This Little Debbie Christmas Tree Cake (Copycat Recipe) is a soft, buttery cake with creamy buttercream frosting on the inside and out. This Christmas tree-shaped cake is perfect for celebrating with family and friends. And the best part? You can make everything in one bowl! This homemade vanilla cake is just the ticket to bring some festive cheer into your kitchen this holiday season!
Happy baking and Merry Christmas! 🎄
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🎄 LITTLE DEBBIE CHRISTMAS TREE CAKES
This Little Debbie Christmas Tree Cake is not just a fun dessert; I think that it's a holiday experience for adults and kids alike! It is also big enough to feed a crowd.
Whether you’re recreating childhood memories or starting a new tradition, this is going to be such a fun cake to make.
Plus, this soft, tender cake (thanks to the addition of sour cream!), also has a rich buttercream frosting. Homemade cakes always taste better when made from scratch.
If you want to make this cake vegan then my vegan vanilla cake recipe will work like a dream for you!
Planning ahead is key during the busy holiday season, and this vanilla sponge cake can easily be made in advance and then take it along to your festive gathering. Along with my Christmas M&M rice crispie treats, another holiday cake to try is my Dirty Chai Spice Cake!
❤️ HERE IS WHY YOU WILL LOVE THIS TREE CAKE
- This large cake is tender + moist.
- Topped with FLUFFY buttercream layers.
- Soft, melt-in-your-mouth cake.
- Makes for the perfect sweet treat ... especially for kids (big and small!)
- A delicious go-to festive dessert recipe! + Make it extra special with a scoop of ice cream on the side!
🍰 SOME EASY CAKE RECIPE YOU CAN TRY NEXT
🥄 INGREDIENTS LIST AND SUBSTITUTIONS:
FOR THE VANILLA CAKE :
CAKE FLOUR: Use cake flour for the best results. It produces the softest cake.
WHITE GRANULATED SUGAR: for sweetness
BAKING POWDER AND BAKING SODA: make sure to use both!
UNSALTED BUTTER: Softened and at room temperature
WHOLE MILK: at room temperature
SOUR CREAM: at room temperature. This makes the cake MOIST and soft!
VANILLA EXTRACT: for extra flavor
LARGE EGGS: at room temperature
FOR THE VANILLA BUTTERCREAM
UNSALTED BUTTER: at room temperature
CONFECTIONERS SUGAR: aka icing sugar or powdered sugar
HEAVY CREAM: this makes the buttercream extra creamy and fluffy.
VANILLA EXTRACT
PINCH OF SALT
TO DECORATE
Red icing and Green sprinkles
👩🏼🍳 HOW TO MAKE LITTLE DEBBIE CHRISTMAS TREE CAKE RECIPE
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
TO MAKE THE CAKE
Preheat and Prep:
- Preheat your oven to 350°F (177°C). Grease and line a 9x13-inch cake pan with parchment paper, leaving some overhang to make removing the cake easier later.
Make the Cake:
- In a large mixing bowl, sift the cake flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter. Mix on low speed until combined, then increase the speed to medium and beat until the mixture is smooth.
- Add ½ the milk
- Add the sour cream, vanilla, and remaining ½ cup of milk. Mix until combined, being careful not to overmix.
- Add the eggs one at a time, mixing on low after each addition until just incorporated.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Prepare the Buttercream Frosting:
- In a large bowl, beat the softened butter on medium speed until creamy (about 1 minute).
- Gradually add the powdered sugar and mix on low speed until smooth.
- Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high until light and fluffy. Add more cream if needed to reach your desired consistency.
- Remove ¼ cup of frosting and set it aside for the red decorations. Add a few drops of red food coloring to this portion and mix until the color is evenly distributed.
Assemble the Cake:
- Once the cake has cooled, use a long, serrated knife to slice the cake in half horizontally. Work gently and carefully.
