The holiday season always seems to bring with it a special kind of magic. Lights sparkle in every corner, homes fill with the scent of baked goods, and there’s a shared sense of joy that you can almost feel in the air. One dessert that embodies this festive cheer is the Copycat Christmas Tree Cake. Inspired by the nostalgic snack cakes so many of us remember from our childhood, this homemade version gives you the opportunity to recreate the fun and flavor right in your own kitchen.
Why We Love This Copycat Christmas Tree Cake Recipe
There’s a reason this recipe has become a holiday favorite. The Copycat Christmas Tree Cake captures the playful spirit of the season while being surprisingly easy to prepare. You don’t need advanced baking skills to pull it off; if you can follow simple steps, you can create a dessert that looks professional and tastes amazing.
You’ll love the way this cake brings together familiar flavors in a new form. The base is a soft white cake, light yet rich, enhanced with sour cream and butter for moisture. Inside, the marshmallow frosting adds a sweet, fluffy layer that balances beautifully with the coating of creamy almond bark. Every bite is indulgent, yet the whimsical tree shape keeps it lighthearted and fun.
Another reason to adore this recipe is the experience it creates. Baking this cake is not just about the final product—it’s about the laughter in your kitchen as you cut out tree shapes, the pride you feel when you dip them in chocolate, and the joy of watching family members decorate them with sanding sugar and frosting. It’s the kind of holiday activity that transforms into a cherished tradition.
On top of all that, these cakes are highly customizable. You can swap flavors, change colors, or even turn them into themed trees for other celebrations. Whether you’re baking for kids, entertaining guests, or simply treating yourself, this recipe offers both versatility and festive charm.
Ingredients for Copycat Christmas Tree Cake
When you’re ready to make this festive cake, gather everything you need in advance so the process flows smoothly. These ingredients combine to give you the nostalgic flavor and look that makes this dessert special.
- 1 (15.25 oz) white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream (room temperature)
- 1/2 cup butter (melted)
- 1 cup milk (room temperature)
- 4 large egg whites
- 1 teaspoon vanilla extract
- 3/4 cup butter (softened)
- 1 (7 oz) jar marshmallow fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 24 oz vanilla almond bark (melted according to package instructions)
- 2 tablespoons green sanding sugar
- 1/4 cup red buttercream or frosting
How to Make Copycat Christmas Tree Cake Directions
Creating your own Copycat Christmas Tree Cake may look impressive, but it’s actually a straightforward process once you break it down step by step. Here’s how you can bring these little trees to life in your kitchen.
Start by preheating your oven to 375°F. This ensures the oven is hot and ready by the time your batter is mixed. Line two half-sheet pans with parchment paper. Lining the pans is important because it prevents sticking and makes it easy to lift the cakes out after baking.
In a large mixing bowl, combine the cake mix, flour, sugar, sour cream, melted butter, milk, egg whites, and vanilla extract. Mix until smooth. The batter should have no lumps and a light, creamy texture. Divide the batter evenly between the two prepared pans—about 2½ cups per pan—and spread it into an even layer. Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Keep a close eye, since thinner layers bake faster than traditional cakes.
Once baked, remove the pans and allow the cakes to cool completely on wire racks. Cooling is essential because if the cake is even slightly warm, the frosting will melt and create a mess. While the cakes cool, prepare the frosting. In a separate bowl, beat together the softened butter and marshmallow fluff until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and spreadable.
When the cakes are fully cooled, it’s time to create the tree shapes. Use a tree-shaped cookie cutter to cut out as many trees as possible from each sheet of cake. Place the shapes on a parchment-lined tray. Spread or pipe frosting on half of the tree cakes, then gently place a second tree on top of each frosted one to form little sandwiches.
Transfer the sandwiches to the freezer for 1½ to 2 hours. Freezing helps the frosting firm up, making the cakes easier to dip later. Once chilled, melt the vanilla almond bark in a microwave or double boiler, following the package directions. If the chocolate seems too thick, add a small amount of shortening to thin it to dipping consistency.
Dip each cake sandwich fully in the melted chocolate, making sure every side is coated. Place the dipped cakes back on parchment paper and quickly sprinkle them with green sanding sugar before the chocolate sets. Finally, pipe thin red lines across each tree with the red buttercream to create the signature holiday design. Let the cakes rest until the coating hardens completely.
At this point, your Copycat Christmas Tree Cakes are ready to serve and enjoy. They’ll look just like the iconic treat from your childhood, but with a homemade touch that makes them even better.
How to Serve Copycat Christmas Tree Cake
Presentation is everything when it comes to this festive cake. After the coating sets, arrange the trees on a holiday platter, cake stand, or even a wooden board for a rustic look. The tree shape and decorations already make them eye-catching, but serving them against a backdrop of holiday colors elevates the effect even more.
