Holiday Tree Cake (Print Version)
# Ingredients:
01 -
1/4 teaspoon baking soda.
02 -
2 teaspoons baking powder.
03 -
2 3/4 cups plain flour.
04 -
1/2 teaspoon coarse salt.
05 -
3 large eggs, room temp.
06 -
2 cups white sugar.
07 -
1 cup vegetable oil.
08 -
1 cup room-temp buttermilk.
09 -
2 teaspoons pure vanilla.
10 -
Half a cup of holiday sprinkles in red, green, and white.
11 -
3 sticks (1 1/2 cups) salted butter at room temp.
12 -
6 cups of powdered sugar (about 1 1/2 pounds).
13 -
1/4 cup milk.
14 -
1 tablespoon vanilla.
15 -
Green gel food coloring (forest shade).
16 -
Blue gel food coloring (optional).
17 -
5 brown mini candy-coated chocolates.
18 -
30 yellow candy-coated mini chocolates.
19 -
40 tiny red candy-coated chocolates.
20 -
2 tablespoons of holiday sprinkles.
21 -
One 6-inch piece of red sour candy belt.
# Instructions:
01 -
Turn the oven on to 350°F and coat a 13x18-inch pan with a baking spray.
02 -
Combine baking soda, baking powder, flour, and salt with a whisk.
03 -
Start by whisking eggs and sugar until bubbly. Pour in oil and vanilla. Gradually alternate adding the buttermilk and dry ingredients. Gently stir in sprinkles.
04 -
Add batter to the prepared pan. Bake for 20 minutes until it’s golden, then let it cool down fully (at least an hour).
05 -
Whip butter until airy. Slowly mix in powdered sugar, milk, and vanilla until creamy and smooth.
06 -
Spread frosting across the whole base, then pipe green frosting to form a tree design. Add candies and sprinkles for decoration, following the outlined arrangement.
# Notes:
01 -
Freeze the unfrosted cake for up to 3 months.
02 -
Frosted cake lasts 3 days stored at room temp, or about 7 days if kept cold.
03 -
Outline the tree placement precisely to keep it centered.