“These festive bites remind me of unwrapping gifts beneath the sparkling tree—each one full of joy and nostalgia. When I decided to recreate the iconic Christmas Tree Cakes from Little Debbie, I could almost hear the laughter of my family echoing through our holiday celebrations. With its light, fluffy sponge cake and sweet almond bark coating, this homemade version is not only a delightful treat but also quick and fun to make! Imagine the smiles on your loved ones’ faces as you unveil your very own Christmas Tree Cakes—the perfect family-friendly dessert to share during the holiday season. Ready to embark on this delicious journey? Let’s dive into the magic of holiday baking together!”
Why Are Christmas Tree Cakes a Must-Try?
Nostalgic Flavors: Reminiscing about childhood holidays, these cookies evoke warmth and joy with every bite.
Easy-to-Follow: No professional skills required—just gather your ingredients and let the magic happen!
Unique Presentation: Shaped like festive trees, these cakes are a feast for the eyes that will wow your holiday guests.
Customizable: Want to make them your own? Swap fillings or toppings to cater to different tastes. Check out Mexican Street Corn if you’re looking for pairing ideas!
Perfect for Sharing: Whether at gatherings or as gifts, these cakes are designed to spread joy among friends and family.
Christmas Tree Cakes Ingredients
For the Cake
- Eggs – Six large eggs, whipped to a thick, pale yellow, are essential for a light and airy texture in your Christmas Tree Cakes.
- White Cake Mix – This forms the base of your cakes; feel free to substitute with yellow cake mix if that’s your preference.
- Water – Moistens the batter for a tender and delicious cake.
- Vegetable Oil – Keeps the cake crumb soft and enhances overall moisture.
For the Filling
- Powdered Sugar – Half a cup for the cake and 1 ½ cups for the fluffy filling; this adds sweetness and lightness.
- Marshmallow Creme – Creates a delightful, sweet center that complements the cake beautifully.
- Butter – Use softened butter for richness in the filling to boost flavor.
- Vanilla Extract – A splash enhances the overall taste and gives your filling an inviting aroma.
For the Coating and Decoration
- White Almond Bark – This will coat your cakes, offering a sweet and festive finish.
- Crisco Shortening – Two tablespoons help thin the almond bark, making it easier to dip the cakes.
- Green Sanding Sugar – A fun touch to sprinkle on top, giving your cakes a holiday flair.
- Red Cookie Icing Pouch – Perfect for adding whimsical decorative stripes to your Christmas Tree Cakes.
Let the holiday baking begin with these essential ingredients for delightful Christmas Tree Cakes!
Step‑by‑Step Instructions for Christmas Tree Cakes
Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 375°F (190°C). While the oven heats, take two half-sheet pans (18×13 inches), line them with parchment paper, and spray the surfaces with cooking spray for easy removal. This preparation sets the stage for baking the light and fluffy sponge cake base for your Christmas Tree Cakes.
Step 2: Whip the Eggs
In a large mixing bowl, beat six large eggs on high speed for about 6 minutes until they become thick and pale yellow. This step is crucial for achieving the airy texture of the cake. You’ll know it’s ready when the mixture forms ribbons on the surface, signaling that plenty of air has been incorporated into the eggs.
Step 3: Combine Ingredients
Gently add the white cake mix, powdered sugar, water, and vegetable oil to the whipped eggs. Mix on low speed until the batter is smooth and well combined—about 1-2 minutes. You’ll want a smooth consistency without lumps, which will ensure a tender crumb in your homemade Christmas Tree Cakes.
Step 4: Bake the Cakes
Pour 2 ¼ cups of the batter into each lined pan, spreading it evenly for uniform baking. Place the pans into the preheated oven and bake for 10-12 minutes. The cakes are ready when they spring back gently when touched, indicating that they’re perfectly baked and ready to cool.
Step 5: Cool Completely
Once baked, remove the pans from the oven and allow the cakes to cool completely in the pans on a wire rack. This cooling process is essential; it ensures that the cakes hold their shape when you cut them into tree shapes for your Christmas Tree Cakes. Be patient, as they need to be fully cool before moving on.
Step 6: Cut Out Shapes
Once cooled, use Christmas tree cookie cutters to carefully cut out shapes from the cake. Press down firmly and lift out the shapes gently to maintain their integrity. You should have a joyful assortment of tree shapes that will soon be filled with a creamy filling, making them an iconic sight for the Christmas Tree Cakes.
Step 7: Make the Filling
In a separate bowl, whip together the marshmallow creme, softened butter, and vanilla extract until the mixture is smooth and fluffy. Gradually add in the powder sugar to achieve the perfect sweet filling. This creamy concoction adds a delightful surprise within your Christmas Tree Cakes, complementing the cake’s sponge perfectly.
