Copycat Little Debbie Christmas Tree Cakes
Learn how to make the classic snack cakes at home with this homemade copycat recipe.
Servings: 10 cakes
Equipment
- 1 Christmas Tree Cookie Cutter
Ingredients
For the cake
- ½ c unsalted butter softened
- 1 c sugar
- 2 t vanilla
- ¼ t almond
- ½ t salt
- 2 t baking powder
- 4 egg yolks
- 1 ½ c flour
- ⅔ c milk
For the filling
- 4 egg whites
- ¾ c sugar
- ½ t salt
- 1 c unsalted butter softened, cubed
- 1 t vanilla
- ¼ t almond
To decorate
- 16 oz white candy coating melted
- ¼ c red candy melts melted
- Green sugar sprinkles
Instructions
For the Cake
- Preheat the oven to 350 degrees. Line and spray a 10x17 or similar sized jelly roll pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, vanilla, almond, baking powder and salt. Mix until combined.
- Add in the egg yolks and mix until combined, scraping the sides often.
- Add in the flour and mix until combined.
- Add the milk and mix thoroughly, scraping the sides often.
- Pour the batter into the prepared pan and using an off-set spatula, spread evenly.
- Bake in the preheated oven for 15-18 minutes or until the edges are slightly golden brown and the center is set. Allow to cool.
For the Filling
- In a large heat-proof bowl, combine the egg whites, sugar and salt.
- Place this bowl over a large stock pot filled with about 2 inches of water. Do not let the bowl touch the water. Bring to a boil.
- As the sugar mixture begins to heat, whisk constantly until thickened and the sugar is dissolved (no longer grainy).
- Remove the bowl from the heat. Using a hand mixer, or transfer the sugar mixture to the bowl of a stand mixer, and whip on med-high for about 5 minutes or until doubled in volume.
- Gradually add in the butter cubes and continue to mix on low for several minutes until all combined and smooth. It will appear broken and clumpy, but just keep mixing.
- Once fully incorporated, add in the vanilla and mix just until combined. Cover and set aside.
To Assemble
- Once the cake is cooled, carefully remove from the pan.
- Cut the cake in half length wise to create two equal-sized layers.
- Lay one half on a sheet of parchment.
- Spread the filling over the entire surface of the cake.
- Top with the remaining cake layer and press firmly into place to secure the layers together.
- Place the entire cake into the freezer for about 30 minutes or until firm but not fully frozen.
- Remove from the freezer and use a 3-4 inch sized Christmas tree cookie cutter to cut out the cake layers. You should be able to get 8-10 trees if spaced correctly.
- Place back into the freezer until ready to decorate.
To Decorate
- Melt the white candy coating in a medium sized bowl. Microwave for 30 seconds at a time and stir well between each interval until melted and smooth. Set aside.
- In a small bowl, melt the red candy melts using the same instructions. Transfer the red candy coating into a piping bag and set aside.
- Remove the cut cake pieces from the freezer and dip to coat in the white chocolate. Fully immerse, flip and coat until all sides are covered in the white candy coating. Using a fork will help and then carefully lift from the bowl and tap the fork against the side of the bowl to allow the excess to drip back into the bowl. Set back on the parchment and repeat with the remaining cakes.
- Immediately sprinkle with the green sugar sprinkles.
- Drizzle with the red candy coating.
- Allow to set and then serve.
Notes
Storage: Cakes can be stored in an airtight container in the fridge for up to 3 days.