Introduction

These Christmas Tree Cakes are a festive and delicious treat perfect for the holiday season. Soft yellow cake layers are filled with a fluffy marshmallow frosting, then coated in smooth white chocolate and decorated with red candy drizzle and green sanding sugar. They’re fun to make and even more fun to eat!

The image shows a close-up of a small, tree-shaped treat covered in smooth white icing with a slightly glossy texture. The treat is decorated with thin, wavy red icing lines wrapped around it like garlands. Scattered green sugar crystals add a sparkly texture across the white coating. The treat sits on a white plate with more of the same treats blurred in the background. The plate rests on a white marbled surface with a hint of a red cloth underneath showing white snowflake patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.25 ounces yellow cake mix
4 large eggs (3 whole eggs + 1 egg yolk)
1 cup milk
½ cup melted salted butter
7 ounces marshmallow fluff
¾ cup softened salted butter
2 cups powdered sugar
2 tablespoons milk
1 pound vanilla almond bark
1 cup red candy melts
Green sanding sugar (optional)

Instructions

Step 1: Preheat your oven to 350 degrees F and line a jelly roll pan with parchment paper.
Step 2: In a large mixing bowl, combine the yellow cake mix, 3 whole eggs plus 1 egg yolk, 1 cup milk, and ½ cup melted butter. Mix well until smooth with a spatula or whisk. Spread the batter evenly in the prepared pan.
Step 3: Bake the cake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 4: In a medium bowl, whip together marshmallow fluff, ¾ cup softened butter, and powdered sugar using an electric mixer. Add 2 tablespoons milk and beat until fluffy and smooth.
Step 5: Carefully lift the cooled cake out with the parchment paper. Cut the cake in half lengthwise. Spread the filling on one half, then top with the other half to create a sandwich layer.
Step 6: Use a Christmas tree-shaped cookie cutter to cut tree shapes from the cake sandwich. Place the trees on a parchment-lined pan and freeze for at least 30 minutes.
Step 7: Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals at half power, stirring between each interval until smooth.
Step 8: Remove trees from the freezer and dip each one into the melted almond bark, tapping off excess. Place on parchment paper and immediately sprinkle with green sanding sugar if using. Repeat until all trees are coated.
Step 9: Melt the red candy melts similarly in 30-second intervals at half power until smooth. Pour melted candy into a sturdy zip-top bag and snip a tiny corner off.
Step 10: Drizzle the red candy melts over the coated trees to create festive stripes. Allow the candy and almond bark to set completely before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cake batter or filling.
If you don’t have a tree-shaped cutter, use any festive shape or cut triangles by hand.
Swap red candy melts for other colors to customize your decorations.
Use salted butter to balance sweetness, but unsalted works fine if preferred.

Storage

Store the decorated Christmas Tree Cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Allow refrigerated cakes to come to room temperature before serving for the best texture. They also freeze well; thaw fully before decorating if frozen before coating.

How to Serve

The image shows several Christmas tree shaped treats on a white plate arranged in a small stack, each piece covered with white icing and decorated with red swirled icing lines on top and green sprinkles scattered all over. One treat in the front is cut in half, showing a yellow cake with white cream layered inside. The plate is placed on a red cloth with white snowflake patterns, sitting on a white marbled textured surface. Nearby, there is a glass with milk and a metal whisk with a wooden handle. Red and white bead garlands are scattered around for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, other yellow or white cake mixes will work well. Avoid mixes with extra ingredients or flavors that might clash with the frosting.

What can I use instead of almond bark?

You can substitute finely chopped white chocolate or white candy melts. Just be sure to melt gently to avoid burning.

Christmas Tree Cakes Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

These festive Christmas Tree Cakes are a delightful holiday treat made from moist yellow cake layers filled with a fluffy marshmallow buttercream, coated in a smooth vanilla almond bark, and decorated with green sanding sugar and red candy melt stripes. Perfect for holiday gatherings, these charming cake sandwiches are visually stunning and deliciously sweet, capturing the spirit of Christmas in every bite.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 12–15 Christmas tree cakes, depending on cookie cutter size 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

13.25 ounces yellow cake mix
4 large eggs (3 whole eggs + 1 egg yolk)
1 cup milk
½ cup salted butter, melted

Filling

7 ounces marshmallow fluff
¾ cup salted butter, softened
2 cups powdered sugar
2 tablespoons milk

Coating and Decoration

1 pound vanilla almond bark
1 cup red candy melts
Green sanding sugar (optional, for sprinkling)

Instructions

Prepare the Cake Batter: Preheat your oven to 350 degrees Fahrenheit and line a jelly roll pan with parchment paper. In a large mixing bowl, combine the yellow cake mix, 3 whole eggs plus 1 egg yolk, 1 cup of milk, and ½ cup of melted salted butter. Mix thoroughly with a silicone spatula or whisk until the batter is smooth and well combined.
Bake the Cake: Spread the batter evenly on the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
Make the Filling: In a medium bowl, combine marshmallow fluff, ¾ cup softened salted butter, and 2 cups powdered sugar. Using an electric mixer, whip them together until smooth and fluffy. Add 2 tablespoons milk and mix until fully incorporated, creating a soft filling.
Assemble the Cake Layers: Lift the cooled cake out of the pan using the parchment paper. Cut the cake in half across its shorter side. Spread the filling evenly over one half, then place the other half on top to form a cake sandwich with the filling in the middle.
Shape the Trees and Chill: Use a Christmas tree-shaped cookie cutter to carefully cut tree shapes from the cake sandwich. Place the cut-outs on a parchment-lined tray and freeze for at least 30 minutes to firm up, making them easier to handle during coating and decoration.
Melt the Almond Bark: Line a baking sheet with parchment paper. Place the vanilla almond bark in a microwave-safe bowl and melt it in 30-second intervals at half power, stirring between each interval. Continue until smooth and fully melted, about 2-3 minutes total.
Coat the Trees: Remove the chilled cakes from the freezer. Dip each tree carefully into the melted almond bark, tapping off excess chocolate. Place each coated tree on the parchment-lined baking sheet and immediately sprinkle with green sanding sugar before the coating sets. Repeat for all trees.
Melt the Candy Melts: In a small microwave-safe bowl, melt the red candy melts in 30-second intervals at half power, stirring in between until smooth, about 2-3 minutes.
Decorate the Trees: Pour the melted candy melts into a strong zip-top bag and snip a small corner off while the chocolate is still warm. Drizzle the red candy melts over the coated trees to create festive stripes. Allow decorations to set before serving.

Notes

Use a jelly roll pan for an even thin layer of cake to facilitate cutting and layering.
Freezing the cake before coating helps maintain shape and makes dipping easier.
Adjust the thickness of the filling by adding more powdered sugar if it’s too soft or more milk if it’s too stiff.
Green sanding sugar is optional but adds a festive sparkle to the cake coating.
Store finished cakes in an airtight container at room temperature or in the refrigerator for longer freshness.

Keywords: Christmas cake, holiday dessert, marshmallow filling, almond bark coating, festive treats, Christmas tree shaped cakes