Step 8: Assemble the Cakes
Spread or pipe the filling onto half of the cake cutouts, ensuring an even distribution. Top each filled piece with another cutout, creating a lovely sandwich effect. This assembly is key to achieving the delightful textures in your final Christmas Tree Cakes, allowing that creamy filling to become the star of the show.
Step 9: Freeze for Firmness
Place the assembled cakes in the freezer for at least 2 hours. This chilling time is crucial, as it allows the cakes to firm up, making them easier to dip and coat later. You’ll know they’re ready when they feel solid and can hold their shape under gentle pressure.
Step 10: Melt the Coating
While the cakes are firming up, melt the white almond bark in a microwave-safe bowl. Heat at 30-second intervals, stirring frequently until smooth. Once melted, mix in the Crisco shortening to thin out the coating slightly, ensuring it will glide over your Christmas Tree Cakes seamlessly.
Step 11: Coat the Cakes
Carefully dip each frozen cake into the melted almond bark, ensuring they are fully covered. Allow any excess coating to drip off before placing them on a sheet of wax paper. This step creates that classic sweet coating reminiscent of the original Little Debbie Christmas Tree Cakes and provides a delightful crunch.
Step 12: Decorate Festively
Sprinkle the coated cakes with green sanding sugar while the coating is still wet, giving them a festive touch. Once the almond bark has set, use the red cookie icing to create whimsical decorative stripes on your cakes for a cheerful look. This final touch transforms your Christmas Tree Cakes into a holiday masterpiece!
Expert Tips for Christmas Tree Cakes
• Egg Technique: Whip your eggs properly; they should be light and airy. This is key to achieving that delightful fluffy texture in your Christmas Tree Cakes.
• Cooling is Crucial: Make sure the cakes are completely cool before cutting. If they’re warm, they can crumble and lose their shape when you cut out the tree forms.
• Coating Timing: Work quickly when dipping in almond bark; it can set fast. If it gets too thick, heat it gently again for easy coating.
• Layering Filling: Use a piping bag for a fun, neat way to evenly distribute the filling. This can help avoid overfilling, which may cause spills when you top the cakes with another cutout.
• Decorating Fun: Get creative with decorations! Use different colored sanding sugars to personalize your Christmas Tree Cakes or add extra toppings of your choice.
Christmas Tree Cakes Variations & Substitutions
Feel free to let your creativity shine and explore new exciting twists with this recipe!
- Colored Candy Melts: Swap white almond bark for vibrant colored candy melts for a festive, eye-catching coating. Your guests will love the burst of color!
- Yellow Cake Mix: If you’re looking for a richer flavor, replace the white cake mix with yellow cake mix for an extra buttery delight. It’s simple yet adds a new dimension!
- Flavored Extracts: Add a twist by including different flavored extracts like almond or peppermint to the filling. Your Christmas Tree Cakes will take on a delightful surprise in taste!
- Crushed Candy Canes: For a holiday crunch, fold crushed candy canes into your marshmallow filling or sprinkle them on top before the coating sets. This adds texture and a fresh, minty flavor.
- Nut Butter: For a decadent treat, mix in a spoonful of your favorite nut butter into the marshmallow filling. This creamy addition creates a truly indulgent version of these cakes.
- Dairy-Free: Use dairy-free substitutes for butter and milk alternatives, such as coconut cream, for a fluffy yet creamy filling that caters to dietary needs without sacrificing taste.
- Spicy Kick: If you love a bit of heat, add a pinch of cayenne pepper or cinnamon to the filling for an unexpected kick at the end. It’s a fun way to surprise your holiday guests!
- Decorative Sprinkles: Instead of sanding sugar, customize with a variety of festive sprinkles or edible glitter for a whimsical touch. Pair these treats with Pecan Pancakes Cozy for a delightful brunch after the holidays!
These variations allow you to make each batch uniquely special, bringing your own holiday spirit to the kitchen. Enjoy mingling flavors and textures while creating memories with family!
How to Store and Freeze Christmas Tree Cakes
Fridge: Store any leftover Christmas Tree Cakes in an airtight container in the fridge for up to 3 days, ensuring they remain moist and delicious.
Freezer: These festive treats can be frozen for up to a month. Place them in an airtight container or wrap individually in plastic wrap before sealing to maintain freshness.
Thawing: When ready to enjoy, simply remove from the freezer and allow them to thaw in the fridge for a few hours or at room temperature for about 30 minutes.
