This Christmas Tree Cake recipe happened on a cold December afternoon when I absolutely did not plan on baking anything complicated.

I was supposed to make “something simple.” You know how that goes. I had cinnamon on my hands, holiday lights half-working in the living room, and that quiet urge to bake something that felt like Christmas, not just tasted like it.

I kept thinking about those little tree-shaped snack cakes from childhood — bright green, way too sweet, and somehow magical every single time. So I thought, what if I made a grown-up version? Softer spice cake, real buttercream, still fun, still festive, but made with care instead of a crinkly wrapper.

That’s how this Christmas Tree Cake Recipe came to life. It’s not perfect. The frosting gets everywhere. The trees lean sometimes. But honestly? That just makes it feel more like the holidays. If you loved this, you will also love my Hot Cocoa Cupcakes and The Viral Mug Cake.

Why This Recipe Is My Guests’ Favourite?

• Pure Holiday Energy: The spices, the green frosting, the whole vibe — it feels like Christmas before you even take a bite.

• Nostalgia with Better Ingredients: It reminds me of childhood snack cakes, but tastes like someone actually cared.

• Soft, Cozy Cake Layers: Thanks to sour cream and applesauce, this cake stays tender and forgiving.

• Creative Without Pressure: No two trees look the same, and that’s kind of the point.

• Crowd-Stopping Dessert: People stop mid-conversation when they see it on the table.

• Make-Ahead Friendly: You can bake, frost, and decorate in stages without losing your mind.

• Joy in the Mess: Green frosting on your fingers means you’re doing it right.

Christmas Tree Cake Recipe

This Christmas Tree Cake is soft, spiced, and joyfully nostalgic — a grown-up take on those childhood snack cakes we all loved. Tender cake layers made cozy with cinnamon, ginger, applesauce, and sour cream are stacked, shaped into playful trees, and frosted with fluffy buttercream. It’s festive, slightly messy, and absolutely full of holiday feeling. Perfect for December afternoons, cookie swaps, and tables where perfection isn’t the goal — warmth is.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 47 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Calories: 665

Ingredients Equipment Method

Ingredients

  

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

Equipment

• Mixing bowls (small, medium, and large)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking pans (sheet pans or round pans)
• Parchment paper
• Cooling rack
• Offset spatula (for frosting)
• Sharp knife or cake cutter (for tree shapes)
• Piping bags and tips (optional, for decorating)
• Food coloring gel (green recommended)
• Airtight container for storage

Method

 

1. Preheat the oven to 350°F (175°C). Grease and line your cake pans with parchment paper, then lightly flour them.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large mixing bowl, beat the butter and sugars together until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
5. Mix in the sour cream and applesauce until fully combined.
   
6. Add the dry ingredients in two batches, mixing just until incorporated. Do not overmix.
7. Divide the batter evenly between prepared pans and smooth the tops.
8. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
10. Once cooled, cut the cakes into tree shapes using a knife or template.
    
11. Beat butter for the frosting until smooth, then gradually add powdered sugar. Mix in vanilla, salt, and cream until fluffy.
12. Add green gel food coloring and mix until the desired shade is reached.
    
13. Apply a thin crumb coat to each cake and refrigerate for 10–15 minutes.
14. Frost the cakes fully, using a spatula or piping bag to create texture.
    
15. Decorate as desired, then chill briefly before serving to set the frosting.
    

Real-Life Cooking Notes from Ethan (No One Will Tell You About Them)

• Room Temp Is Worth It: Butter, eggs, sour cream — let them sit out. Cold ingredients fight back.

• Don’t Rush the Creaming: Give the butter and sugars time to get fluffy. It sets the tone for the whole cake.

• Spice Balance Matters: Cinnamon leads, ginger warms, nutmeg whispers. Don’t overdo anyone.

• Applesauce Is the Secret: It keeps the cake moist without making it heavy or dense.

• Gel Coloring Only: Liquid food coloring will thin your frosting and break your heart.

• Crumb Coat Saves Sanity: A thin first layer of frosting keeps crumbs from ruining your trees.

• Chill Between Steps: Ten minutes in the fridge can fix a lot of frosting problems.

• Imperfection Looks Better: Slightly uneven trees look charming — like real ones.

Storage and Leftover Handling Tips!

• Refrigerate Gently: Store in an airtight container for up to 4 days.

• Bring to Room Temp Before Serving: Cold buttercream hides flavor — patience pays off.

• Freeze Cake Layers Ahead: Wrap tightly and freeze up to 1 month before decorating.

• Avoid Moisture Traps: Let cakes cool completely before storing.

• Leftover Frosting Bonus: Use it on cookies, toast, or straight off a spoon (no judgment).

• Transport Carefully: Chill the cake before moving. Frosting behaves better when cold.

FAQs

1. Can I make this cake ahead of time?
   Yes. Bake layers up to 2 days early and frost the day you serve.
2. Do I need special cake pans?
   Nope. Cut tree shapes from sheet cakes using a knife or template.
3. Can I skip the food coloring?
   Absolutely. White frosting still tastes like Christmas.
4. Why is my cake dense?
   Overmixing or cold ingredients are usually the culprit.
5. Can I use cream cheese frosting instead?
   You can, but buttercream holds the tree shape better.
6. How do I keep frosting smooth?
   Chill between coats and don’t overwork it.
7. Is this cake very sweet?
   Balanced sweet — the spices keep it from going overboard.
8. Can kids help with this recipe?
   Yes, especially decorating. Expect chaos. Embrace it.

The Last Bite

This Christmas Tree Cake isn’t about clean edges or bakery perfection. It’s about cinnamon in the air, frosting on your sleeves, and that quiet moment when someone takes a bite and smiles without saying anything.

If it leans a little or the frosting swirls go wild, you’re doing it right. Holiday baking isn’t about flawless — it’s about feeling something warm.

If this cake doesn’t make your kitchen feel more like Christmas, make it again tomorrow. Second attempts are kind of my thing.