The scent of cinnamon, ginger, and nutmeg fills the air as this Christmas Tree Cake bakes, transforming the kitchen into a cozy haven of holiday warmth. The aroma alone is enough to stir up nostalgia—memories of twinkling lights, steaming mugs of cocoa, and family laughter echoing through the house. This cake captures all of that festive joy in every bite.
This Christmas Tree Cake is more than just a dessert; it’s a showpiece. Soft, spiced layers tinted in beautiful shades of green come together to form a stunning edible tree. Each swirl of buttercream is reminiscent of pine boughs dusted with fresh snow. It’s a dessert that invites conversation, delights guests, and celebrates the beauty of the season.
Why You’ll Love This Christmas Tree Cake
- Visually stunning centerpiece that instantly elevates any holiday table.
- Perfectly spiced with cinnamon, ginger, and nutmeg for a flavor that tastes like Christmas.
- Moist and tender cake layers thanks to sour cream, applesauce, and butter.
- Customizable colors and decorations to suit any festive theme.
- Buttery, smooth frosting that doubles as both decoration and indulgence.
- Make-ahead and freezer-friendly, making holiday prep easy and stress-free.
Ingredient Breakdown (with Substitutions)
Spice Cake Layers
All-Purpose Flour: Provides the structure of the cake. For gluten-free bakers, use a 1:1 gluten-free baking blend such as Bob’s Red Mill.
Expert Tip: Spoon and level your flour rather than scooping to ensure accuracy.
Granulated Sugar and Brown Sugar: The combination adds both sweetness and moisture. Brown sugar deepens the flavor with subtle molasses notes.
Substitution: Light muscovado or coconut sugar works well for a richer taste.
Baking Powder: The leavening agent that ensures light, fluffy layers.
Tip: Test freshness before using; expired baking powder can cause dense cakes.
Fine Salt: Enhances the overall flavor balance and rounds out the spices.
Cinnamon, Ginger, and Nutmeg: The classic trio that creates the cake’s signature warmth.
Variation: Add a pinch of cloves or cardamom for a more complex spiced aroma.
Unsalted Butter: Adds richness and a tender crumb.
Substitute: Vegan butter can be used for a dairy-free version.
Eggs: Provide structure and moisture.
Substitute: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan-friendly option.
Sour Cream and Applesauce: Together they keep the cake soft, flavorful, and moist for days.
Substitute: Greek yogurt or vegan sour cream can replace traditional sour cream.
Vegetable Oil: Contributes additional moisture and keeps the cake tender even after chilling.
Vanilla Extract: Rounds out the spice flavors and enhances sweetness.
Green Gel Food Coloring: Adds the festive marbled effect. Gel-based colors are preferred because they do not thin the batter.
Buttercream Frosting
Unsalted Butter: The foundation of a light, creamy frosting.
Substitute: Dairy-free margarine or shortening for vegan diets.
Vanilla Extract and Salt: Add depth and balance to the sweetness.
Powdered Sugar: Provides sweetness and structure.
Tip: Sift before using to achieve a silky, lump-free consistency.
Heavy Whipping Cream: Creates a whipped, fluffy texture.
Substitute: Use coconut cream or whole milk for a lighter alternative.
Gel Food Coloring: Green for the tree, red and yellow for ornaments, and white for lights.
Step-by-Step Instructions
Bake the Spice Cake Layers
- Preheat the oven to 350°F (175°C). Line one 8-inch, one 7-inch, two 6-inch, and two 4-inch pans with parchment paper. Grease thoroughly.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Gradually add the butter, mixing on low speed until the mixture resembles coarse sand.
- Add the eggs two at a time, mixing until just incorporated.
- Add sour cream, applesauce, oil, and vanilla. Mix on low speed until smooth.
- Divide the batter in half. Tint one portion light green and the other dark green.
- Spoon alternating scoops of each batter into the pans and swirl gently to create a marbled effect.
- Bake for 28–33 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, level the cakes with a serrated knife and trim each layer into a slightly smaller circle, creating a tapered “tree” shape.
Make the Buttercream Frosting
- Beat butter on medium speed for about 30 seconds until smooth.
- Add vanilla extract and salt.
- Gradually add powdered sugar and heavy cream while mixing on low speed.
- Adjust consistency as needed—add cream for softness or more sugar for firmness.
Assemble the Christmas Tree Cake
- Place the largest cake layer on a greaseproof cake board with a small dab of frosting to secure it.
- Stack layers from largest to smallest, spreading an even layer of frosting between each.
- Insert a wooden dowel or thick straw through the center to stabilize.
- Apply a thin crumb coat of frosting and chill for 30 minutes.
- Divide remaining frosting into portions: white, red, yellow, light green, and dark green.
- Pipe green rosettes with open star tips to mimic pine branches. Alternate shades for dimension.
- Use red, yellow, and white frosting to create ornaments and twinkle lights.
Variations & Flavor Twists
- Peppermint Tree Cake: Add half a teaspoon of peppermint extract to the frosting and top with crushed candy canes.
- Chocolate Tree Cake: Replace half a cup of flour with cocoa powder and frost with chocolate buttercream.
- Lemon-Ginger Tree Cake: Add lemon zest and a touch of lemon juice for a bright, zesty version.
- Kids’ Sprinkle Tree Cake: Fold rainbow sprinkles into the batter and top with colorful confetti sprinkles.
- Eggnog Tree Cake: Replace sour cream with eggnog for a creamy, custard-like holiday twist.
Storage, Freezing & Make-Ahead Tips
Room Temperature: Keep the frosted cake covered for up to two days in a cool area.
Refrigeration: Store in the refrigerator for up to five days. Allow to sit at room temperature for 30 minutes before serving for best texture.
