Christmas Tree Layered Cake (Print-Friendly Version)
Multi-layered cake shaped like a Christmas tree, adorned with piped green frosting and colorful sprinkles.
# What You'll Need:
→ Cake
01 -
2 boxes (432 g each) chocolate cake mix with required ingredients for preparation
02 -
Cooking spray for greasing pans
→ Frosting
03 -
567 g unsalted butter, softened
04 -
960 g powdered sugar
05 -
30 ml heavy cream
06 -
15 ml pure vanilla extract
07 -
1.25 ml kosher salt
08 -
Green food coloring, assorted shades
09 -
Assorted sprinkles for decoration
# How to Make It:
01 -
Preheat oven to 177°C. Grease and line five 20 cm round cake pans with baking parchment. Prepare cake mixes according to package instructions and divide batter evenly among pans.
02 -
Bake layers for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
03 -
Wrap cooled cake layers tightly in plastic wrap and freeze for at least 30 minutes and up to 3 days to firm for easier handling.
04 -
Using a hand or stand mixer with paddle attachment, beat softened butter until smooth and lump-free. Gradually add powdered sugar on low speed until incorporated. Add heavy cream, vanilla extract, and kosher salt and beat until combined. Adjust consistency with additional cream, 15 ml at a time, until smooth and spreadable.
05 -
Using a long serrated knife, trim the tops of frozen cake layers to create flat surfaces for stable stacking.
06 -
Cut a 18 cm diameter circle from one layer and place on serving plate or cake stand. Spread a thin layer of frosting on top. Using progressively smaller round cutters of 15, 13, and 10 cm diameter, cut subsequent layers, placing each on top and frosting thinly between layers.
07 -
Cut circles of 7.5, 6.5, 5, 4 cm diameter from the fifth cake layer. Stack these on top of the base layers, applying a thin layer of frosting between each smaller tier to form the tree shape.
08 -
Place approximately one-third of the remaining frosting in a piping bag fitted with a large round tip. Pipe frosting around the assembled layers and smooth with an offset spatula, shaping into a conical form. Refrigerate for 30 minutes to set the crumb coat and stabilize the structure.
09 -
Divide remaining frosting evenly into three bowls. Tint each with green food coloring to create light, medium, and dark shades.
10 -
Fill a piping bag fitted with an open star tip by layering the three green frostings side by side to allow for a multi-toned effect when piping.
11 -
Starting at the bottom, pipe frosting onto the cake by pulling the bag away slightly while releasing pressure, rotating the bag periodically to alternate the green shades. Decorate with sprinkles to mimic ornaments and lightly dust with powdered sugar to simulate snow if desired.
# Additional Tips:
01 -
Work with cold cake layers to facilitate handling and leveling.
02 -
Use a spinning cake stand for easier frosting application.
03 -
Gently hold the top tiers during frosting to prevent wobbling until the crumb coat is chilled.