Cream filling
- 7 ounces marshmallow fluff
- ¾ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tablespoons whole milk
Coating and decoration
- 1 pound white almond bark
- Green sanding sugar sprinkles
- 1 cup red candy melts
You’ll also need: a jelly‑roll pan (about 10×15 inches is ideal), parchment paper, a Christmas‑tree cookie cutter, and a few mixing bowls.
Step-by-Step Instructions
Make and bake the cake
- Preheat the oven to 350°F (177°C). Line a jelly‑roll pan with parchment paper, leaving a bit of overhang for easy lifting, and set aside.
- In a large mixing bowl, whisk together the yellow cake mix, 3 eggs plus 1 egg yolk, whole milk, and melted butter until the batter is smooth and lump‑free.
- Pour the batter into the prepared pan and spread it into an even layer, making sure it reaches all corners.
- Bake for 12–15 minutes, or until the top springs back lightly and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. Cooling is important so the filling doesn’t melt when you assemble the trees.
Prepare the marshmallow filling
- In a medium bowl, use an electric mixer to beat the marshmallow fluff and room‑temperature butter together until creamy and well combined, about 2 minutes.
- Gradually add the powdered sugar and continue beating until thick and smooth.
- Add the 2 tablespoons whole milk and whip until the filling becomes light, fluffy, and spreadable. If it seems too thick, add a tiny splash of milk; if it’s too thin, beat in a bit more powdered sugar.
Assemble and cut the trees
There are two ways to assemble, depending on pan size and preference.
Option 1 – Layer then cut:
9. If using a 10×15‑inch jelly‑roll pan, lift the cooled cake from the pan and cut it in half to create two equal rectangles.
10. Spread an even layer of filling over one half of the cake, going right to the edges.
11. Carefully place the second half on top to form a cake “sandwich.”
12. Use a Christmas‑tree cookie cutter to cut out tree shapes from the layered cake, pressing straight down and gently lifting each tree out.
Option 2 – Cut then fill:
9. If you baked in a smaller pan or prefer, cut out tree shapes first from the single‑layer cake.
10. Slice each tree horizontally into two thinner layers, spread filling on one half, and place the top back on to make individual filled trees.
In either case, arrange the filled trees on a parchment‑lined tray.
Chill the trees
- Place the tray of filled trees in the freezer for about 30 minutes, or until they are firm. This step makes dipping much easier and keeps the cakes from crumbling in the coating.
Coat with white almond bark
- In a microwave‑safe bowl, melt the white almond bark in 30‑second intervals, stirring between each interval, until smooth and fully melted.
- Working one at a time, carefully dip each chilled tree into the melted almond bark, using a fork or dipping tool to help coat the sides. Let excess coating drip back into the bowl, then place the tree on a clean parchment‑lined tray.
- Immediately sprinkle green sanding sugar over the tops before the coating sets. Repeat with all of the trees.
Add red stripes
- In another microwave‑safe bowl, melt the red candy melts using 30‑second intervals, stirring until smooth.
- Transfer the melted candy to a small resealable plastic bag and snip a tiny corner off, or use a small piping bag.
- Pipe thin red stripes across each tree to mimic the classic Christmas Tree Cake design.
- Let the cakes sit for a few minutes until the coating and stripes are fully set.
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