Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
The holiday season is the perfect time to indulge in delightful desserts that bring comfort and joy to every celebration.
Whether you’re preparing for a cozy family gathering or a grand holiday feast, a show-stopping cake can be the highlight of your dessert table.
From rich, spiced flavors to light, fruity treats, there are endless possibilities to explore.
In this blog, we’ve gathered over 50 holiday cake recipes that are perfect for all occasions, ensuring your holiday gatherings are filled with sweetness and cheer.
Whether you’re a fan of classic fruitcakes or looking for new ideas, these festive cakes are sure to impress your guests and elevate your holiday traditions.
50+ Irresistible Holiday Cake Recipes for Every Celebration
With more than 50 holiday cake recipes at your fingertips, you’ll never run out of festive dessert ideas to try.
From indulgent chocolate cakes to fresh fruit-filled treats, there’s a cake to suit every palate and occasion.
These recipes not only capture the spirit of the season but also provide creative ways to make your celebrations memorable.
Eggnog Bundt Cake
This Eggnog Bundt Cake is a festive and indulgent treat for the holiday season. With the rich, creamy flavor of eggnog baked into the cake, it brings a delightful holiday vibe to any gathering. Topped with a simple glaze, it is both beautiful and delicious, making it the perfect centerpiece for your holiday dessert table.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup eggnog
- 1 tbsp rum extract (optional)
- ½ cup powdered sugar (for glaze)
- 2 tbsp eggnog (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture in alternating batches with the eggnog, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, mix together powdered sugar and eggnog to make the glaze. Drizzle over the cooled cake.
This Eggnog Bundt Cake is a wonderful way to celebrate the holiday season with its cozy, spiced flavor and creamy texture. The addition of eggnog not only infuses the cake with warmth but also pairs perfectly with the rum glaze. It’s an easy-to-make, yet impressive cake that will surely be a hit at any holiday party or family gathering.
Cranberry Orange Cake
A classic holiday flavor combination, this Cranberry Orange Cake is bursting with bright citrus notes and tangy cranberries. The moist, fluffy cake is studded with fresh cranberries, which add a beautiful pop of color and flavor, while the orange glaze enhances the fruity freshness. Perfect for a festive occasion, this cake is as delightful to look at as it is to eat.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries, chopped
- ½ cup orange juice
- 2 tbsp orange zest (for glaze)
- 1 cup powdered sugar (for glaze)
- 1-2 tbsp orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla and orange zest.
- Gradually add the flour mixture, alternating with the orange juice. Mix until smooth. Gently fold in chopped cranberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, combine powdered sugar, orange zest, and enough orange juice to reach a smooth, pourable consistency. Drizzle over the cooled cake.
The Cranberry Orange Cake is a vibrant and flavorful treat that perfectly captures the essence of the holiday season. The burst of tart cranberries combined with the refreshing citrus flavor of orange creates a deliciously balanced cake that will surely impress your guests. Its festive appearance and delightful taste make it a must-try for holiday gatherings.
Peppermint Mocha Cake
If you love the flavor of peppermint mochas during the holidays, this Peppermint Mocha Cake will be your new go-to dessert. Rich chocolate cake combined with a hint of coffee and refreshing peppermint delivers a holiday treat that’s full of flavor and festive charm. This cake is topped with a smooth chocolate ganache and crushed peppermint candies, making it both indulgent and eye-catching.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground coffee
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 1 tsp peppermint extract
- 1 cup heavy cream (for ganache)
- 8 oz semi-sweet chocolate, chopped
- ½ cup crushed peppermint candies (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ground coffee.
- In another bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin. Stir in the peppermint extract.
- Divide the batter between the two prepared cake pans and bake for 25-30 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 ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth. Let cool slightly.
- Place one cake layer on a serving platter, spread with ganache, and top with the second cake layer. Drizzle more ganache over the top and sprinkle with crushed peppermint candies.
The Peppermint Mocha Cake is a perfect way to bring together two beloved holiday flavors: peppermint and mocha. Its rich, moist texture pairs beautifully with the smooth chocolate ganache, while the crushed peppermint adds a delightful crunch. This cake makes a festive and delicious dessert that’s sure to be the highlight of any holiday celebration.
Gingerbread Spice Cake
This Gingerbread Spice Cake captures the warm, cozy flavors of the holiday season. With its rich blend of ginger, cinnamon, and cloves, this cake is full of festive spices that will fill your home with the smells of Christmas. The velvety texture of the cake, combined with a sweet and tangy cream cheese frosting, makes it an irresistible dessert to share with friends and family.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 tsp vanilla extract
- 1 cup hot water
- 1 ½ cups cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses and vanilla extract.
- Gradually add the dry ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cake and serve.
This Gingerbread Spice Cake is an absolute holiday classic, perfect for gatherings and cozy nights at home. The combination of warm spices and molasses creates a depth of flavor that pairs wonderfully with the rich, creamy frosting. It’s a festive, comforting dessert that will be a highlight of your holiday festivities, sure to be enjoyed by all.
