Introduction

These Christmas Tree Cakes are festive, fun, and perfect for the holiday season. Light yellow cake sandwiches filled with fluffy marshmallow frosting are coated in white chocolate and decorated with red candy stripes and green sanding sugar. They make a delightful treat that’s sure to impress family and friends.

A close-up of three Christmas tree-shaped treats layered thick with smooth white frosting as the base, decorated with bright green sugar sprinkles scattered evenly across the surface, and vibrant red icing piped in curvy stripes wrapping horizontally around each tree shape. The texture looks soft with a slight shine, and the treats sit on a white plate set on a white marbled surface, giving a fresh clean look. The image focuses tightly on the front treat with the others softly blurred behind it, showing detail in the frosting and icing lines. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.25 ounces yellow cake mix
4 large eggs (3 whole eggs + 1 egg yolk)
1 cup milk
½ cup salted butter, melted
7 ounces marshmallow fluff
¾ cup salted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 pound vanilla almond bark
1 cup red candy melts
Green sanding sugar (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Step 2: In a large mixing bowl, combine the yellow cake mix, 3 whole eggs plus 1 egg yolk, 1 cup milk, and ½ cup melted butter. Mix well until smooth using a silicone spatula or whisk.
Step 3: Spread the batter evenly on the parchment-lined pan and bake for 12-15 minutes. Check doneness by inserting a toothpick into the center— it should come out clean. Allow the cake to cool completely.
Step 4: In a medium bowl, whip together the marshmallow fluff, ¾ cup softened butter, and powdered sugar with an electric mixer until combined. Add 2 tablespoons milk and continue whipping until the filling is smooth and fluffy.
Step 5: Carefully lift the cooled cake out of the pan using the parchment. Cut the cake in half widthwise. Spread the marshmallow filling on one half, then place the other half on top to form a sandwich.
Step 6: Using a Christmas tree-shaped cookie cutter, cut out tree shapes from the cake sandwich. Place the trees on a parchment-lined pan and freeze for at least 30 minutes to firm up.
Step 7: Line a baking sheet with parchment paper. Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals at half power, stirring between intervals, until smooth.
Step 8: Remove the trees from the freezer. Dip each tree into the melted almond bark, tapping off excess chocolate. Place coated trees on the prepared baking sheet. Sprinkle immediately with green sanding sugar if using. Repeat for all trees.
Step 9: Melt the red candy melts in a small microwave-safe bowl using the same method as the almond bark. Transfer the melted candy to a zip-top bag and snip off a small corner.
Step 10: Drizzle the red candy melts over the coated trees to create stripes. Let the drizzle harden completely before serving.

Tips & Variations

Use a silicone spatula to mix the batter gently, avoiding over-mixing for a tender cake.
If you don’t have a Christmas tree cookie cutter, a triangle shape works as an alternative.
Replace green sanding sugar with crushed pistachios or edible glitter for a different look.
Store leftover filling covered tightly in the fridge for up to 3 days and re-whip before use.

Storage

Store the decorated cakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature briefly before serving for the best flavor. If you need to store longer, freeze the cakes in a sealed container for up to 1 month and thaw in the fridge overnight before serving.

How to Serve

The image shows a close-up of a cluster of Christmas tree-shaped treats with three visible layers. The base layer is a light, creamy white with a soft, smooth texture resembling a cookie or cake. The entire surface is covered with a thick white icing layer, textured slightly with small bumps. On top of this icing, bright green sugar crystals are spread evenly, adding a sparkly contrast. Red icing stripes flow across the tree shapes in 4-5 wavy lines, with a glossy and slightly raised texture highlighting the red color against the white. The treats rest on a white plate, set against a white marbled textured surface, creating a clean and festive look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can use other flavors like white or butter cake mix, but the classic yellow cake pairs best with the marshmallow filling and white chocolate coating.

What if I don’t have almond bark?

You can substitute with white chocolate chips or wafers. Just melt them gently using the same method, stirring carefully to avoid burning.