Christmas Tree Cakes Recipe

I recreate a childhood favorite as a Christmas Tree Cake and share the little homemade secrets I used to echo the Little Debbie original.

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I still remember sneaking a Little Debbie Christmas Cakes from the pantry, and I wanted to make a Homemade Christmas Tree version that actually tastes like that memory but better, with a grown up twist. I play with marshmallow creme and melted white chocolate chips to get that fluffy center and glossy green exterior that makes people stare.

This one pops up on my Christmas Baking Recipes list every December, even when I’m supposed to be sensible. It looks like a tiny tree from a bakery, but it’s mine, messy and imperfect, and somehow more fun to eat.

Ingredients

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All purpose flour: Provides carbohydrates and some protein, gives structure but not much fiber, lightly processed.
Unsweetened cocoa powder: Adds chocolate flavor, antioxidants, low fat, bitter so balances sweetness, rich color.
Granulated sugar: Pure carbohydrates, makes batter sweet, adds tenderness, no vitamins, high calories.
Eggs: Protein and fat, help bind and leaven, add richness, good nutrition for cakes.
Whole milk: Provides calcium fat and protein, moistens crumb, adds slight sweetness and richness.
Marshmallow creme: Very sweet, mostly sugar, gives gooey texture and marshmallow flavor, not nutritious.
White chocolate chips: High in sugar and fat, melts to coat, gives sweet creamy vanilla taste.
Vegetable oil: Adds fat for moistness, mainly calories, no protein, helps keep cakes tender.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

2 cups (400 g) granulated sugar

3/4 cup (75 g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temperature

1 cup (240 ml) whole milk

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240 ml) boiling water

7 ounces (200 g) marshmallow creme or marshmallow fluff

1/4 cup (56 g) unsalted butter, softened

1 cup (120 g) powdered sugar, sifted

1/2 teaspoon vanilla extract (for filling)

12 ounces (340 g) white chocolate chips or white candy melts

1 to 2 tablespoons vegetable shortening or coconut oil (to thin coating)

green gel or paste food coloring (a few drops till you like the color)

red sanding sugar or small red sprinkles for “ornaments”

nonstick cooking spray or a little extra butter for greasing pans

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan (or two 9 inch round pans) with nonstick spray or a little butter, line with parchment if you have it for easier removal.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a big bowl.

3. In another bowl beat 2 large room temp eggs with 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla extract until combined, then pour into the dry mix and stir till mostly smooth.

4. Carefully stir in 1 cup (240 ml) boiling water a little at a time, batter will be very thin and thats ok, scrape the bowl and pour into your prepared pan.

5. Bake 30 to 35 minutes for a 9×13 (or 25 to 30 for 9 inch rounds) until a toothpick comes out with a few moist crumbs, let cool completely in the pan then chill for easier cutting.

6. Make the filling by beating together 7 ounces (200 g) marshmallow creme, 1/4 cup (56 g) softened unsalted butter, 1 cup (120 g) sifted powdered sugar and 1/2 teaspoon vanilla extract until smooth and spreadable; if its too stiff add a teaspoon of milk.

7. Remove the cake from the pan and trim edges, cut into rectangles about 3 by 2 inches then cut each rectangle diagonally into two triangles so you end up with tree shaped triangles; you can use a paper template to keep them even.

8. Spread or pipe a thin layer of the marshmallow filling onto one triangle, sandwich with a second triangle, press gently and set on a parchment lined tray, chill 15 to 20 minutes so the filling firms up and the cakes are easier to coat.

9. Melt 12 ounces (340 g) white chocolate chips or candy melts with 1 to 2 tablespoons vegetable shortening or coconut oil in 20 to 30 second microwave bursts, stirring between bursts until smooth; add green gel or paste food coloring a few drops at a time till you like the color, if chocolate thickens add a little more shortening.

