Christmas Tree Cakes Recipe

Introduction

This festive recipe for Christmas Tree Cakes is a delightful treat that combines a moist yellow cake with a fluffy marshmallow filling. Coated in smooth white chocolate and decorated with red candy stripes and green sanding sugar, these charming cakes capture the spirit of the holidays perfectly.

Ingredients

• 13.25 ounces yellow cake mix
• 4 large eggs (3 whole eggs plus 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

1. Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Step 2: In a large bowl, combine the yellow cake mix, 3 whole eggs plus 1 egg yolk, 1 cup milk, and ½ cup melted butter. Mix well with a silicone spatula or whisk until the batter is smooth. Spread the batter evenly over the parchment-lined pan.
3. Step 3: Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
4. Step 4: For the filling, in a medium bowl, whip the marshmallow fluff, softened butter, and powdered sugar with an electric mixer until well combined. Add 2 tablespoons milk and whip until smooth and fluffy.
5. Step 5: Carefully lift the cooled cake from the pan using the parchment paper. Cut the cake in half across the short direction. Spread the filling evenly on one half, then place the other half of the cake on top, creating a layered sandwich.
6. Step 6: Using a Christmas tree-shaped cookie cutter, cut out tree shapes from the cake sandwich. Place the trees on a parchment-lined baking sheet and freeze for at least 30 minutes to set.
7. Step 7: Line another baking sheet with parchment paper. Melt the vanilla almond bark in a microwave-safe bowl in 30-second increments at half power, stirring between, until smooth (about 2-3 minutes).
8. Step 8: Remove the chilled trees from the freezer. Quickly dip each tree into the melted almond bark, tapping off excess chocolate. Place the coated trees on the prepared baking sheet. Before the coating sets, sprinkle with green sanding sugar if desired. Repeat until all trees are coated.
9. Step 9: Melt the red candy melts in a small microwave-safe bowl following the same 30-second, half-power interval method until smooth (about 2-3 minutes). Pour the melted candy into a sturdy zip-top plastic bag.
10. Step 10: Snip a small corner off the bag and drizzle the red candy melts over the coated trees in stripes. Let the candy melts set completely before serving.

Tips & Variations

• Use a jelly roll pan close to 15 x 10 inches for the best cake thickness and fit.
• For extra flavor, add a teaspoon of vanilla extract to the cake batter.
• Swap the marshmallow fluff filling for cream cheese frosting for a tangy twist.
• Substitute red candy melts with colored chocolate or drizzle white chocolate for different festive looks.

Storage

Store the decorated Christmas Tree Cakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. If needed, the cakes can be frozen for up to 2 weeks; thaw overnight in the refrigerator before decorating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can use any yellow or white cake mix you prefer. Avoid heavy or dense cake mixes as they might not give the same light texture.

How do I prevent the melted chocolate from clumping when dipping the trees?

Be sure to melt the almond bark slowly at half power and stir well between intervals. Also, work quickly but gently when dipping the cakes and tap off excess chocolate evenly to prevent clumps.

Christmas Tree Cakes Recipe

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4.6 from 89 reviews

Christmas Tree Cakes are festive, layered treat cakes cut into tree shapes and coated in smooth white chocolate almond bark, decorated with green sanding sugar and red candy melt stripes. These delightful holiday desserts combine moist yellow cake with a fluffy marshmallow buttercream filling, perfect for any Christmas celebration.

• 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 1x2x3x

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 but recommended)

Instructions

1. Making The Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking. In a large mixing bowl, combine the yellow cake mix, 3 whole eggs plus 1 extra egg yolk, 1 cup of milk, and ½ cup of melted salted butter. Mix until smooth using a silicone spatula or whisk. Pour and spread the batter evenly over the parchment-lined pan.
2. Baking The Cake: Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow the cake to cool completely in the pan.
3. Preparing The Filling: In a medium bowl, combine 7 ounces of marshmallow fluff, ¾ cup of softened salted butter, and 2 cups of powdered sugar. Using an electric mixer, whip the mixture until well blended. Add 2 tablespoons of milk and continue whipping until the filling is smooth, creamy, and fluffy.
4. Assembling The Cake Layers: Carefully lift the fully cooled cake out of the pan using the parchment paper. Cut the cake in half along the short direction to create two layers. Spread the prepared filling evenly over one half, then place the other half of the cake atop, creating a sandwich with cake on top and bottom and filling in the middle.
5. Cutting Out The Trees: Using a Christmas tree-shaped cookie cutter, carefully cut out tree shapes from the cake sandwich and place them on a baking sheet lined with parchment paper. Freeze the shaped cakes for at least 30 minutes to firm up before coating.
6. Melting The Vanilla Almond Bark: Place the vanilla almond bark into a microwave-safe bowl. Melt in 30-second intervals at half power, stirring between intervals, until the chocolate is smooth and fully melted, approximately 2-3 minutes.
7. Coating The Trees: Remove the frozen cake trees from the freezer. Immediately dip each tree into the melted almond bark, gently tapping off any excess chocolate back into the bowl. Use a spoon to evenly coat if needed. Place the dipped trees on a parchment-lined baking sheet and quickly sprinkle with green sanding sugar before the coating hardens. Repeat with all trees.
8. Melting And Drizzling Red Candy Melts: Melt red candy melts in a microwave-safe bowl using 30-second intervals at half power, stirring between intervals until smooth, about 2-3 minutes. Pour the melted candy into a sturdy zip-top bag. Snip a small corner off the bag and drizzle the red candy melts over the coated trees to create festive stripes. Let the drizzle set completely before serving.

Notes

• Use cake mix size as listed; 13.25 ounces works well for the jelly roll pan size mentioned.
• For even cake layers, spread batter evenly and monitor baking time carefully.
• Freezing the cakes before coating helps achieve a smooth chocolate shell and easier handling.
• Green sanding sugar adds an authentic Christmas tree look but is optional.
• Use half power microwave settings to prevent burning the chocolate while melting.
• Allow candy melts drizzle to set fully at room temperature before storing or serving.

Keywords: Christmas Tree Cakes, holiday cakes, yellow cake recipe, marshmallow filling, almond bark coating, festive desserts