Christmas cakes are the centerpiece of holiday celebrations—beautiful, flavorful, and filled with seasonal charm. Whether you love rich chocolate, warm gingerbread spices, cool peppermint, or the nostalgic sweetness of fruitcake, these Christmas cake recipes bring together the best flavors of the season in one irresistible collection.
From elegant layer cakes to cozy Bundt cakes, easy pound cakes, and show-stopping creations like the Yule Log, each recipe is designed to impress guests while keeping holiday baking fun and approachable.
These 14 festive cakes will help you create unforgettable holiday moments, one delicious slice at a time.
Classic Christmas Fruitcake
Classic Christmas Fruitcake is rich, dense, and packed with candied fruit, dried berries, citrus zest, and warm holiday spices. This traditional cake can be enjoyed fresh or aged with rum or brandy for a deeper, more luxurious flavor.
Recipe Card
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup chopped candied cherries
- 1 cup chopped candied citrus peel
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup orange juice
Optional for soaking (traditional aging):
- 1/4–1/2 cup rum, brandy, or whiskey
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 300°F (150°C).
Line a loaf pan or 8-inch round cake pan with parchment paper.
Grease lightly.
2. Soak the fruit
In a bowl, combine raisins, cranberries, cherries, candied peel, nuts, and orange juice.
Let soak for at least 30 minutes (or overnight for deeper flavor).
3. Mix the batter
Cream butter and brown sugar until light and fluffy.
Add eggs one at a time.
Mix in molasses, vanilla, and almond extract.
4. Combine dry ingredients
In a separate bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Assemble the cake
Add dry mixture to the wet mixture.
Fold in the soaked fruit and all remaining liquid.
6. Bake
Spread batter into the prepared pan.
Bake for 1 hour 45 minutes – 2 hours, or until a toothpick comes out clean.
If browning too quickly, cover loosely with foil.
7. Cool and optionally soak
Cool completely.
For a traditional aged fruitcake, brush with rum or brandy and wrap tightly in parchment and foil.
Store in the fridge or a cool place, brushing with more alcohol weekly for 2–4 weeks.
YouTube Video for This Recipe
Serving Tips
- Serve with whipped cream, brandy butter, or vanilla ice cream.
- Slice thinly — fruitcake is rich and flavorful.
- Decorate with candied cherries and pecans for a classic Christmas finish.
Storage Tips
- Fresh: lasts 5–7 days at room temperature.
- Refrigerated: up to 3 weeks.
- Aged fruitcake: up to several months if soaked and wrapped properly.
- Can be frozen for 6+ months.
Gingerbread Layer Cake with Cream Cheese Frosting
This Gingerbread Layer Cake is warm, soft, and richly spiced—everything you love about gingerbread baked into a show-stopping holiday cake. Paired with silky cream cheese frosting, it’s a festive centerpiece perfect for Christmas gatherings.
Recipe Card
Ingredients
For the gingerbread cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 1 cup molasses
- 1 cup buttermilk
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch cake pans with parchment paper.
2. Mix the wet ingredients
Cream butter and brown sugar until light and fluffy.
Add eggs one at a time.
Mix in molasses until smooth.
3. Combine dry ingredients
Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
4. Alternate mixing
Add dry mixture and buttermilk to the wet mixture, alternating between them.
Mix until just combined.
5. Bake
Divide batter evenly between the pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
6. Cool
Allow cakes to cool in pans for 10 minutes, then remove to cool completely.
7. Make the frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Mix in vanilla and a pinch of salt.
8. Assemble the cake
Spread frosting between layers and over the top and sides.
Decorate with cinnamon, sprinkles, or gingerbread cookies if desired.
YouTube Video for This Recipe
Serving Tips
- Serve at room temperature for the creamiest texture.
- Add mini gingerbread men on top for a festive presentation.
- Great as a centerpiece dessert for Christmas dinner.
Storage Tips
- Refrigerate for up to 4 days.
- Freeze unfrosted layers for up to 2 months.
- Frosted cake can be frozen in slices for up to 1 month.
