Relive your favorite holiday memories with a taste of pure nostalgia! These homemade Christmas Tree Cakes bring back the joy of a classic festive treat. Forget the store-bought versions; this easy, step-by-step recipe helps you create soft yellow cake, creamy marshmallow filling, and a sweet candy coating, all decorated with iconic holiday flair. Get ready for a delicious, festive baking adventure!
Why You’ll Love This Christmas Tree Cake Recipe
You’ll want to bake these delightful treats year after year, and here’s why:
- Authentic Flavor: Recreate the exact sweet, vanilla taste and tender texture you remember from the classic holiday snack.
- Festive Fun: This recipe makes for a joyful and creative holiday baking project, perfect for getting into the seasonal spirit.
- Perfect for Gifting: Package these adorable Christmas Tree Cakes as thoughtful homemade gifts for friends, family, and neighbors.
- Customizable Decor: Easily adapt the sprinkles and drizzle colors to match any holiday theme or personal preference.
- Better Than Store-Bought: Enjoy the satisfaction of a fresh, homemade treat with no artificial preservatives, made with love in your own kitchen.
Ingredients
Gather these simple ingredients to create your own beloved Christmas Tree Cake recipe. Using quality components ensures the best flavor and texture for your festive treats.
- For the Cake:
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2½ tsp vanilla extract
- ½ cup buttermilk, room temperature
- For the Marshmallow Cream Filling:
- 1 cup unsalted butter, room temperature
- 1 cup marshmallow fluff
- 3 cups confectioner’s sugar
- 2 tsp vanilla extract
- For the White Candy Coating & Decoration:
- 2½ cups white candy melts
- 3 Tbsp coconut oil
- ½ cup confectioner’s sugar
- 1–2 tsp water (more if needed)
- 1 Tbsp green sugar sprinkles
- 1–2 drops red food dye
Notes & Substitutions
According to baking experts, using room temperature ingredients is crucial for a smooth batter and creamy filling, ensuring everything combines perfectly. For a dairy-free option, use plant-based butter and buttermilk alternatives. If you do not have buttermilk, simply add 1/2 tablespoon of lemon juice or white vinegar to regular milk and let it sit for five minutes before using. Feel free to swap white candy melts for almond bark for a similar coating. These small adjustments help create delicious copycat Christmas tree cakes.
Equipment
You don’t need fancy tools to make these delightful holiday treats. Here’s what you’ll need:
- Two ¼ sheet pans (or one ½ sheet pan)
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls
- Offset spatula
- Small Christmas tree cake cookie cutter (about 3-4 inches tall)
- Piping bag or a small Ziploc bag
Instructions
Follow these clear, step-by-step instructions to bake your very own nostalgic Christmas Tree Cake treats. Remember, patience with chilling stages is key to perfect results for these festive desserts.
- Prep Oven & Pans: Preheat your oven to 350°F (175°C). Line two ¼ sheet pans with parchment paper and lightly grease them with non-stick spray. If using one ½ sheet pan, prepare it the same way.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
- Cream Butter & Sugar: In a larger bowl, use an electric mixer to beat the room temperature butter and sugar. Mix for 3-5 minutes until the mixture is light in color and fluffy.
- Add Wet to Creamed Mixture: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated into the batter.
- Mix Batter: Alternate adding the dry ingredients mixture and the buttermilk to the creamed mixture. Begin and end with the dry ingredients, mixing briefly after each addition. Do not overmix; use a silicone spatula to ensure all ingredients are combined evenly.
- Spread Batter Evenly: Divide the batter evenly between your prepared cookie sheets. Use an offset spatula to spread the batter into an even layer on each pan.
- Bake Cake: Bake for 10-12 minutes, or until the cake is set and the edges are lightly golden brown. A toothpick inserted into the center should come out clean.
- Cool Cake Layers: Let the cakes sit in their pans for about 5 minutes. Then, carefully flip them onto fresh sheets of parchment paper to cool completely at room temperature. If you used one ½ sheet pan, cut the cooled cake in half crosswise to create two equal pieces.
- Prepare Filling: While the cakes cool, make the marshmallow cream filling. Use an electric mixer to beat the room temperature butter and marshmallow fluff until completely smooth, scraping down the bowl sides as needed. Slowly add the confectioner’s sugar until combined, then mix in the vanilla extract.
- Assemble Layers: Place one cooled cake half onto a parchment-lined cookie sheet. Spread the prepared marshmallow filling evenly over this cake layer using an offset spatula. Top with the second cake half. Your layers should be cake, frosting, then cake.
- First Chill: Transfer the assembled cake to the freezer. Allow it to chill for at least one hour; this helps firm up the filling and cake layers.
- Cut Tree Shapes: After chilling, use your Christmas tree cake cookie cutter to cut out as many tree shapes as possible from the cake. You should get approximately 8 trees.
