Little Debbie Christmas Tree Cakes: The Holiday Hack Everyone’s Hoarding (Here’s the DIY Version That Slaps)

If December had a flavor, it’d be sugar, nostalgia, and that first bite into a Little Debbie Christmas Tree Cake. People buy these like toilet paper in 2020—because they’re soft, sweet, and disappear faster than your willpower at 10 p.m. This recipe gives you the homemade version with the same fluffy crumb, silky cream filling, and that iconic white icing shell with green glitter sprinkles.

Cheaper, fresher, and way more impressive at parties. Make them once, and you’ll be the snack plug for the whole neighborhood.

Why This Recipe Works

Texture is king. The base is a tender vanilla snack cake designed to stay moist—thanks to a touch of oil and sour cream. The filling is a stabilized vanilla cream that doesn’t squish out when you bite it.

The coating? A white chocolate–vanilla glaze that sets into a soft shell rather than rock-hard candy.

Shaping without stress. We use a simple tree-shaped cookie cutter on a sheet cake, so you get clean edges with minimal crumbs. A quick chill locks in structure for easy dipping.

The result nails the original’s bite: soft, rich, and just a little over-the-top. Because it’s the holidays—subtlety can wait till January.

Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/3 cup neutral oil (canola or vegetable)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup whole milk, room temperature
  • 1/3 cup sour cream
• For the Filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 tablespoons heavy cream (plus 1–2 more if needed)
• For the Coating & Decoration:
  • 16 ounces white chocolate or white candy coating, chopped
  • 2 tablespoons refined coconut oil or cocoa butter
  • 1 teaspoon vanilla extract
  • Green sanding sugar or sprinkles
  • Red gel or melted red candy melts for striping
• Tools:
  • 9×13-inch baking pan
  • Tree-shaped cookie cutter (3–4 inches tall)
  • Parchment paper
  • Cooling rack

Step-by-Step Instructions

1. Prep your pan and oven. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.

   This guarantees easy release and less cake breakage.

2. Mix dry ingredients. Whisk flour, baking powder, baking soda, and salt in a bowl. Keep it airy; clumpy flour equals dense cake. No thanks.
3. Cream and combine. In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes.

   Beat in oil until silky, then add eggs one at a time, mixing well. Stir in vanilla.

4. Finish the batter. Add dry ingredients in two additions, alternating with milk and sour cream. Mix just until combined.

   Overmixing is the fast lane to tough cake.

5. Bake. Spread batter evenly in the pan. Bake 20–24 minutes until the top springs back and a toothpick comes out clean. Cool in the pan 10 minutes, then lift out to a rack and cool completely.
6. Make the filling. Beat butter and shortening until smooth.

   Add powdered sugar, salt, and vanilla; beat on low, then increase speed. Add heavy cream until fluffy and spreadable. You want cloud-like, not runny.

7. Cut the trees. Use your tree cutter to punch out shapes from the cooled cake.

   Gather scraps for cake pops or “chef’s snacks.” You’ll get about 10–12 trees depending on cutter size.

8. Fill ’em. Slice each tree horizontally with a serrated knife. Spread 1–2 tablespoons of filling on the bottom half, then cap with the top. Press gently—no pancake-level flattening.
9. Chill. Freeze filled cakes on a parchment-lined sheet for 20–30 minutes.

   This sets the structure so the coating goes on smooth and drama-free.

10. Melt the coating. Combine white chocolate and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring until smooth. Stir in vanilla.

    Keep it warm but not hot.

11. Coat. Using a fork or dipping tool, dip each chilled cake into the coating, letting excess drip off. Place on a rack or parchment. If it’s too thick, stir in 1–2 teaspoons more oil.
12. Decorate. While the coating is still tacky, add green sanding sugar.

    Pipe thin red stripes with gel or melted candy melts. Fancy? Not really.

    Festive? Absolutely.

13. Set and serve. Let the coating firm at room temp 30–45 minutes or chill 10–15 minutes. Serve slightly cool for that signature bite.

Keeping It Fresh

• Room temp: Store in an airtight container for up to 2 days.

  Keep away from heat or direct sun unless you enjoy chocolate puddles.

• Refrigerator: Up to 5 days. Allow to sit out 10–15 minutes before eating for best texture.
• Freezer: Freeze on a tray, then wrap individually. Store up to 2 months.

  Thaw wrapped in the fridge overnight to avoid condensation wrecking the coating.

• Pro tip: Slip a paper towel in the container to absorb moisture and keep the shell from sweating.

Health Benefits

Look, this is a holiday treat, not a kale salad. But there are a few wins. Portion control is built-in—each tree is a single serving, so you’re not annihilating a whole cake. Using real butter, milk, and eggs offers better flavor and satiety, which can reduce mindless snacking.

Making them at home lets you control ingredients: no artificial flavors if you don’t want them, and you can reduce sugar in the filling slightly without tanking taste.

Also, baking with kids can boost connection and lower stress. That’s good for your heart—doctor’s orders (well, IMO).

What Not to Do

• Don’t skip chilling before coating. Warm cakes = crumbs in your glaze = chaos.
• Don’t overmix the batter. Tough cake ruins the nostalgia faster than a broken snow globe.
• Don’t use pure chocolate without fat adjustment. It sets too thick. Add oil or use candy coating.
• Don’t slice the trees with a dull knife. You’ll tear the crumb and cry real tears.
• Don’t drown them in filling. More isn’t always better—structure matters.

Alternatives

• Flavor twists: Add 1 teaspoon almond extract to the cake or filling.

  Or spike the glaze with 1/2 teaspoon peppermint extract for a minty vibe.

• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon milk if the batter is thick.
• Dairy-free: Swap butter for dairy-free baking sticks, milk for almond or oat milk, and use dairy-free white chips.
• No cutter? Cut the cake into diamonds or triangles with a knife. Rustic trees are a thing, right?
• Less sweet option: Reduce powdered sugar in the filling by 1/4 cup and bump vanilla by 1/2 teaspoon.

FAQ

Can I make these a day ahead?

Yes—actually better. The filling settles, the coating sets, and the flavors meld.

Store covered at room temp for a day or refrigerate for up to five days.

Why is my coating streaky or dull?

It was either too cool or seized from moisture. Warm it gently and add 1 teaspoon oil at a time to thin. Work with chilled cakes and dry utensils for a glossy finish.

Can I use boxed cake mix?

Totally.

Prepare a vanilla or white cake mix in a 9×13 pan; stir in 1/3 cup sour cream for extra moisture. Bake per box times and proceed.

How do I get clean cuts with the cookie cutter?

Chill the cake first and dip the cutter in warm water, then wipe and press straight down. Twisting shreds the crumb, so don’t do that.

What if I don’t like shortening in the filling?

Use all butter and add 1–2 tablespoons extra powdered sugar for stability.

The texture will be softer but still holds up.

Can I airbrush or color the coating green?

Yes. Use oil-based candy colors, not water-based gels, to avoid seizing. A light pastel green with white stripes flips the script nicely.

My Take

There’s a reason Little Debbie Christmas Tree Cakes go viral every year: they’re comfort, convenience, and cartoon-level cheer in one bite.

This homemade version keeps the magic but upgrades the ingredients and freshness. It’s a small lift for a big holiday flex—and the leftovers freeze like a dream. Make a batch, stash a few, and enjoy December on easy mode.

FYI: gifting these will make you someone’s favorite person, instantly.