Description
This Christmas Cake is the ultimate festive masterpiece, filled with warm holiday spices, buttery richness, and fluffy frosting. It’s a dessert that not only tastes divine but also becomes the centerpiece of any celebration with its stunning decorations—think holly leaves, snowy swirls, and glittering gold touches! Whether you’re hosting family or friends, this cake promises to bring joy to every bite.
Ingredients
Scale
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Frosting:
- 2 cups (450g) unsalted butter, softened
- 6 cups (750g) powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
For Decorations:
- Red sugar pearls (for berries)
- Edible gold glitter or sprinkles
- Green fondant or gum paste (for holly leaves)
- Powdered sugar (for snow dusting)
- Meringue cookies or piped frosting swirls
Instructions
-
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
-
Bake the Cake:
- Divide the batter evenly between the two pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
-
Prepare the Frosting:
- Beat the butter until smooth. Gradually add the powdered sugar, mixing on low.
- Add vanilla extract and heavy cream, then beat on high for 2-3 minutes until fluffy.
-
Frost the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second layer and apply a crumb coat (thin frosting layer). Chill for 30 minutes.
- Frost the entire cake with a smooth layer, adding textured swirls or patterns.
-
Decorate:
- Use fondant to make holly leaves, adding red sugar pearls as berries.
- Sprinkle powdered sugar for a snowy effect and add gold glitter for sparkle.
Notes
- Make-Ahead Tip: Bake the cake layers the day before and frost on the day of serving.
- Storage: Store at room temperature for 2-3 days or refrigerate for up to 1 week.
- Freezing: Unfrosted cake layers can be frozen for up to 2 months.
- Frosting Alternatives: Swap buttercream for cream cheese frosting or chocolate ganache if preferred.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour for a GF version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Christmas, Holiday
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 580
- Sugar: 58g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg