These lighter Little Debbie–style Christmas Tree Cakes capture the nostalgia of the classic childhood treat while using healthier ingredients. They’re simple to prepare, with the option to bake a homemade sheet cake or use a wholesome store-bought mix, and they make a festive addition to any dessert table.
Why you’ll love these Little Debbie’s Christmas Tree cakes
- Quick and easy to make.
- Delightfully festive and cute for holiday gatherings.
- Made with better-for-you ingredients.
- Adaptable — can be vegan, gluten free, and refined-sugar free.
Ingredients & substitutions
There are several ways to make these healthier Christmas tree cakes. Use your favorite homemade cake recipe or a quality store-bought mix for convenience. The same applies to frosting: choose a homemade version or a better-for-you brand. Below are suggested options to keep the recipe wholesome while flexible to dietary needs.
- Cake: Use your preferred cake recipe or a wholesome mix. A clean-ingredient brand works well if you want gluten- or refined sugar–free and/or vegan options.
- Frosting: Homemade buttercream or a simple store-bought frosting made with minimal ingredients are both great choices.
- White chocolate: Many brands offer dairy-free or lower-sugar white chocolate chips. Choose a variety that matches your dietary needs.
- Sprinkles: Pick natural or allergen-free sprinkles if you prefer.
How to make christmas tree cakes
- Prepare the cake batter according to your recipe or package instructions. Spread it evenly on a parchment-lined sheet pan and bake. Because the cake layer is thinner than a typical cake, it may need slightly less time—watch closely and let it cool completely.
- Use a tree-shaped cookie cutter to cut Christmas trees from the cooled cake.
- Spread frosting on half the tree cutouts, then sandwich them with the remaining halves to form filled tree cakes.
- Melt white chocolate chips in short bursts in the microwave (stirring between intervals) or use a double boiler. Add 2–3 teaspoons of coconut oil if you need to thin the chocolate slightly for dipping.
- Dip each sandwich cake into the melted white chocolate, lift gently with a fork to drain excess chocolate, place back on the lined sheet pan, and decorate with sprinkles while the coating is still wet.
- Chill the dipped cakes in the refrigerator until the coating is set, then enjoy.
How to store leftover cakes
Keep the cakes in an airtight container in the refrigerator for up to one week. For longer storage, freeze them after a few days.
Other recipes to try
- Healthy snickerdoodle creme pies
- Caramel pumpkin pecan cheesecake (vegan, no bake)
- Healthy pumpkin s’mores bars
- Healthier pecan pie Twix bars
Healthier Little Debbie’s Christmas Tree Cakes
These lighter versions recreate the classic Christmas tree cakes using healthier ingredients and simple steps. Options include baking from scratch or using a high-quality mix and choosing a homemade or clean-label frosting.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Ingredients
- 1 box vanilla cake mix (or a batch of homemade cake)
- 1 container vanilla frosting (or homemade frosting)
- 1 1/2 cups white chocolate chips
- 2-3 tsp coconut oil to thin the chocolate if needed
- Sprinkles, as needed
Homemade frosting
- 3 cups powdered sugar (or monk fruit powdered sugar)
- 1/2 cup vegan or grass-fed butter
- 1 1/2 tsp vanilla extract
- 2 tbsp milk of choice (cashew or other milk works well)
Instructions
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Preheat the oven according to your cake mix or recipe and prepare the batter.
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Spread the batter onto a parchment-lined sheet pan (a medium sheet pan works well). Bake following the instructions, checking a few minutes early since the layer is thinner. Let cool completely.
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Use a tree-shaped cookie cutter to cut trees from the cooled cake.
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Spread frosting on one tree piece, then sandwich with another to form the filled cake.
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Place white chocolate chips in a shallow bowl and melt in 30-second intervals in the microwave, stirring between each, until smooth. Alternatively, melt over a double boiler. If necessary, stir in a small amount of coconut oil to thin.
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Dip each sandwich cake into the melted white chocolate, lift with a fork to drain excess, place on the lined sheet pan, and add sprinkles while the coating is wet.
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Refrigerate the dipped cakes until the chocolate sets. Serve and enjoy.
Homemade Frosting
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Beat the butter until light and fluffy. Add vanilla and beat to combine. Gradually add powdered sugar, about ½ cup at a time, mixing well between additions until you reach the desired consistency. Add a tablespoon or two of milk if needed to adjust texture.
Notes
Store finished cakes in an airtight container in the refrigerator. They can be frozen for longer storage.
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