❗️If the cake has risen a bit higher in the center then slice the top of the cake off to make it level. Here’s how to do it: A long serrated knife or a cake leveler works best for trimming the top of the cake. If using a serrated knife, make slow, gentle sawing motions to ensure a smooth cut.
- Spread an even layer of the white buttercream frosting across the bottom half of the cake. Then place the top half back on.
- Using your stencil as a rough guide, cut out the shape of a tree.
- Frost the top and sides of the cake with the remaining white buttercream, smoothing it out with an offset spatula.
Decorate the Cake:
- Fill a piping bag fitted with a small star or round tip with the red buttercream.
- Pipe a decorative border around the edges of the cake, and create a garland-like design across the top.
- Optional: Add sprinkles or edible glitter to mimic the classic Little Debbie tree cake decorations.
📝 TIPS AND TRICKS
Measure Accurately:
- Flour: Use the spoon-and-level method to measure your flour. Spoon the flour into your measuring cup and level it off with a knife. This prevents overpacking the flour, which can lead to dense cakes.
- Butter: Ensure your butter is softened to room temperature before mixing. This will help it incorporate smoothly into the batter for a tender crumb.
Don't Overmix
- Mix until just combined. Overmixing can lead to a tougher texture, especially in gluten-free cakes. Stop mixing as soon as the batter is smooth.
Use a 9x13 inch pan (23 x 33-cm)
- Using the correct pan size ensures even baking. Spread the batter evenly with a spatula before placing it in the oven.
Cool
- Allow the cake to cool completely in the pan before cutting. Warm cakes are more likely to crumble, making it difficult to get clean edges on your Christmas tree shape.
To Cut the Christmas Tree
- Create a simple paper stencil and use a sharp knife to carefully cut out the shape.
Creamy buttercream
- For the creamiest buttercream, beat the softened butter thoroughly before adding the powdered sugar. If your frosting seems too thick, add heavy cream a tablespoon at a time until you reach the desired consistency.
- When adding food coloring, start with a small amount and gradually add more until you reach the perfect shade. Gel food coloring works best as it won’t thin out the frosting.
To decorate
- Use a piping bag to pipe the red garlands onto the cake. Add sprinkles or edible glitter for extra festive flair.
❓ FAQS
I would suggest using my vegan sheet cake recipe to make this cake vegan.
Yes, you can make these Little Debbie Christmas Tree Cakes gluten-free with a few simple adjustments although the texture of the cake will be different.
Here's how:
Replace the 3 cups (354g) of cake flour with a high-quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binding agent, which helps mimic the elasticity that gluten provides.
Ensure that your baking powder is gluten-free, as some brands may contain trace amounts of gluten.
About 24 hours, but after that I would recommend storing it in the refrigerator.
You sure can! Simply slice the cake into individual trees or use a tree-shaped cookie cutter. Use the leftover cake to make cake pops or store in an airtight container and have leftover cake on hand to snack on.
MAKE-AHEAD, STORAGE AND FREEZING
Make-Ahead:
- Baking the Cakes: You can bake the cakes up to 2 days in advance. Once cooled, store the uncut cake in the baking pan, tightly covered with plastic wrap or foil to prevent it from drying out. Cut and assemble the Christmas tree cakes on the day you plan to serve them.
- Frosting: The buttercream frosting can be made up to 1 week in advance. Store it in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and give it a quick whip with an electric mixer to restore its creamy consistency.
Storage:
- Assembled Cakes: Once you've assembled and decorated the Christmas tree cakes, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in an airtight container for up to 1 week.
- Individual Components: If you prefer to store the cake and frosting separately, keep the cake layers wrapped in plastic wrap at room temperature and the frosting in the refrigerator as mentioned above.
Freezing:
- Unfrosted Cakes: To freeze the cake, bake and cool it completely, then cut out the Christmas tree shapes. Wrap each cake piece tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the cakes at room temperature before frosting.
