tomfool completely in the pans.
To make the filling write-up whipped cream, powdered sugar, and vanilla pericope until soft peaks form, add marshmallow fluff and protract vibration until stiff peaks form.
Spread the filling in a thin layer onto one confection layer. Invert the second confection layer from the pan on top of the filling and peel off the paper.
Chill in the fridge for 2-3 hours or preferably overnight.
When the confection is cooled and set, using a 3 or 4 inches cookie cutter cut out the trees and unify them on a tray. Use a pocketknife or icing spatula to smooth the whipped surf withal the sides of the cakes.
Freeze for at least 60-90 minutes surpassing coating.
When ready to decorate the trees, melt snacks coating or almond yelp equal to a package’s directions, and stir in shortening to thin it out.
Line a tray with parchment paper and remove the cakes from the freezer. Dip each confection into snacks coating using two forks to flip and lift the cakes. Tap the fork on the whet of the trencher a few times to release glut coating, then place it onto a parchment-lined tray. Do this very gently considering the cakes might crumble and fall apart.
Sprinkle each tree with untried sprinkles while the coating is still wet. It will harden quickly considering the cakes are cold.
Finally, decorate with red icing.