Carrot Cake with Cinnamon Cream Cheese Frosting
This Carrot Cake with Cinnamon Cream Cheese Frosting is a holiday favorite, bringing together the perfect balance of sweetness, spice, and texture. The cake is tender and moist, with grated carrots adding natural sweetness, while the cinnamon-infused cream cheese frosting brings a rich, tangy finish. It’s a dessert that feels indulgent yet light, making it perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tsp cinnamon (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until combined. Stir in the grated carrots and walnuts.
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, cinnamon, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake. Decorate with additional walnuts if desired.
This Carrot Cake with Cinnamon Cream Cheese Frosting is the perfect balance of flavors for the holidays. The natural sweetness of the carrots combined with the warm spices in the frosting makes it both comforting and festive. Its moist texture and creamy frosting will leave everyone asking for seconds, making it a guaranteed hit at your holiday gatherings.
Chocolate Cranberry Christmas Cake
This Chocolate Cranberry Christmas Cake combines the richness of dark chocolate with the tartness of fresh cranberries, creating a wonderfully balanced holiday dessert. The layers of moist chocolate cake, studded with cranberries, are complemented by a smooth chocolate ganache. This cake is a true showstopper, perfect for impressing your guests and celebrating the season in delicious style.
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup fresh cranberries, chopped
- 8 oz dark chocolate, chopped (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth. Fold in the chopped cranberries.
- Divide the batter between the two cake pans and bake for 25-30 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 ganache, heat the heavy cream in a small saucepan over medium heat until it simmers. Pour the hot cream over the chopped chocolate and stir until smooth. Let cool slightly.
- Once the cakes have cooled, frost with the ganache, spreading it evenly over the top and sides. Garnish with additional fresh cranberries.
The Chocolate Cranberry Christmas Cake is a beautiful and indulgent dessert that perfectly blends the flavors of chocolate and tart cranberries. Its rich chocolate flavor paired with the freshness of cranberries makes it a festive and memorable holiday treat. Whether served at a holiday dinner or as a gift for loved ones, this cake will leave everyone in awe of its flavor and presentation.
Eggnog Pound Cake
This Eggnog Pound Cake is the ultimate holiday treat, combining the rich, creamy flavor of eggnog with the dense, buttery texture of a classic pound cake. Perfectly spiced with nutmeg and vanilla, this cake is the epitome of festive baking. Topped with a light glaze or dusted with powdered sugar, it’s a delightful way to enjoy the flavors of the season in every slice.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp rum extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the eggnog, vanilla extract, and rum extract (if using). Gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, dust with powdered sugar before serving.
The Eggnog Pound Cake is a delightful holiday dessert that will quickly become a favorite in your seasonal rotation. The rich flavor of eggnog combined with the warm spices of nutmeg creates the perfect holiday flavor profile. Whether served as a dessert for a family gathering or enjoyed with a cup of hot cocoa, this cake offers a comforting, indulgent experience that will make your holidays even sweeter.
Peppermint Chocolate Cake
Peppermint and chocolate are a match made in heaven, and this Peppermint Chocolate Cake takes full advantage of their irresistible combination. The moist chocolate cake is enhanced by a touch of peppermint extract, and the peppermint frosting brings a refreshing coolness to every bite. This cake is perfect for anyone who loves the flavors of the season with a little extra indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup boiling water
- 1 ½ cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tsp peppermint extract (for frosting)
- 2-3 tbsp milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Slowly stir in the boiling water. The batter will be thin.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, peppermint extract, and milk until smooth and fluffy.
- Once the cakes are cooled, frost with the peppermint frosting and serve.
The Peppermint Chocolate Cake is a decadent dessert that brings the perfect balance of holiday flavors to your table. The chocolate cake is moist and rich, while the peppermint frosting adds a refreshing and festive twist. This cake is perfect for Christmas or any holiday gathering, as its bold flavors and striking presentation will surely impress your guests.
Cranberry Orange Bundt Cake
The combination of tart cranberries and zesty orange is a classic holiday flavor pairing, and this Cranberry Orange Bundt Cake is the perfect way to enjoy it. The cake is light and fluffy, with bursts of tart cranberries in every bite, and the sweet orange glaze gives it a festive touch. It’s a wonderful centerpiece for any holiday celebration or as a sweet treat with coffee.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- ½ cup fresh orange juice
- 1 ½ cups fresh cranberries, chopped
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients, alternating with the orange juice, mixing until just combined. Gently fold in the chopped cranberries.
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
This Cranberry Orange Bundt Cake is a bright and festive addition to your holiday spread. The tartness of the cranberries combined with the sweet, citrusy orange glaze creates a perfect balance of flavors. The moist cake and striking glaze make this a dessert everyone will admire and enjoy. Whether for a holiday brunch or as a sweet after-dinner treat, this cake is sure to brighten any celebration.
