Why You’ll Love This Recipe

I like that this recipe uses Little Debbie Christmas Tree Cakes as the base, which gives the truffles a soft, cake-like texture without any baking. Dipping them in melted chocolate and topping with sprinkles makes them look extra festive. They’re easy enough for kids to help with and so pretty on a holiday dessert table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box of Little Debbie Christmas Tree Cakes (5 cakes)
8 ounces white chocolate or candy melts
3 tablespoons festive sprinkles
3 tablespoons red candy melts for drizzling (optional)
green sanding sugar for decoration

Directions

Unwrap the Christmas Tree Cakes and place them in a large bowl.

Using a handheld mixer, blend the cakes until a crumbly dough forms. Mix in the festive sprinkles.

Scoop the dough with a tablespoon, roll into balls, and place them on a parchment-lined baking sheet. Repeat until all dough is used.

Melt the white chocolate or candy melts in the microwave or using a double boiler.

Dip each chilled cake ball into the melted chocolate, coating completely. Let excess drip off and place back on the baking sheet.

Melt the red candy melts in a piping or ziplock bag in 30-second intervals, kneading in between.

Snip the tip of the bag and drizzle over the coated truffles. Sprinkle with green sanding sugar and let set in the fridge for a few minutes before serving.

Servings and Timing

Servings: 12 truffles
Prep time: 15 minutes
Chill and decorating time: 10 minutes
Total time: 25 minutes

Variations

I sometimes swap the white chocolate coating for milk or dark chocolate for a richer flavor.
Crushed peppermint candies make a festive topping instead of sprinkles.
I like mixing in a few drops of peppermint or almond extract into the cake dough for a different holiday twist.
Colorful sprinkles or gold edible glitter give these truffles a more elegant look.
For bite-sized versions, I roll smaller balls and serve them in mini candy cups.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 1 month—perfect for making ahead during the busy holiday season. When I want to serve them, I just let them sit at room temperature for about 15 minutes to soften slightly.

FAQs

Can I make these ahead of time?

Yes, I often make them a day in advance and keep them chilled until ready to serve.

Do I need to chill the cake dough before dipping?

I find chilling helps the balls hold their shape better when dipping in melted chocolate.

Can I use other Little Debbie cakes?

Yes, I’ve tried this with Birthday Cakes and Zebra Cakes, and they work great too.

What can I use instead of white chocolate?

Candy melts, almond bark, or even milk/dark chocolate are great alternatives.

Can I make these without a handheld mixer?

Yes, I can crumble the cakes and mix by hand, though the texture may be slightly chunkier.

How do I prevent the coating from cracking?

I let the dipped truffles set slowly at room temperature before refrigerating them.

Can I add fillings to the truffles?

Yes, I sometimes press a mini marshmallow or a chocolate chip into the center before rolling.

Do these need to stay refrigerated?

Yes, I store them chilled to keep the chocolate coating firm and fresh.

Can kids help make these?

Absolutely—they can help roll the balls and decorate with sprinkles.

Can I double the recipe for a party?

Yes, I often double or triple it, depending on how many truffles I need.

Conclusion

Christmas Tree Cake Truffles with Little Debbies cakes are one of my favorite quick holiday treats. They’re festive, sweet, and so easy to prepare with just a handful of ingredients. I love making them for parties, gifting, or simply enjoying with a cup of hot cocoa. Every bite tastes like holiday cheer.