Introduction

Celebrate the season with these charming Christmas tree cakes! Rich cocoa sponge shaped like festive trees, beautifully decorated with vibrant green buttercream and colorful sprinkles, make these treats perfect for holiday gatherings or gifts.

Christmas Tree Cakes Recipe - Recipe Image

Ingredients

200ml vegetable oil, plus extra for the tin
80g cocoa powder
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
250g light brown soft sugar
225ml natural yogurt
2 tsp vanilla extract
2 eggs
250g salted butter, softened
400g icing sugar
1 tsp vanilla extract
1 tbsp milk
Green food colouring gel
Sprinkles or sweets for decoration (star and ball shapes work well)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/Gas mark 4. Oil a 22 x 32cm baking tin and line it with baking parchment.
Step 2: Place the cocoa powder in a heatproof bowl. Stir in 125ml of hot water from the kettle to form a smooth paste. Set aside to cool.
Step 3: In a large bowl, combine the plain flour, baking powder, bicarbonate of soda, light brown sugar, and ½ teaspoon salt. Shake and mix to break up any lumps.
Step 4: To the cooled cocoa paste, add the vegetable oil, natural yogurt, vanilla extract, and eggs. Whisk until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk together until you achieve a loose, lump-free batter.
Step 6: Pour the batter into the prepared tin and bake in the centre of the oven for 25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
Step 7: For the buttercream, beat the softened butter, icing sugar, vanilla extract, and milk together using an electric whisk until smooth and creamy. Add green food colouring gel a few drops at a time, mixing well until you get a bright, even green colour.
Step 8: Carefully lift the cooled sponge out of the tin and place it on a large board or tray. Position it so one of the short edges faces you. Cut the sides on an angle to form a triangular Christmas tree shape, then trim the short edge to create the trunk.
Step 9: Use the offcuts to assemble a second tree by joining angled pieces at their longest sides and form its trunk from the remaining scraps.
Step 10: Divide the green buttercream between two piping bags fitted with star nozzles. Pipe over the trees, leaving the trunks plain. Decorate with sprinkles or sweets like stars and balls to resemble ornaments.

Tips & Variations

Use a serrated knife to cut the cake for cleaner edges and easier shaping.
Swap natural yogurt with sour cream for a slightly tangier flavour and moist texture.
Add a pinch of cinnamon or mixed spice to the dry ingredients for a festive warmth.
Try different coloured food gels to create themed trees, such as white for a snowy effect or red for a candy cane look.
Store any leftover buttercream in the fridge and bring it back to room temperature before reusing.

Storage

Store the decorated cakes in an airtight container at room temperature for up to four days. If you want to keep the sponge longer, wrap it tightly and freeze for up to three months. When ready to use, thaw completely before decorating. Reheat is not necessary for this cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake gluten-free?

Yes, you can substitute plain flour with a gluten-free baking flour blend suitable for cakes. Ensure your baking powder is gluten-free as well.

How do I keep the buttercream from melting?

Keep the cakes in a cool, dry place. Avoid exposure to heat or direct sunlight. If your kitchen is warm, refrigerate the cakes until serving, but allow them to come to room temperature beforehand for best texture.

Christmas Tree Cakes Recipe

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4.9 from 77 reviews

Delight in these charming Christmas tree cakes featuring a moist cocoa sponge layered with creamy green buttercream and decorated with festive sprinkles. Perfect for holiday celebrations, this recipe guides you through baking, shaping, and decorating whimsical tree-shaped cakes that are both delicious and visually festive.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2 small Christmas tree-shaped cakes 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cake Ingredients

200ml vegetable oil, plus extra for the tin
80g cocoa powder
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
250g light brown soft sugar
225ml natural yogurt
2 tsp vanilla extract
2 eggs

Buttercream Ingredients

250g salted butter, softened
400g icing sugar
1 tsp vanilla extract
1 tbsp milk
Green food colouring gel
Sprinkles or sweets (star and ball shapes recommended for tree toppers and baubles)

Instructions

Preheat and prepare baking tin: Heat the oven to 180C/160C fan/gas mark 4. Lightly oil a 22 x 32cm baking tin and line it with baking parchment to prevent sticking.
Prepare cocoa paste: Place the cocoa powder in a heatproof bowl and stir in 125ml of hot water from the kettle until you form a smooth paste. Allow this mixture to cool to room temperature.
Mix dry ingredients: In a separate bowl, combine the plain flour, baking powder, bicarbonate of soda, light brown sugar, and ½ teaspoon of salt. Shake or sift the mixture a few times to break up any lumps, then mix thoroughly to ensure even distribution.
Combine wet ingredients: Add the vegetable oil, natural yogurt, vanilla extract, and eggs to the cooled cocoa paste. Whisk these together until you get a smooth, even mixture.
Make the batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Whisk everything together until you achieve a loose, lump-free batter ready for baking.
Bake the cake: Pour the batter into the prepared baking tin and bake in the oven’s center for 25 minutes. Test doneness by inserting a skewer into the center—if it comes out clean, the cake is ready. Allow the cake to cool completely in the tin.
Prepare green buttercream: Using an electric whisk, beat the softened butter with icing sugar, vanilla extract, and milk until smooth and creamy. Add green food colouring gel a few drops at a time, mixing thoroughly until you achieve a bright, uniform green color.
Shape the cakes: Remove the cooled sponge from the tin and place it on a large board or tray. Rotate it so a short edge faces you. Cut the sides at an angle to form a triangular tree shape, then trim the short edge to create a trunk. Use the offcut pieces to form a second tree on another board, joining angled sides together, and shape these leftovers into a trunk as well.
Decorate the cakes: Divide the green buttercream between two piping bags fitted with star nozzles. Pipe the buttercream generously over the tree shapes, leaving the trunks plain. Finish by decorating with your choice of sprinkles or festive sweets to mimic ornaments and tree toppers.
Store and serve: Keep the decorated cakes in an airtight container where they will stay fresh for up to four days. The unbaked sponge can be wrapped and frozen for up to three months.

Notes

You can freeze the baked sponge before decorating for up to three months, making this recipe great for early preparation.
Adjust the intensity of green in the buttercream by adding food colouring gel slowly to get your preferred shade.
Use star and ball-shaped sprinkles for an authentic Christmas tree look with fun edible decorations.
Allow the cake to cool completely before applying buttercream to prevent melting and sliding.
If you don’t have an electric whisk, a sturdy hand whisk can be used but will require more effort for the buttercream.

Keywords: Christmas cake, holiday dessert, cocoa sponge cake, buttercream frosting, festive cake, tree shaped cakes, holiday baking, chocolate cake