Christmas Tree Cake Recipe
Introduction
This festive Christmas Tree Cake combines a spiced yellow cake with tart cherry jam and silky Swiss meringue buttercream. It’s a show-stopping dessert perfect for the holiday season, adorned with colorful sprinkles and a charming star topper.
Ingredients
- 1 ½ pounds cherries (fresh or frozen, pits and stems removed)
- 1 cup granulated sugar (for jam)
- ½ tablespoon lemon zest (1 small lemon)
- 1 ½ tablespoons lemon juice (1 small lemon)
- 5 egg whites
- 1 ½ cup granulated sugar (for meringue)
- 2 cups unsalted butter (room temperature, cut into tablespoons)
- 1 tablespoon vanilla (paste or extract)
- ½ teaspoon fine sea salt
- Gel food coloring (green, blue, black as needed)
- 1 box Spiced Yellow Cake Mix
- ½ cup water
- ¼ cup vegetable oil
- 3 eggs
- Gold pearl sprinkles
- Shimmery white sprinkles
- Christmas sprinkles
- Mini star topper
Instructions
- Make the Cherry Jam: In a large saucepan, combine cherries, 1 cup granulated sugar, lemon zest, and lemon juice. Cook over medium heat, stirring often, for 15-25 minutes until the mixture thickens. Test by dragging a spatula across the bottom; if a clear trail remains briefly, the jam is ready. Blend with an immersion blender for smoothness if desired. Set aside to cool.
- Prepare Swiss Meringue Buttercream: Whisk 5 egg whites and 1 ½ cup sugar together. Heat over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to a mixer and whip until stiff, glossy peaks form and mixture is cool (about 15 minutes). Gradually add butter tablespoons while mixing, then add vanilla and salt. Continue mixing until smooth and silky. If curdled, keep mixing or gently warm and rewhip. Tint with gel food coloring and place in a piping bag with a star tip.
- Bake the Cake: Preheat oven to 350°F (177°C). Line a jelly roll pan with parchment. Whisk water, vegetable oil, and eggs together, then add cake mix and whisk until smooth. Pour batter into pan and bake about 15 minutes or until a toothpick comes out clean. Cool completely.
- Assemble the Cake: Use round cookie cutters to cut tiers of 6-inch, 4-inch, 3-inch, 2 ½-inch, and 2-inch circles from the cake. Starting with the largest, brush each layer with cardamom simple syrup if available. Spread a thin layer of buttercream, pipe a buttercream dam, and fill the center with cherry jam. Stack the layers from largest to smallest repeating the process.
- Decorate: Cover the entire outside of the stacked cake with green buttercream, piping to resemble tree leaves. Add gold pearl sprinkles, shimmery white sprinkles, Christmas sprinkles, and finish with the mini star topper.
- Enjoy: Serve your festive Christmas Tree Cake and enjoy the celebration!
Tips & Variations
- For a smoother cherry jam, blend while warm and add a splash of water if it thickens too much once cooled.
- Use any flavor extract instead of vanilla for a unique twist on the buttercream.
- Make mini individual trees with smaller round cutters for festive individual servings.
Storage
Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cherry jam can be refrigerated and used within 2 weeks.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cherry jam ahead of time?
Yes, the cherry jam can be made in advance and refrigerated for up to two weeks. Just bring it to room temperature or warm gently before using.
What if my buttercream curdles?
Don’t worry if the buttercream looks grainy or curdled—it’s normal. Keep mixing; it usually smooths out after 10-15 minutes. If not, warm the bowl gently over simmering water and rewhip.
Print
Christmas Tree Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This festive Christmas Tree Cake features layers of spiced yellow cake filled with homemade cherry jam and silky Swiss meringue buttercream tinted green to resemble a Christmas tree. The cake is assembled in tiered circles and decorated with festive sprinkles and a mini star topper, making it a delightful centerpiece dessert for holiday celebrations.