White Chocolate Cranberry Cake
This White Chocolate Cranberry Cake is soft, moist, and beautifully festive with tart cranberries and sweet white chocolate. It’s elegant enough for holiday gatherings yet simple enough to become a yearly Christmas tradition.
Recipe Card
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries (not thawed if frozen)
- 1 cup white chocolate chips
For the frosting (white chocolate buttercream):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 6 oz white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream
Step-by-Step Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch cake pans with parchment.
2. Cream butter and sugar
Beat softened butter and sugar until light and fluffy.
3. Add eggs and vanilla
Mix in eggs one at a time.
Add vanilla extract.
4. Combine dry ingredients
Whisk together flour, baking powder, and salt.
5. Alternate mixing
Add dry mixture and buttermilk to the batter, alternating until fully combined.
6. Fold in mix-ins
Gently fold in cranberries and white chocolate chips.
7. Bake
Divide batter evenly between pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool completely
Let the cakes cool before frosting.
9. Make the frosting
Beat butter until creamy.
Add powdered sugar gradually.
Mix in melted white chocolate, vanilla, and cream until smooth.
10. Assemble the cake
Spread frosting between layers and cover the entire cake.
Decorate with sugared cranberries or white chocolate curls if desired.
YouTube Video for This Recipe
Serving Tips
- Add sugared cranberries on top for a glamorous holiday look.
- Serve slightly chilled for a firmer frosting texture.
- Perfect for holiday dinners, parties, or winter weddings.
Storage Tips
- Refrigerate for up to 5 days.
- Freeze unfrosted layers up to 2 months.
- Freeze frosted slices individually for up to 1 month.
Peppermint Chocolate Layer Cake
Peppermint Chocolate Layer Cake combines rich, moist chocolate cake with cool, refreshing peppermint frosting for the perfect holiday dessert. Crushed candy canes add festive crunch, making this cake a true Christmas showstopper.
Recipe Card
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the peppermint frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Optional: a drop of pink food coloring
For topping:
- 1/2–1 cup crushed candy canes
- White chocolate shavings (optional)
Step-by-Step Instructions
1. Prepare cake pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch cake pans with parchment paper.
2. Mix dry ingredients
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add wet ingredients
Add buttermilk, oil, eggs, and vanilla.
Mix until combined.
4. Add hot coffee
Slowly pour in hot coffee and mix until smooth.
(Batter will be thin.)
5. Bake
Divide batter between pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
6. Cool completely
Allow cakes to cool before assembling.
7. Make the peppermint frosting
Beat butter until fluffy.
Add powdered sugar slowly.
Mix in cream, vanilla, and peppermint extract.
Add pink coloring if desired.
8. Assemble the cake
Spread peppermint frosting between layers and over the whole cake.
Sprinkle crushed candy canes along the sides or top.
9. Decorate
Add white chocolate curls or whole candy canes if desired.
YouTube Video for This Recipe
Serving Tips
- Serve chilled for a firmer peppermint frosting consistency.
- Add crushed candy canes right before serving to keep them crisp.
- Perfect dessert for chocolate-peppermint lovers.
Storage Tips
- Refrigerate for up to 4 days.
- Freeze unfrosted layers up to 2 months.
- Freeze frosted slices individually for up to 1 month.
Eggnog Pound Cake
Eggnog Pound Cake is rich, buttery, and infused with warm holiday spices and creamy eggnog flavor. With a moist crumb and a simple glaze, this cake makes a perfect Christmas breakfast, dessert, or edible gift.
Recipe Card
Ingredients
For the pound cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup eggnog
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
For the eggnog glaze:
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- Pinch of nutmeg
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease and flour a 10-cup Bundt pan or loaf pan.
2. Cream butter and sugar
Beat butter and sugar until light and fluffy.
3. Add eggs and vanilla
Mix in eggs one at a time.
Add vanilla extract.
4. Add eggnog and sour cream
Mix until fully combined.
5. Combine dry ingredients
Whisk flour, baking powder, salt, nutmeg, and cinnamon.
6. Create the batter
Add dry mixture to wet mixture gradually.
Mix until smooth and thick.
7. Bake
Pour into the prepared pan.
