As the holiday season twinkles into view, it’s time to dust off your mixing bowls and preheat the ovens for some festive baking magic! Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Holiday Cake Recipes is your ticket to wowing guests and sweetening celebrations. From classic flavors to inventive twists, there’s a cake here to make every moment merrier. Let’s get baking!
Classic Christmas Fruitcake
Ditch the store-bought versions—this Classic Christmas Fruitcake is your holiday hero. Packed with boozy fruits and warm spices, it’s a festive must-make.
Ingredients
- For the fruit mix:
- 2 cups mixed dried fruits (raisins, currants, chopped dates)
- 1/2 cup brandy or rum
- For the cake batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Soak the mixed dried fruits in brandy or rum overnight. Tip: This step is non-negotiable for maximum flavor.
- Preheat your oven to 300°F (150°C) and line a 9-inch loaf pan with parchment paper.
- Cream the butter and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Fold into the wet ingredients gently.
- Drain any excess liquid from the soaked fruits and fold them into the batter. Tip: Reserve the liquid for brushing the baked cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 1.5 to 2 hours, or until a skewer comes out clean. Tip: Cover with foil if the top browns too quickly.
- Brush the warm cake with the reserved soaking liquid for an extra boozy kick.
Enjoy the moist, dense texture and rich, spiced flavor of this fruitcake. Slice it thin and serve with a dollop of whipped cream or a slice of sharp cheddar for a surprising twist.
Peppermint Chocolate Yule Log
Get ready to roll with this Peppermint Chocolate Yule Log that’s as festive as it is delicious. Perfect for holiday gatherings, this dessert combines rich chocolate with a refreshing peppermint twist.
Ingredients
- For the cake: 4 large eggs, 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp vanilla extract, 1/4 tsp salt
- For the filling: 1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1/2 tsp peppermint extract, 1/2 cup crushed peppermint candies
- For the ganache: 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, 1 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored.
- Gradually add sugar, cocoa, vanilla, and salt, beating until just combined.
- Spread batter evenly into prepared pan and bake for 12-15 minutes until cake springs back when lightly touched.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off parchment.
- Starting from the short end, roll cake and towel together; cool on a wire rack for 30 minutes.
- For the filling, whip heavy cream, powdered sugar, and peppermint extract until stiff peaks form.
- Unroll cake, spread filling evenly, then sprinkle with crushed peppermint candies before rolling back up.
- For the ganache, heat chocolate chips and heavy cream in a microwave for 1 minute, stir until smooth, then add butter.
- Pour ganache over the rolled cake, spreading to cover completely, and chill for at least 1 hour before serving.
Zesty peppermint and rich chocolate make this Yule Log a showstopper. Serve slices with a dusting of powdered sugar for extra holiday cheer.
Gingerbread Layer Cake with Cream Cheese Frosting
Absolutely no one can resist the warm, spicy allure of this gingerbread layer cake, especially when it’s slathered with creamy, tangy cream cheese frosting. Perfect for holiday gatherings or when you’re craving something decadently spiced.
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp baking soda
- 1 cup hot water
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother mixing.
- Add molasses and egg to the butter mixture, beating until well combined.
- Dissolve baking soda in hot water, then alternately add the flour mixture and water mixture to the butter mixture, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Rotate pans halfway through for even baking.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Tip: Chill the frosting for 15 minutes for easier spreading.
- Place one cake layer on a serving plate. Spread with half the frosting. Top with the second layer and spread remaining frosting over top and sides.
Bold flavors of molasses and spice shine in this moist, tender cake, balanced by the creamy frosting. Serve with a dusting of cinnamon or caramel drizzle for extra wow factor.
Eggnog Pound Cake with Rum Glaze
Dive into the holiday spirit with this boozy, buttery masterpiece. It’s rich, moist, and packs a punch with every bite—perfect for those who love their desserts with a little extra cheer.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- For the rum glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum
Instructions
- Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add the flour mixture and eggnog to the butter mixture, beginning and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Tip: Check at 60 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, melt butter in a saucepan over medium heat. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly.
- Remove from heat and stir in rum. Drizzle over the cooled cake.
Yum! This cake is a showstopper with its dense, moist crumb and a glossy, rum-infused glaze that’s irresistibly sweet. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cranberry Orange Bundt Cake
Transform your morning with this zesty Cranberry Orange Bundt Cake—moist, tangy, and packed with bold flavors that scream sunshine.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- Zest of 2 oranges
- 1/2 cup fresh orange juice
- 1 1/2 cups fresh cranberries, chopped
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in orange zest, orange juice, and chopped cranberries gently with a spatula.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, orange juice, and vanilla extract until smooth. Drizzle over the cooled cake.
