Can I make these Vegan?

I would suggest using my vegan sheet cake recipe to make this cake vegan.

Can I make this gluten-free?

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.

How long can the buttercream be left out at room temperature before serving?

About 24 hours, but after that, I would recommend storing it in the refrigerator.

Can I make these into individual Christmas trees?

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.

LITTLE DEBBIE CHRISTMAS TREE CAKE (COPYCAT RECIPE)

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

Scale

FOR THE VANILLA SHEET CAKE:

3 cups cake flour (354 g)

1 1/2 cups granulated sugar (300 g)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened and cubed (226 g)

1 cup whole milk, at room temperature (240 ml)

1/3 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 1/2 cups confectioners sugar/icing sugar (540 g)

1/3 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.

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Instructions

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 1/2 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.

❗️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.

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.

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