- Second Chill: Place the cut trees back onto the parchment-lined cookie sheet. Freeze them again for at least two hours. This crucial step prevents the cakes from falling apart during the coating process. You can mix any cake scraps with a bit of frosting to make delicious cake pop batter.
- Make Red Glaze: While the cakes chill, prepare your red glaze. In a small bowl, combine ½ cup confectioner’s sugar with 1-2 teaspoons of water and 1-2 drops of red food dye. Mix until smooth and a vibrant red color. Transfer this glaze to a piping bag or a small Ziploc bag with a tiny corner snipped off. Set aside.
- Melt Candy Coating: In a microwave-safe bowl, melt the white candy melts and coconut oil. Heat in 30-second intervals, stirring well between each, until completely smooth and melted.
- Coat Cakes: Working one at a time, gently drop each frozen Christmas tree cake into the melted candy coating, using two forks to submerge and retrieve it. Allow any excess coating to drip off before placing the coated tree onto a clean parchment-lined cookie sheet.
- Add Sprinkles: Immediately after coating a cake, sprinkle the green sugar sprinkles over the wet candy coating. Once the coating sets, sprinkles will not stick.
- Decorate Trees: Use the prepared red glaze in your piping bag to pipe the classic, nostalgic zig-zag lines onto the top of each frosted Christmas tree cake.
- Set & Serve: Allow the candy coating and red glaze to fully set, which usually takes about 15-20 minutes at room temperature. Then, enjoy your delightful homemade Christmas tree cakes!
Pro Tips & Troubleshooting
Achieving the perfect Christmas tree cake requires a few key tricks. For a moist cake texture, avoid overmixing your batter; mix only until just combined. If your marshmallow cream filling feels too sticky, try adding a tablespoon more of confectioner’s sugar to firm it up slightly. For a smooth candy coating, ensure your candy melts are fully liquid and consistently stirred, and your cakes are very cold. To prevent sprinkles from falling off, apply them immediately after dipping the cake while the coating is still wet. If your cakes break during dipping, they likely weren’t chilled long enough.
Serving, Storage, & Variations
These homemade Christmas Tree Cakes are versatile and sure to be a holiday favorite.
Serving Suggestions
Serve these charming Christmas Tree Cakes as the centerpiece of your holiday dessert platter. They pair wonderfully with a warm mug of hot cocoa, a creamy eggnog latte, or a fresh cup of coffee. You can also individually wrap them in cellophane bags with festive ribbons to create delightful, edible homemade gifts for friends, teachers, and neighbors.
Storage Instructions
Store your finished Christmas Tree Cakes in an airtight container at room temperature for up to 3 days. For extended freshness, you can refrigerate them for up to a week. If you’re making them ahead, flash-freeze the cooled, cut cakes before coating, then store coated cakes in a freezer-safe container for up to one month. Thaw in the refrigerator or at room temperature.
Variations
Get creative with your Christmas Tree Cake design! Experiment with different extract flavors in the cake or filling, like almond or peppermint. Use different colored candy melts for the coating – maybe green for an extra festive touch. You can also use various sprinkles, edible glitter, or even mini chocolate chips for unique decorations. For a mini version, use a smaller cutter, or bake in muffin tins for round treats.
Nutrition
These delightful Christmas tree cakes are an indulgent holiday treat. While exact nutrition varies by portion and specific ingredients, each cake contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 18-22g |
| Saturated Fat | 10-12g |
| Carbohydrates | 45-50g |
| Sugars | 35-40g |
| Protein | 3-5g |
Enjoy this sweet seasonal dessert in moderation. For a slightly lighter version, you could reduce the amount of filling or use a thinner candy coating.
FAQ
Can I make these ahead of time?
Absolutely! You can bake the cake layers and make the filling up to two days in advance. Store them separately, then assemble and freeze the Christmas tree cake shapes before coating for easy prep.
What if I don’t have buttermilk?
You can easily make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk. Let it sit for five minutes until it slightly curdles before adding it to your batter.
Why do my sprinkles fall off?
Sprinkles need to be applied immediately after dipping each cake in the warm candy coating. If the coating cools and sets even slightly, the sprinkles won’t adhere properly.
How many cakes does this recipe yield?
This recipe typically yields about 8 individual Christmas tree cakes, depending on the size of your cookie cutter.
Can I use regular frosting instead of marshmallow fluff?
For the most authentic taste and texture, marshmallow fluff is recommended. However, you can substitute with a standard vanilla buttercream frosting if preferred, though it will change the flavor profile.
Conclusion
Creating your own homemade Christmas Tree Cakes is a rewarding and delicious way to celebrate the holiday season. This recipe brings the iconic flavor and festive spirit of a classic treat right into your kitchen. Embrace the joy of baking and share these delightful, nostalgic treats with loved ones. You’ll love seeing faces light up when they taste these perfectly replicated Christmas Tree Cakes!
