Christmas tree cake recipe

(19 ratings)

Three trees Christmas cake
Preparation Time20 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories1021 Kcal51%
Sugar165.7 g184%
Fat25.7 g37%
Saturated Fat5.6 g28%
Salt0.2 gRow 4 - Cell 2
Protein10.5 g21%
Carbohydrates186.1 g72%
Salt0.2 gRow 7 - Cell 2

Brighten up your Christmas cake with this cheerful festive design, complete with edible baubles and three-star topped Christmas trees.

Whether you opt for a decadent base such as Mary Berry’s Christmas cake recipe or are just adding some flair to a shop-bought cake, this simple design is certain to add some Christmas cheer. If you don’t have Christmas tree-shaped cutters, simply draw a template on a piece of scrap paper and use a sharp knife to cut around the design. This Christmas tree cake also works well with coloured marzipan in place of sugar paste.


  • 675g shop-bought marzipan
  • 675g shop-bought sugar paste
  • Small amount of yellow sugar paste
  • 100g green sugar paste
  • Multicoloured dagrees
  • Small star cutter
  • Christmas tree cookie cutters




  1. When you're ready to decorate your Christmas cake; roll out the marzipan. You can use our handy guide on how to cover a cake in marzipan for our top tips. Once you've covered the cake in marzipan, finish with a layer of sugar paste or white fondant.
  2. To make the Christmas trees, start by kneading the yellow sugar paste to soften it and roll it out, then cut out 3 stars.
  3. Roll out the green sugar paste and cut out 3 tree shapes. Brush a little water onto the trees where the baubles are to be positioned and then stick the dragees in place, then stick on the stars. Mix some of the green sugar paste with water to make a sticky glue, and use it to stick the trees onto the cake. Wrap a ribbon around the cake.

Top tips for making a Christmas tree cake

For an added impact, use red and blue sugar paste to make edible presents and stick them under the trees. Use edible glitter to add a festive twinkle.

Please note the nutritional information is based on using Mary Berry’s Christmas cake recipe (as mentioned in the intro) as the sponge, serving 14.

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Rosie Hopegood
Freelance Contributor (US)

Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.