I love making a show-stopping dessert for holiday parties, and this Irresistibly Festive Red Velvet Christmas Tree Cake always steals the show. Bright red layers, tangy cream cheese frosting, and a piped “pine branch” finish make it both nostalgic and impressive. I’ve tested this version multiple times to balance moisture, color, and sturdiness for carving and decorating.
Why Make This Recipe
- It tastes like a classic red velvet cake but dressed up for the holidays — soft, cocoa-kissed crumb with tangy cream cheese frosting.
- Visually impressive without needing professional skills; a little carving and piping turns rounds into a tree centerpiece.
- Makes a great centerpiece for family gatherings and is easy to scale up for 12–16 guests.
- You can prep layers ahead and assemble the day of for convenience. I love this recipe because the crumb stays moist even after chilling, which makes carving simple.
- If you enjoy layered or novelty cakes, you might like this festive layered dessert inspiration for a different kind of holiday showstopper.
Recipe Overview
- Prep time: 35 minutes (plus chilling time)
- Cook time: 25–30 minutes per layer
- Total time: about 2–3 hours (including cooling and decorating)
- Servings: 10–14 depending on slice size
- Difficulty: Medium — basic baking plus carving and piping skills
- Cooking method: Oven-baked cake layers (8-inch rounds), stacked, carved into tree shape, crumb-coated, then piped with buttercream branches using a star tip. For a truffle-style spin, see these easy mini versions.
My Experience Making This Recipe
I tested this cake three times to find the right balance between moist crumb and structural strength for carving. Chilling between steps (especially after the crumb coat) made assembly far easier and prevented frosting slippage. I also adjusted the red dye and cocoa so the color pops without affecting texture.
How to Make Irresistibly Festive Red Velvet Christmas Tree Cake Recipe
You’ll bake 2–3 8-inch round red velvet cake layers at 350°F (175°C) for 25–30 minutes until a toothpick comes out with a few moist crumbs. Cool completely, level the layers, and stack with 1/3–1/2-inch cream cheese frosting between each layer. Chill the stacked cake for 30–45 minutes to firm up, then trim into a tree silhouette using a simple template. Apply a thin crumb coat, chill again, and pipe green buttercream “branches” with an open star or Wilton 32 tip. Finish with edible pearls, sprinkles, or a piped star on top. For a different technique, try shaping cake truffles or smaller trees as in this truffle-style guide.
Equipment highlights: 8-inch round cake pans (nonstick or lined), offset spatula, bench scraper, piping bag with star tip, and a reliable 350°F oven thermometer.
Expert Tips for Success
- Use room-temperature ingredients: eggs, buttermilk, and cream cheese mix more smoothly and create a more even crumb.
- Measure flour by spooning into the cup and leveling or use a scale (200–220 g for one 8-inch layer) to avoid a dense cake.
- For a reliable red without overpowering flavor, use gel food coloring (1–1½ tbsp) rather than liquid dye.
- Chill between steps: firm cake after stacking for 30–45 minutes and again after the crumb coat for at least 20 minutes — this prevents streaking and makes piping tidy.
- If you’ve got leftover cake bits, make quick cake truffles — they’re an excellent second life for scraps; see this simple truffle method.
How to Serve Irresistibly Festive Red Velvet Christmas Tree Cake Recipe
- Cut into wedges and serve with a dollop of softly whipped cream or a scoop of vanilla bean ice cream.
- For a dessert table, slice the tree into uniform wedges and arrange them radiantly on a large platter so guests can grab a piece.
- Serve with complementary drinks: hot cocoa, mulled wine, or a bright cranberry spritzer.
- For parties, pre-slice and plate single servings topped with a festive sprinkle or mini holly sugar decoration.
Storage and Reheating Guide
- Refrigerate: Store the assembled cake in an airtight cake carrier or cover loosely with plastic wrap in the fridge for up to 4 days because of the cream cheese frosting.
- Freeze: Wrap slices tightly in plastic wrap and aluminum foil, or freeze the whole cake (well wrapped) for up to 1 month. Thaw overnight in the fridge.
- Reheating: For single slices, bring to room temperature for 30–60 minutes before serving; avoid microwaving as it can ruin frosting texture. If you must warm, remove frosting and gently reheat the crumb portion at 250°F (120°C) for 6–8 minutes, then re-frost.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if the blend lacks it; watch baking time as GF flours can brown faster.