Delight in every bite of this cake where the tart cranberries and sweet orange glaze create a perfect harmony. Serve it with a dollop of whipped cream or a side of vanilla ice cream for an extra indulgent treat.
Spiced Pumpkin Cheesecake
Viral for a reason, this Spiced Pumpkin Cheesecake blends creamy richness with warm autumn spices. Perfect for your next gathering or a cozy night in.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 325°F. This ensures a perfectly even bake for your cheesecake.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust down evenly.
- Bake the crust for 10 minutes at 325°F, then let it cool. This step prevents a soggy bottom.
- Beat cream cheese and 1 cup sugar on medium speed until smooth. Add vanilla and eggs, one at a time, mixing well after each addition.
- Stir in pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated. Tip: Scrape the sides of the bowl to ensure all ingredients are evenly mixed.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 50-55 minutes at 325°F until the edges are set but the center slightly jiggles. Tip: Avoid opening the oven door too often to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Rich in flavor with a velvety texture, this cheesecake is a showstopper. Serve with a dollop of whipped cream or a drizzle of caramel for extra decadence.
White Chocolate Raspberry Snowflake Cake
Yum! This showstopper blends creamy white chocolate with tart raspberries in a dessert that’s as stunning as it is delicious.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tsp baking powder
- For the filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh raspberries
- For the decoration:
- 1/2 cup powdered sugar
- 1 tbsp milk
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; add to the creamed mixture alternately with the milk, beating well after each addition.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For the filling, melt white chocolate chips with heavy cream over a double boiler until smooth. Tip: Stir constantly to prevent burning.
- Once the cake is cool, slice it horizontally into two layers. Spread the white chocolate mixture over the bottom layer, then scatter raspberries on top.
- Place the second cake layer on top. Mix powdered sugar with milk to create a glaze; drizzle over the cake. Tip: For a thicker glaze, use less milk.
- Garnish with fresh raspberries before serving.
Bold flavors and textures make this cake a standout. The creamy white chocolate pairs perfectly with the sharpness of raspberries, while the light glaze adds a sweet finish. Serve chilled for a refreshing twist.
Maple Walnut Holiday Cake
This Maple Walnut Holiday Cake is your next showstopper. Transform basic pantry staples into a moist, nutty delight that screams festive.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1 cup chopped walnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the glaze:
- 1/4 cup maple syrup
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the vanilla extract and maple syrup.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with milk. Tip: Start and end with the dry ingredients for the best texture.
- Fold in the chopped walnuts.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.
Outrageously moist with a crunchy walnut bite, this cake pairs perfectly with a scoop of vanilla ice cream. Serve it at room temperature to let the maple flavors shine.
Dark Chocolate Peppermint Crunch Cake
Outrageously rich and refreshing, this dessert combines deep chocolate with a cool peppermint twist. Perfect for holiday gatherings or when you’re craving something decadently different.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee, hot
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- For the crunch:
- 1 cup dark chocolate chips, melted
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Mix until smooth. Tip: The batter will be thin; that’s normal.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, then cream, peppermint, and vanilla extracts. Beat until fluffy. Tip: If frosting is too thick, add more cream a tablespoon at a time.
- Spread frosting between layers and over the top and sides of the cake.
- Drizzle melted chocolate over the top, then sprinkle with crushed peppermints. Tip: For cleaner slices, chill the cake for 30 minutes before serving.
Velvety layers meet a crisp peppermint crunch in every bite. Serve chilled with a scoop of vanilla ice cream for an extra indulgent treat.
Apple Cinnamon Streusel Cake
Get ready to bake a crowd-pleaser that’s as easy as it is delicious. This Apple Cinnamon Streusel Cake combines juicy apples, warm cinnamon, and a buttery streusel topping for the ultimate comfort dessert.
Ingredients
- For the cake: 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (melted), 2 large eggs, 1 tsp vanilla extract, 1/2 cup milk
- For the apple layer: 2 medium apples (peeled and diced), 1 tbsp granulated sugar, 1 tsp ground cinnamon
- For the streusel topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup unsalted butter (cold and cubed), 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, and salt. Tip: Sifting the dry ingredients ensures a lighter cake texture.
- Add the melted butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until just combined. Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- In a small bowl, toss the diced apples with 1 tbsp sugar and 1 tsp cinnamon. Scatter the apples evenly over the batter.
- For the streusel, combine 1/2 cup flour, brown sugar, cold butter, and cinnamon in a bowl. Use your fingers to rub the butter into the dry ingredients until crumbly. Tip: Keep the butter cold for the best streusel texture.
