Christmas Cake
A Christmas cake that doubles as a holiday centerpiece? Why not?! If you're thinking ahead to the holidays, and all the baking that is about to happen, this cute little cake might be the one to add to your seasonal repertoire. Soft, buttery layers, stacked with tangy cream cheese frosting and cranberry jam for that perfect mix of sweet and tart. Everything you want in a holiday dessert.
Ingredients
Cake Ingredients (3 layers)
- 213 g 1⅔ cups all-purpose flour
- 150 g ¾ cup granulated sugar
- 1 g ¼ tsp baking soda + 3 g (1 tsp) baking powder
- 176 g ¾ cup unsalted butter, room temperature (it should be very soft)
- 3 large eggs room temperature
- 115 g ½ cup sour cream
- 15 mL 1 tbsp vanilla extract
- 125 mL ½ cup whole milk
Cream Cheese Frosting (filling & crumb coat)
- 300 g unsalted butter room temperature
- 300 g powdered sugar sifted
- 600 g cream cheese softened
- 1 tsp vanilla extract
Tree Buttercream (decorating the cones)
- 150 g unsalted butter room temperature
- 200 g powdered sugar sifted
- 1 tsp vanilla extract
- Green gel food coloring
Assembly & Decoration
- About 1 cup cranberry jam store-bought or homemade
- 6 –8 sugar cones
- Pomegranate seeds
- Fresh rosemary sprigs
- Powdered sugar for dusting
Instructions
Bake the Christmas Cake Layers
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
- In a large bowl or stand mixer, beat butter, sugar, eggs, vanilla, milk and sour cream until fully incorporated. Then, in the same bowl whisk flour, baking soda, and baking powder and incorporate with a spatula.
- Next, divide the batter evenly among pans and smooth tops. Bake for 14 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and let cool completely on wire racks.
Make the Cream Cheese Frosting
- First, beat the butter until creamy. Then, add the powdered sugar gradually and beat until fluffy.
- Next you're going to mix in the cream cheese and vanilla. Beat until smooth and thick.
- Tip: Chill the frosting 20–30 minutes if it feels too soft for layering.
Make the Green Buttercream for Trees
- Beat butter until pale and fluffy. Then, add the powdered sugar (gradually). Mixing until smooth.
- Next, mix in green food coloring until you reach your desired tree shade.
- Finally, transfer to a piping bag fitted with a star tip (like Wilton 1M or 2D). I like this set that comes with multiple tips and the piping bags.
Assemble the Cake
- Place one cake layer onto a serving plate. Then, spread a layer of cream cheese frosting on top. Next comes a thin layer of cranberry jam.
- Repeat with the second cake layer, frosting, and jam. And then top with the final cake layer.
- Apply a thin crumb coat of cream cheese frosting all over the cake. Chill for 20 minutes. Then frost the cake smoothly with the remaining cream cheese frosting.
Decorate with Christmas Trees
- Place sugar cones upside down on parchment paper. Then, pipe green buttercream in small star-like motions to cover each cone, creating a tree effect.
- Next, transfer the trees to the cake, arranging them on top and around the sides. Then, decorate the completed trees with pomegranate seeds as ornaments. Add rosemary sprigs around or on top of the cake
- Lastly, lightly dust powdered sugar over the whole cake for a snowy look and it's ready to serve.