- Frosted Cakes: You can also freeze the fully assembled and decorated cakes. Place them on a baking sheet and freeze until the frosting is firm about 1-2 hours. Once frozen, wrap each cake in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw the cakes in the refrigerator overnight, then bring them to room temperature before serving.
Questions?
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LITTLE DEBBIE CHRISTMAS TREE CAKE (COPYCAT RECIPE)
- Total Time: prep time 20 minutes + cook time 35 minutes + cooling time 1 hour
- Yield: 10 - 12 slices 1x
Description
This Little Debbie Christmas Tree Cake (Copycat Recipe) is a soft, buttery cake with creamy buttercream frosting on the inside and out. This Christmas tree-shaped cake is perfect for celebrating with family and friends. And the best part? You can make everything in one bowl! This homemade vanilla cake is just the ticket to bring some festive cheer into your kitchen this holiday season!
Ingredients
FOR THE VANILLA SHEET CAKE:
3 cups cake flour (354 g)
1 ½ cups granulated sugar (300 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened and cubed (226 g)
1 cup whole milk, at room temperature (240 ml)
⅓ cup sour cream, at room temperature (80 g)
1 tablespoon vanilla extract
3 large eggs, at room temperature
FOR THE BUTTERCREAM FROSTING:
1 cup soft, unsalted butter (16 tablespoon or 226 g)
4 and ½ cups confectioners sugar/icing sugar (540 g)
⅓ cup heavy cream (80 ml)
2 teaspoons vanilla extract
small pinch of salt
red food coloring
green sprinkles
TO DECORATE:
Use a piping bag when decorating the tops of the cakes with red frosting. Add green sprinkles or edible glitter for extra festive flair.
Instructions
Preheat your oven to 350°F (177°C). Grease and line a 9x13-inch cake pan with parchment paper, leaving some overhang to make removing the cake easier later.
In a large mixing bowl, sift the cake flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter. Mix on low speed until combined, then increase the speed to medium and beat until the mixture is smooth.
Add ½ the milk
Add the sour cream, vanilla, and remaining ½ cup of milk. Mix until combined, being careful not to overmix.
Add the eggs one at a time, mixing on low after each addition until just incorporated.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
In a large bowl, beat the softened butter on medium speed until creamy (about 1 minute).
Gradually add the powdered sugar and mix on low speed until smooth.
Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high until light and fluffy. Add more cream if needed to reach your desired consistency.
Remove ¼ cup of frosting and set it aside for the red decorations. Add a few drops of red food coloring to this portion and mix until the color is evenly distributed.
Once the cake has cooled, use a long, serrated knife to slice the cake in half horizontally.
❗️If the cake has risen a bit higher in the center then slice the top of the cake to make it level for your Christmas tree cakes! Here’s how to do it: A long serrated knife or a cake leveler works best for trimming the top of the cake. If using a serrated knife, make slow, gentle sawing motions to ensure a smooth cut.
Spread an even layer of the white buttercream frosting across the bottom half of the cake. Then place the top half back on.
Using your stencil as a rough guide, cut out the shape of a tree.
Frost the top and sides of the cake with the remaining white buttercream, smoothing it out with an offset spatula.
Fill a piping bag fitted with a small star or round tip with the red buttercream.
Pipe a decorative border around the edges of the cake, and create a garland-like design across the top.
Optional: Add sprinkles or edible glitter to mimic the classic Little Debbie tree cake decorations.
Notes
COOLING: Allow the cake to cool completely before cutting it into shapes. Warm cakes are more likely to crumble, making it difficult to get clean edges on your Christmas tree shapes.
MAKING A ROUGH CUT-OUT STENCIL: Creating a stencil and using a sharp knife can help you shape the cake.
CREAMY BUTTERCREAM: For the creamies buttercream, make sure that the butter is softened and at room temperature.
ROOM TEMPERATURE INGREDIENTS: this ensures that everything mixes easily together.
- Prep Time: 20
- Cook Time: 30
- Category: Cakes & Desserts
- Cuisine: American
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