Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F and prepare two quarter-sheet pans with parchment paper and non-stick spray; alternatively, use one half-sheet pan.
- In a small bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a larger bowl, beat room temperature butter and sugar with an electric mixer for 3-5 minutes until the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry, mixing a little between each addition.
- Do not overmix the batter; use a silicone spatula to ensure all ingredients are evenly combined.
- Evenly distribute the batter into the prepared cookie sheets and spread smoothly with an offset spatula.
- Bake for 10-12 minutes, or until the cake is set and the edges are lightly golden brown.
- Allow the cake to cool in the pans for about 5 minutes, then flip onto parchment paper and let cool completely; if using one large sheet, cut it in half.
- To make the filling, use an electric mixer or a stand mixer with a paddle attachment to whisk together the room temperature butter and marshmallow fluff until smooth, scraping down the bowl as needed.
- Slowly add the confectioner's sugar and vanilla to the filling mixture, mixing until evenly combined and free of lumps.
- Place one cooled cake half onto a parchment-lined cookie sheet, spread the filling evenly with an offset spatula, then top with the other cake half.
- Transfer the assembled cake to the freezer and chill for at least one hour.
- After chilling, use a tree-shaped cookie cutter to cut out approximately 8 individual cakes.
- Place the cut-out trees back onto a parchment-lined cookie sheet and return to the freezer for at least 2 hours to ensure they are firm for coating; cake scraps can be used for snacks or cake pops.
- Prepare the red glaze drizzle by combining confectioner's sugar, water, and red food dye until smooth and the desired shade of red; transfer to a piping bag.
- Melt the white candy melts and coconut oil in 30-second intervals, stirring until completely smooth.
- One at a time, use two forks to gently dip each chilled tree into the melted candy, allowing excess to drip off, then place on parchment paper; after 30-45 seconds, sprinkle with green sugar sprinkles before the candy hardens.
- Using the piping bag, create the nostalgic red lines on top of each coated Christmas tree cake.
- Enjoy your homemade Christmas Tree Cakes; store them sealed in the fridge for up to one week or in the freezer for up to two months.
Notes
Do not overmix the cake batter for a tender texture. Cake scraps can be repurposed for snacks or cake pops. Ensure cakes are thoroughly chilled before cutting and coating to maintain their shape. Store sealed in the refrigerator for up to one week or in the freezer for up to two months.