Bake for 55–70 minutes, or until a toothpick inserted comes out clean.
8. Cool
Let cake cool in the pan for 10 minutes, then remove to cool completely.
9. Make the glaze
Whisk powdered sugar, eggnog, and nutmeg until smooth.
Drizzle over cooled cake.
YouTube Video for This Recipe
Serving Tips
- Serve warm with extra glaze for a cozy holiday treat.
- Add a sprinkle of cinnamon or nutmeg on top before serving.
- Perfect with hot cocoa, coffee, or spiced tea.
Storage Tips
- Store at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze for up to 2 months.
Red Velvet Christmas Cake
Red Velvet Christmas Cake is soft, moist, and beautifully festive with its rich red crumb and creamy cream cheese frosting. It’s a classic holiday favorite that adds a pop of color and elegance to any Christmas dessert table.
Recipe Card
Ingredients
For the red velvet cake:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch or three 8-inch pans with parchment paper.
2. Cream butter and sugar
Beat butter and sugar until light and fluffy.
3. Add wet ingredients
Mix in eggs, oil, buttermilk, vanilla, and red food coloring.
4. Combine dry ingredients
Whisk flour, cocoa powder, baking soda, baking powder, and salt.
5. Mix and activate
Add dry mixture to wet mixture.
Stir in white vinegar last for extra lift.
6. Bake
Divide batter into prepared pans.
Bake 22–28 minutes, or until a toothpick comes out clean.
7. Cool completely
Allow cakes to cool fully before frosting.
8. Make the frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Mix in vanilla and salt.
9. Assemble the cake
Add frosting between layers and over the top and sides.
Decorate with red velvet crumbs, sprinkles, or white chocolate curls if desired.
YouTube Video for This Recipe
Serving Tips
- Refrigerate cake briefly before slicing for clean cuts.
- Add green sprinkles for a red-and-green Christmas look.
- Serve chilled or at room temperature.
Storage Tips
- Refrigerate for up to 5 days.
- Freeze unfrosted layers for 2 months.
- Freeze slices with frosting for 1 month.
Spiced Orange Cranberry Bundt Cake
This Spiced Orange Cranberry Bundt Cake is bright, moist, and beautifully fragrant. Sweet orange zest, tart cranberries, and warm holiday spices come together in a stunning Bundt cake that’s perfect for Christmas brunch or dessert.
Recipe Card
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 oranges
- 1/4 cup fresh orange juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (not thawed)
For the orange glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- Optional: extra orange zest
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan thoroughly.
2. Cream butter and sugar
Beat butter and sugar until light and fluffy.
3. Add eggs and flavorings
Mix in eggs one at a time.
Add vanilla, orange zest, and orange juice.
4. Combine dry ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Assemble the batter
Add dry ingredients and sour cream alternately to the butter mixture.
Mix just until combined.
6. Fold in cranberries
Gently fold in cranberries—do not overmix.
7. Bake
Pour batter into the prepared Bundt pan.
Bake for 50–65 minutes, or until a toothpick comes out clean.
8. Cool
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. Add glaze
Whisk powdered sugar and orange juice into a smooth glaze.
Drizzle over cooled cake and sprinkle with zest if desired.
YouTube Video for This Recipe
Serving Tips
- Add sugared cranberries on top for a stunning holiday presentation.
- Serve slightly warm for extra moistness.
- Perfect for breakfast, brunch, or dessert.
Storage Tips
- Store at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze (without glaze) for 2 months.
Chocolate Yule Log (Bûche de Noël)
The Chocolate Yule Log is a classic European Christmas cake made from a light cocoa sponge rolled with rich chocolate filling and decorated to look like a festive holiday log. It’s elegant, delicious, and always a showstopper on the Christmas dessert table.
Recipe Card
Ingredients
For the chocolate sponge cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the chocolate filling (whipped cream):
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the chocolate ganache frosting:
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy cream
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the sponge batter
Beat egg yolks and sugar until pale and thick.
Mix in oil, milk, and vanilla.
In a separate bowl, sift flour, cocoa powder, baking powder, and salt.
Add dry mixture to wet mixture and combine.
