Christmas Soft Tree Cake

There’s something about the smell of vanilla and butter swirling up out of a warm oven in December that makes the world feel softer… like everything—cold windows, busy streets, even tired workdays—just hushes. When I bake this sapin moelleux de Noël, our family’s beloved Christmas soft tree cake, my whole kitchen fills with it—that coziness. It’s not fancy, really. But it feels like a hug in cake form. The outside bakes up golden with tender crumb edges, and the inside stays soft, almost pillowy. Sweet but not too much. Sitting by the window while it cools feels like pressing pause on the world for a moment.

Why You’ll Crave It

• Looks like a Christmas tree on your table (and yes, it actually gets oohs and aahs!)
• Fluffy, golden texture with old-fashioned vanilla warmth in every bite
• Just the right sweetness—not cloying, just comforting
• Takes under an hour, start to finish, and no fancy skills needed
• You can decorate it as simply or as festively as you like—sky’s the limit

The first time I made this, it was snowing outside and my hands were cold—I remember the bowl warming them up as I whisked.

What You’ll Need

• 180g flour: plain all-purpose flour, sifted for lightness (don’t skip the sifting… it matters here)
• 160g sugar: white granulated sugar—for that sweet, comforting crumb
• 100g butter: unsalted, melted and slightly cooled (don’t let it sit too long, just not hot)
• 4 eggs: medium–large, room temperature helps the batter blend better
• 80ml milk: cold whole milk, brings moisture and softness to the cake
• 1 sachet of baking powder: about 11g, this lifts the whole thing perfectly
• 1 tsp vanilla extract: real vanilla if you can—completely worth it for this
• A pinch of salt: just enough to balance things (don’t leave it out!)
• Powdered sugar: for snowfall-style decoration, purely optional but lovely

Easy How-To

Start With the Basics

Preheat your oven to 180°C (or 350°F). Grease a Christmas tree-shaped mold or a simple star-shaped pan works too. I usually use softened butter and a dusting of flour–gentle hands here help.

Mixing the Wet Ingredients

In a large mixing bowl, whisk the eggs and sugar until the mixture looks pale and thick, like softly whipped cream. Add the warm (not hot) melted butter in a slow stream, keep stirring gently… it should feel mellow and smooth at this stage.

Add the Dry Stuff

Sift the flour, baking powder, and salt together. This softens everything up beautifully. Fold it into the wet mix slowly, with a spoon or spatula, adding the milk and vanilla once it’s halfway mixed. You’ll get a silky, pourable batter by the end—not too thick, just ribbon-y.

Pour and Smooth

Pour the batter into your prepared mold. Smooth out the top with a spatula (just nudge it evenly to the corners). At this point, I always pause and smell it—it already carries that cozy holiday scent somehow.

Bake It Just Right

Bake for about 30-35 minutes. Check near the end with a toothpick—if it comes out with just a few soft crumbs, you’re good. Don’t overbake or the cake loses its snowy softness.

Cool and Unmold

Let it sit in the mold for 10 minutes first. Then gently tip it onto a wire rack to cool fully. It should come out cleanly if you buttered the mold well (if not… well, powdered sugar hides things nicely).

Make Simple Icing

Stir together powdered sugar and a trickle of water until it’s thick yet drizzly. You want it to flow like icicles, not splash like rain. Spoon or drizzle it over the cooled cake with no rush—let the icing find its way naturally.

Dress It Up

Decorate however your heart feels: silver sugar balls, dried cranberries, tiny sprigs of rosemary. Or nothing at all—sometimes the bare cake with powdered sugar looks the most poetic.

Serve, Slowly

Slice at the table if you can. There’s something about the hush in that moment—sharing warm cake, after all the decorating, with candlelight flickering nearby.

Good to Know

• If you don’t have a holiday-shaped pan, any loaf or round tin works. Just call it a “snowy forest cake” instead of a tree.
• This cake freezes well—wrap it in wax paper and foil, then just defrost it overnight on the counter before serving.
• Adding orange zest or almond extract can give it a little twist that feels very festive.

Serving Ideas

• Pair slices with spiced black tea or mulled wine for a quiet evening treat.

Top Tricks

• Don’t open the oven early—wait until 30 minutes have passed. It needs that still warmth to rise.

Frequently Asked Questions

Can I use almond milk or oat milk instead?

Yes. It will slightly change the flavor and softness, but still gives a tender crumb. Try to use full-fat options if possible.

I don’t have a tree-shaped cake pan—what else can I use?

A regular loaf tin or large round pan works fine. After baking, you can even cut the shape by hand, though I’d recommend chilling it first to make slicing tidier.

Can this cake be made gluten-free?

Yes, if you use a cup-for-cup gluten-free flour blend. The texture may be ever so slightly denser, but still delicious.

Do I really need to sift the flour?

Yes. I know it’s tempting to skip—but sifting creates a lighter, more even cake. Especially important for something so softly textured like this.

Can I double the recipe?

Absolutely, just be sure to use a larger pan and add baking time as needed. Check with a toothpick in the center to be sure it’s cooked through.