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Homemade Little Debbie Christmas Tree Cakes

Homemade Little Debbie Christmas tree cakes layer soft vanilla cake with fluffy marshmallow filling, then coat each tree in white candy wafers. A drizzle of green candy and red pearls gives them their classic festive look.
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling and setting 1 hour 36 minutes
Total Time 3 hours 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray as needed
  • 3 cups all-purpose flour divided
  • 2 tsp baking powder divided
  • 1 tsp fine salt divided
  • 1 cup unsalted butter softened and divided
  • 2 cups granulated sugar divided
  • 4 eggs large, at room temperature and divided
  • 1 tbsp vanilla extract divided: 2 teaspoons for the cake and 1 teaspoon for the filling
  • 1 cup whole milk at room temperature and divided
For the filling
  • 0.5 cup vegetable shortening
  • 1 cup powdered sugar
  • 1 jar (7 oz) marshmallow creme
For the coating
  • 24 oz white candy melting wafers
For the decoration
  • 4 oz green candy melting wafers
  • 36 red candy pearls

Equipment

  • 1 9x13-inch baking pan
  • 1 3-inch tree-shaped cookie cutter

Method
 

Bake and cut the cake layers
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift the cake out, and coat the parchment with nonstick cooking spray.
  3. Whisk 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl for the first layer.
  4. Beat 1/2 cup butter and 1 cup granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in 2 eggs one at a time and 1 teaspoon vanilla.
  6. Mix in the flour mixture alternately with 1/2 cup milk, beginning and ending with the flour, just until combined.
  7. Spread the batter evenly in the prepared pan.
  8. Bake at 350°F for 16-20 minutes, until the top springs back when lightly touched and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, lift out by the parchment, and cool completely on a wire rack.
  10. Whisk the remaining 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt for the second layer.
  11. Beat the remaining 1/2 cup butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  12. Beat in the remaining 2 eggs one at a time and 1 teaspoon vanilla.
  13. Mix in the flour mixture alternately with the remaining 1/2 cup milk, beginning and ending with the flour, just until combined.
  14. Once the pan is cool, line it with fresh parchment and coat the parchment with nonstick cooking spray.
  15. Spread the batter evenly in the pan.
  16. Bake at 350°F for 16-20 minutes, until the top springs back when lightly touched and a toothpick comes out clean.
  17. Cool in the pan for 10 minutes, lift out by the parchment, and cool completely on a wire rack.
  18. Chill the cooled cake layers for 20 minutes.
  19. Use a 3-inch tree-shaped cookie cutter to cut 12 trees from each layer.
Assemble the cakes
  1. Beat the shortening and powdered sugar until creamy.
  2. Beat in the marshmallow creme and the reserved 1 teaspoon vanilla until fluffy and smooth.
  3. Spread about 1 tablespoon filling over 12 cake trees.
  4. Top with the remaining trees and press gently to sandwich.
  5. Arrange the cakes on a parchment-lined baking sheet and freeze for 20-25 minutes, until firm.
Coat and decorate
  1. Melt the white candy wafers in a deep microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  2. Lower each chilled cake into the melted coating with a fork, spoon coating over the top to cover it completely, then lift and tap off the excess.
  3. Set the cakes on the parchment-lined baking sheet and let the coating firm for 15-20 minutes.
  4. Melt the green candy wafers in a small microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
  5. Drizzle the green coating over the cakes and immediately add 3 red candy pearls to each.
  6. Let stand until completely set, about 15 minutes.

Notes

For clean coating, keep the cake sandwiches firm and work with a few at a time. Store airtight in the refrigerator for up to 5 days; they can be frozen for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.