Copycat Little Debbie Red Velvet Cakes

Copycat Little Debbie Red Velvet – Your newest copycat recipe! Tender red velvet cake with marshmallow creme filling, dipped into a white chocolate shell! 

Nothing says Christmas time quite like these Red Velvet Little Debbie Christmas Cakes! With a classic red velvet cake layer, fluffy marshmallow creme filling, and a decadent white chocolate coating. These tree-shaped cakes are a homemade twist on a favorite snack cake. Whether you’re recreating the real deal or just need an impressive dessert for the holiday season. This copycat Little Debbie Red Velvet recipe will have everyone raving. These festive cakes make the perfect treat for family gatherings or holiday parties.

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Why You’ll Love This Recipe

• Homemade version of a classic snack cake with real, quality ingredients.
• Made with cocoa powder and sour cream for a rich, moist cake layer.
• The marshmallow creme filling and white chocolate coating make each bite irresistible.
• Perfect for creating tree shapes that add a festive touch to your dessert table.
• Easy to make and share as single-serve snacks for all your holiday celebrations.

Ingredients – Copycat Little Debbie Red Velvet

Here is what you’ll need from the grocery store to make these Copycat Little Debbie Red Velvet, for a full list of ingredients, please refer to the recipe card below! 

• Unsalted butter and vegetable oil for a moist, tender crumb.
• Granulated sugar and powdered sugar to add the perfect sweetness.
• Eggs, pure vanilla extract, and red food coloring for that signature red velvet flavor and look.
• Cocoa powder, baking powder, and baking soda as key dry ingredients.
• Sour cream and buttermilk for a creamy, tender cake texture.
• Marshmallow fluff and heavy cream for a fluffy marshmallow creme filling.
• White chocolate or almond bark for a smooth, creamy coating.
• Green sprinkles for a festive finish.

Step-by-Step Instructions

For the Cake

• Preheat your oven to 350°F and prepare an 18 x 13-inch sheet pan by spraying with nonstick spray, lining with parchment paper, and spraying again.
• In a large mixing bowl, whisk together cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, vegetable oil, and sugar on medium-high speed until light and fluffy, about 4 minutes.
• Add the eggs, one at a time, mixing on low speed after each addition.
• Mix in the vanilla extract, red velvet emulsion (or red food coloring), sour cream, and white distilled vinegar until combined.
• Gradually add half of the dry ingredients and half of the buttermilk, mixing until just incorporated. Repeat with the remaining dry ingredients and buttermilk.Spread the batter evenly into the prepared pan, smoothing it with a spatula.
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack and then chill for easier cutting.

For the Marshmallow Creme Filling

• In a large bowl, beat the softened butter on medium speed until smooth and creamy.
• Add the marshmallow fluff and mix until fully combined.
• Gradually add powdered sugar and beat until light and fluffy.
• Mix in the vanilla extract, heavy cream, and salt until smooth. Tint ¼ cup of the filling with red food coloring and transfer to a small piping bag for decorating.

Assembly – Copycat Little Debbie Red Velvet

• Cut the chilled cake into tree shapes using a tree-shaped cookie cutter.
• Slice each tree horizontally, then pipe the marshmallow creme filling onto one half and top with the other half to create a sandwich.
• Melt the white chocolate or almond bark in a large bowl, stirring in coconut oil until smooth.
• Dip each cake tree into the melted chocolate, using a fork to lift and place them on parchment to set.
• Once set, use the red frosting to add zigzags and finish with green sprinkles.

Tips and Tricks

• Red Color: Use red velvet emulsion or high-quality red food coloring for the best results. Adding a touch of vinegar with cocoa powder helps bring out a vibrant red.
• Filling Consistency: For a fluffy marshmallow filling, use softened butter and beat well.
• Smooth Chocolate Coating: Add coconut oil to melted white chocolate for an easy coating. Keep it in a warm spot to prevent hardening while you dip.
• Clean Tree Shapes: Chill the cake before cutting. If it softens, pop it back in the fridge for a few minutes.
• For the perfect red color, use red food coloring or red velvet emulsion.
• Keep the marshmallow filling at room temperature for easier piping.
• If the cake softens after cutting, chill it again before dipping.
• Maintain the melted chocolate’s smooth consistency by keeping it in a warm spot or over a warm water bath.