10. Dip each chilled sandwich cake into the green coating, tap off excess, place back on parchment and immediately sprinkle red sanding sugar or small red sprinkles for ornaments while coating is wet. Chill until set, store in an airtight container in fridge and bring to room temp for 10 minutes before serving for best texture.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 9×13 inch baking pan (or two 9 inch round pans) plus parchment paper and nonstick spray or butter for greasing
3. 2 mixing bowls — one big for dry stuff and one medium for wet stuff
4. Measuring cups and spoons, and a kitchen scale if you want grams to be exact
5. Whisk and a rubber/silicone spatula for stirring and scraping the bowl
6. Electric hand mixer or a sturdy whisk to beat the marshmallow filling
7. Microwave safe bowl or heatproof bowl and a spoon for melting the white chocolate
8. Baking sheet or tray lined with parchment for chilling, plus a serrated knife and a ruler or paper template for cutting the triangle shapes

FAQ

Q: How do I stop the little tree cakes from collapsing when I bake them? A: Measure your leaveners right, dont overmix the batter once you add the milk and eggs, and make sure eggs are room temp. Bake until a toothpick comes out with a few moist crumbs, not wet batter. Also dont open the oven in the first 15 minutes or the centers can sink.

Q: Can I use white candy melts instead of white chocolate chips? A: Yes, candy melts are easier to work with and hold color better, but they can taste waxy. If you use true white chocolate, it tastes richer but needs gentler heating. Either one can be thinned with 1 to 2 tbsp vegetable shortening or coconut oil for a smooth coating.

Q: How do I color the coating green without ruining the texture? A: Use gel or paste food coloring, a few small drops until you like the shade, stir into fully melted white chocolate or melts. Gel wont thin the chocolate so only add a tiny bit, and if it gets too thick add 1/4 tsp oil at a time, stir and test.

Q: Can I make these ahead or freeze them? A: Yes. Bake and cool the layers, wrap tightly in plastic and freeze up to 1 month. Thaw in the fridge overnight then come to room temp before filling and coating. If youve already coated them, store in a cool, dry place; refrigeration can make coatings sweat.

Q: My white chocolate seized while melting, is it ruined? A: Not necessarily. If it seized from overheating, try stirring off heat and adding a tiny bit (1/4 tsp) of vegetable oil or shortening at a time to smooth it out. If it seized because of water, it may be grainy, but adding oil can sometimes salvage it for coating, just know texture wont be perfect.

Q: Any quick decorating tips so they actually look like tiny Christmas trees? A: Pipe or spread the marshmallow filling between layers and press them into a tapered tree shape, then dip or spoon the green coating over. While coating is still wet press on red sanding sugar or small sprinkles for ornaments. Use a circle of stacked cake or a small cone cookie as the trunk, and chill briefly to set before moving.

Christmas Tree Cakes Recipe Substitutions and Variations

All purpose flour: swap for a cup-for-cup gluten free all purpose blend that contains xanthan gum, or make “cake flour” by removing 2 tbsp flour and stirring in 2 tbsp cornstarch for each cup of AP flour. GF blends may need 1–2 tbsp extra milk if batter seems too thick.
Granulated sugar: use light brown sugar packed 1:1 for a moister, slightly caramel flavor, or coconut sugar 1:1 for a less refined, more toffee like note. Brown sugar will darken the cake a bit.
Whole milk: replace with buttermilk 1:1 for extra tenderness and a mild tang (it reacts more with baking soda), or use unsweetened soy or oat milk 1:1 and add 1 tbsp extra oil if you want the same richness.
White chocolate chips / candy melts: swap with white candy melts or almond bark 1:1 for easier melting and coloring, or use real white chocolate plus 1 tsp vegetable shortening or coconut oil per 8 oz to thin and smooth the coating.

Pro Tips

– Chill the baked cake until it’s fully cold and then chill the sandwiches again after you spread the marshmallow filling, it makes trimming and dipping way cleaner and stops the coating from sliding off.

