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Copycat Christmas Tree Cake Recipe

This Little Debbie Christmas Tree Cakes Recipe tastes better than the original! Made using a cake mix and homemade marshmallow frosting, you'll never go back to the store bought version!
Course Dessert
Cuisine American
Keyword cake, chocolate, Christmas, cupcake, little debbie, marshmallow, vanilla
Prep Time 20 minutes
Cook Time 12 minutes
Assembly and Chill 2 hours 30 minutes
Total Time 3 hours 2 minutes
Servings 15 cakes
Calories 423kcal
Author Jesseca

Ingredients

For the Cake:

  • 1 (15.25oz) white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1/2 cup butter melted
  • 1 cup milk room temperature
  • 4 large egg whites
  • 1 teaspoon vanilla extract

For the Marshmallow Filling

  • 3/4 cup butter softened
  • 1 (7oz) can marshmallow fluff
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Toppings:

  • 24 oz vanilla almond bark melted according to the package
  • 2 tablespoons green sanding sugar
  • 1/4 cup red buttercream or frosting
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees.
  • Line two cookie trays (half sheet pans 18″x 13″) and set aside for later.
  • Whisk the cake mix, flour, sugar, sour cream, melted butter, milk, egg whites, and vanilla extract in a large mixing bowl.
  • Spread 2-1/2 cups of the batter into each prepared pan.
  • Bake 12 minutes, or until cooked through.
  • Carefully remove the cakes from the pan onto a cooling rack, using the parchment paper to help remove them easily. Allow to cool.

Marshmallow Frosting:

  •  Add the soft butter with the marshmallow cream into a mixing bowl. Mix with a handheld or stand mixer until incorporated. 
  • Add the powdered sugar and vanilla extract. Stir until combined. 

Assembly:

  • Using a cookie cutter that has been misted with baking spray, cut the tree shapes from the cake, placing on a parchment lined tray.
  • Spread, or pipe frosting over half of the tree shaped cakes. Sandwich with a second cake.
  •  Place the filled cake sandwiches in the freezer for 1-1/2 to 2 hours, or until more firm and easy to handle.
  • Melt the chocolate according to the package directions, adding a spoonful or two of shortening if it needs to be thinned for easier dipping.
  • Dip each cake sandwich in the chocolate, coating fully. 
  • Place on a parchment lined work surface and immediately add sprinkles
  • Allow the chocolate to set and then add lines of red frosting to finish.

Nutrition

Serving: 1cake | Calories: 423kcal | Carbohydrates: 62g | Protein: 3g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 161mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 47g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.4mg