Little Debbie Christmas Tree Cake (Print-Friendly Version)

This homemade Little Debbie Christmas tree cake boasts fluffy vanilla layers, rich buttercream, and festive green sprinkles—ideal for Christmas parties or December gatherings. Its nostalgic flavor and iconic look make it one to keep handy.

# Ingredients You’ll Need:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 2 cups granular sugar
06 - 4 large eggs, at room temperature
07 - 4 teaspoons vanilla extract
08 - 1 cup buttermilk, at room temperature

→ Buttercream Frosting

09 - 1 cup unsalted butter, at room temperature
10 - 5 cups confectioner's sugar
11 - 4 to 5 tablespoons heavy whipping cream
12 - 3 teaspoons vanilla extract
13 - 1/4 teaspoon salt

→ Decorations

14 - 2 tablespoons green sugar sprinkles
15 - 2 to 3 drops red gel food dye

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9 by 13-inch baking pan and line with parchment paper, leaving enough overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy, about 3–5 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the flour mixture and buttermilk to the wet ingredients, alternating between each, beginning and ending with the flour mixture. Mix until just combined.
06 - Pour the batter into the prepared pan and smooth the surface evenly. Bake for 30–45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
07 - In a large bowl or stand mixer fitted with a paddle attachment, beat unsalted butter and confectioner's sugar on low speed, slowly adding heavy cream one tablespoon at a time. Mix until smooth and fluffy. Add vanilla extract and salt, scraping the sides of the bowl to combine thoroughly.
08 - Once the cake has cooled, apply a crumb coat of buttercream using a silicone spatula to seal in crumbs. Chill the cake for 30 minutes.
09 - Spread a thick, smooth layer of buttercream over the entire surface and sides of the chilled cake. Use a silicone spatula and cake scraper for an even finish, dampening the spatula slightly if needed.
10 - Sprinkle green sugar over the buttercream and add drops of red gel food dye for festive decoration. Slice into tree shapes before serving if desired.

# Extra Suggestions:

01 - Lightly wetting the silicone spatula can help achieve a smooth finish when frosting.

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