Homemade Little Debbie Christmas Tree Cakes

Prep Time: 25 minutes | Cook Time: 15 minutes | Course: Dessert | Servings: 12 Mini-Cakes

These homemade Little Debbie Christmas Tree Cakes are soft, fluffy, and filled with sweet marshmallow crème, then dipped in a smooth white chocolate coating with classic red strip and green sprinkles.

They taste just like the nostalgic holiday snack cakes - but fresher, richer, and even more delicious. Made with Bob’s Red Mill Yellow Cake Mix, a whipped marshmallow filling, and a melt-in-your-mouth white chocolate shell, these festive treats are perfect for gifting, holiday parties, or cozy Christmas baking at home.

Note: This recipe uses an 18×13 half sheet pan to create the thin, snack-cake style layer that gives these cakes their signature texture.

Cake Ingredients:

• 1 bag (20 oz / 567g) Bob’s Red Mill Classic Yellow Cake Mix

• 3 large eggs (150g), at room temperature

• ⅓ cup (75g) avocado oil

• 1 cup (240g) almond milk

• 1 teaspoon (5g) vanilla extract

Filling Ingredients (Homemade Marshmallow Crème):

• ½ cup (113g) unsalted butter, softened

• 2 cups mini marshmallows (100g)

• 1 teaspoon (5g) vanilla extract

• 1¼–1½ cups powdered sugar (150–180g), to taste

• 1–2 tablespoons milk (15–30g), if needed to thin

Coating Ingredients:

• 2½–3 cups white chocolate melting wafers (425–500g)

• 2–3 teaspoons neutral oil (10–15g) — helps the coating stay soft like the original cakes

• Green sugar crystals

• Red piping frosting or extra white chocolate melting wafers + red food coloring (mix until the perfect red is achieved!)

Instructions:

• Bake the cake:

  • Preheat the oven to 350°F (177°C). Line an 18×13 half sheet pan with parchment paper, ensuring it fully covers the bottom and slightly up the sides.

  • In a large bowl, whisk together the cake mix, eggs, avocado oil, milk, and vanilla extract until smooth. The batter will be thin - this is normal and helps create the classic snack-cake texture.

  • Pour the batter into the prepared pan and spread evenly to the edges.

  • Bake for 12–15 minutes, or until the top springs back lightly when touched.

  • Allow the cake to cool completely in the pan before cutting.

• Make the Marshmallow Crème Filling

  • In a small microwave-safe bowl, melt 2 tablespoons (28g) of the butter (about 10–15 seconds).

  • Add the mini marshmallows and microwave for 20–30 seconds, until puffed. Stir until completely smooth.

  • In a separate bowl, beat the remaining 6 tablespoons (85g) softened butter until light and fluffy.

  • Mix in the melted marshmallow mixture and vanilla.

  • Gradually add the powdered sugar, beating until the filling becomes thick, fluffy, and spreadable.

  • If needed, add 1–2 teaspoons of milk to loosen slightly.

• Cut the Cake into Christmas Trees

  • Lift the cooled cake from the pan using the parchment. Trim the outer ½ inch if the edges baked firmer.

  • Use a small Christmas tree cookie cutter (or cut triangles by hand) to cut out your shapes.

  • Arrange them into pairs for assembling.

• Assemble the Cakes

  • Spread 1–2 teaspoons of marshmallow crème onto one cake piece.

  • Top with a matching piece to create a small sandwich-style cake.

  • Place all assembled cakes in the freezer for 15 minutes. This step helps the cakes stay firm for dipping and prevents crumbs in the coating.

• Coat Assembled Cakes in White Chocolate

  • Melt the white chocolate melting wafers in a microwave-safe bowl, heating in 20–30 second intervals until smooth.

  • Stir in 2–3 teaspoons of neutral oil to achieve a soft, Little-Debbie-style coating.

  • Dip each cake fully, or place the cake on a fork and spoon chocolate over the top.

  • Transfer coated cakes to a parchment-lined baking sheet.

• Decorate, Serve and Enjoy!

If you did try these out, I’d love to hear what you thought of them! Comment below.