Reheating: If you prefer them warm, briefly pop them in the microwave for 10-15 seconds—just enough to soften the almond bark while keeping the filling delightful!
What to Serve with Christmas Tree Cakes
These delightful holiday creations are a sweet centerpiece, perfect for elevating your festive dessert spread.
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Hot Cocoa Bar: Warm, rich cocoa pairs beautifully with the sweet flavors of the cakes, wrapping you in a cozy hug on chilly nights. Add whipped cream and festive marshmallows for extra cheer!
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Peppermint Bark: This crunchy, chocolatey treat adds a refreshing contrast to the smooth texture of the cakes, and it’s a merry treat that everyone adores. The holiday spirit shines through with every bite!
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Fruit Salad: A colorful mix of seasonal fruits brings a fresh, tangy balance to the sweetness of the Christmas Tree Cakes. Think zesty citrus and tart berries; they create a vibrant plate.
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Gingerbread Cookies: Their spiced flavor complements the sweetness of the cakes, making for a nostalgic holiday combination. These can be perfect for sharing during festive gatherings!
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Sugar Cookie Icing: For a visual treat, serve additional icing alongside the cakes so guests can get playful and decorate their own treats. A fun activity encourages laughter and creativity!
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Eggnog: This creamy, spiced beverage is synonymous with the holidays and adds a rich note that perfectly harmonizes with the sweetness of the Christmas Tree Cakes. A festive glass for cheers!
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Christmas Punch: A refreshing, fruity punch will awaken the palate between bites of these cakes, keeping the celebration lively. Choose a mix of juices and ginger ale for an effervescent twist!
Make Ahead Options
These delightful Christmas Tree Cakes are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cake layers up to 24 hours in advance; simply bake, cool completely, and store them in the refrigerator wrapped tightly in plastic wrap to retain their moisture. The filling can also be made a day ahead and stored in the fridge (covered) until you’re ready to assemble. Once assembled, freeze the cakes for up to 3 months. When it’s time to serve, simply dip the frozen cakes in melted almond bark, let them set, and decorate! They’ll come out just as delicious as fresh, making your holiday entertaining effortless and enjoyable.
Christmas Tree Cakes Recipe FAQs
What type of eggs should I use for the cake?
Absolutely! Use large eggs for this recipe, as they’re essential for giving your Christmas Tree Cakes the ideal fluffy texture. Whipping them until they’re thick and pale yellow ensures that you incorporate enough air into the batter.
How should I store leftover Christmas Tree Cakes?
I recommend keeping your leftover Christmas Tree Cakes in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. This way, they’ll retain their delicious moisture and flavor, ready for you to enjoy!
Can I freeze Christmas Tree Cakes?
Yes, indeed! These festive delights can be frozen for up to a month. Individually wrap each cake in plastic wrap and then place them in an airtight container. When you’re ready to indulge, simply let them thaw in the fridge for several hours or on the counter for about 30 minutes.
What should I do if my almond bark is too thick for coating?
Very! If your almond bark thickens while you’re coating the cakes, simply return it to the microwave and heat it in 30-second increments, stirring in between, until it becomes smooth again. This allows for seamless coating, keeping your Christmas Tree Cakes looking festive and appealing!
Can I make these cakes ahead of time?
Definitely! You can prepare and freeze your Christmas Tree Cakes in advance. Just follow the recipe up until the coating step, then freeze them. When you’re ready to serve, just coat and decorate them for that fresh-baked look!
Are these cakes safe for people with allergies?
It’s important to consider! This recipe contains common allergens like eggs, butter, and possible gluten from the cake mix. If you’re making these for someone with allergies, look for gluten-free cake mix options and make substitutions based on their specific dietary needs.
Delicious Christmas Tree Cakes That'll Wow Your Holiday Guests
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare the pans.
- Whip the eggs in a large mixing bowl until thick and pale yellow, about 6 minutes.
- Combine the cake mix, powdered sugar, water, and vegetable oil with the whipped eggs until smooth.
- Pour the batter into lined pans and bake for 10-12 minutes until springy.
- Cool cakes completely on a wire rack before cutting out shapes.
- Cut out tree shapes with cookie cutters from the cooled cakes.
- Whip the filling ingredients together until fluffy and pipe onto half of the cake cutouts.
- Top the filled pieces with another cutout to create sandwiches.
- Freeze assembled cakes for at least 2 hours for firmness.
- Melt white almond bark with Crisco shortening until smooth.
- Dip each frozen cake into the melted almond bark, then allow excess to drip off.
- Sprinkle with green sanding sugar and decorate with red icing as desired.
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