Ingredients
Scale
Cherry Jam
- 1 ½ pounds cherries (fresh or frozen, pits and stems removed)
- 1 cup granulated sugar
- ½ tablespoon lemon zest (1 small lemon)
- 1 ½ tablespoons lemon juice (1 small lemon)
Swiss Meringue Buttercream
- 5 egg whites
- 1 ½ cups granulated sugar
- 2 cups unsalted butter (room temperature, cut into tablespoons)
- 1 tablespoon vanilla (paste or extract; can use any flavoring)
- ½ teaspoon fine sea salt
- gel food coloring (green, blue, black as desired)
- heavy cream (amount not specified in recipe, estimated 2 tablespoons)
Cake Batter
- 1 box Spiced Yellow Cake Mix
- ½ cup water
- ¼ cup vegetable oil
- 3 eggs
Decorations
- gold pearl sprinkles
- shimmery white sprinkles
- Christmas sprinkles
- mini star topper
Instructions
- Make the Cherry Jam: In a large saucepan, combine 1 ½ pounds cherries, 1 cup granulated sugar, ½ tablespoon lemon zest, and 1 ½ tablespoons lemon juice. Heat over medium heat and stir frequently, gently boiling for 15-25 minutes. Scrape the bottom and sides often to prevent sticking. Test doneness by dragging a spatula across the pan bottom—if the trail clears but fills in after 1-2 seconds, the jam is ready. Optionally, blend with an immersion blender while still warm for a smoother texture. If jam thickens too much after cooling, stir in a splash of water.
- Make the Swiss Meringue Buttercream: Ensure all equipment (whisk, bowls) are clean and grease-free by wiping with white vinegar and drying thoroughly. In a medium bowl, whisk 5 egg whites and 1 ½ cups sugar until combined. Set up a double boiler by simmering 2 inches of water in a saucepan and placing the bowl on top, ensuring the bowl bottom doesn’t touch water. Whisk constantly until mixture reaches 160°F (71°C), about 5 minutes; it will thin out and become off-white. Transfer to a stand mixer fitted with a whisk attachment and whip on medium-high until room temperature stiff, glossy peaks form, about 15 minutes. Cool if still warm before continuing. Switch to paddle attachment and add 2 cups unsalted butter one tablespoon at a time on medium speed. Scrape bowl as needed. Mix in 1 tablespoon vanilla and ½ teaspoon fine sea salt. Continue beating until smooth and silky, about 10-15 minutes. If curdled or grainy, keep mixing or warm bowl edges over simmering pot and rewhip. Tint with gel food coloring to desired green shade and transfer to a piping bag with star tip.
- Bake the Cake: Preheat oven to 350°F (177°C) and line a jelly roll pan with parchment paper. In a large bowl, whisk ½ cup water, ¼ cup vegetable oil, and 3 eggs until combined. Add 1 box Spiced Yellow Cake Mix and whisk until smooth with no dry spots. Pour batter into prepared pan and bake about 15 minutes until a toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
- Assemble the Christmas Tree Cake: Use round cookie cutters to cut tiers from cooled cake in sizes 6-inch, 4-inch, 3-inch, 2 ½-inch, and 2-inch circles (two of each size). Begin with the largest layer and brush with cardamom simple syrup (if included in the cake mix). Spread a thin layer of buttercream, pipe a dam of buttercream around the edge, and spoon cherry jam into the center. Stack the next layer on top and repeat for all tiers. Cover entire assembled cake with green buttercream piping to mimic tree leaves. Decorate with gold pearl sprinkles, shimmery white sprinkles, Christmas sprinkles, and place a mini star topper on top.
- Serve and Enjoy: Present your beautifully decorated Christmas Tree Cake as a festive dessert to enjoy with family and friends during the holiday season.
Notes
- The cherry jam recipe makes extra, which can be saved for breakfast or other desserts.
- Ensure all meringue equipment is grease-free to achieve proper stiff peaks.
- Swiss meringue buttercream may curdle but will smooth out with continued mixing or gentle warming and rewhipping.
- Gel food coloring provides the best vibrant green for the buttercream.
- Allow cake layers to cool completely before cutting and assembling to prevent breakage.
- Use round cookie cutters of various sizes to create tiered layers resembling a Christmas tree shape.
- Storage: Keep the cake refrigerated and bring to room temperature before serving for best texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cake, holiday dessert, layered cake, cherry jam, Swiss meringue buttercream, spiced yellow cake, festive cake, cookie cutter cake
