Snowy Christmas Tree Cake
A festive and visually stunning cake that combines gingerbread flavors with creamy cheesecake layers, perfect for holiday celebrations!
Equipment
- Baking Pan
- Mixing Bowls:
- Electric Mixer
- Piping Bag
Ingredients
- 1 box White Cake Mix
- 1 teaspoon Green Gel Food Coloring
- 1 cup Powdered Sugar
- 2 tablespoons Melted Butter
- 3/4 teaspoon Almond Extract
- 1 tablespoon Milk Or as needed
- Gold and Silver Sugar Pearls For decorating
- Additional powdered sugar For dusting
Instructions
- Preheat your oven to the temperature specified on the cake mix box, typically around 325°F (163°C).
- Prepare the cake batter according to the package instructions. Reserve about ½ cup of the batter in a separate bowl.
- Add green gel food coloring to the remaining batter and mix until the color is evenly distributed.
- Prepare your baking pan with pan release spray or butter. Pour the green batter into the pan and then pour the reserved white batter on top, spreading it evenly.
- Bake according to package directions, usually 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a bowl, whisk together powdered sugar, melted butter, almond extract, and milk until you have a thin glaze.
- Once the cake is cool, pour the glaze over the top and spread it evenly down the sides.
- Sprinkle gold and silver sugar pearls on top and dust with additional powdered sugar for a snowy effect.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.