Copycat Little Debbie Christmas Tree Cakes (original version)

 Copycat Little Debbie Christmas Tree Cakes

These nostalgic treats feature two layers of soft vanilla cake sandwiching a fluffy marshmallow cream filling, all coated in a smooth white candy shell with the classic red and green decorations.

- Yields: Approx. 8 cakes 

- Prep time: 30 minutes 

- Cook time: 10-12 minutes 

- Chill time: 3 hours

Equipment:

- Oven mitts

- Two 1/4 cookie sheet pans (or one 1/2 sheet pan)

- Parchment paper

- Small mixing bowl

- Large mixing bowl

- Electric hand mixer or stand mixer with paddle attachment

- Whisk

- Silicone spatula

- Offset spatula

- Tree-shaped cookie cutter

- Two forks

- Piping bag

- Microwave-safe bowl

- Measuring cups

- Measuring spoons

Ingredients:

a.) Cake

- 1 1/4 cups all-purpose flour

- 1 tsp. baking powder

- 1/4 tsp. salt

- 1/2 cup unsalted butter, room temperature

- 1 cup sugar

- 2 eggs, room temperature

- 2 1/2 tsp. vanilla

- 1/2 cup buttermilk, room temperature

b.) Filling

- 1 cup unsalted butter, room temperature

- 1 cup Marshmallow fluff

- 3 cups confectioner’s sugar

- 2 tsp. vanilla extract

c.) Decorating

- 2 1/2 cups white candy melts

- 3 Tbsp. coconut oil

- 1/2 cup confectioner’s sugar

- 1-2 tsp. water (more if needed)

- 1 Tbsp. green sugar sprinkles

- 1-2 drops red food dye

Instructions:

a.) Bake the Cake Layers

Step 1.) Preheat the oven to 350°F. Line two 1/4 cookie sheet pans with parchment paper and lightly grease with non-stick spray. (If you don’t have 1/4 pans, use one standard 1/2 sheet pan).

Step 2.) In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.

Step 3.) In a separate, larger bowl, use an electric mixer to beat the butter and sugar together for 3-5 minutes until the mixture is light and fluffy.

Step 4.) Add in the eggs one at a time, mixing between each addition, then add in the vanilla.

Step 5.) Beginning and ending with the dry ingredients, alternate adding in the dry ingredients and buttermilk, mixing a little bit between each addition.

Step 6.) Do not over-mix the batter; use a silicone spatula to ensure that everything is combined nice and evenly.

Step 7.) Evenly distribute the batter in the cookie sheets, then use an offset spatula to spread the batter around evenly.

Step 8.) Bake for 10-12 minutes or until the cake is not jiggly and is just golden brown along the edges of the pan.

Step 9.) Let the cake sit in the pans for about 5 minutes before flipping them out onto parchment paper.

Step 10.) Once you’ve flipped the cakes onto parchment paper, allow them to cool at room temperature and set aside. (If you used one 1/2 cookie sheet, cut it in half the short way so you have two equal halves).

b.) Prepare the Filling

Step 11.) To make the filling, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and marshmallow fluff.

Step 12.) Mix until there are no lumps of butter, being sure to scrape down the sides of the bowl as you mix.

Step 13.) Slowly add in the confectioner’s sugar until everything is nice and evenly combined and there are no lumps, then add in the vanilla.

c.) Assemble and Chill

Step 14.) Place one half of the cake onto a cookie sheet fit with parchment paper.

Step 15.) Scoop the filling onto one half of the cake then use an offset spatula to spread the frosting out evenly.

Step 16.) Top the frosted half of the cake with the other half of the cooled cake (the layers should go; cake, frosting, cake).

Step 17.) Transfer this to the freezer and allow to chill for at least one hour.

Step 18.) After the cake has chilled for at least one hour, use a tree cookie cutter to cut out as many trees as you can (you should have around 8 trees).

Step 19.) Place the trees back onto the cookie sheet fit with parchment paper and allow to chill in the freezer again for at least 2 hours.

d.) Decorate and Finish

Step 20.) Once the cakes have chilled, combine the confectioner’s sugar, water, and red food dye to prepare a smooth red glaze drizzle; place this into a piping bag and set aside.

Step 21.) Melt the white candy melts and coconut oil in a microwave-safe bowl in 30-second intervals, mixing between each interval until completely melted and smooth.

Step 22.) One at a time, using two forks, gently drop each tree into the candy melts and coat evenly.

Step 23.) Allow the excess candy melts to drip off of the trees, then place onto a cookie sheet fit with parchment paper.

Step 24.) Allow the candy melts to set on the trees for about 30-45 seconds, then sprinkle on the green sugar sprinkles.

Step 25.) Once the candy melts set, use the red icing to pipe the nostalgic lines of red on top of each Christmas tree.

Storage

- These cakes should be stored sealed in the fridge and can last up to one week. They can also be stored, sealed in the freezer for up to 2 months.