Get ready to bake a batch of pure nostalgia! This delightful Christmas tree cake recipe brings the magic of classic holiday treats right into your kitchen. Forget store-bought; our homemade version boasts a superior fluffy vanilla cake, luscious marshmallow cream filling, and a smooth, sweet candy coating. Prepare to spread holiday cheer with these adorable and delicious little cakes.
Why You’ll Love This Christmas Tree Cake Recipe
You’ll adore making this homemade Christmas tree cake recipe for many reasons:
- Childhood Favorite: Recreate a cherished treat from your youth with fresh, quality ingredients.
- Fluffy Vanilla: Enjoy a tender, light vanilla cake that melts in your mouth.
- Sweet Marshmallow: Savor the creamy, dreamy marshmallow filling that perfectly complements the cake.
- Smooth Coating: Experience a delightful, melt-in-your-mouth candy coating, just like the original.
- Festive Fun: Impress your family and friends with these adorable and festive holiday treats.
- Perfect for Sharing: This recipe is ideal for holiday baking, gifting, and spreading joy.
Ingredients
Gather these simple ingredients to create your festive homemade Christmas tree cakes. Each component plays a vital role in achieving that perfect balance of sweetness and texture.
For the Vanilla Cake
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 1/2 tsp. vanilla extract
- 1/2 cup buttermilk, room temperature
For the Marshmallow Filling
- 1 cup unsalted butter, room temperature
- 1 cup Marshmallow fluff
- 3 cups confectioner’s sugar
- 2 tsp. vanilla extract
For Decorating
- 2 1/2 cups white candy melts
- 3 Tbsp. coconut oil
- 1/2 cup confectioner’s sugar
- 1-2 tsp. water (more if needed)
- 1 Tbsp. green sugar sprinkles
- 1-2 drops red food dye
Notes & Substitutions
Using all-purpose flour works best for these delicate cakes. Ensure your butter is truly at room temperature for a smooth, creamy batter. If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar; let it sit for 5 minutes. Use candy melts for the best coating consistency and shine; white chocolate can be temperamental. Marshmallow fluff creates the classic filling texture.
Equipment
You’ll need a few key tools for this Christmas tree cake recipe. Use two 1/4 sheet pans or one 1/2 sheet pan. Gather parchment paper, non-stick spray, and small and large mixing bowls. An electric mixer or stand mixer is essential for the batter and filling. You’ll also need a whisk, silicone spatula, offset spatula, a 3.5-4 inch Christmas tree cookie cutter, a piping bag, two forks, and a cookie sheet.
Instructions
Creating these delightful Christmas tree cakes is a fun process. Follow these steps carefully for the best results.
Make the Vanilla Cake
Preheat your oven to 350°F. Line two 1/4 cookie sheet pans with parchment paper and lightly grease them. If using one 1/2 sheet pan, prepare it the same way. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In a larger bowl, beat the room temperature butter and sugar with an electric mixer for 3-5 minutes until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined; avoid overmixing. Use a silicone spatula to ensure everything is evenly incorporated.
Overmixing cake batter can lead to tough cakes due to increased gluten development, as explained by Laura’s Bake Lab, so it’s important to mix until just combined.
Evenly distribute the batter into the prepared cookie sheets. Use an offset spatula to spread the batter smoothly. Bake for 10-12 minutes, or until the cake is golden brown around the edges and no longer jiggly.
Let the cake cool in the pans for about 5 minutes. Then, carefully flip them onto fresh parchment paper to cool completely. If you used one large pan, cut it in half lengthwise once cooled.
Prepare the Marshmallow Filling
While the cake cools, make the filling. In a bowl, use an electric mixer to whisk the room temperature butter and marshmallow fluff until completely smooth, ensuring no butter lumps remain. Scrape down the sides of the bowl as you mix.
Marshmallow Fluff, a well-known marshmallow creme, has a history tracing back to 1917 in Massachusetts and is famed for its use in nostalgic treats like the fluffernutter sandwich.
Gradually add the confectioner’s sugar, mixing until evenly combined and smooth. Stir in the vanilla extract.
Assemble the Cakes
Place one cooled cake layer onto a parchment-lined cookie sheet. Scoop the marshmallow filling onto this cake half and spread it evenly with an offset spatula. Top with the second cake layer. The layers should be cake, filling, then cake.
Transfer the assembled cake to the freezer and chill for at least one hour. This step is crucial for clean cuts.
After chilling, use your Christmas tree cookie cutter to cut out as many tree shapes as possible, typically around 8. Place the cut trees back onto the parchment-lined cookie sheet. Freeze these cut trees again for at least two hours. This ensures they hold their shape during coating. You can use any cake scraps for delicious cake pops!
