Little Debbie Chocolate Christmas Tree Cakes: Homemade Holiday Magic

Have you ever wondered how you can recreate those nostalgic little debbie chocolate christmas tree cakes right in your own kitchen? These festive treats bring back childhood memories and holiday cheer with every bite. Making homemade versions of little debbie holiday snack cakes gives you complete control over ingredients, freshness, and flavor while creating a fun baking project for the entire family. Unlike store-bought versions, your homemade chocolate tree cakes will feature rich, moist layers and creamy filling that taste even better than the original. Plus, you'll save money and can customize these seasonal delights to suit your taste preferences perfectly.

Ingredients List

    • 2 cups all-purpose flour
    • 1¾ cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup buttermilk
    • 1 cup hot coffee (or hot water)
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract

For the Cream Filling:

    • ½ cup unsalted butter, softened
    • 1½ cups powdered sugar
    • 1 cup marshmallow fluff
    • 1 teaspoon vanilla extract

For the Chocolate Coating:

    • 12 oz semi-sweet chocolate chips
    • 2 tablespoons coconut oil
    • Green food coloring (gel preferred)
    • Red and yellow sprinkles for decoration

Timing / Cooking Schedule

Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 2 hours (including cooling and assembly)

This timeline includes chilling time for proper assembly. You can prepare the cake layers one day ahead and assemble the next day to save time during busy holiday schedules.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal. This prevents sticking and makes cutting uniform shapes much simpler.

Step 2: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Create a well in the center for wet ingredients.

Step 3: Combine eggs, buttermilk, hot coffee, oil, and vanilla in a separate bowl. Pour into the dry ingredients and mix until just combined—don't overmix, as this creates dense cakes.

Step 4: Pour batter into the prepared pan and bake for 18-20 minutes until a toothpick comes out clean. Cool completely before cutting.

Step 5: While cake cools, prepare the cream filling by beating softened butter until fluffy, then adding powdered sugar, marshmallow fluff, and vanilla. Mix until smooth and creamy.

Step 6: Cut cooled cake into tree shapes using a cookie cutter or knife. You'll need two identical shapes per finished little debbie chocolate christmas tree cakes.

Step 7: Spread cream filling on one tree shape, then sandwich with another. Freeze sandwiched cakes for 15 minutes to firm up before coating.

Step 8: Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each. Add green food coloring to achieve your desired shade.

Step 9: Dip each assembled cake into the melted chocolate, coating completely. Use a fork to lift and allow excess chocolate to drip off.

Step 10: Place coated little debbie holiday snack cakes on parchment paper and immediately add sprinkles before chocolate sets. Refrigerate until firm.

Nutritional Information

Nutritional Information

Per serving (1 cake, makes 12):

    • Calories: 385
    • Protein: 4g
    • Carbohydrates: 52g
    • Fat: 19g
    • Fiber: 2g
    • Sugar: 38g
    • Sodium: 280mg

Tips, Variations, or Cooking Advice

Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend for celiac-friendly treats.

Dairy-Free Swap: Use plant-based butter and coconut cream in the filling, plus dairy-free chocolate chips for the coating.

Flavor Variations: Add peppermint extract to the filling or coating for a festive twist, or use white chocolate instead of dark.

Make-Ahead Strategy: Freeze uncoated cake sandwiches for up to one month. Thaw and coat when ready to serve.

Professional Tip: Keep your chocolate coating at 90-95°F for the smoothest finish that sets with a beautiful shine.

Common Mistakes to Avoid

Overmixing Batter: This creates tough, dense cakes. Mix only until ingredients are just combined for tender results.

Skipping the Freeze Step: Coating warm or room-temperature cakes causes the filling to leak and chocolate to pool unevenly.

Chocolate Too Hot: Overheated chocolate becomes grainy and difficult to work with. Use gentle heat and stir frequently.

Uneven Cake Shapes: Use a template or cookie cutter to ensure matching pairs that sandwich together perfectly.

Thick Chocolate Coating: Add more coconut oil if your coating is too thick to achieve that signature thin shell.

Storage / Leftovers Tips

Store your homemade little debbie chocolate christmas tree cakes in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between cakes to prevent sticking. For longer storage, freeze wrapped individual cakes for up to 2 months—they taste amazing straight from the freezer! When serving refrigerated cakes, let them sit at room temperature for 10-15 minutes for optimal texture. These festive little debbie holiday snack cakes maintain their quality beautifully when properly stored, making them perfect for holiday meal prep or gift-giving throughout the season.