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
- 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
- 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
- 10 oz vanilla candy melts(295 g)
- 2 tablespoons green sanding sugar
- 1 tube red cookie icing
- 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:
- Make the filling in the interim: 1 inch of water should be added to a big pot. In order to prevent the bottom of the bowl from hitting the water, place a sizable heat-safe bowl over the pot. Salt, sugar, and egg whites should all be added to a bowl and whisked together until smooth.
- Increase the heat to medium and stir the mixture continuously until it thickens. The mixture ought should drop into the bowl in ribbons that keep their shape for a brief period of time before dissipating when you lift the wh isk.
- Place the bowl on a cloth on a level surface after removing it from the heat. Whip the egg white mixture for about five minutes at medium-high speed with an electric hand mixer, or until it has doubled in volume. While the mixer is running at medium speed, add the butter one cube at a time.
- The mixture will appear broken as you add the final piece of butter, but don’t be concerned! Mix the ingredients for another minute or until they become smooth once more.
- Mix in the vanilla and almond essence just until combined.
Assemble the cakes:
- Put the cakes together: Peel the parchment off the bottom of the cake and invert it onto a cutting board with the parchment on top.
- Turn the cake carefully over so that the flat side is once more on the bottom.
- The remaining cake should be flipped over the filling after the filling has been uniformly spread over the cake.
- The cake’s top parchment should be peeled off. Place the cutting board with the cake in the freezer, and leave it there for about an hour or until the cake is stiffened but not frozen.
- Use parchment paper to cover a baking sheet.
- The cake should be taken out of the freezer. Cut out 8 cakes using the cookie cutter in the shape of a Christmas tree, and then arrange them on the ready baking sheet.
- Throw away (or eat) the cake pieces. While you are making the embellishments, chill the cakes in the refrigerator.
- As directed on the container, place the candy melts in a microwave-safe bowl and heat until melted.
- Using a fork, dip each cake into the melted candy and flip to coat completely. Lift the cake out of the candy with care, then gently scrape the bottom of the bowl against the edge to remove any extra. To the baking sheet with the coated cake. The remaining cakes should be repeated.
- Before adding the red cookie icing decorations, lightly sift the green sanding sugar over the cakes. The candy shell will solidify after about five minutes in the refrigerator.