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+ servings
White chocolate covered petit fours.
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5 from 31 votes

Homemade Little Debbie Christmas Tree Cakes

The homemade version of your favorite childhood holiday snack, with tender yellow cake, whipped cream, and white chocolate.
Course: Dessert
Cuisine: Cake
Keyword: Christmas Tree Cakes, Little Debbie Christmas Tree Cakes, Mini Christmas Tree Cakes, Whipped Cream, White Chocolate, Yellow Cake
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.