I don’t know about you, but for me, the holidays are always a time of nostalgia and sweets! Growing up, my mom made the holidays extra special by hiding a Little Debbie cake in my sister’s and my school lunch boxes. She continued the tradition even after grade school, mailing little surprise care packages to our college dorms. So it’s no surprise, even as an adult, that I have a hard time restraining myself when the stores roll out those Little Debbie Christmas Tree Cakes. Now grown, I realize how many harmful ingredients and additives those delicious, little treats contain, but rather than let that ruin the fun, I opt to make them myself with organic, healthier alternatives. Consider this my gift to you, so that you can enjoy some childhood nostalgia during the holiday season, too!

Ingredients

Cake:

• 1 ¼ cups organic, all-purpose flour
• ½ tsp baking soda
• ¾ tsp baking powder
• ¼ tsp sea salt
• ¾ cup cane sugar
• 1 cup unsalted, melted butter
• ½ cup plain Greek Yogurt
• 2 eggs
• ⅓ cup & 1 tbsp milk

Filling:

• 1 cup marshmallow fluff (homemade recipe included below)
  • ½ cup water
  • 1 cup cane sugar
  • 3 medium egg whites
  • ⅛ tsp cream of tartar
  • ⅛ tsp sea salt
  • 1 tsp of vanilla extract or to taste
• 4 tbsp unsalted, melted butter
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk (measure as needed)

White Iced Coating:

• 1 bag white chocolate chips/melting wafers
• 2-3 tbsp coconut oil
• Sprinkles (for decoration)
  
  

Instructions

Cake:

• Preheat your oven to 350°F. Line a 12-16-inch sheet pan with parchment paper.
• In a large mixing bowl, combine dry cake ingredients: Flour, baking soda, baking powder, salt, and sugar.
• Once dry ingredients are mixed, add in melted butter, Greek yogurt, eggs, and milk, mixing until combined, reaching a smooth batter consistency. 
• Spread the batter evenly onto the prepared sheet pan and bake for 13-15 minutes, or until the cake springs back when touched; let it cool completely before cutting. 

Filling:

• • While the cake is cooling, in a bowl, mix marshmallow fluff, melted butter, powdered sugar, vanilla, and milk until smooth and fluffy.
    
    

• If making homemade marshmallow fluff:

• • • Add water and sugar to a pot on the stove and set over medium heat until it reaches 240°F.
    • In a bowl, take eggs and separate the yolk from the whites. Beat egg whites, then add cream of tartar and salt on high until stiff peaks form.
    • After stiff peaks have formed, add in vanilla extract.
    • Once sugar and water mixture has reached the right temperature, slowly mix it into egg white mixture.
    • Once fully incorporated, consistency should be fluffy and ready to serve.

Assemble:

• For best results, use a Christmas tree cookie cutter to cut out the tree shapes from the cooled cake.
• Spread the filling between two tree-shaped cake pieces to create a sandwich.
• Place the assembled cakes in the freezer for 30 minutes to firm.

Icing:

• Using the double-boiler method, melt white chocolate and coconut oil together, stirring until smooth and combined.
• Take cakes out and, using a fork, lower them one at a time into the chocolate until completely submerged. Lift them out and let the excess chocolate drizzle off before transferring the cake to the baking sheet.
• Add sprinkles to the top of the cakes before the coating hardens.

Enjoy:

• Let the coating harden completely before serving.