- Dairy-free: Use vegan cream cheese (8 oz) and dairy-free butter for the frosting, and swap buttermilk for almond milk + 1 tbsp lemon juice (let rest 5 minutes).
- Mini-tree cupcakes: Bake in cupcake tins, stack two cupcakes with frosting, and pipe branches to make individual trees — great for parties.
- Chocolate-intense: Increase cocoa to 2 tbsp and add 1–2 tbsp espresso for depth without sweetness change.
Nutritional Highlights
- Key considerations: this is an indulgent dessert with notable calories, saturated fat (from butter/cream cheese), and sugar; enjoy in moderation.
- Allergens: contains wheat (gluten), dairy (butter, cream cheese, buttermilk), and eggs; can be adapted for many allergies with substitutions noted above.
- Portion guidance: aim for 1 wedge per adult serving (about 1/12–1/14 of the cake) to keep portions reasonable.
Troubleshooting Common Issues
- Sinking center: often from underbaking or overmixing. Test with a skewer and bake until center is set; avoid overbeating the batter once flour is added.
- Frosting too soft: chill the frosting for 10 minutes and use a chilled cake; buttercream firms up quickly when cooled.
- Cake crumbles when cutting shape: chill the stacked cake well (30–60 minutes) to firm the crumb before carving.
Frequently Asked Questions
Q: Can I make this cake a day ahead?
A: Yes — bake the layers a day ahead, wrap them tightly in plastic, and store at room temperature for up to 24 hours (or refrigerate up to 48 hours). Assemble and frost the day you serve for the best texture. Chilling the assembled cake for at least 30 minutes before decorating makes carving and piping smoother.
Q: How much frosting do I need for stacking and piping?
A: For a three-layer 8-inch cake, plan on about 3–3½ cups of cream cheese frosting: 8 oz (225 g) cream cheese, ½ cup (113 g) unsalted butter, 3–4 cups (360–480 g) powdered sugar, 1 tsp vanilla, pinch of salt. Reserve 1–1½ cups for piping after crumb coating and chilling.
Q: Why does my red velvet taste bitter sometimes?
A: Excessive cocoa or too much baking soda (used to react with vinegar/buttermilk) can cause bitterness. Use cocoa powder measured correctly (1–2 tbsp per layer) and follow acid/baking soda proportions carefully. Gel coloring avoids adding moisture that could change flavor.
Q: Can I use a boxed red velvet mix?
A: Yes — box mixes speed things up and are fine for beginners. To improve texture, replace oil with melted butter, add 1 egg yolk, and use buttermilk instead of water when the mix allows. Adjust baking times and always test with a toothpick.
Conclusion
If you want inspiration for playful, nostalgic versions of holiday treats while planning your cake presentation, check out this fun take on the Little Debbie motif with a viral twist: Little Debbie Christmas Tree Cake Crack (Tiktok Viral).
Irresistibly Festive Red Velvet Christmas Tree Cake
- Total Time: 150 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A stunning red velvet cake shaped like a Christmas tree, layered with tangy cream cheese frosting for a festive dessert that’s perfect for holiday gatherings.
Ingredients
- 2–3 8-inch round red velvet cake layers
- 1/2 cup (113 g) unsalted butter, room temperature
- 8 oz (225 g) cream cheese, room temperature
- 3–4 cups (360–480 g) powdered sugar
- 1 tsp vanilla extract
- 1–1½ tbsp gel food coloring
- 2 tbsp cocoa powder
- 1/3–1/2 cup cream cheese frosting (for layer filling)
- Edible pearls (for decoration)
- Sprinkles (for decoration)
- Dairy-free alternative (optional)
- Gluten-free flour blend (optional)
Instructions
- Bake the red velvet cake layers at 350°F (175°C) for 25–30 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely and level the layers.
- Stack layers with 1/3–1/2 inch of cream cheese frosting between each layer.
- Chill the stacked cake for 30–45 minutes.
- Trim the cake into a tree shape using a template.
- Apply a thin crumb coat around the cake.
- Chill again for at least 20 minutes.
- Pipe green buttercream “branches” using a star tip.
- Finish decoration with edible pearls and other toppings as desired.
Notes
For best results, use room-temperature ingredients and measure flour correctly. Chill between steps to ensure neat piping and prevent frosting slippage.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American