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