- Sprinkle the streusel topping over the apples. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 40 minutes to prevent overbaking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Out of the oven, this cake boasts a moist crumb, juicy apple pockets, and a crunchy streusel crown. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cherry Almond Holiday Cake
Viral for a reason, this Cherry Almond Holiday Cake is your next showstopper. Packed with festive flavors, it’s a breeze to whip up—perfect for those last-minute holiday gatherings.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup milk
- For the topping:
- 1 cup fresh cherries, pitted and halved
- 1/4 cup sliced almonds
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Arrange the cherry halves on top of the batter, cut side down. Sprinkle with sliced almonds and the remaining sugar.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve this cake slightly warm to highlight the juicy cherries and crunchy almonds. The almond flour adds a moist, tender crumb, making every bite a delightful mix of textures. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra festive touch.
Carrot Cake with Cream Cheese Frosting
Visualize this: moist, spiced carrot cake layers hugged by creamy, tangy frosting—each bite is a flavor explosion. Perfect for any occasion, this dessert is a crowd-pleaser that’s as fun to make as it is to eat.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each.
- Gradually mix dry ingredients into the wet ingredients. Fold in grated carrots.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread frosting between layers and over the top and sides of the cake.
Layers of spice-kissed cake and velvety frosting create a harmony of textures. Serve with a sprinkle of chopped nuts or edible flowers for an Instagram-worthy finish.
Lemon Blueberry Holiday Cake
Lemon Blueberry Holiday Cake is your next show-stopping dessert. Bright, zesty, and bursting with berries, it’s a festive crowd-pleaser.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
- Beat in eggs one at a time, then stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Fold in blueberries gently. Tip: Toss blueberries in a bit of flour to prevent sinking.
- Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
Velvety soft with a tangy lemon punch and juicy blueberries, this cake is a texture dream. Serve it with a dollop of whipped cream or a sprinkle of extra zest for an Instagram-worthy finish.
Red Velvet Christmas Cake
Hit up your holiday spirit with this show-stopping Red Velvet Christmas Cake—moist, vibrant, and layered with creamy frosting that screams festive.
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Add vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract to the dry ingredients. Beat on medium speed until smooth, about 2 minutes.
- Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Place one cake layer on a serving plate. Spread with half of the frosting. Top with the second layer and frost the top and sides.
Decadent layers of velvety cake paired with rich cream cheese frosting make this a holiday must-have. Serve with a dusting of powdered sugar or fresh berries for an extra festive touch.
Pecan Praline Layer Cake
Elevate your dessert game with this show-stopping Pecan Praline Layer Cake. It’s a symphony of crunchy pecans, buttery caramel, and fluffy cake layers that’ll have everyone begging for seconds.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- For the praline frosting:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- Combine flour, baking powder, and salt; add to the creamed mixture alternately with 1 cup milk, beating well after each addition.
- Pour batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cakes from sinking.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the frosting, melt 1/2 cup butter in a saucepan over medium heat. Stir in brown sugar and 1/4 cup milk; bring to a boil. Cook and stir for 1 minute. Remove from heat; cool slightly.
- Gradually beat in powdered sugar and 1 tsp vanilla extract until smooth. Tip: If the frosting is too thick, add a little more milk to reach the desired consistency.
- Stir in chopped pecans. Spread between layers and over the top and sides of the cooled cake.
Velvety layers of cake meet the crunch of pecans in every bite, while the praline frosting adds a rich, caramel-like sweetness. Serve with a drizzle of extra caramel sauce for an indulgent twist.
Chocolate Hazelnut Yule Log
Dive into the holiday spirit with this decadent Chocolate Hazelnut Yule Log. Roll, fill, and frost like a pro for a show-stopping dessert that’s as fun to make as it is to eat.
Ingredients
- For the sponge:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 1/2 cup chocolate hazelnut spread
- For the frosting:
- 1 cup heavy cream
- 1/2 cup chocolate hazelnut spread
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add sugar and vanilla, beating until combined.
- Sift together flour, cocoa powder, baking powder, and salt. Fold into egg mixture gently to keep the air in.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes until the cake springs back when lightly touched.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll cake in the towel starting from the short end. Cool completely on a wire rack.
- For the filling, whip heavy cream to stiff peaks. Fold in chocolate hazelnut spread until smooth.
- Unroll cooled cake, spread filling evenly, then re-roll without the towel. Place seam-side down on a serving platter.
