Easy Christmas Tree Cake inspired by nostalgic Little Debbie’s Christmas Tree Cakes, but made completely from scratch. A tender vanilla sheet cake is carved into a tree shape, sandwiched and covered with fluffy vanilla buttercream, then dressed up with red icing, green sprinkles and candy “baubles.” Simple tools — sheet pans, a paper template and a sharp knife — do the work, making this a perfect centerpiece for holiday parties and kids’ decorating sessions.
This Christmas Tree Cake turns a basic vanilla sheet cake into something festive and shareable. The method is straightforward: bake a soft, close-crumbed vanilla sponge in sheet pans, chill the layers, cut both into a tree shape using a paper template, then stack and crumb-coat before finishing with smooth buttercream and seasonal decorations.
Whether you grew up with the wrapped snack cakes or you’re discovering the idea for the first time, this is an easy and impressive way to transform simple ingredients into a holiday showstopper. No special pans are required — just two 9×13 pans (or one pan baked twice), a template and a little trimming.
Here’s What You’ll Need
Template: Print the Christmas tree template and place it on the cooled cake to cut the shape.
- Vanilla sheet cake – a sturdy but tender white or yellow sponge that holds up to cutting and stacking.
- Vanilla buttercream – whipped until light and spreadable so it fills the layers and smooths easily.
- Red decorating gel – for piping garlands, or tint a bit of buttercream red.
- Green sprinkles and assorted candies – for the tree texture and “ornaments.”
How to Make the Christmas Tree Cake
Prepare the cake
- Preheat the oven to 340°F (170°C). Grease and line two 9×13 pans, or bake in batches if you have one pan.
- Whisk together the milk, eggs and vanilla in a measuring jug and set aside.
- In a large bowl or stand mixer, combine the flour, sugar, baking powder, baking soda and salt.
- Cut the cold butter into the dry ingredients and beat until the mixture looks crumbly and sandy.
- Pour in the milk and egg mixture and beat until the batter is smooth, scraping the bowl as needed.
- Divide the batter between the pans and bake for 15–17 minutes, or until a skewer comes out clean and the cake is springy to the touch.
- Cool completely, then wrap and chill for at least 30 minutes before cutting the tree shape.
Make the buttercream
- Cream the softened butter with a pinch of salt until smooth and pale using a stand mixer or hand mixer.
- Add sifted powdered sugar on low speed, then increase speed and gradually add cold heavy cream until the buttercream is light and fluffy.
- Beat in vanilla extract and, if desired, two tablespoons of marshmallow fluff for extra silkiness.
Assemble the cake
- Remove the chilled sheets from their pans. Place the printed template on one sheet and cut out the tree shape with a sharp knife. Repeat for the second sheet and keep any offcuts.
- Spread a generous layer of buttercream on the bottom tree, top with the second tree layer, then apply a thin crumb coat over the whole cake. Chill until the crumb coat is firm.
Decorate and serve
- Apply a thicker final coat of buttercream and smooth with an offset spatula or scraper.
- Pipe red gel across the tree for garlands, sprinkle with green sanding sugar or sprinkles, and press candies or sugar pearls into the icing as ornaments.
- Move the finished tree onto a serving board, surround it with cookies or chocolates if you like, then slice and serve.
Flavor Twists and Variations
- Swap the sponge for red velvet, chocolate or a spiced traybake and match the buttercream to complement the cake.
- Add a thin layer of seedless raspberry jam under the buttercream for a Victoria sponge-style flavor contrast.
- Use cream cheese frosting or chocolate buttercream instead of vanilla for a different finish.
- Decorate with mixed sprinkles, mini candy canes, gingerbread pieces or chocolate candies right before serving for a fresh look.
Storage and Make-Ahead
- Storing: Once frosted, keep the cake covered in the fridge for up to 3 days. Remove it 30–60 minutes before serving to allow the buttercream to soften.
- Freezing: Freeze undecorated tree layers tightly wrapped for up to 2 months. Thaw overnight in the fridge before assembling. Individual slices can also be wrapped and frozen.
What to Do with the Cake Offcuts
Save the trimmings — they’re perfect for other treats:
- Trifle: Layer cake cubes with custard, whipped cream and berries in glasses or a large bowl.
- Cake pops or truffles: Crumble the scraps, mix with buttercream or cream cheese, roll into balls and dip in melted chocolate. Finish with festive sprinkles.
Frequently Asked Questions
Yes. A vanilla or yellow cake mix works well. Bake in two 9×13 pans (or bake in batches), cool fully and cut the tree shape as instructed.
Chill the sheet cakes until firm. Place a printed template on top and trim around it with a sharp knife for clean edges.
The cake is done when the surface is springy, it starts to pull away slightly from the pan edges and a toothpick inserted into the center comes out clean.
If you try this Christmas Tree Cake, please leave a comment and rating on the recipe card — feedback helps others find and enjoy it. Share a photo of your decorated tree on social media and tag the recipe author if you like. Happy baking and happy holidays!
Christmas Tree Cake
Video
Equipment
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Christmas Tree Template
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Digital scales
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Electric hand mixer
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Stand mixer (optional)
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9×13 pans
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Cake release and baking paper
Ingredients
- 3 large eggs room temperature
- ¾ cup (180ml) milk room temperature
- 2 tsp vanilla extract
- 2 ¾ cups (330g) flour
- 1 ⅔ cups (330g) sugar
- 3 level tsp baking powder
- ½ level tsp baking soda
- ⅓ tsp salt
- ⅞ cup (200g) unsalted butter cubed (firm, not fridge-cold)
For the icing & decoration
- 2 cup (226g) unsalted butter softened
- pinch sea salt
- 4 cups (400g) powdered sugar
- ½ cup (120ml) cold heavy cream
- 2 tsp vanilla extract
- 2 tbsp marshmallow fluff (optional)
To decorate
- 1 tbsp green sprinkles
- red decorating gel
- M&Ms, candies, sugar pearls
Instructions
Bake the sheet cakes
- Preheat oven to 340°F (170°C). Grease and line two 9×13 pans, or bake in batches.
- Combine milk, eggs and vanilla in a jug and set aside.
- Whisk together flour, sugar, baking powder, baking soda and salt.
- Add cubed butter and beat until crumbly.
- Pour in the milk mixture, beat until smooth, divide between pans and bake 15–17 minutes.
- Cool completely, wrap and chill for at least 30 minutes before cutting.
Make the buttercream
- Beat butter and salt until creamy. Add sifted powdered sugar on low, then increase speed and add cold cream until light and fluffy.
- Beat in vanilla and marshmallow fluff if using.
Assemble the cake
- Place the template on a chilled sheet and cut the tree shape; repeat for the second sheet.
- Layer with buttercream, apply a thin crumb coat and chill until set.
Decorate and serve
- Apply a final thicker coat of buttercream and smooth.
- Pipe red gel for garlands, scatter green sprinkles and add candies as ornaments.
- Transfer to a serving board, slice and enjoy.
Notes
Note: If you only have one 9×13 pan, bake the first layer, cool briefly in the pan, transfer to a rack, then reuse the pan for the second layer. The cakes, frosting and assembled crumb-coated cake can all be made ahead to make decorating easier on the day.
- Bake the sheet cake up to 2 days ahead and store covered at room temperature.
- Frosting keeps 3–4 days in the fridge; bring to room temperature and rewhip before using.
- Assemble and crumb coat the cake the day before, then finish and decorate the same day for best presentation.
Nutrition
| Carbohydrates: 55 g
| Protein: 3 g
| Fat: 30 g
Nutritional information is approximate and will vary with ingredients and portion sizes.
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