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Christmas tree cake

Christmas tree cake


A simple ginger sponge cake, slathered in white chocolate icing and topped with rosemary Christmas ‘trees’

  • Feeds 16 Feeds 16
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1757kj 419kcal
  • Fat
    High 27%
  • Saturates
    High 58%
  • Sugar
    High 53%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 59g

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Big Bag Option


  • 325g Co-op unsalted butter, softened, plus extra for greasing
  • 250g Co-op plain white flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • ¼ tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 100ml Co-op semi-skimmed milk
  • 125g golden syrup
  • 125g black treacle
  • 125g Co-op Fairtrade light brown soft sugar
  • 2 Co-op British free range eggs, lightly beaten
  • 350g Fairtrade icing sugar, plus extra for dusting
  • 50g Co-op Irresistible Fairtrade Madagascan vanilla white chocolate, melted
  • 75g Fairtrade caster sugar
  • A few rosemary sprigs, cut in half
  • Edible glitter (optional)


For the cake:-

  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Grease and line a deep 20cm round cake tin
  3. Put the flour, ginger, cinnamon, allspice and nutmeg in a large bowl
  4. In a separate bowl, mix the bicarb and milk
  5. Put 125g of the butter in a pan with the syrup, treacle and brown sugar
  6. Heat gently, stirring now and then, until smooth
  7. Add to the flour and spices, mix until smooth, then stir in the milk mixture, along with the egg
  8. Pour into the lined tin and bake for 45-50 mins, until a skewer inserted into the cen-tre comes out clean
  9. Leave to cool in the tin for 10 mins before turning out to cool completely on a wire rack

For the icing:-

  1. Beat the rest of the butter, then whisk in the icing sugar a little at a time
  2. Add the white chocolate then mix until smooth
  3. Split the cake horizontally through the middle
  4. Spread a third of the icing on the bottom half, then top with the other half and cover with the remaining buttercream
  5. For the trees, heat 50g of the caster sugar in 3 tbsp water in a small pan until dis-solved
  6. Dip in the rosemary, remove, sprinkle with the rest of the caster sugar, then leave to dry
  7. Put the trees into the cake, sprinkle on a little glitter, if you like, and serve

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