Copycat Little Debbie Christmas Tree Cake

The Copycat Little Debbie Christmas Tree Cake is a fun and festive treat that brings back memories of the classic store-bought version. This homemade cake not only mimics that nostalgic taste, but it’s also a delightful project to make during the holiday season. Gather your loved ones and let the joy of baking fill your home as you create these delicious and decorative cakes.

how to make Copycat Little Debbie Christmas Tree Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs, room temperature
• 4 tsp. vanilla
• 1 cup buttermilk, room temperature
• 1 cup unsalted butter, room temperature (for frosting)
• 5 cups confectioner’s sugar
• 4-5 Tbsp. heavy whipping cream
• 3 tsp. vanilla extract
• 1/4 tsp. salt (for frosting)
• 2 Tbsp. green sugar sprinkles
• 2-3 drops red gel food dye

Directions

1. Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper, leaving extra hanging over the sides for easy removal. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a larger bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-5 minutes.
4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix lightly with a silicone spatula until combined.
6. Pour half of the batter into the prepared pan and bake for 12-15 minutes or until golden brown. Use a spatula to spread the batter evenly in the pan.
7. Let the first cake cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Repeat the process for the second batch of batter.
8. Allow both cakes to cool completely before decorating. Wrap them in plastic wrap and chill in the fridge for an hour.
9. For the buttercream, mix the butter and confectioner’s sugar on low speed while slowly adding heavy cream, one tablespoon at a time, until smooth. Scrape down the bowl as needed.
10. Add the vanilla and salt to the buttercream.
11. Once cooled, cut the cakes into Christmas tree shapes. A stencil can help if you want to ensure they are identical.
12. Place one cake face down on a serving dish and add a layer of buttercream on top. Line the second cake beside it and flip it on top.
13. Apply a thin layer of buttercream all around the cake (crumb coat) to trap any crumbs. Chill in the fridge for one hour.
14. Frost the cake again with a thicker layer of icing. Use a spatula for a smooth finish.
15. Dye about 1/4 of the buttercream red for decorations. Once frosted, add green sprinkles and pipe on red lines.
16. Enjoy!

Storing Copycat Little Debbie Tree Cake

Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week. If you want to store it longer, wrap it tightly in plastic wrap and freeze for up to a month.

how to serve Copycat Little Debbie Christmas Tree Cake

This festive cake is perfect for holiday gatherings, parties, or as a special treat for your family. Cut it into slices and serve with a warm beverage like hot chocolate or coffee. Sprinkle extra green sugar on top for added flair before serving.

how to store Copycat Little Debbie Christmas Tree Cake

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to a month.

tips to make Copycat Little Debbie Christmas Tree Cake

• Ensure that your butter and eggs are at room temperature for an even batter texture.
• Use a stencil for cutting the Christmas tree shapes to ensure they are uniform.
• Don’t skip the chilling step after crumb coating; this will help create a smooth finish.

variation

Feel free to change up the decoration by adding colored sprinkles, or use different flavors of frosting to make it unique. You can also experiment with other cake flavors, like chocolate or red velvet, for a twist.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the cakes ahead of time and store them wrapped in plastic wrap in the fridge or freezer until you are ready to decorate.

2. What can I do with leftover cake scraps?
You can use leftover cake scraps to make cake pops or crumble them on top of ice cream for an added treat.

3. How do I make the cake more festive?
In addition to the green sprinkles, you can add edible decorations, like festive candies or glitter, to make the cake even more appealing during the holidays!

Copycat Little Debbie Christmas Tree Cake

This homemade cake mimics the classic Little Debbie version and makes for a fun and festive holiday treat perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 pieces eggs, room temperature
• 4 tsp vanilla
• 1 cup buttermilk, room temperature

Frosting Ingredients

• 1 cup unsalted butter, room temperature
• 5 cups confectioner’s sugar
• 4-5 Tbsp heavy whipping cream
• 3 tsp vanilla extract
• 1/4 tsp salt
• 2 Tbsp green sugar sprinkles
• 2-3 drops red gel food dye

Method

 

Preparation

1. Preheat the oven to 350 degrees F and lightly grease and line a 9′ x 13′ pan with parchment paper, leaving extra hanging over the sides for easy removal. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a larger bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-5 minutes.
4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix lightly with a silicone spatula until combined.

Baking

1. Pour half of the batter into the prepared pan and bake for 12-15 minutes or until golden brown. Use a spatula to spread the batter evenly in the pan.
2. Let the first cake cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Repeat the process for the second batch of batter.
3. Allow both cakes to cool completely before decorating. Wrap them in plastic wrap and chill in the fridge for an hour.

Frosting and Assembly

1. For the buttercream, mix the butter and confectioners sugar on low speed while slowly adding heavy cream, one tablespoon at a time, until smooth. Scrape down the bowl as needed.
2. Add the vanilla and salt to the buttercream.
3. Once cooled, cut the cakes into Christmas tree shapes. A stencil can help if you want to ensure they are identical.
4. Place one cake face down on a serving dish and add a layer of buttercream on top. Line the second cake beside it and flip it on top.
5. Apply a thin layer of buttercream all around the cake (crumb coat) to trap any crumbs. Chill in the fridge for one hour.
6. Frost the cake again with a thicker layer of icing. Use a spatula for a smooth finish.
7. Dye about 1/4 of the buttercream red for decorations. Once frosted, add green sprinkles and pipe on red lines.
8. Enjoy!

Notes

Ensure that your butter and eggs are at room temperature for an even batter texture. Use a stencil for cutting the Christmas tree shapes to ensure they are uniform. Don’t skip the chilling step after crumb coating; this will help create a smooth finish.