Best Christmas Tree Cake Recipe


Erik Bernstein

Nine layers of breathtaking beauty! This Christmas tree cake is perfect for when you really want to show off. It is the most beautiful centerpiece and all your guests will be obsessed. It takes patience, but each step is never too difficult. The key is to work with cold cake layers as they are much easier to handle. You can use a boxed cake mix like we did or use your favorite homemade chocolate cake – or any flavor really! Canned mix is ​​obviously easier to make, but a homemade cake is actually much easier to handle and frost.

After the cake is stacked, the top will stay a bit wobbly until you can put that layer of breadcrumbs on and cool it down. I recommend gently holding the top as much as possible while trying to put on that first layer of frosting, but be aware that once it’s cooled again you will be able to help straighten the cake. I also didn’t worry about having a full layer of frosting on top as you are going to be covering it in green frosting, so be gentle with the next level! A rotating cake stand will also help the frosting process a lot and make your life easier! Decorate the cake on the platter you plan to serve it on or use a cake platter underneath to facilitate (but still be careful!) The transfer.

Decorate the cake with your favorite sprinkles to look like ornaments and even sprinkle with a light coating of powdered sugar to look like snow!

Did you do this? Let us know how it went in the comments below!

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Preparation time:





Total time:






(15.25 oz) boxed chocolate cake mix, plus requested ingredients on back of box

2 1/2 tsp.

(5 sticks) softened butter

1 tbsp.

pure vanilla extract

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  1. Preheat the oven to 350 ° F. Butter and line five 8-inch round cake pans. Prepare cake mixes according to package directions and divide evenly between prepared cake pans.
  2. Bake in preheated oven until toothpick inserted in center comes out clean, 20 to 23 minutes. Let cool for 15 minutes, then invert on a cooling rack to cool completely.
  3. Wrap cooled diapers in plastic wrap and freeze for at least 30 minutes and up to 3 days.
  4. Meanwhile, prepare the frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle, beat the butter until no more remains. lumps. Add powdered sugar and beat on low speed until smooth. Add the cream, vanilla and salt and beat until well blended. Add more cream, 1 tbsp at a time as needed, until desired consistency is reached.
  5. Working one layer at a time, use a long serrated knife to level the tops of frozen cakes as needed.
  6. Use a 7 ” round cookie cutter to cut a circle out of a cake layer and place it on a cake stand or serving plate. Cover with a thin layer of frosting. Cut the next layer with a 6 ” round cookie cutter and place on top. Frost with a thin layer of frosting. Repeat with a 5 “and 4” cookie cutter for the next two layers.
  7. From the fifth layer of cake, cut circles of 3 “, 2 ½”, 2 “, 1 ½” and 1 “. Stack circles on top of cake with frosting between each layer.
  8. Add about ⅓ of the remaining frosting in a pastry bag with a large round nozzle and pipe frosting all around the cake. Smooth icing with an offset spatula and shape into a cone. Place the cake in the refrigerator for 30 minutes to help set the frosting and make the cake more stable.
  9. Divide the remaining frosting evenly among 3 bowls. Stain one bowl light green, the second bowl a few shades darker, and the third bowl a dark green.
  10. In a pastry bag with an open star tip, place light green on one side of the bag, then add medium shade on a second side and dark green on a third side.
  11. Starting at the bottom of the cake, drop the frosting on the cake, moving slightly away from the cake as you release it. Turn the bag every now and then so that the shades of green turn to create a more natural look. Decorate with sprinkles for ornaments.
christmas tree cake

Erik Bernstein

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