Festive Christmas Tree Cake Truffles
These Christmas Tree Cake Truffles are the ultimate viral holiday treat for a reason. They take the nostalgic flavor of the classic Little Debbie Christmas Tree Cakes—with that distinct vanilla icing and moist yellow cake—and concentrate it into a rich, creamy truffle coated in a snappy white chocolate shell.
Why This Recipe Works
The genius of this recipe lies in using the entire snack cake—frosting, filling, and sprinkles included. When you crumble the cakes, the frosting acts as a binder along with the cream cheese, meaning you don't need to add any extra sugar or flavorings. The cake is already perfectly seasoned with that classic artificial vanilla flavor we all secretly love.
Because the cakes are shelf-stable and slightly drier than fresh sponge cake, they absorb the moisture from the cream cheese beautifully without becoming gummy. This creates a dense, fudgy interior texture similar to cookie dough.
💡 Professional Tip
Don't skip the chilling step! If the cake balls are too warm when you dip them, they will fall apart in the warm chocolate. If they are frozen too solid, the chocolate shell might crack as it sets. 20 minutes in the freezer is the sweet spot.
Frequently Asked Questions
Absolutely! The chocolate Christmas Tree Cakes work just as well. You can dip them in milk chocolate or dark chocolate for a richer truffle.
Store the finished truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Chocolate cracks if the temperature difference between the cold truffle and hot chocolate is too extreme. Let the frozen balls sit at room temp for 2-3 minutes before dipping, and let your chocolate cool slightly after melting.
No, you can easily crumble the cakes by hand or use a potato masher. A food processor just makes it faster and creates a finer, smoother crumb.
Yes. Dip the tip of a lollipop stick into melted chocolate, insert it halfway into the chilled cake ball, and freeze for another 10 minutes to set the stick before dipping the whole pop.
Almond bark (also known as vanilla coating or candy coating) is a chocolate-like confection made with vegetable fats instead of cocoa butter. It melts much smoother and easier than white chocolate chips, making it perfect for beginners.
This recipe uses 2 standard boxes of cakes (which usually contain 5 cakes each). This yields about 15-18 truffles depending on how big you roll them.
It's best to use full-fat brick cream cheese. Low-fat or tub varieties have higher water content which can make the truffle dough too sticky and wet.
Recipe Troubleshooting Guide
Dough Too Sticky
Problem: The mixture is sticking to hands and won't roll.
Solution: The mixture is too warm or has too much cream cheese. Chill the bowl for 15 minutes, or add another crumbled cake to dry it out.
Chocolate Seizing
Problem: White chocolate becomes clumpy and hard.
Solution: Water got into the chocolate or it was overheated. Try stirring in a teaspoon of vegetable oil or shortening. If it's burnt, you'll need to start over.
Truffles Falling Apart
Problem: Balls disintegrate in the dipping chocolate.
Prevention: Use a spoon to lower them in and a fork to lift them out—don't spear them. Ensure the balls are sufficiently chilled.
Flat Bottoms
Problem: Truffles have a large pool of chocolate at the base.
Recovery: After dipping, tap the fork against the side of the bowl vigorously to shake off excess chocolate before placing on the parchment paper. Drag the bottom across the rim of the bowl to wipe it.
Streaky Coating
Problem: The white coating looks translucent or streaky.
Prevention: Stir the chocolate very well. If using white chocolate chips, they often require a little oil to become opaque and smooth. Almond bark provides better coverage.
Flavor Variations
Too Sweet: Dip in cookie butter before the chocolate shell.
Too Salty: Sprinkle crushed pretzels on top instead of sprinkles.
Bland: Add a drop of peppermint extract to the dough for a minty twist.
Choosing Your Chocolate
For coating truffles, not all chocolate is created equal. White chocolate chips contain stabilizers that help them hold their shape in cookies, meaning they resist melting into a thin liquid. They often result in a thick, gloopy coating.
For the best results, use 'Almond Bark,' 'Candy Melts,' or high-quality couverture white chocolate. These are formulated for dipping and melt into a silky, thin consistency that coats the truffle evenly without being too heavy.
Essential Ingredient Notes
- Christmas Tree Cakes: Use the Vanilla flavor for the classic look and taste. Ensure you buy the standard snack cakes, not the mini muffins or brownies.
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature so it blends seamlessly with the cakes without leaving white lumps.
- Sanding Sugar: Red and green sanding sugar gives a nice sparkle and crunch, mimicking the decoration on the original cakes.
Decoration Ideas
While simple sprinkles are cute, you can elevate these truffles by mimicking the original cake design. Reserve a small amount of melted white chocolate and dye half red and half green using oil-based candy coloring (water-based food coloring will seize the chocolate).
Use a piping bag or a ziplock bag with the corner snipped to drizzle lines across the tops of the set truffles. This creates that iconic 'string' look of the Christmas Tree Cakes.
The Tap and Shake
The secret to a smooth, thin shell is removing excess chocolate. Once dipped, lift the truffle with a fork and tap the handle of the fork against the edge of the bowl repeatedly. This forces excess chocolate to drip off without shaking the truffle loose.
Festive Christmas Tree Cake Truffles
📋 Ingredients
Truffle Center
- 340g White Melting ChocolateOr almond bark
- 1 tbsp Coconut OilOptional, to thin chocolate
- Red & Green SprinklesFor festive decoration
Coating & Garnish
- 2 boxes Little Debbie Christmas Tree Cakes10 cakes total, vanilla flavor
- 115g Cream CheeseSoftened to room temperature
Instructions
Crumble Cakes
Remove the Christmas Tree Cakes from their wrappers. Break them into pieces and place them in a large bowl or food processor. Pulse or mash with a fork until they form fine crumbs.
Mix with Cream Cheese
Add the softened cream cheese to the cake crumbs. Mix thoroughly using a hand mixer or a spatula until the mixture forms a dough-like consistency that holds together when pressed.
Form Truffles
Scoop about 1 tablespoon of the mixture and roll it into a smooth ball between your palms. Place the balls on a parchment-lined baking sheet. Repeat with remaining mixture.
Chill
Place the baking sheet in the freezer for 20-30 minutes to firm up the truffle balls. This makes them easier to dip.
Dip in Chocolate
Melt the white chocolate (and coconut oil if using) in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip each chilled ball into the chocolate, tapping off the excess.
Decorate
Place the dipped truffle back on the parchment paper. Immediately top with sprinkles before the chocolate sets. Alternatively, drizzle with melted red or green candy melts. Let set completely before serving.
Recipe Notes & Tips
Gift Giving
These make excellent gifts! Place individual truffles in mini cupcake liners and arrange them in a holiday tin. They hold up well at room temperature for a party but should be stored in the fridge long-term.
Melting Tip
If using a microwave to melt chocolate, do not overheat. Heat in short bursts and stir well, as chocolate retains heat and will continue to melt as you stir.
Quantity
This recipe can easily be halved using just 1 box of cakes and 2 oz of cream cheese if you want a smaller batch.