Introduction

Celebrate the festive season with these charming Christmas tree cakes. Moist chocolate sponge shaped like a tree and decorated with vibrant green buttercream and colorful sprinkles make them perfect for holiday gatherings or a fun family baking project.

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 (star and ball shapes work well for tree toppers and baubles)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease a 22 x 32cm baking tin with vegetable oil and line it with baking parchment.
Step 2: Place the cocoa powder in a heatproof bowl and stir in 125ml hot water from the kettle to create a smooth paste. Set aside to cool.
Step 3: In a mixing bowl, combine the flour, baking powder, bicarbonate of soda, light brown sugar, and ½ tsp salt. Shake the mixture to break up any lumps of sugar, then mix again to combine fully.
Step 4: Add the vegetable oil, yogurt, vanilla extract, and eggs to the cooled cocoa paste, whisking until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps. Pour the batter into the prepared tin.
Step 6: Bake in the center of the oven for 25 minutes or until a skewer inserted into the middle comes out clean. Leave the cake to cool completely in the tin.
Step 7: To make 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 and mix again until the colour is bright and even.
Step 8: Remove the cooled sponge from the tin and place it on a large board or tray with one of the short edges facing you. Cut angled sides to form a triangular tree shape and trim the short edge to create a trunk. Use the offcuts to assemble a second tree on another board and form a trunk from remaining pieces.
Step 9: Divide the green buttercream into two piping bags fitted with star nozzles. Pipe the buttercream over the trees, leaving the trunks plain.
Step 10: Decorate the trees with sprinkles or sweets to represent ornaments and a star on top.

Tips & Variations

For an extra moist cake, substitute half the vegetable oil with melted butter.
Try using different colors of food gel to make multicolored icing decorations.
Use festive shaped sprinkles or edible glitter for added sparkle.
Make mini trees by baking the batter in smaller tins for individual servings.

Storage

Keep the decorated cakes in an airtight container at room temperature for up to four days. You can freeze the baked sponge wrapped tightly for up to three months before decorating. If frozen, thaw completely before piping buttercream and decorating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil in the cake?

Yes, you can substitute all or part of the vegetable oil with melted butter for a richer flavour, but this may slightly change the texture.

How can I make the buttercream more stable for decorating?

Ensure the butter is softened but not too warm. Beat the buttercream well to incorporate air for stability. You can also chill the finished buttercream slightly before piping for better hold.