Description
A rich and flavorful cake decorated for the holiday season, perfect for gatherings and celebrations.
Ingredients
Scale
- 2 ยฝ cups all-purpose flour
- 2 ยฝ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ยฝ teaspoon ground nutmeg
- ยฝ teaspoon ground ginger
- ยฝ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ยฝ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups unsalted butter, softened (for frosting)
- 6 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2โ3 tablespoons heavy cream or milk
- Red sugar pearls (for decoration)
- Edible gold glitter or sprinkles
- Green fondant or gum paste (for holly leaves)
- Powdered sugar (for dusting)
- Meringue cookies or piped frosting swirls
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). 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.
- In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Stir just until everything is combined.
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar while mixing on low speed. Then, add the vanilla extract and heavy cream. Beat on high for 2-3 minutes until fluffy.
- Take the first layer of the cake and spread a layer of frosting on top. Place the second layer on top and apply a thin crumb coat. Chill for 30 minutes before frosting the entire cake with the remaining frosting.
- Decorate with fondant holly leaves, red sugar pearls for berries, and sprinkle with powdered sugar and gold glitter.
Notes
Store your Christmas Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. Bring to room temperature before serving for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg