Swirly Christmas Tree Cake

Christmas Sheet Cake Recipe with Marzipan Fondant Icing

Christmas Sheet Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
Marzipan Fondant Icing

Instructions:

Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared sheet cake pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely.
Once cooled, cover the sheet cake with marzipan fondant icing.

How to Prepare:

Preparing this Christmas Sheet Cake is easy and fun. Start by preheating the oven and greasing a sheet cake pan. Whisk together the dry ingredients in a separate bowl and set aside. In a large mixing bowl, cream the butter and sugar until they’re light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Pour the batter into the prepared sheet cake pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and let it cool completely.

While the cake is cooling, you can prepare the marzipan fondant icing. Roll out the marzipan into a thin layer and cover the entire cake with it. Smooth out any wrinkles or air bubbles, ensuring the cake is evenly covered. Finally, decorate the cake with your desired Christmas-themed design.

Preparation Time:

The preparation time for this Christmas Sheet Cake is approximately 20 minutes. This includes the time it takes to gather and measure the ingredients, as well as mixing the batter.

Servings:

This recipe serves about 12 people, making it perfect for a festive holiday gathering or a large family gathering.

Nutrition Facts:

Calories: 350

Protein: 4g

Fat: 15g

Carbohydrates: 52g

Sugar: 36g

Tips:

You can customize the marzipan fondant icing by adding food coloring to create different colors for your decorations.
If you’re not a fan of marzipan, you can use buttercream icing or cream cheese frosting instead.
Add sprinkles, edible pearls, or other festive toppings to make the cake even more delightful.

FAQs:

Q: Can I make the cake in advance?

A: Yes, you can bake the cake a day in advance and store it in an airtight container.

Q: How long does the marzipan fondant icing take to set?

A: The marzipan fondant icing typically sets within a few hours, but it’s best to let it sit overnight for the best results.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake without the icing. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator before serving.

Christmas Sheet Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk

Instructions:

Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared sheet cake pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely.

How to Prepare:

Preparing this Christmas Sheet Cake is simple and straightforward. Start by preheating the oven and greasing a sheet cake pan. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until the ingredients are just combined. Pour the batter into the prepared sheet cake pan, spreading it evenly to ensure an even bake. Bake the cake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely.

Preparation Time:

The preparation time for this Christmas Sheet Cake is approximately 20 minutes. This includes gathering and measuring the ingredients, as well as mixing the batter.

Servings:

This recipe serves about 12 people.

Nutrition Facts:

Calories: 300

Protein: 4g

Fat: 12g

Carbohydrates: 45g

Sugar: 28g

Tips:

You can add festive decorations or sprinkles to the cake for an extra touch of holiday spirit.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
Feel free to experiment with different flavors, such as adding a hint of cinnamon or nutmeg to the batter.

FAQs:

Q: Can I use a different type of flour?

A: While all-purpose flour is recommended for this recipe, you can try using a different type of flour, such as cake flour or whole wheat flour, for a slightly different texture.

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter, but you may want to reduce the amount of salt called for in the recipe to avoid overly salty taste.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake a day in advance and store it in an airtight container at room temperature. Frost the cake on the day you plan to serve it.

Best Christmas Tree Sheet Cake Recipe - How To Make Christmas Tree

Christmas Tree Sheet Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
Green food coloring
Christmas tree cookie cutter

Instructions:

Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
Add green food coloring to the batter and mix until the desired shade is reached.
Pour the batter into the prepared sheet cake pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely.
Use a Christmas tree-shaped cookie cutter to cut out individual tree-shaped cake pieces.

How to Prepare:

To prepare this Christmas Tree Sheet Cake, preheat the oven and grease a sheet cake pan. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined. Add green food coloring to the batter and mix until the desired shade is reached. Pour the batter into the prepared sheet cake pan, spreading it evenly. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely.

Using a Christmas tree-shaped cookie cutter, cut out individual tree-shaped cake pieces. Arrange them on a serving platter or a cake stand to create a festive Christmas tree display.

Preparation Time:

The preparation time for this Christmas Tree Sheet Cake is approximately 30 minutes. This includes measuring and mixing the ingredients, as well as baking and cutting the cake.

Servings:

This recipe makes about 12 individual Christmas tree cakes.

Nutrition Facts:

Calories per serving: 200

Protein: 3g

Fat: 8g

Carbohydrates: 30g

Sugar: 18g

Tips:

If you don’t have a Christmas tree-shaped cookie cutter, you can also cut out the cake into other festive shapes, such as stars or snowflakes.
You can use different shades of green food coloring to create a gradient effect on the cake.
Decorate the individual Christmas tree cakes with icing, sprinkles, or edible ornaments for an extra festive touch.

FAQs:

Q: Can I use a different flavor for the cake?

A: Yes, you can experiment with different flavors by substituting vanilla extract with almond extract or adding citrus zest for a refreshing twist.

Q: How should I store the leftover cakes?

A: Store the leftover individual Christmas tree cakes in an airtight container at room temperature for up to three days.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake before cutting out the individual tree shapes. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to three months. Thaw the cake in the refrigerator before cutting and serving.