Freezing: Wrap unfrosted layers in plastic wrap and freeze for up to three months. Thaw slightly before assembling and decorating.
Serving Suggestions
Serve this Christmas Tree Cake as the centerpiece of your holiday dessert table. It pairs beautifully with spiced chai, hot cocoa, or classic eggnog. For a sophisticated finish, dust lightly with powdered sugar or edible glitter. It also makes a memorable contribution to holiday potlucks or festive brunches.
Pro Tips for Success
- Use gel food coloring for the most vibrant color without thinning the batter.
- Chill cake layers slightly before stacking for easier handling.
- Level each layer to create a stable, professional-looking structure.
- Avoid overmixing the batter to preserve a tender crumb.
- Pipe frosting in star-shaped swirls to create a realistic pine branch effect.
FAQs
Christmas Tree Cake FAQs
Your most-asked questions about baking, assembling, and storing a festive Christmas Tree Cake, answered in one place.
Can I make the Christmas Tree Cake ahead of time?
Yes, you can make this Christmas Tree Cake ahead of time. Bake the layers, cool completely, then double-wrap each layer (plastic wrap, then foil) and freeze for up to one month. Thaw overnight in the refrigerator or at room temperature for about 20 minutes before assembling. For the freshest taste, frost and decorate within 24 hours of serving.
How do I get perfectly even, tapered layers?
Chill the cake layers until slightly firm, then trim gradually with a serrated knife. Keep the base widest and reduce each tier slightly to form a gentle slope. For accuracy, trace around smaller cake pans or bowls as guides and use a rotating cake stand for smooth, even cuts.
Pro tip: cold cakes shed fewer crumbs and are easier to shape.What if I only have one or two cake pans?
Bake in batches. Keep unused batter covered in the refrigerator while the first layers bake. Cool baked layers for 10 minutes, release, then wash, re-line, and re-grease pans before the next round. Work efficiently so the batter retains its lift.
Can I use a boxed cake mix?
Yes. Two boxes of spice cake mix work well. Mix as directed, then tint half the batter light green and half dark green to create a marbled tree effect. For a flavor boost, add 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1 teaspoon vanilla extract.
How can I make this cake dairy-free?
Use plant-based butter, dairy-free sour cream or coconut yogurt, and coconut cream in place of heavy cream. Choose gel food colors labeled vegan. The Christmas Tree Cake stays rich and tender with these swaps.
How do I store leftover Christmas Tree Cake?
Cover the cake or store slices in airtight containers. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving so the buttercream returns to a soft, creamy texture. For longer storage, freeze slices up to 2 months.
What’s the best way to decorate for a professional look?
Pipe rosettes with two shades of green buttercream using an open star tip to mimic pine texture. Start from the base and work upward, alternating shades for depth. Add small dots of red, yellow, and white as ornaments, then finish with a light dusting of edible glitter.
More Holiday Treats You’ll Love
The joy of the holidays is best shared through food, and this Christmas Tree Cake is a dessert made for celebration. Its warm spices, creamy frosting, and festive shape make it a true showstopper that captures the magic of Christmas. If you’re building a dessert table this season, pair it with a few more of our reader favorites like these Christmas Sugar Cookie Cheesecake, Ginger Molasses Christmas Cookies, or a batch of no-bake Blue Christmas Truffles for effortless variety.
For more festive inspiration, try the elegant Vanilla Christmas Cake Roll, classic Christmas Crack, or cheerful Peppermint Snowball Cookies. If you prefer cozy autumn flavors that transition beautifully into winter, you’ll love our Better Than Fall Pumpkin Cake and Pecan Pie Brownies. Each recipe carries the same spirit of comfort and creativity that defines holiday baking.
Join our baking community and discover even more recipes, tips, and behind-the-scenes baking stories. Follow My Flavor Recipes on Pinterest for daily inspiration and save your favorite treats for later, or connect with us on Facebook to share your bakes, ask questions, and join other home bakers celebrating the season.
Christmas Tree Cake
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter softened
- 4 large eggs
- ½ cup sour cream
- ½ cup applesauce unsweetened
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- green gel food coloring light and dark shades
- 1 ½ cups unsalted butter for frosting, softened
- 1 tablespoon vanilla extract for frosting
- ¼ teaspoon fine salt for frosting
- 5 to 6 cups powdered sugar sifted
- 4 to 6 tablespoons heavy whipping cream as needed
- gel food coloring red, yellow, white (for decorations)
Instructions
- Preheat oven to 350°F (175°C). Line one 8-inch, one 7-inch, two 6-inch, and two 4-inch pans with parchment paper and grease thoroughly.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Add softened butter and mix on low speed until mixture resembles coarse sand.
- Add eggs two at a time, mixing just until incorporated.
- Add sour cream, applesauce, oil, and vanilla extract. Mix until smooth.
- Divide batter in half. Tint one portion light green and the other dark green with gel food coloring.
- Spoon alternating scoops of each batter into the prepared pans. Swirl gently with a knife for a marbled effect.
- Bake for 28–33 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool cakes in pans for 10 minutes. Then transfer to wire racks to cool completely.
- Once cooled, trim and level each cake layer into slightly smaller circles to create a tapered tree shape.
- To make frosting, beat butter until smooth (30 seconds). Add vanilla and salt.
- Gradually mix in powdered sugar and heavy cream, adjusting consistency as needed.
- Place largest cake layer on a cake board with a dab of frosting to anchor. Stack from largest to smallest, spreading frosting between each layer.
- Insert a wooden dowel or thick straw through the center for stability. Apply a crumb coat and chill for 30 minutes.
- Divide frosting into batches and tint: dark green, light green, red, yellow, and white.
- Pipe green rosettes with star tips to mimic pine branches. Alternate shades for texture.
- Use red, yellow, and white frosting to add ornaments and twinkle lights.
