Christmas Tree Cake

Christmas Tree Cake

I did something. I have baked a 3D Christmas tree cake! Never before have I deviated from a normal shaped cake, and I am so glad I tried it, because it was a happy time. Although it looks like cake carving is part of the game, it’s not – all you need for this design is a handful of circular cake layers in ever smaller sizes, some green butter cream, your favorite lace with splash seams and of course lots of pretty Christmas sprinkles to decorate!

If you have seen my Christmas tree cupcakes, you know where I got the inspiration for this cake. I cut up some ice cream cones and used them as bases for different sized Christmas trees on the side and top of my cake. Little heaps of green buttercream and a powdered sugar dust complete the snowy winter scene.


For the Cake

  • 1 2/3 cups all purpose flour 213g
  • 1 cup granulated sugar 200g
  • 1/4 tsp baking soda 1g
  • 1 tsp baking powder 3g
  • 1/4 tsp salt 1g, heaping, optional
  • 3/4 cup unsalted butter 176g, room temperature
  • 3 egg whites
  • 1/2 cup sour cream 120g
  • 1 tbsp vanilla 15mL
  • 1/2 cup whole milk 120mL
  • 1/2 tsp peppermint extract, optional 2.5mL

For the Buttercream

  • 1.5 lb confectioners sugar 680g
  • 1 lb unsalted butter 454g
  • 1-2 tbsp heavy whipping cream If needed for consistency
  • 1 tsp vanilla extract 5mL
  • 5 drops green food coloring for the trees

For the Assembly

12 ice cream cones



For the cake

Butter and flour three 6-inch pans. I also use moist cake strips on my pans to bake more evenly. Preheat the oven to 340F.
Sift the dry ingredients together into a large bowl. Beat the moist ingredients together in a separate bowl.
Add the wet ingredients to the dry and mix until they combine. Spread the mixture evenly in the cake tins. I like to use a kitchen scale to measure for even layers.
Bake for 30 -35 minutes or until the centers are firm and elastic.
Allow the layers to cool in the pans for about 4 minutes, then pour each layer onto a cooling rack.


For the icing

Cream the butter. Add sugar and stir at high speed. Add vanilla and salt. If necessary, you can also add a tablespoon of milk at a time for a smoother consistency.
Divide the buttercream into two batches. For the colored batch, add the green food coloring and mix until it combines.


For the assembly

For the Christmas trees on the side of your cake, cut the ice cream cones into different sizes with a serrated knife. When you have a range of desired sizes, carefully cut them in half.
Use a tip with the number 30 to squirt star-shaped dolls from bottom to top on the surface of the bag. Place the halved bags around the edge of your cake before squirting.
When all of your trees have been sprayed and placed, sift powdered sugar onto the top of the cake and the cake is ready to serve!

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