Christmas Tree Cake
Turn a simple sheet cake into a Christmas tree cake with vanilla buttercream, red icing “garlands” and candy lights. No special pan needed – just use the paper template! This crowd pleasing festive cake is perfect for the holiday season.
Servings: 20 slices
Calories: 493kcal
Equipment
Ingredients
- 3 large eggs room temperature
- ¾ cup (180ml) milk room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 2 ¾ cups (330g) flour all-purpose / plain
- 1 ⅔ cups (330g) sugar granulated or superfine / caster
- 3 level tsp baking powder
- ½ level tsp baking soda (bicarbonate of soda)
- ⅓ tsp salt
- ⅞ cup (200g) unsalted butter cubed (needs to be firm but not fridge-cold)
For the icing & decoration
- 2 cup (226g) unsalted butter , softened
- pinch sea salt
- 4 cups (400g) powdered sugar (icing sugar), sifted
- ½ cup (120ml) cold heavy cream (double cream)
- 2 tsp vanilla extract
- 2 tbsp marshmallow fluff (optional)
To decorate
- 1 tbsp green sprinkles or green sanding sugar
- red decorating gel
- M&Ms, candies, sugar pearls whatever you like!
Instructions
Bake the sheet cakes
- Preheat the oven to 340°F (170°C). Mist two 9x13 cake pans with cake release and line with paper. If you only have one pan, you can bake in batches – see note 1.
- Combine the milk, eggs and vanilla in a measuring jug and set aside.3 large eggs, ¾ cup (180ml) milk, 2 tsp vanilla extract
- Place the flour, sugar, baking powder and baking soda in a large mixing bowl or the bowl of your stand mixer.2 ¾ cups (330g) flour, 1 ⅔ cups (330g) sugar, 3 level tsp baking powder, ½ level tsp baking soda, ⅓ tsp salt
- Add cubed unsalted butter and beat together until you have a crumbly, sandy texture.⅞ cup (200g) unsalted butter
- Pour in the milk / egg mixture and beat until the batter is completely smooth, using a spatula to scrape the bottom and sides of the mixing bowl as needed.
- Divide the batter between the prepared pans and bake, in batches if necessary, for 16-17 minutes or until the cake is springy to the touch and a toothpick tester comes out clean.
- Cool completely, cover with plastic wrap and chill for at least 30 minutes before cutting.
Make the buttercream
- Beat the butter and salt until softened and creamy, scraping the bowl with a spatula as needed – you can do this in a stand mixer fitted with the paddle attachment or using a hand mixer.2 cup (226g) unsalted butter, pinch sea salt
- Add the sifted powdered sugar and beat together on low speed until combined. Continue to beat until light and fluffy, gradually adding heavy cream and increasing speed once ingredients have combined.4 cups (400g) powdered sugar, ½ cup (120ml) cold heavy cream
- Beat in vanilla extract and two heaping tablespoons of marshmallow fluff (if using).2 tsp vanilla extract, 2 tbsp marshmallow fluff
Assemble the cake
- Remove the chilled cake from the pan. Place the template on top and use a sharp knife to cut out the tree shape, reserving any offcuts. Repeat on the second sheet cake.
- Spread a generous layer of buttercream over the bottom layer. Carefully place the second layer on top. Cover the entire cake, including the sides, in a thin layer of buttercream, then chill until firm.
Decorate and serve
- Add a second, thicker coating of buttercream and smooth over the cake.
- Use red decorating gel to pipe stripes across the tree and scatter with green sprinkles. Use M&Ms or large sprinkles to add Christmas baubles onto the cake (optional).1 tbsp green sprinkles, red decorating gel, M&Ms, candies, sugar pearls
- Transfer your Christmas tree cake to a serving board, slice and serve
Video
Notes
Note 1: If you only have one 9x13 pan, you can bake in batches. Bake the first layer, cool in the pan for 10 minutes then use the baking paper to transfer to a cooling rack. Clean the pan, grease, line and use for the second layer.
Make ahead
- Bake the sheet cake up to 2 days ahead, cover in plastic wrap and store at room temperature.
- The frosting can be made 3–4 days ahead and kept in an airtight container in the fridge. Bring to room temperature and re-whipped before using.
- You can assemble and crumb coat the cake the day before, then do the final white icing and decorations on the day so it looks fresh and bright.
Nutrition
Calories: 493kcal | Carbohydrates: 55g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 129mg | Potassium: 73mg | Fiber: 0.5g | Sugar: 41g | Vitamin A: 961IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg
