Introduction

These charming Christmas tree cakes are a festive treat perfect for holiday gatherings. Made with a rich cocoa sponge and decorated with bright green buttercream and colorful sprinkles, they bring both flavor and seasonal cheer to your dessert table.

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 decorating (star and ball shapes work well)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or Gas mark 4. Oil a 22 x 32cm baking tin and line it with baking parchment. In a heatproof bowl, stir the cocoa powder into 125ml of hot water until smooth and set aside to cool.
Step 2: In a separate bowl, combine the plain flour, baking powder, bicarbonate of soda, light brown sugar, and ½ teaspoon salt. Shake and mix well to break up any lumps.
Step 3: Add the vegetable oil, natural yogurt, vanilla extract, and eggs to the cooled cocoa paste. Whisk until smooth, then pour the wet ingredients into the dry mixture. Whisk gently until you have a loose, lump-free batter.
Step 4: Pour the batter into the prepared tin and bake in the center of the oven for 25 minutes. Test by inserting a skewer into the center; it should come out clean. Allow the cake to cool completely in the tin.
Step 5: While the cake cools, prepare the buttercream. Beat the softened butter, icing sugar, vanilla extract, and milk with an electric whisk until smooth and creamy. Add green food colouring a few drops at a time until you reach a bright, even shade of green.
Step 6: Remove the cooled sponge from the tin and place it on a large board or tray with one short edge facing you. Cut the sides at an angle to create a triangular tree shape, trimming the short edge in front to form the trunk. Use cake offcuts to assemble a second tree and its trunk on a separate tray.
Step 7: Divide the green buttercream between two piping bags fitted with star nozzles. Pipe the buttercream generously over the tree shapes, leaving the trunks plain. Decorate with sprinkles or sweets to resemble ornaments and tree toppers.

Tips & Variations

For a more intense chocolate flavor, stir in a teaspoon of instant coffee granules into the cocoa mixture.
Try different food colouring shades for a colorful alternative to traditional green.
Use edible glitter or dust for a shimmering effect on the buttercream.
Replace yogurt with sour cream for a slightly tangier cake texture.

Storage

Store the decorated Christmas tree cakes in an airtight container at room temperature for up to four days. The unbaked sponge, once cooked and cooled, can be wrapped tightly and frozen for up to three months. To enjoy, thaw completely before decorating or serving. Buttercream-decorated cakes are best eaten fresh but can be refrigerated briefly; bring to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake and freeze the sponge cakes up to three months in advance. Decorate them with buttercream and sprinkles shortly before serving to keep them fresh.

What else can I use instead of natural yogurt?

Sour cream, buttermilk, or even a plant-based yogurt alternative can be used to maintain moisture and tenderness in the cake.

Christmas Tree Cakes Recipe

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Delight in festive fun with these charming Christmas tree cakes made from a moist cocoa sponge and decorated with vibrant green buttercream and colorful sprinkles. Perfect for a holiday centerpiece or a joyful seasonal treat, these cakes combine a rich chocolate flavor with creamy frosting, shaped into whimsical trees to bring holiday cheer to your celebrations.

Author: zara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2 Christmas tree cakes 1x
Category: Baking
Method: Baking
Cuisine: British

Ingredients

Scale

For the 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

For the Buttercream:

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 topper and baubles)

Instructions

Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan)/Gas mark 4. Lightly oil a 22 x 32cm baking tin and line it with baking parchment to prevent sticking.
Make Cocoa Paste: Place the cocoa powder in a heatproof bowl and mix with 125ml of hot water from the kettle until smooth. Allow this cocoa paste 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 tsp salt. Shake and mix to break up sugar lumps and ensure even distribution.
Combine Wet Ingredients: To the cooled cocoa paste, add the vegetable oil, natural yogurt, vanilla extract, and eggs. Whisk these together until smooth and uniform.
Form Batter: Pour the wet mixture into the bowl of dry ingredients and whisk together until you achieve a loose, lump-free batter.
Bake the Cake: Pour the batter into the prepared baking tin and bake in the center of the preheated oven for 25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and cool completely in the tin.
Prepare Buttercream: Beat the softened butter with icing sugar, vanilla extract, and milk using an electric whisk until the mixture is smooth and creamy. Add green food colouring a few drops at a time and mix until the buttercream is a bright, even green.
Shape the Trees: Once the cake is completely cool, turn it out onto a large board or tray with a short edge facing you. Cut the sides on an angle to create a triangular tree shape, then trim the bottom edge to form a trunk. Use any offcuts to fashion a second tree on another board by joining angled pieces and decorating trunks similarly.
Decorate: Divide the green buttercream between two piping bags fitted with star nozzles. Pipe the buttercream over the trees in your desired pattern, keeping the trunks plain. Decorate with sprinkles or sweets to resemble ornaments and tree toppers.
Store: Keep decorated cakes in an airtight container for up to four days. Unfrosted sponge can be wrapped and frozen for up to three months.

Notes

You can freeze the baked sponge before decorating to save time; thaw completely before frosting.
Use different colored sprinkles or small candy decorations to customize your Christmas tree designs.
If you prefer a dairy-free version, substitute butter with a plant-based alternative and ensure your yogurt is dairy-free.
Ensure the cake is completely cool before applying buttercream to prevent melting.
If green food colouring is not available, mix natural alternatives like spinach powder for a subtle color.

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