– Melt the white chocolate in short bursts and add the shortening or coconut oil only a little at a time until you hit a smooth, pourable texture, dont overheat or it will seize or go grainy; if it thickens later warm it gently again, not too hot.

– Use a toothpick or skewer through the top to dip and lift if you want neater coverage, or tilt the bowl and spoon the coating over, tap off excess on the bowl edge and set on parchment so drips dont stick.

– Keep everything dry and cool while coating, and sprinkle the red sugar right away while the coating is wet; once set store in an airtight container in the fridge and bring to room temp about 10 minutes before serving for best texture.

Recipe by Louise Nightin

0.0 from 0 votes

I recreate a childhood favorite as a Christmas Tree Cake and share the little homemade secrets I used to echo the Little Debbie original.

Servings

servings

Calories

611

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 9×13 inch baking pan (or two 9 inch round pans) plus parchment paper and nonstick spray or butter for greasing
3. 2 mixing bowls — one big for dry stuff and one medium for wet stuff
4. Measuring cups and spoons, and a kitchen scale if you want grams to be exact
5. Whisk and a rubber/silicone spatula for stirring and scraping the bowl
6. Electric hand mixer or a sturdy whisk to beat the marshmallow filling
7. Microwave safe bowl or heatproof bowl and a spoon for melting the white chocolate
8. Baking sheet or tray lined with parchment for chilling, plus a serrated knife and a ruler or paper template for cutting the triangle shapes

Ingredients

1 3/4 cups (220 g) all purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
7 ounces (200 g) marshmallow creme or marshmallow fluff
1/4 cup (56 g) unsalted butter, softened
1 cup (120 g) powdered sugar, sifted
1/2 teaspoon vanilla extract (for filling)
12 ounces (340 g) white chocolate chips or white candy melts
1 to 2 tablespoons vegetable shortening or coconut oil (to thin coating)
green gel or paste food coloring (a few drops till you like the color)
red sanding sugar or small red sprinkles for "ornaments"
nonstick cooking spray or a little extra butter for greasing pans

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch pan (or two 9 inch round pans) with nonstick spray or a little butter, line with parchment if you have it for easier removal.
Whisk together 1 3/4 cups (220 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a big bowl.
In another bowl beat 2 large room temp eggs with 1 cup (240 ml) whole milk, 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla extract until combined, then pour into the dry mix and stir till mostly smooth.
Carefully stir in 1 cup (240 ml) boiling water a little at a time, batter will be very thin and thats ok, scrape the bowl and pour into your prepared pan.
Bake 30 to 35 minutes for a 9×13 (or 25 to 30 for 9 inch rounds) until a toothpick comes out with a few moist crumbs, let cool completely in the pan then chill for easier cutting.
Make the filling by beating together 7 ounces (200 g) marshmallow creme, 1/4 cup (56 g) softened unsalted butter, 1 cup (120 g) sifted powdered sugar and 1/2 teaspoon vanilla extract until smooth and spreadable; if its too stiff add a teaspoon of milk.
Remove the cake from the pan and trim edges, cut into rectangles about 3 by 2 inches then cut each rectangle diagonally into two triangles so you end up with tree shaped triangles; you can use a paper template to keep them even.
Spread or pipe a thin layer of the marshmallow filling onto one triangle, sandwich with a second triangle, press gently and set on a parchment lined tray, chill 15 to 20 minutes so the filling firms up and the cakes are easier to coat.
Melt 12 ounces (340 g) white chocolate chips or candy melts with 1 to 2 tablespoons vegetable shortening or coconut oil in 20 to 30 second microwave bursts, stirring between bursts until smooth; add green gel or paste food coloring a few drops at a time till you like the color, if chocolate thickens add a little more shortening.
Dip each chilled sandwich cake into the green coating, tap off excess, place back on parchment and immediately sprinkle red sanding sugar or small red sprinkles for ornaments while coating is wet. Chill until set, store in an airtight container in fridge and bring to room temp for 10 minutes before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.