Decorate the Christmas Tree Cakes
Prepare the red glaze by combining the 1/2 cup confectioner’s sugar, 1-2 teaspoons of water, and 1-2 drops of red food dye. Mix until smooth and achieve your desired red shade. Transfer this glaze to a piping bag.
Melt the white candy melts and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each, until completely smooth.
One by one, gently drop each frozen Christmas tree into the melted candy coating using two forks. Coat evenly, allowing any excess to drip off. Place each coated tree onto a fresh parchment-lined cookie sheet. Let the coating set for about 30-45 seconds, then immediately sprinkle with green sugar sprinkles. If you wait too long, the sprinkles won’t stick.
Finally, use your piping bag to pipe the classic red lines onto the top of each Christmas tree cake for that iconic look. Let the coating set completely before serving.
Pro Tips & Troubleshooting
- Chilling is Crucial: Always freeze the assembled cake and the cut trees. This prevents them from falling apart when cutting and dipping.
- Don’t Overmix Cake Batter: Mixing too much develops the gluten, resulting in a tough cake. Mix until just combined for a tender crumb.
- Achieve Smooth Filling: Ensure your butter is soft for the filling. Scrape the bowl frequently while mixing to prevent any butter lumps.
- Coating Consistency: If your candy melts are too thick, add a tiny bit more coconut oil (1/2 teaspoon at a time) until smooth and dippable.
- Prevent Sticky Cakes: Adequate freezing time for the cut trees is key to preventing them from becoming sticky or breaking when dipped.
- Clean Cookie Cutter: Dip your Christmas tree cookie cutter in warm water between cuts for cleaner edges.
- Batch Freezing: Work in batches if you’re making a large number, dipping a few at a time to keep the others well-chilled.
Serving, Storage, & Variations
Serve your homemade Christmas tree cakes with a warm mug of hot cocoa or a comforting cup of coffee for the ultimate holiday treat. They make perfect party desserts or edible gifts!
Storage: Store any leftover Christmas tree cakes in an airtight container in the refrigerator for up to 1 week.
Freezing: For longer storage, freeze the completely set cakes in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Flavor Variations:
- Chocolate: Add cocoa powder to the cake batter and a bit more to the filling for a chocolate version.
- Peppermint: Add peppermint extract to the cake or filling, and crush candy canes for sprinkles.
- Gingerbread: Incorporate gingerbread spices into the cake batter for a warm, festive twist.
Decoration Variations:
- Use different colored sprinkles, edible glitter, or small silver dragees.
- Pipe different patterns or create mini stars with additional icing.
- Melted dark chocolate can create a different kind of drizzle.
Shape Alternatives:
- Use other holiday cookie cutters like stars, snowflakes, or gingerbread men.
- Simply cut the cake into festive squares or rectangles for a simpler presentation.
Nutrition
Enjoying these homemade Christmas tree cakes is a treat! Here’s an estimated nutritional breakdown per serving. Keep in mind that exact values can vary based on specific ingredient brands and preparation methods.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 25-30g |
| Saturated Fat | 15-20g |
| Cholesterol | 60-80mg |
| Sodium | 100-150mg |
| Total Carbs | 55-65g |
| Sugars | 45-55g |
| Protein | 3-5g |
FAQ
What size baking pan should I use?
Use two 1/4 sheet pans, approximately 9×13 inches each, or one larger 1/2 sheet pan (around 13×18 inches). This ensures a thin cake layer ideal for stacking and cutting your Christmas Tree Cakes.
Can I use gluten-free flour?
Yes, you can substitute a 1:1 gluten-free baking blend. Be aware that the texture might be slightly different.
Can I use white chocolate instead of candy melts?
While possible, white chocolate is harder to work with. Candy melts provide a smoother, more consistent coating that sets quickly and easily.
Why is my cake sticky when cutting?
This usually happens if your cake isn’t frozen long enough. Ensure the assembled cake is frozen for at least an hour and the cut trees for two hours before dipping.
How do I get a smooth coating?
Melt candy melts with coconut oil gradually, stirring frequently, until perfectly smooth. Also, ensure your trees are very cold, which helps the coating set quickly and smoothly.
Can I make these ahead of time?
Absolutely! You can prepare the cakes and filling a day or two in advance. Freeze the assembled, uncut cake overnight. Then, cut and decorate them on the day you plan to serve.
Conclusion
This homemade Christmas tree cake recipe offers a wonderful way to bring a touch of holiday magic into your home. With fluffy vanilla cake, sweet marshmallow filling, and that iconic decorated candy coating, these festive treats are sure to delight. Embrace the joy of baking and create cherished memories with every delicious bite. Happy holidays from our kitchen to yours!