- For the frosting, whip heavy cream and powdered sugar to stiff peaks. Fold in chocolate hazelnut spread until smooth. Frost the log, using a fork to create bark-like textures.
- Chill for at least 1 hour before serving to set the frosting.
Zesty with a rich hazelnut flavor, this Yule Log boasts a light sponge and creamy filling. Serve slices with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for extra indulgence.
Vanilla Bean Snowman Cake
Elevate your dessert game with this Vanilla Bean Snowman Cake—**fun, festive, and foolproof**. Perfect for winter gatherings, it’s a showstopper that’s as easy to make as it is adorable.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup whole milk
- 2 large eggs
- 1 vanilla bean, split and scraped
- 1 tsp baking powder
- 1/2 tsp salt
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- For decoration:
- Black licorice laces
- Orange candy melts
- Mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
- Beat in eggs one at a time, then stir in the vanilla bean seeds.
- Alternately add the flour mixture and milk, starting and ending with flour. Mix until just combined. Tip: Overmixing leads to a dense cake.
- Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat 1 cup butter until creamy. Gradually add powdered sugar, milk, and vanilla extract. Beat until smooth. Tip: If too thick, add milk a teaspoon at a time.
- Stack the cakes with a layer of frosting in between. Frost the entire cake smoothly.
- Use licorice for the eyes and mouth, candy melts for the nose, and chocolate chips for buttons. Chill before serving.
Zesty vanilla flavor meets a moist, tender crumb in every bite. Serve chilled with a dusting of powdered sugar for a snowy effect or alongside hot cocoa for the ultimate winter treat.
Toffee Crunch Holiday Cake
Oozing with decadence, this cake is your holiday table’s showstopper. Layer crunchy toffee bits between moist cake layers, then drench in caramel—your sweet tooth won’t know what hit it.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp baking powder
- For the toffee crunch:
- 1 cup toffee bits
- 1/2 cup chopped pecans
- For the caramel glaze:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup brown sugar
Instructions
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother blending.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine flour and baking powder; add alternately with milk to the creamed mixture, beating well after each addition.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
- Cool cake in pan for 10 minutes, then transfer to a wire rack.
- For the toffee crunch, sprinkle toffee bits and pecans evenly over the cooled cake.
- For the caramel glaze, combine heavy cream, 1/4 cup butter, and brown sugar in a saucepan over medium heat. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Tip: Watch closely to prevent burning.
- Drizzle warm caramel over the cake, allowing it to seep into the toffee and nuts.
Serve this cake slightly warm to highlight the gooey caramel and crunchy toffee. Each bite delivers a perfect harmony of textures—soft cake, sticky caramel, and a satisfying crunch.
Coconut Snowball Cake
Sweeten your day with this dreamy Coconut Snowball Cake—fluffy, moist, and packed with tropical vibes. Perfect for summer parties or when you crave a slice of paradise.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- For decoration:
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother mixing.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- Mix in 2 cups flour and 2 tsp baking powder alternately with 1 cup coconut milk, beginning and ending with the flour. Tip: Do not overmix to keep the cake tender.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 1/2 cup butter until creamy. Gradually add 3 cups powdered sugar, 1/4 cup coconut milk, and 1 tsp vanilla extract. Beat until smooth and spreadable. Tip: If the frosting is too thick, add a little more coconut milk.
- Frost the cooled cake and sprinkle with 1 cup shredded coconut, pressing gently to adhere.
Amazingly soft with a rich coconut flavor, this cake is a showstopper. Serve chilled with a drizzle of caramel or fresh berries for an extra touch of elegance.
Pomegranate Chocolate Holiday Cake
Wow your holiday guests with this show-stopping Pomegranate Chocolate Holiday Cake. It’s a decadent blend of rich chocolate and tart pomegranate, perfect for festive celebrations.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup boiling water
- For the pomegranate glaze:
- 1 cup pomegranate juice
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- For garnish:
- 1/2 cup pomegranate seeds
- 1/4 cup dark chocolate shavings
Instructions
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Carefully stir in boiling water. The batter will be thin; this is normal.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze. In a small saucepan, combine pomegranate juice, sugar, and cornstarch. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly, until thickened.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the warm glaze over the cooled cake. Garnish with pomegranate seeds and chocolate shavings.
Zesty and rich, this cake balances the deep chocolate with bright pomegranate. Serve slices with a dollop of whipped cream for an extra indulgent touch.
Conclusion
We hope this roundup of 20 Delicious Holiday Cake Recipes inspires your festive celebrations! Each recipe is a ticket to creating memorable moments with loved ones. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next holiday baking adventure. Happy baking and happy holidays from our kitchen to yours!