Recommended Tools – Copycat Little Debbie Red Velvet

• Stand mixer for mixing batter and filling
• Measuring cup for accurate measurements
• Tree-shaped cookie cutter for festive shapes
• Parchment paper to prevent sticking
• Piping bags for filling and decorating
• Red velvet emulsion my favorite brand is LorAnn’s or Amertti

FAQs

Can I make these cakes ahead of time? Yes! Store the assembled cakes in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Can I substitute almond bark with white chocolate?Absolutely. Almond bark and white chocolate both work well for coating.

What’s the best way to get a vibrant red color?Use red velvet emulsion or high-quality liquid food coloring to achieve that perfect red hue. 

If you are looking for a natural red food coloring, I recommend using Amoretti’s natural red dye! 

Storing and Freezing Instructions

Store these Christmas tree cakes in an airtight container in the fridge for up to 3 days. For longer storage, wrap each tree individually in plastic wrap and freeze for up to a month. When ready to serve, let the cakes come to room temperature or enjoy slightly chilled.

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If you loved these Copycat Little Debbie Red Velvet don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms

Recipe

Copycat Little Debbie Red Velvet

Molly Murphy

our newest copycat recipe! Tender red velvet cake with marshmallow creme filling, dipped into a white chocolate shell!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 13

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 LorAnn’s red velvet emulsion you can substitute with 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 powder 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 non flavored oil

Instructions

 

For the Cake

• Preheat your oven to 350°F. Spray an 18 x 13-inch metal cookie pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium-sized bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 4 minutes. The mixture should turn white and nearly double in size.
• With a rubber spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
• Once the eggs have been added, add the vanilla, LorAnn’s emulsion, sour cream, and vinegar. Mix on low just until incorporated, about 30-60 seconds.
• Scrape down the sides of the bowl, then turn the mixer to low. Add half of the flour mixture, followed by half of the buttermilk, and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not overmix; this should take 30-45 seconds.
• Evenly distribute the cake batter in the prepared cake pan. Use the back of a spoon to smooth the batter for even baking.
• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
• Let the cake cool completely in the pan, then place it in the fridge to firm up for easier handling.

For the Marshmallow Filling

• In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
• Add the marshmallow fluff to the bowl and mix until fully combined, scraping down the sides as needed.
• Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. After all the powdered sugar is added, increase the mixer speed to medium-high and beat until light and fluffy, about 2-3 minutes.
• Add the vanilla extract, heavy cream, and salt, mixing until just combined. Keep the filling at room temperature for easier piping.
• Scoop out about ¼ cup of the filling, tint with red food coloring, and place in a piping bag. Place the remaining filling in a separate piping bag with a small hole cut. Set aside.

Assembly

• Once the cake has cooled, place it in the fridge or freezer to firm up for easier cutting while you melt the chocolate.
• In a large, heatproof bowl, microwave the white chocolate or almond bark in 20-second intervals, stirring between each interval, until fully melted. Stir in the coconut oil until smooth and fully incorporated. Tip: Keep the white chocolate mixture in a warm spot while dipping, or place it over a warm water bath, occasionally stirring to maintain a smooth consistency.
• Use a tree-shaped cookie cutter to cut the chilled cake into 16 tree shapes (or as many as your cutter allows).
• If the cake softens too much after cutting, chill it for 10-15 minutes to firm it back up for easier handling.
• Carefully slice each tree horizontally with a serrated knife.
• Pipe the marshmallow filling onto one half of each tree, piping all the way to the edges. Place the second half on top, gently pressing to secure.
• When ready to dip, take a tree and use a fork or skewer to carefully dip it into the melted white chocolate, lifting it out and placing it on parchment paper. Let the chocolate harden before piping the red frosting.
• Using the red frosting, pipe a zigzag design at an angle over each tree and add green sprinkles. Serve and enjoy!

Keyword red velvet, little debbie, copycat

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