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Christmas Tree Spice Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour 47 minutes
  • Yield: 24 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Description

This festive Christmas Tree Cake features spiced layers in beautiful marbled green shades, stacked and trimmed into a tree shape, then decorated with colorful buttercream rosettes. Moist and flavorful with warm spices, it’s a show-stopping holiday centerpiece perfect for celebrating the season.

Ingredients

Scale

Spice Cake Layers

  • 3 cups all-purpose flour (375g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 1/2 cups packed light brown sugar (300g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 2 tsp ground cinnamon (6g)
  • 1 tsp ground ginger (3g)
  • 1/2 tsp ground nutmeg (2g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 4 large eggs, room temperature (224g)
  • 1 cup full-fat sour cream, room temperature (255g)
  • 1/2 cup unsweetened apple sauce (90g)
  • 1/2 cup vegetable or canola oil (105g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • Green gel food coloring

Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 tsp fine salt (3g)
  • 10 cups powdered sugar (1250g)
  • 1/2 cup heavy whipping cream, room temperature (120g)
  • Green, yellow, and red gel food coloring

Instructions

  1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Line one 8-inch, one 7-inch, two 6-inch, and two 4-inch cake pans with parchment rounds and grease them with non-stick baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg until evenly mixed.
  3. Add Butter to Dry Mix: Slowly add the room temperature unsalted butter to the dry ingredients on low mixer speed. Continue mixing until no large butter chunks remain, creating a crumbly mixture.
  4. Incorporate Eggs: Add the eggs two at a time to the mixture on low speed, mixing just until incorporated to maintain batter lightness.
  5. Add Wet Ingredients: Mix in the sour cream, unsweetened applesauce, vegetable oil, and vanilla extract on low speed until just combined. Scrape down the sides of the bowl.
  6. Mix Batter Thoroughly: Increase mixer speed to medium and beat for about one minute to ensure smooth, well-incorporated batter.
  7. Color the Batter: Divide the batter into two parts. Use green gel food coloring to tint half the batter a light green and the other half a darker green.
  8. Fill Cake Pans and Marble: Spoon alternating colors of batter into each prepared pan, filling about 1 inch high. Using a butter knife or offset spatula, gently swirl the batter to create a marbled effect.
  9. Bake the Cakes: Bake the pans for 28-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes. Run a small offset spatula around the edges, then invert the cakes onto wire racks to cool completely. Level the tops with a serrated knife once cool.
  11. Make Buttercream Frosting: Beat unsalted butter on medium speed with a paddle attachment for 30 seconds until smooth. Add vanilla extract and salt, mixing well.
  12. Add Sugar and Cream: Gradually add powdered sugar and heavy cream on low speed. Adjust consistency by adding more cream or powdered sugar as needed until smooth and spreadable. Do not color yet.
  13. Assemble Cake Layers: On a greaseproof cake board or flat plate, place the largest cake layer and secure with a dab of frosting. Stack layers from largest to smallest to form a tapered Christmas tree shape, spreading an even layer of frosting between each.
  14. Insert Dowel for Stability: Insert a thick wooden dowel or bubble tea straw through the center of the stacked layers to stabilize the cake.
  15. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake, smoothing with an offset spatula or bench scraper. Chill in the refrigerator for 30 minutes or freezer for 10 minutes until firm to the touch.
  16. Color Remaining Frosting: Divide and color remaining buttercream into light green, dark green, red, yellow, and leave a portion white, placing each into piping bags fitted with appropriate piping tips.
  17. Decorate Cake: Pipe rosettes using the green frostings around the cake. Fill in spaces with dollops of red, yellow, and white frostings to mimic ornaments, achieving a festive look.

Notes

  • This recipe works well with either a stand mixer or hand mixer; a paddle attachment is preferred for best texture in batter and frosting.
  • For ease and better workflow, make cake layers in advance and freeze. Thaw about 20 minutes before assembly; slightly chilled layers are easier to work with.
  • Buttercream can also be prepared ahead and stored airtight in the refrigerator up to 2 weeks or frozen up to 1 month. Stir well after thawing to restore smooth consistency.
  • The assembled and frosted cake can be refrigerated up to 1 week or frozen wrapped well for up to 1 month.
  • Leftover cake can be kept moist by covering cut sides with remaining frosting; store in the fridge for up to a week.

Nutrition

  • Serving Size: 1 slice (approx. 1/24th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://emilyquickdinners.com/christmas-tree-spice-cake-recipe/