Homemade Christmas Tree Cakes
Soft vanilla cake layered with fluffy seven-minute frosting and dipped in high-quality white chocolate, all made without artificial flavors or dyes.
Servings: 10 tree cakes, 1 cake per serving
Cost: $8
Ingredients
cake
- 1 cup salted butter room temp (220g)
- 2 cups granulated sugar 400g
- ½ cup avocado oil or light olive oil 110ml
- 4 large eggs room temp
- 1 tablespoon vanilla extract
- 3 ¼ cups all purpose flour 435g
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup full fat sour cream room temp (125g)
- 1 cup buttermilk room temp (225ml)
Filling: 7 Minute Frostin
- 2 large egg whites room temperature
- 1 ½ cups granulated sugar
- ⅓ cup water
- ¼ teaspoon cream of tartar
- Dash of salt
- 1 teaspoon vanilla extract
White Chocolate Coating
- High-quality white chocolate
- 1-2 teaspoon avocado oil per cup of chocolate
- Natural sprinkles
- Beet powder for red stripes
Instructions
Make the Cake
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and sugar until pale and fluffy. Add avocado oil, then eggs one at a time, mixing well. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- With the mixer on low, alternate adding dry ingredients with sour cream and buttermilk until just combined.
- Divide batter evenly between the two prepared pans. Smooth into thin, even layers and tap pans gently to release air bubbles.
- Bake 10–12 minutes, just until set and a toothpick comes out clean. Do not overbake.
- Cool completely, then chill briefly in the freezer for cleaner cutting.
Make 7 Minute Frosting
- In a heavy-bottom saucepan, combine egg whites, sugar, water, cream of tartar, and salt.
- Heat over medium-low, whisking constantly, until mixture reaches 140°F and sugar is fully dissolved.
- Transfer immediately to a stand mixer and beat on high speed for 7 minutes, until thick, glossy, and holding soft peaks.
- Add vanilla and mix briefly. Transfer frosting to a piping bag and keep upright in a jar while assembling.
Assemble the cakes
- Cut cake layers into Christmas tree shapes.
- Place one tree cutout on parchment, pipe or spread frosting on top, then gently sandwich with a second tree.
- Freeze assembled cakes 30–60 minutes, until firm.
Coat and Decorate
- Melt white chocolate with avocado oil in a double boiler, working in two batches (about 12 oz at a time). Add a dash of vanilla if desired.
- Dip frozen cakes into melted chocolate, letting excess drip off. Place on parchment.
- Stir beet powder into remaining melted chocolate until pink-red. Thin with a little more oil if needed.
- Drizzle over cakes and immediately add sprinkles.
- Freeze 10 minutes to fully set.
Notes
Use the leftover cake scraps for cake pops: Gather the remaining frosted cake pieces into a large bowl, crumble them with your hands until fully mixed, then roll into small balls. Insert sticks and drizzle with any leftover melted white chocolate. They set beautifully and make the sweetest little bonus treats.
