Homemade Little Debbie Christmas Tree Cakes
The homemade version of your favorite childhood holiday snack, with tender yellow cake, whipped cream, and white chocolate.
Servings: 26
Ingredients
For the Cake
- 3 cups (345 g) cake flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) salt
- 1 cup (226 g) unsalted butter at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (72 g) grapeseed oil can use vegetable or canola
- 5 whole eggs at room temperature
- 2 egg yolks at room temperature
- 2 tsp (8.4 g) clear vanilla extract
- 1 cup (240 g) sour cream at room temperature
For the Whipped Cream
- 3 cups (693 g) heavy whipping cream cold
- 1 cup (125 g) powdered sugar measured then sifted
- 2 tbsp (3 g) E-Z Gel
- 1 tsp (4.2 g) vanilla extract
For the White Chocolate
- 2.5 lbs good quality white chocolate
Instructions
For the Cake
- Set your oven to 325 degrees F. Spray an 11" x 15" rectangular baking sheet with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high for 3 minutes, until light in color and fluffy in texture.
- With the mixer on medium speed, add the eggs, one at a time, scraping down the bowl between additions. Continue to beat on medium-high speed for 2 minutes until smooth. Add extracts and stir to combine.
- With the mixer on low speed, add in internals, blending after each addition: 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients.
- Scrape down the bowl and mix for another 20 to 30 seconds.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes.
- Cool completely before cutting into tree shapes.
For the Whipped Cream
- Using a stand mixer fitted with the whisk attachment, whip cream, E-Z Gel, powdered sugar, and vanilla on high speed until stiff peaks form.
For the White Chocolate
- When ready to dip: using a double boiler or microwave safe bowl, melt the white chocolate. If using the microwave, heat in intervals to ensure you don't burn the chocolate.
For Assembly
- Using a tree-shaped cookie cutter, cut the cake layer into 24 to 26 trees.
- Split each tree in half, using a serrated knife.
- Pipe whipped cream on one tree, making sure to pipe to the edge of the tree. Place a second tree on top of the whipped cream and gently pat into place to secure the trees.
- Once all of the trees have been assembled, cover and freeze the trees overnight.
- When you're ready to start dipping, gently dip a frozen tree into the melted white chocolate, using a fork to help you lift the tree up and onto parchment paper.
- Cover in sprinkles while the chocolate is still wet.
- Allow the chocolate to harden before serving.