Little Debbie Christmas Tree Cakes

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Little Debbie Christmas Tree Cakes

A white Christmas tree cake is in my dream! Little Debbie Christmas Tree Cakes are prepared for serving while the wrapping paper is rustling and the Christmas lights are glittering. Enjoy the holiday season with Santa’s favorite food and the beloved Christmas tradition that has been around since 1985!

Traditional white frosting is spread over layers of smooth, creme-filled golden cake. A garland made of red frosting and green sugar sprinkles is also added to this Christmas tree, adding a delicious crunch.

Sandwich a cream filling between two layers of tender vanilla cake for this traditional Little Debbie-style delicacy, and stamp it out using a cookie cutter in the form of a Christmas tree. Each cake should be covered in white candy melts, then adorned with red and green icing garlands and green sugar sprinkles. Think of these snack cakes as Santa’s choice!

Total Time: 1 hr 40 min

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients Little Debbie Christmas Tree Cakes

For 8 Cakes

CAKE

  • nonstick cooking spray, for greasing
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar(200 g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 4 large egg yolks
  • 1 ½ cups all-purpose flour(185 g), sifted
  • ⅔ cup milk(160 mL)
  • 1 oz spiced rum(30 mL), optional

FILLING

  • 4 large egg whites
  • ¾ cup granulated sugar(150 g)
  • ½ teaspoon kosher salt
  • 2 sticks unsalted butter, cubed, chilled, but pliable
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

FOR DECORATING

  • 10 oz vanilla candy melts(295 g)
  • 2 tablespoons green sanding sugar
  • 1 tube red cookie icing

SPECIAL EQUIPMENT

  • 1 Christmas tree-shaped cookie cutter

Preparation Little Debbie Christmas Tree Cakes

Make the cake:

  • Produce the cake: Set the oven’s temperature to 350°F (180°C). 2 9 x 13-inch rimmed baking sheets should be lined with parchment paper and nonstick spray.
  • Use an electric hand mixer set to medium speed to thoroughly combine the butter, sugar, baking soda, salt, vanilla, and almond extract in a large basin. This should take about five minutes.
  • Add the egg yolks one at a time, beating well after each addition while the mixer is set to medium speed.
  • A third of the flour should be added, and mixing should continue until barely combined. If using, combine the milk and rum in a small bowl. To the batter, add half of the milk mixture, and stir just until incorporated. Using a rubber spatula, combine the batter by adding the milk and flour in alternate portions.
  • Spread the batter evenly to the edges of the baking sheets after dividing it between them. The cakes should bake for 10 minutes, turning the pans halfway through, until they are a light golden brown and the edges start to come away from the pan sides. Take out of the oven, then allow to cool.

    •  Make the filling:

    Assemble the cakes:

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