Introduction

This festive Christmas Tree Cake is a delightful centerpiece for your holiday celebrations. Layers of rich chocolate cake are stacked and frosted to create a beautiful tree shape, then decorated with colorful green frosting and sprinkles to mimic ornaments.

The image shows a dessert shaped like a Christmas tree made of many layers of green frosting piped in small spikes all over, giving it a textured look. The tree is decorated with small colorful round and snowflake-shaped sprinkles scattered evenly across it. On the top, there is a yellow star-shaped cookie. The tree stands on a simple white cake stand placed on a white marbled surface with a small white bowl filled with extra colorful sprinkles nearby. The background is dark with curtains. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
2 (15.25-oz.) boxed chocolate cake mix, plus ingredients called for on back of box

2 1/2 cups (5 sticks) butter, softened
8 cups powdered sugar

2 tablespoons heavy cream
1 tablespoon pure vanilla extract

1/4 teaspoon kosher salt
Green food coloring
Sprinkles

Instructions

Step 1: Preheat oven to 350°F. Grease and line five 8-inch round cake pans. Prepare the chocolate cake mixes according to package directions and divide the batter evenly among the pans.
Step 2: Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 15 minutes in the pans, then invert them onto a cooling rack to cool completely.
Step 3: Wrap the cooled cake layers tightly in plastic wrap and freeze for at least 30 minutes or up to 3 days to make them easier to work with.

Step 4: To make the frosting, beat softened butter in a large bowl until smooth and lump-free. Gradually add powdered sugar and beat on low until smooth. Add heavy cream, vanilla extract, and salt; mix until combined. Add more cream 1 tablespoon at a time if needed to reach your desired frosting consistency.
Step 5: Level the tops of the frozen cake layers with a serrated knife as needed for even stacking.
Step 6: Use a 7-inch round cutter to cut a circle from one cake layer and place it on your cake stand or serving plate. Spread a thin layer of frosting on top. Cut the next layer with a 6-inch cutter and stack it, frosting between layers. Repeat this process with 5-inch and 4-inch cutters on the next two layers.

Step 7: From the fifth cake layer, cut out circles sized 3”, 2 ½”, 2”, 1 ½”, and 1” and stack them on top of the cake, frosting each layer to secure.
Step 8: Place about one-third of the remaining frosting into a piping bag fitted with a large round tip. Pipe frosting all around the cake, smoothing it with an offset spatula and shaping into a cone to resemble a tree. Refrigerate the cake for 30 minutes to set the frosting and improve stability.
Step 9: Divide the remaining frosting evenly into three bowls. Tint one bowl light green, the next a medium green, and the last a dark green using green food coloring.

Step 10: Fill a piping bag fitted with an open star tip by layering the different shades of green frosting side by side inside the bag.
Step 11: Starting at the bottom of the cake, pipe the frosting in short bursts, pulling away slightly as you release to create a textured “tree branch” effect. Rotate the piping bag occasionally to alternate colors and give a natural look. Finish by decorating with sprinkles to mimic ornaments.

Tips & Variations

Freezing the cake layers before trimming helps create clean, even cuts without crumbling.

If you don’t have different sizes of round cutters, you can use a sharp knife to trim the layers into progressively smaller circles.
For a different flavor, try using vanilla or red velvet cake mixes instead of chocolate.
Use a toothpick to test the cake’s doneness instead of relying solely on time, as oven temperatures vary.

For a more natural tree look, add crushed pretzels or chopped nuts on top of the frosting before adding sprinkles.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting. If needed, re-chill briefly after cutting to maintain shape.

How to Serve

The cake is shaped like a Christmas tree with five visible layers of dark brown chocolate cake and light cream filling in between. The outside is covered with bright green frosting piped in small pointed dollops to mimic pine needles. The frosting is decorated with small round and star-shaped sprinkles in pastel blue, pink, and white colors, giving it a festive look. At the top of the tree is a yellow star-shaped decoration. The cake sits on a white pedestal cake stand, placed on a white marbled surface with some scattered colorful sprinkles and a small white bowl with more sprinkles nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and freeze them up to 3 days in advance. The assembled frosted cake is best served within 3 days if refrigerated.

What frosting can I use if I don’t want to make buttercream?

You can use cream cheese frosting or a store-bought frosting of your choice, but keep in mind that the texture and color may differ slightly from classic buttercream.