3. Whip egg whites
Beat egg whites to stiff peaks.
Fold gently into chocolate batter until smooth.
4. Bake
Spread batter into the pan.
Bake for 10–12 minutes, just until set.
5. Roll the cake
While warm, turn cake onto a clean towel dusted with powdered sugar.
Peel off parchment.
Roll the cake (with the towel inside) from the short end.
Let cool completely.
6. Make the filling
Whip cream, powdered sugar, cocoa powder, and vanilla until stiff.
7. Fill the cake
Unroll cooled cake.
Spread chocolate filling evenly.
Re-roll tightly.
8. Make ganache
Heat cream until steaming.
Pour over chocolate chips and whisk smooth.
Let cool to a spreadable consistency.
9. Frost and decorate
Cover the log with ganache.
Use a fork to create “tree bark” texture.
Optional: add powdered sugar “snow,” rosemary “pine,” or meringue mushrooms.
YouTube Video for This Recipe
Serving Tips
- Chill for 1–2 hours before slicing for clean swirls.
- Dust with powdered sugar right before serving.
- Add decorative touches like berries, chocolate curls, or edible glitter.
Storage Tips
- Keep refrigerated for up to 3 days.
- Freeze (unfrosted) for up to 1 month; thaw before frosting.
- Ganache-frosted cake freezes well in slices.
Caramel Pecan Christmas Cake
This Caramel Pecan Christmas Cake is rich, buttery, and layered with warm caramel flavor and crunchy toasted pecans. Topped with a smooth caramel glaze, it’s a holiday-perfect cake that tastes like a cross between a southern praline and a Christmas dessert masterpiece.
Recipe Card
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans, toasted
For the caramel glaze:
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease and flour a 10-cup Bundt pan or two 8-inch round pans.
2. Cream butter and sugar
Beat butter and sugar until light and fluffy.
3. Add eggs and vanilla
Mix in eggs one at a time.
Stir in vanilla extract.
4. Combine dry ingredients
Whisk flour, baking powder, baking soda, and salt.
5. Create the batter
Add dry ingredients alternately with milk.
Mix until smooth and thick.
6. Add pecans
Stir toasted pecans into the batter.
7. Bake
Pour batter into prepared pan(s).
Bake for 45–55 minutes for a Bundt cake or 28–32 minutes for layer cakes.
A toothpick should come out clean.
8. Make the caramel glaze
In a saucepan, melt butter and brown sugar.
Add cream and bring to a gentle boil for 1 minute.
Remove from heat and stir in vanilla and salt.
Let cool slightly until thickened.
9. Glaze the cake
Pour caramel glaze over the warm cake.
Allow it to drip naturally for a rustic look.
YouTube Video for This Recipe
Serving Tips
- Serve warm for a gooey caramel texture.
- Add whole pecans on top for a decorative finish.
- Pair with vanilla ice cream or whipped cream.
Storage Tips
- Store covered at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze (without glaze) for up to 2 months.
- Add fresh glaze after thawing for best results.
Vanilla Almond Snowflake Cake
This Vanilla Almond Snowflake Cake is light, elegant, and beautifully frosted with a snowy white buttercream. The subtle almond flavor pairs perfectly with the soft vanilla crumb, making it a stunning centerpiece for any Christmas celebration.
Recipe Card
Ingredients
For the vanilla almond cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
For the white buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
For decoration:
- White sanding sugar (optional)
- Edible snowflakes or white sprinkles
Step-by-Step Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Cream butter and sugar
Beat butter and sugar together until pale and fluffy.
3. Add eggs and extracts
Add eggs one at a time.
Mix in vanilla and almond extract.
4. Combine dry ingredients
Whisk flour, baking powder, and salt in a separate bowl.
5. Build the batter
Add the dry mixture and milk alternately to the butter mixture.
Mix until smooth — do not overmix.
6. Bake
Divide batter evenly into pans.
Bake 25–32 minutes, or until a toothpick comes out clean.
7. Cool
Allow cakes to cool completely before frosting.
8. Make the frosting
Beat butter until creamy.
Add powdered sugar gradually.
Mix in cream, vanilla, almond extract, and salt until fluffy.
