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Christmas Tree Cakes Recipe

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★★★★★

4.5 from 140 reviews

These festive Christmas tree cakes are a delightful chocolate sponge treat shaped like charming holiday trees. Moist cocoa-flavored cake layers are topped with vibrant green buttercream and decorated with colorful sprinkles or sweets, perfect for celebrating the season with a fun and tasty dessert.

Ingredients

Scale

Cake

  • 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

  • 250g salted butter, softened
  • 400g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • Green food colouring gel

Decoration

  • Sprinkles of your choice, or sweets (star and ball shapes recommended for tree topper and baubles)

Instructions

  1. Prepare the oven and tin: Heat the oven to 180C (160C fan)/gas mark 4. Oil a 22 x 32cm baking tin and line it with baking parchment.
  2. Make cocoa paste: Place the cocoa powder in a heatproof bowl and stir in 125ml of hot water from the kettle to create a smooth paste. Leave it to cool completely.
  3. Mix dry ingredients: In a separate bowl, combine the plain flour, baking powder, bicarbonate of soda, light brown sugar, and ½ teaspoon salt. Shake and mix well, breaking up any sugar lumps between your fingers to ensure even mixing.
  4. Combine wet ingredients: Add vegetable oil, natural yogurt, vanilla extract, and eggs to the cooled cocoa paste. Whisk thoroughly until smooth and combined.
  5. Make the batter: Pour the wet mixture into the dry ingredients and whisk until you have a loose, lump-free batter. Scrape the batter into the prepared tin evenly.
  6. Bake the cake: Bake in the center of the oven for 25 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely in the tin. The cake can be wrapped and frozen for up to three months if desired.
  7. Prepare the buttercream: Using an electric whisk, beat together the softened butter, icing sugar, vanilla extract, and milk until smooth and creamy. Add a few drops of green food colouring gel and mix until the color is bright and evenly distributed.
  8. Shape the cakes: Lift the cooled sponge out of the tin and place it on a large board or tray with one short edge facing you. Cut the sides at angles to create a triangular tree shape. Trim the short edge in front to form a trunk. Use the offcuts to assemble a second tree on another board, joining angled pieces along their longest sides and creating the trunk from remaining pieces.
  9. Decorate the trees: Divide the green buttercream between two piping bags fitted with star nozzles. Pipe buttercream over the trees as desired, leaving the trunks plain. Decorate with colorful sprinkles or shaped sweets like stars and balls to resemble ornaments and tree toppers.
  10. Storage: Store the decorated cakes in an airtight container for up to four days to maintain freshness.

Notes

  • Ensure the cocoa paste is fully cooled before mixing with wet ingredients to avoid cooking the eggs prematurely.
  • Using star and ball-shaped sweets adds a festive touch but any colorful sprinkles work well.
  • This cake can be frozen once cooled and un-decorated for up to three months; decorate after thawing.
  • Buttercream decorating is easier with chilled piping bags to maintain shape and control.
  • Use a sharp serrated knife to cut cakes cleanly without excessive crumbs.

Keywords: Christmas cake, chocolate cake, buttercream, festive dessert, holiday cake, piped icing, cocoa cake, Christmas tree cake

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