Copycat Little Debbie Red Velvet – a new copycat favorite: tender red velvet cake filled with marshmallow creme and finished in a white chocolate shell.
These Red Velvet Little Debbie–style tree cakes are perfect for the holidays. A moist red velvet sheet cake is layered with a fluffy marshmallow creme filling, chilled, cut into tree shapes, then dipped in a smooth white chocolate coating. They make festive, single-serve treats for holiday gatherings or cookie exchanges and are a lovely homemade version of a nostalgic snack cake.
Why You’ll Love This Recipe
- Homemade copycat of a classic snack cake made with quality ingredients.
- Uses cocoa powder and sour cream for a rich, moist cake layer.
- A fluffy marshmallow creme filling and creamy white chocolate coating make each bite irresistible.
- Easy to cut into festive tree shapes—perfect for holiday tables.
- Made as convenient single-serve snacks so you can share or package them as gifts.
Ingredients – Copycat Little Debbie Red Velvet
The main ingredients you’ll need to make these Copycat Little Debbie Red Velvet tree cakes are listed below. For exact measurements and details, refer to the recipe card included in the instructions section.
- Unsalted butter and vegetable oil for a tender crumb.
- Granulated sugar and powdered sugar for sweetness.
- Eggs, vanilla, and red food coloring (or red velvet emulsion) for flavor and color.
- Cocoa powder, baking powder, and baking soda among the dry ingredients.
- Sour cream and buttermilk for a moist, tender texture.
- Marshmallow fluff and heavy cream for the filling.
- White chocolate or almond bark plus a little coconut oil for the coating.
- Green sprinkles and red piping for decoration.
Step-by-Step Instructions
For the Cake
- Preheat oven to 350°F. Prepare an 18 x 13-inch sheet pan by spraying with nonstick spray, lining with parchment paper, and spraying again.
- Whisk together cocoa powder, baking powder, baking soda, salt, and all-purpose flour; set aside.
- In a stand mixer fitted with the paddle, cream unsalted butter, vegetable oil, and granulated sugar on medium-high until light and fluffy, about 4 minutes.
- Add eggs one at a time on low speed, scraping the bowl as needed.
- Mix in vanilla, red velvet emulsion or food coloring, sour cream, and white vinegar until combined.
- Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mix. Mix until just incorporated and spread batter evenly in the prepared pan.
- Bake 40–45 minutes, until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack, then chill for easier cutting.
For the Marshmallow Creme Filling
- Beat softened butter in a large bowl until smooth and creamy.
- Add marshmallow fluff and mix until combined.
- Gradually add powdered sugar, then beat on medium-high until light and fluffy.
- Mix in vanilla, heavy cream (or milk), and salt until smooth. Reserve about 1/4 cup, tint with red coloring for decorating, and transfer fillings to piping bags.
Assembly – Copycat Little Debbie Red Velvet
- Chill the baked cake until firm and use a tree-shaped cookie cutter to cut shapes.
- Slice each tree horizontally, pipe marshmallow filling on one half, and sandwich with the other half.
- Melt white chocolate or almond bark and stir in coconut oil until glossy and smooth.
- Dip each cake tree into the melted chocolate using a fork, place on parchment, and allow to set.
- Pipe red frosting in a zigzag across each tree and finish with green sprinkles.
Tips and Tricks
- Red color: Use quality red velvet emulsion or concentrated food coloring; a touch of vinegar with cocoa powder helps brighten the hue.
- Filling consistency: Start with softened butter and beat thoroughly for a fluffy texture that pipes well.
- Smooth coating: Add a little coconut oil to melted white chocolate to thin and smooth it; keep it warm while dipping.
- Clean shapes: Chill the cake before cutting; if it softens, chill again before handling or dipping.
- Keep the filling at room temperature for easier piping and store finished cakes chilled until serving.
Recommended Tools – Copycat Little Debbie Red Velvet
- Stand mixer for mixing batter and filling
- Measuring tools for accurate results
- Tree-shaped cookie cutter for festive shapes
- Parchment paper to prevent sticking
- Piping bags for the filling and decorating
FAQs
Can I make these ahead of time? Yes. Store assembled cakes in an airtight container in the refrigerator for up to 3 days, or freeze individually wrapped for longer storage.
Can I substitute almond bark with white chocolate? Yes. Both almond bark and white chocolate work well for the coating.
How do I get a vibrant red color? Use red velvet emulsion or a concentrated liquid food coloring to achieve a strong, even red hue.
Storing and Freezing Instructions
Store finished tree cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each cake in plastic wrap and freeze up to one month. Thaw in the fridge or bring to room temperature briefly before serving.
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If you enjoyed this Copycat Little Debbie Red Velvet recipe, please leave a rating and a comment — feedback is always welcome. Follow the creator on social channels for more recipes and baking tips.
Recipe
Copycat Little Debbie Red Velvet
Molly Murphy
Pin Recipe
Ingredients
For the cake
- 1 cup unsalted butter, room temperature
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ Tablespoons red velvet emulsion or red food coloring
- ¼ cup full fat sour cream, room temperature
- 1 teaspoon white distilled vinegar
- 1 Tablespoon cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cup all-purpose flour
- 1 cup buttermilk, room temperature
For the marshmallow filling
- ¾ cup softened unsalted butter
- 1 cup marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or cream (preferably heavy cream)
- ¼ teaspoon salt
For the white chocolate coating
- 24 ounces white chocolate or almond bark
- 1 tablespoon coconut oil or neutral oil
Instructions
For the Cake
-
Preheat oven to 350°F. Spray an 18 x 13-inch pan with cooking spray, line with parchment, and spray again.
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Whisk cocoa powder, baking powder, baking soda, salt, and flour. Set aside.
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Cream butter, oil, and sugar in a stand mixer on medium-high until light and nearly doubled, about 4 minutes.
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Add eggs one at a time, mixing 30 seconds after each addition and scraping the bowl as needed.
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Mix in vanilla, emulsion or food coloring, sour cream, and vinegar on low until incorporated.
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With mixer on low, add half the flour mixture, then half the buttermilk, then the remaining flour and buttermilk. Mix until just combined; avoid overmixing.
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Spread batter evenly and smooth the top. Bake 40–45 minutes or until a toothpick shows a few moist crumbs.
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Cool completely, then chill to firm up for cutting.
For the Marshmallow Filling
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Beat softened butter until creamy, then add marshmallow fluff and mix until combined.
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Add powdered sugar gradually, then beat on medium-high until light and fluffy, about 2–3 minutes.
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Mix in vanilla, heavy cream, and salt. Keep the filling at room temperature for easier piping. Tint a small portion with red for decorating.
Assembly
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Chill the cake until firm. Melt white chocolate or almond bark in short intervals, stirring until smooth, then stir in coconut oil to thin. Keep warm while dipping.
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Cut tree shapes from the chilled cake. If pieces soften, chill briefly to firm up.
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Slice each tree horizontally, pipe marshmallow filling on one half, and sandwich with the other half.
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Dip each sandwich in melted white chocolate using a fork, set on parchment to harden, then pipe red zigzags and add green sprinkles.