Name: Christmas Tree Cake Recipe: Festive, Moist
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Ingredients: 3 cups flour; 2 cups sugar; 1 cup butter; 4 eggs; 1⅓ cups milk; Vanilla buttercream filling; 24 oz white almond bark; Green food coloring; Red decorating icing

Introduction

Table of Contents

This Christmas Tree Cake is pure holiday nostalgia upgraded: ultra-moist vanilla cake layers, fluffy vanilla buttercream, and that signature white chocolate coating with colorful sprinkles and the iconic red icing squiggle. It looks just like the Little Debbie snack cakes everyone fights over, only bigger, fresher, and feeds a crowd. Presented on a white ceramic cake stand with extra sprinkles scattered around, this Christmas Tree Cake offers pure childhood joy in sliceable form that disappears faster than presents under the tree.

Ingredients

For the Vanilla Cake (two 9×13 sheets → 24 trees): • 3 cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1⅓ cups whole milk

For the Vanilla Buttercream: • 1½ cups (3 sticks) unsalted butter, softened
• 6 cups powdered sugar
• 3–4 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt

Coating & Decoration: • 24 oz white almond bark or white chocolate chips
• ¼ cup vegetable shortening or coconut oil (for smooth coating)
• Green food coloring (gel)
• Red decorating icing (tube)
• Christmas sprinkles

Step-by-Step Process

Bake the cake
Preheat oven to 350°F. Grease and flour two 9×13 pans (or line with parchment). Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate flour mixture and milk. Divide between pans. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
Make buttercream
Beat butter until creamy. Gradually add powdered sugar, then cream and vanilla. Beat until light and fluffy.
Assemble layers
Level cakes if domed. Spread buttercream on one layer, top with the second. Freeze for 30 minutes (easier cutting).
Cut trees
Use a Christmas tree cookie cutter (3–4 inches) to cut shapes. Save scraps for cake pops.
Crumb coat
Spread a thin layer of buttercream over each tree. Freeze for 15 minutes.
Coat in white chocolate
Melt almond bark + shortening in microwave (30-sec intervals). Stir in green food coloring. Dip or spoon over trees. Let excess drip off. Place on the rack.
Decorate
While the coating is wet, add sprinkles. Once set (10–15 min), pipe red icing squiggle down the center.

Tips for Perfect Christmas Tree Cakes

• Freeze between steps—keeps clean edges and prevents crumbs
• Almond bark > white chocolate chips—melts smoother and sets firmer
• Shortening makes the coating shiny and dip-able
• Use gel food coloring—liquid makes chocolate seize
• Make cake day ahead—easier to cut when cold
• Save all scraps—mix with leftover frosting for cake pops

Variations and Customization

• Chocolate Trees: use chocolate cake + chocolate coating
• Red Velvet: red velvet cake + cream cheese frosting
• Gluten-Free: 1:1 GF flour blend works perfectly
• Peppermint: add ½ tsp peppermint extract to frosting
• Little Debbie Exact: use all shortening in coating for authentic taste
• Snow-Covered: dust with powdered sugar after coating

Storage and Serving Tips

• Room temp up to 3 days (coating stays crisp)
• Fridge up to 1 week (bring to room temp before serving)
• Freezes beautifully up to 2 months (wrap individually)
• Reheat individual cake 10 seconds in microwave for fresh-baked softness
• Quick refresh: add fresh sprinkles or icing squiggle
• Serve with hot cocoa or coffee

Nutritional Information

Based on 24 cakes:
• Calories: 420 kcal
• Total Fat: 24g (Saturated 15g)
• Carbohydrates: 52g (Sugars 44g)

FAQ

1. No tree cutter—what can I use?
Freehand cut triangles or use a printable template.

2. My coating seized—what happened?
Liquid got into the chocolate. Using gel coloring + shortening prevents this.

3. Can I make ahead?
Yes—bake/assemble/freeze up to 1 month—coat day of.

4. Dairy-free version?
Use vegan butter, almond milk, and dairy-free white chocolate.

5. How do I get the coating smooth?
Add shortening and stir well—this gives the shiny Little Debbie finish.

Conclusion

This Christmas Tree Cake is pure holiday magic—soft vanilla cake, creamy filling, and that crackly white (well, green) chocolate coating that tastes exactly like childhood but better because you made it. One bite, and suddenly, everyone’s fighting over the last grocery-store box is begging for your recipe instead. Make a double batch, because once these hit the table, they vanish faster than Santa down the chimney—and leave nothing but happy faces and empty plates.