9. Assemble the cake
Spread frosting between layers, then frost the outside.
Add edible snowflakes or white sanding sugar for a snowy effect.
YouTube Video for This Recipe
Serving Tips
- Chill before slicing for clean, smooth layers.
- Add sugared cranberries or white chocolate shards for extra decoration.
- This cake pairs beautifully with hot cocoa or mulled wine.
Storage Tips
- Store covered at room temperature for 2 days.
- Refrigerate up to 5 days.
- Freeze unfrosted layers for 2 months.
- Frosted slices freeze well for 1 month.
Cinnamon Swirl Christmas Coffee Cake
This Cinnamon Swirl Christmas Coffee Cake is soft, buttery, and filled with a warm cinnamon sugar ribbon throughout. Topped with a crunchy streusel and sweet vanilla glaze, it’s the perfect cozy cake for Christmas morning or holiday brunch.
Recipe Card
Ingredients
For the cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
For the vanilla glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease and line an 8×8-inch or 9×9-inch baking pan.
2. Cream the butter and sugar
Beat butter and sugar until light and fluffy.
3. Add eggs and sour cream
Mix in eggs one at a time.
Add sour cream and vanilla.
4. Combine dry ingredients
Whisk flour, baking powder, baking soda, and salt.
5. Create the batter
Add dry mixture to wet mixture and mix until smooth.
6. Make the cinnamon swirl
Combine brown sugar and cinnamon in a small bowl.
7. Layer the cake
Spread half the batter into the pan.
Sprinkle with cinnamon swirl mixture.
Add remaining batter and smooth the top.
8. Make the streusel
Mix brown sugar, flour, cinnamon, and butter with a fork until crumbly.
Sprinkle over the batter.
9. Bake
Bake for 35–45 minutes, or until a toothpick comes out clean.
10. Add glaze
Mix powdered sugar, milk, and vanilla.
Drizzle over slightly cooled cake.
YouTube Video for This Recipe
Serving Tips
- Serve warm for the best flavor and texture.
- Pairs perfectly with coffee, tea, or hot cocoa.
- Add powdered sugar on top for a snowy Christmas look.
Storage Tips
- Store covered at room temperature for 2–3 days.
- Refrigerate for up to 1 week.
- Freeze slices for 2 months.
Chocolate Peppermint Bundt Cake
This Chocolate Peppermint Bundt Cake is rich, moist, and filled with deep chocolate flavor balanced by a refreshing peppermint twist. Topped with a glossy chocolate glaze and crushed candy canes, it’s an eye-catching holiday dessert perfect for Christmas parties and winter gatherings.
Recipe Card
Ingredients
For the cake:
- 1 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
For the chocolate glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
For topping:
- Crushed candy canes
- Mini chocolate chips (optional)
Step-by-Step Instructions
1. Prepare the pan
Preheat oven to 350°F (175°C).
Grease and flour a 10–12 cup Bundt pan very well.
2. Mix wet ingredients
Whisk melted butter, sugar, eggs, vanilla, and peppermint extract until smooth.
3. Combine dry ingredients
Whisk flour, cocoa powder, baking soda, baking powder, and salt.
4. Alternate mixing
Add dry ingredients and buttermilk alternately to the wet mixture.
Mix until smooth and thick.
5. Bake
Pour batter evenly into the Bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
6. Cool
Cool cake in the pan for 15 minutes, then invert onto a cooling rack.
7. Make the chocolate glaze
Heat heavy cream until steaming.
Pour over chocolate chips and add butter.
Stir until glossy and smooth.
8. Glaze the cake
Pour glaze over fully cooled cake.
Sprinkle crushed candy canes on top before glaze sets.
YouTube Video for This Recipe
Serving Tips
- Serve slightly chilled to keep peppermint topping crisp.
- Add a second drizzle of white chocolate for a candy-cane look.
- Perfect with vanilla ice cream or whipped cream.
Storage Tips
- Store covered at room temp for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze (without glaze) for up to 2 months.
