Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Giant Little Debbie Christmas Tree Cake

This recipe turns one of the most nostalgic childhood treat into a cake that serves 10-12 people! It is festive, delicious, and SO much fun to make.

The cake is super fluffy and moist and very vanilla forward and the filling is a luscious vanilla buttercream. This cake is a total crowd pleaser and the perfect dessert to make this holiday season.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

I use Americolor Gel Food Dye for the most vivid colors. I use it for cake batter, cookie dough, buttercream like we are in this recipe to make the red, and SO much more. Click here to find it on Amazon.

Cutting Out Your Copycat Little Debbie Tree Cake

I used a ruler to measure and draw a stencil for this cake. I recommend using some sort of guide like this so that your cakes come out identical in shape. If you don’t have paper large enough, you can do your best to free hand the shape of the tree by stacking two chilled cakes on top of each other and cutting them both at the same time so they are symmetrical. But in order to stack the cakes and cut together they must be cold, this makes them more firm and less breakable.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Decorating Your Copycat Little Debbie Tree Cake

As directed in the instructions, we are going to be frosting a crumb coat on the entire cake before spreading on the final layer of buttercream. A crumb coat is essentially a thin layer of buttercream frosted on the entire cake as smooth as possible. This locks in the shape of the cake and packs down all of the little crumbs that are inevitably going to show up a bit throughout the process.

To achieve a nice crumb coat, use a cake scraper and an offset spatula to spread the buttercream around the entire top and sides of your cake. Work your way around the whole cake making sure to apply a thin and even layer of buttercream on the entire thing. Then it’s imperative to the decorating process to allow the crumb coated cake to chill in the fridge for at least one hour before applying the final layer.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer
Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Once your cake has chilled, scoop and spread more buttercream on top of the entire cake for a nice, smooth finish. I dipped my offset spatula in water a few times to really smooth out the top and edges of the cake.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

If you want to go with a more traditional take on these festive and delicious Copycat Little Debbie Tree Cakes, check out my recipe for recreating the ones that we all know and love, in snack form!

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Copycat Little Debbie Christmas Tree Cakes

Posted on
This just might be the most nostalgic copycat recipe I’ve ever made. And of course because everything from scratch is better than store bought, they’re that much more delicious and…

This recipe is the perfect addition to any festive event you have going on this Holiday season. Now, I bake every single day, creating recipes to share with all of you amazing people and I promise you that I am not just saying this…but when I took a bite of this cake I paused and went “wooooow”. I love sharing these delicious recipes with you all and I hope that they bring you so much joy this season and inspire you to bake and share with the ones you love!

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Copycat Little Debbie Christmas Tree Cake

4.6 from 92 votes
Recipe by Maddison Koutrouba –


Cooking time


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  • 1 1/2 cups all-purpose flour

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • 1 cup unsalted butter, room temperature

  • 2 cup sugar

  • 4 eggs, room temperature

  • 4 tsp. vanilla

  • 1 cup buttermilk, room temperature

  • Vanilla Buttercream
  • 1 cup unsalted butter, room temperature

  • 5 cups confectioner’s sugar

  • 4-5 Tbsp. heavy whipping cream

  • 3 tsp. vanilla extract

  • 1/4 tsp. salt

  • 2 Tbsp. green sugar sprinkles

  • 2-3 drops red gel food dye


  • Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper with enough hanging over the sides for an easy release later. Set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
  • Add in the eggs one at a time mixing between each addition. Add in the vanilla.
  • Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
  • Do not over mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly.
  • Scoop half of the batter into the prepared pan and bake for 12-15 minutes or until golden brown. You will need to use a silicone spatula to evenly distribute and spread the batter in the pan.
  • Once the first cake is done baking allow it to sit in the pan it baked in for about 5 minutes before picking it up out of the pan and placing it onto a wire rack to cool completely. Repeat the greasing and lining step in the same pan then bake the rest of the batter to make the second cake.
  • Let the cake sit in the pans for about 5 minutes before flipping them out onto parchment paper. Once you’ve flipped the cakes onto parchment paper, allow them to cool at room temperature and set aside.
  • Allow both cakes to cool completely before decorating. To make the cutting and decorating process easier, wrap the cakes in plastic wrap then let chill in the fridge for an hour. You can make the vanilla buttercream in the meantime.
  • To make the buttercream, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and confectioner’s sugar on low speed while slowly adding in the heavy cream one tablespoon at a time until the buttercream starts to soften and have a smoother texture. Mix until there are no lumps of butter.
  • Add in the vanilla and salt to the buttercream. Be sure to scrape down the sides of the bowl to ensure that everything is mixing together evenly.
  • Once your cakes have fully cooled, cut them out into a christmas tree shape. You can either free hand it or you can measure and draw a christmas tree onto paper then cut that out and use it as a stencil to help guide you in cutting to perfectly even cakes. I recommend using a stencil so your cakes are identical.
  • Cut your cakes out into 2 Christmas tree shapes. Save the scraps for another use like cake pops!
  • Place one cake face down onto your serving dish then pipe an even layer of buttercream on top to make the filling. Line the other cake up side to side with the frosted cake then flip it on top.
  • Now that our layers are set up we are going to crumb coat the entire cake. This is just a thin layer of buttercream that traps in all of those little crumbs, hence the name crumb coat so that way in the end we have a nice, even finish.
  • Once you’ve frosted a crumb coat, allow the cake to set in the fridge for one hour to chill. In the meantime, cover your buttercream with plastic wrap so it doesn’t dry out.
  • Once your cake has chilled, frost it again with a thicker layer of icing. I use a silicone spatula and cake scraper to get the job done. You can always lightly wet your silicone spatula with water to help get an evenly smooth finish. The sides of the cake should be frosted as well.
  • Dye about 1/4 of buttercream red for the designs. Once your cake is frosted you can add on the green sprinkles then pipe on the red lines.
  • Enjoy!
  • Storing Copycat Little Debbie Tree Cake
  • If you’re making this cake ahead of time, it should be stored covered in the fridge. It can stay good in the fridge covered with plastic wrap for up to one week. This cake can also be stored in the freezer for up to two months. Just note that the longer this cake is stored, the higher the chances of the green sprinkles or the red lines bleeding into the white buttercream. Leave the cake out at room temperature for at least one hour before serving if serving from cold.

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