Homemade Little Debbie Christmas Tree Cakes
480kcal
Ingredients
Vanilla sponge
- 1 1/2 cups all-purpose flour 190 g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar 200 g
- 1/2 cup whole milk 120 ml, warm
- 4 tablespoons unsalted butter 57 g, melted
- 2 teaspoons vanilla extract
Creme filling
- 1/2 cup unsalted butter 113 g, softened
- 1 cup powdered sugar 120 g
- 1 jar marshmallow creme 7 oz / 198 g
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating and decorating
- 24 oz white candy melts 680 g
- 1 tablespoon coconut oil or shortening
- 1/4 cup green candy melts 45 g
- 2 tablespoons red nonpareil sprinkles
Equipment
- Half sheet pan (13 x 18 inch)
- Parchment paper
- 3 1/2 inch Christmas tree cookie cutter
- Stand or hand mixer
- Wire rack
Method
- Heat the oven to 350°F (175°C). Line a half sheet pan (13 x 18 inch) with parchment and grease it lightly.
- Whisk the flour, baking powder and salt. In a mixer, beat the eggs and sugar on high for 5 minutes, until pale, thick and about doubled.
- Stir the melted butter and vanilla into the warm milk. Fold the flour into the eggs in two additions, then fold in the milk mixture just until smooth.
- Spread the batter evenly in the pan and bake 12 to 14 minutes, until the top springs back. Cool completely.
- For the filling, beat the butter and powdered sugar until fluffy, about 2 minutes. Add the marshmallow creme, vanilla and salt and beat 1 more minute.
- Cut the cake in half crosswise. Spread the filling over one half, top with the other half, press gently and freeze 30 minutes.
- Cut out trees with a 3 1/2 inch tree cutter, wiping it between cuts. Keep the trees cold while you melt the coating.
- Melt the white candy melts with the coconut oil in 30-second bursts, stirring each time. Dip each tree, let the extra drip off and set it on a parchment-lined rack.
- Melt the green candy melts, spoon into a zip bag, snip a tiny corner and pipe zig-zag stripes across each tree. Add red sprinkles right away. Chill 30 minutes until firm.
Nutrition
Serving1cakeCalories480kcalCarbohydrates64gProtein4gFat24gSaturated Fat17gSodium140mgFiber1gSugar54g
Notes
Tip: Freeze the filled cake for 30 minutes before cutting. Cold cake gives clean trees with sharp points; soft cake squishes the filling out.
Tip: Wipe the cutter between cuts and keep the cut trees cold while the coating melts, so the candy melts set fast and smooth.
Tip: If the candy melts are too thick for dipping, stir in a little more coconut oil, 1/2 teaspoon at a time.
Scraps: mash the trimmings with a spoon of leftover filling and roll into cake balls.
Chocolate version: swap 1/4 cup (25 g) of the flour for unsweetened cocoa powder.
Make ahead and storage: keep in an airtight container in the fridge up to 5 days, or freeze up to 2 months. Thaw in the fridge.
Nutrition is an estimate per cake.