Santa Hat Strawberry Christmas Cake
This Santa Hat Strawberry Christmas Cake is festive, light, and wonderfully eye-catching. Fresh strawberries sit atop swirls of whipped frosting, each resembling a tiny Santa hat—making this cake perfect for Christmas parties, family gatherings, and holiday photo moments.
Recipe Card
Ingredients
For the vanilla cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the whipped cream frosting:
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration:
- 12–18 fresh strawberries, tops removed
- Extra whipped cream for “pom-poms”
Step-by-Step Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Cream butter and sugar
Beat butter and sugar until light and fluffy.
3. Add eggs and vanilla
Add eggs one at a time.
Mix in vanilla extract.
4. Combine dry ingredients
Whisk flour, baking powder, and salt.
5. Finish the batter
Add dry mixture and milk alternately to butter mixture.
Mix until smooth.
6. Bake
Divide batter evenly into pans.
Bake 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely
Make sure layers are fully cool before decorating.
8. Make the whipped frosting
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Assemble the cake
Spread whipped cream between the layers and cover the top.
Add decorative swirls of whipped cream on top.
10. Create the Santa hats
Place a strawberry upside-down on each cream swirl.
Pipe a small dot of cream on the pointed tip to create the pom-pom.
YouTube Video for This Recipe
Serving Tips
- Assemble just before serving to keep strawberries fresh.
- Add powdered sugar “snow” for a wintery effect.
- Best served chilled.
Storage Tips
- Store in the refrigerator for up to 2 days.
- For best results, add strawberries the day you serve.
- Not freezer-friendly once decorated.
Gingerbread Cheesecake Layer Cake
This Gingerbread Cheesecake Layer Cake is the ultimate Christmas showstopper—combining a spiced gingerbread cake with a creamy vanilla cheesecake layer. It’s rich, festive, and full of warm holiday flavor, making it perfect for Christmas gatherings and special celebrations.
Recipe Card
Ingredients
For the gingerbread cake layers:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the frosting (cream cheese buttercream):
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Make the cheesecake layer first
Preheat oven to 325°F (165°C).
Line an 8-inch round pan with parchment (do not use a springform).
Beat cream cheese and sugar until smooth.
Add sour cream, eggs, vanilla, and flour.
Mix until creamy.
Pour into pan and bake 35–40 minutes, or until set.
Cool completely, then freeze for easier assembly.
2. Prepare the gingerbread cakes
Increase oven temperature to 350°F (175°C).
Grease and line two 8-inch round pans.
3. Mix wet ingredients
Cream butter and brown sugar.
Add eggs.
Mix in molasses and buttermilk.
4. Combine dry ingredients
Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
5. Assemble batter
Add dry mixture to wet mixture.
Mix until smooth.
6. Bake
Divide between the two pans.
Bake 22–28 minutes, or until a toothpick comes out clean.
Cool completely.
7. Make the frosting
Beat butter and cream cheese until smooth.
Add powdered sugar, vanilla, and salt.
8. Assemble the cake
Place one gingerbread layer on a board.
Add the chilled cheesecake layer on top.
Add the second gingerbread layer.
Frost the entire cake with cream cheese buttercream.
9. Decorate
Add crushed gingerbread cookies, cinnamon, or holiday sprinkles if desired.
YouTube Video for This Recipe
Serving Tips
- Chill before slicing for perfect layers.
- Serve cold or slightly chilled—cheesecake texture is best that way.
- Add a dusting of cinnamon or nutmeg before serving.
Storage Tips
- Refrigerate up to 4–5 days.
- Freeze slices for up to 2 months.
- Thaw in the refrigerator overnight before serving.
Christmas is the perfect time to bake something special, and these 14 festive cakes bring together the magic, nostalgia, and cozy flavors of the holiday season. Whether you love rich chocolate, warming spices, peppermint freshness, or classic fruitcake tradition, there’s a Christmas cake here for every taste and every celebration. These recipes are designed to be beautiful enough for a holiday centerpiece and simple enough for home bakers of all levels to enjoy.
As you prepare for gatherings, gift exchanges, and cozy nights by the tree, let these cakes help you create meaningful memories—one delicious slice at a time. Save your favorites, share them with family and friends, and make this Christmas sweeter than ever.