You can serve these cakes alongside mugs of hot cocoa topped with whipped cream, a pot of fresh coffee, or even a chilled glass of milk. The creamy chocolate coating pairs beautifully with warm drinks, making every bite feel comforting. If you’re hosting a larger holiday party, set up a dessert buffet and let the Copycat Christmas Tree Cake take center stage surrounded by cookies, brownies, and festive candies.
Because they’re small and easy to hold, these cakes are also perfect for kids’ holiday parties or casual gatherings. You won’t need to worry about cutting slices—everyone can simply grab a tree and enjoy. For a fun family activity, you could even serve them undecorated and let guests pipe their own designs with frosting and sprinkles.
Expert Tips: Copycat Christmas Tree Cake
The beauty of this recipe lies in the little details, and following a few expert tips can take your cakes from good to truly amazing.
- Keep a close watch on your baking time. Thin cake layers can go from perfect to overdone quickly. Test with a toothpick a minute or two before the suggested time.
- Use room-temperature ingredients for your frosting. This helps the butter and marshmallow fluff blend smoothly for a silky finish.
- Chill the cakes before dipping. This prevents frosting from leaking out and gives you a cleaner look when coated with chocolate.
- Don’t rush the chocolate dip. If the coating is too thick, thin it slightly with shortening. A smooth, even coating is key to making the cakes look polished.
- Experiment with decorations. Beyond sanding sugar and buttercream, you can add edible glitter, candy stars, or tiny sprinkles for unique trees.
By following these small adjustments, your Copycat Christmas Tree Cake will not only taste amazing but also look bakery-worthy.
How to Store Copycat Christmas Tree Cake
Storing these cakes correctly helps maintain both their flavor and appearance. If you’re planning to enjoy them within a couple of days, keep them in an airtight container at room temperature. If your kitchen runs warm, refrigeration may be a better option to prevent the chocolate from softening.
For longer storage, freezing is your best bet. Wrap each cake individually in plastic wrap, then place them together in a freezer-safe bag. This prevents freezer burn and keeps them fresh for up to three months. When you’re ready to enjoy them again, simply let them thaw at room temperature until soft enough to eat.
Variations of Copycat Christmas Tree Cake
Part of the fun of this recipe is how easily it adapts to your taste and creativity. Here are a few variations you might try:
- Swap the white cake for chocolate, red velvet, or even gingerbread for a festive flavor twist.
- Replace the marshmallow frosting with cream cheese frosting or peppermint-flavored buttercream for a seasonal spin.
- Use different colors of sanding sugar—red, white, or gold—to match your holiday theme.
- Add a third cake layer for taller, more dramatic trees.
- Decorate the trees with small candy ornaments or edible pearls for extra flair.
Each of these changes gives the cake a new personality, making it easy to create a different version every holiday season.
FAQ
What is a Copycat Christmas Tree Cake?
It’s a homemade version of the nostalgic snack cake shaped like a tree, made with white cake, marshmallow frosting, and a smooth chocolate coating.
How do I get a smooth chocolate coating?
Make sure the almond bark is fully melted and at dipping consistency. Dip each cake evenly, then let the excess drip off before placing it on parchment paper. Sprinkle sugar while the coating is still wet so it sticks.
Can I change the frosting?
Yes, you can use buttercream, cream cheese frosting, or any frosting flavor you enjoy. Marshmallow frosting is classic, but alternatives work well too.
How long do these cakes last?
They’ll keep for several days at room temperature, up to a week in the fridge, or up to three months in the freezer if wrapped properly.
Can I make them ahead of time?
Definitely. You can bake and cut the cakes in advance, then assemble and decorate them closer to your celebration. This helps keep them fresh while saving you time on the big day.
Copycat Christmas Tree Cake
Ingredients
For the cake
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1/2 cup butter melted
- 1 cup milk room temperature
- 4 large egg whites
- 1 teaspoon vanilla extract
For the frosting
- 3/4 cup butter softened
- 1 jar marshmallow fluff 7 oz
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration
- 24 oz vanilla almond bark melted according to package instructions
- 2 tablespoons green sanding sugar
- 1/4 cup red buttercream or frosting
Instructions
Preparation
- Preheat your oven to 375°F and line two half-sheet pans with parchment paper.
- In a large mixing bowl, combine the cake mix, flour, sugar, sour cream, melted butter, milk, egg whites, and vanilla extract. Mix until smooth.
- Divide the batter evenly between the two prepared pans and spread it into an even layer.
- Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on wire racks.
Frosting
- In a separate bowl, beat together the softened butter and marshmallow fluff until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and spreadable.
Assembly
- Use a tree-shaped cookie cutter to cut out as many trees from each sheet of cake as possible.
- Spread or pipe frosting on half of the tree cakes, then gently place a second tree on top of each frosted one to form sandwiches.
- Transfer the sandwiches to the freezer for 1½ to 2 hours.
- Melt the vanilla almond bark following the package directions, and dip each cake sandwich fully in the melted chocolate.
- Sprinkle with green sanding sugar before the chocolate sets. Pipe thin red lines across each tree with the red buttercream.
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