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Christmas Tree Cakes Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.cheftara.com/christmas-tree-cakes-recipe/