Gingerbread Cake with Cream Cheese Frosting
Gingerbread is a beloved holiday flavor, and this Gingerbread Cake with Cream Cheese Frosting brings the cozy, spiced flavors of traditional gingerbread into a soft and moist cake. Perfectly spiced with cinnamon, ginger, and cloves, this cake is topped with a rich, tangy cream cheese frosting that complements the warmth of the spices. It’s a festive and indulgent treat that will leave everyone asking for the recipe.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
- 1 tsp vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until smooth.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth.
- Once the cake has cooled, frost with the cream cheese frosting and serve.
This Gingerbread Cake with Cream Cheese Frosting is the perfect balance of spicy and sweet, with the richness of cream cheese frosting elevating the traditional gingerbread flavor. Whether served as a holiday dessert or a special treat for guests, this cake is guaranteed to be a crowd-pleaser. Its cozy flavors will bring warmth to any festive gathering and become a favorite to make year after year.
Egg-Free Spiced Carrot Cake
For those who avoid eggs but don’t want to miss out on the festive flavor of carrot cake, this Egg-Free Spiced Carrot Cake is the answer. Packed with grated carrots, cinnamon, and nutmeg, this cake is tender and full of flavor. It’s topped with a luscious dairy-free cream cheese frosting that brings a perfect tang to the sweet spiced cake. A delicious and inclusive holiday dessert for all to enjoy!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 cups grated carrots (about 3 medium carrots)
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 3 tbsp water (egg substitute)
- ½ cup chopped walnuts or pecans (optional)
For the dairy-free cream cheese frosting:
- 8 oz dairy-free cream cheese, softened
- ¼ cup dairy-free butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix the oil and sugar together until smooth. Add the flaxseed mixture (egg substitute) and vanilla extract, and stir well.
- Stir in the grated carrots and dry ingredients until just combined. If using, fold in the chopped walnuts or pecans.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the dairy-free cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and lemon juice, and mix until fluffy.
- Once the cakes are completely cool, frost with the cream cheese frosting and serve.
This Egg-Free Spiced Carrot Cake offers the delicious flavors of a traditional carrot cake without eggs, making it perfect for those with dietary restrictions. The moist texture and the rich, flavorful frosting create a satisfying treat that can be enjoyed by everyone. It’s a great holiday dessert option, especially for gatherings where guests have different dietary preferences, and its comforting spices will add warmth and joy to any celebration.
Cranberry Pistachio Cake
Bright, tart cranberries paired with the rich, earthy flavor of pistachios create a sophisticated and festive cake. The Cranberry Pistachio Cake is both visually stunning and delicious, with the contrast of red cranberries and green pistachios making it a beautiful addition to your holiday dessert table. This cake is perfect for those who want something a little different from the traditional holiday cakes but still full of seasonal flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen cranberries, chopped
- ½ cup shelled pistachios, chopped
- 1 tbsp orange zest
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
- Gently fold in the cranberries and pistachios.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
The Cranberry Pistachio Cake is an elegant and flavorful holiday treat that stands out with its combination of tart cranberries, crunchy pistachios, and a hint of orange zest. It’s a perfect addition to your holiday gatherings, offering a refreshing departure from the more traditional desserts. Whether served with coffee or as a stand-alone dessert, this cake will leave a lasting impression on your guests.
Chocolate Peppermint Cake
Chocolate and peppermint are a classic holiday pairing, and this Chocolate Peppermint Cake takes that combination to the next level. With a rich, moist chocolate cake base and a creamy, peppermint-infused frosting, this dessert is both decadent and refreshing. The festive red and white color scheme, along with the cool minty flavor, makes it the perfect cake for any holiday celebration, from Christmas to New Year’s.
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
For the peppermint frosting:
- 8 oz unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp peppermint extract
- 2 tbsp milk (or more if needed)
- Red and green sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Gradually add the boiling water to the batter, mixing until well combined (the batter will be thin).
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the butter and powdered sugar until light and fluffy. Add the peppermint extract and milk, and continue to beat until the frosting reaches a spreadable consistency.
- Once the cakes are cool, spread a layer of frosting between the cakes and on top and around the sides of the cake. Decorate with sprinkles, if desired.
This Chocolate Peppermint Cake is a crowd-pleaser for any holiday occasion. The richness of the chocolate cake perfectly complements the cool and minty frosting, creating a harmonious dessert that captures the essence of the season. The vibrant red and green sprinkles add a festive touch, making it not only delicious but visually stunning. It’s an excellent choice for holiday parties, family gatherings, or as a special treat to enjoy by the fire.
Apple Cinnamon Bundt Cake
This Apple Cinnamon Bundt Cake combines the flavors of sweet apples, warm cinnamon, and a rich cake base, creating a comforting dessert that is perfect for the holidays. The cake’s dense texture, punctuated by soft chunks of apple, is balanced with a touch of cinnamon-spiced sweetness. Topped with a simple glaze, this cake looks impressive and tastes even better, making it an ideal dessert to serve to guests or enjoy with a warm cup of tea.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and chopped apples (about 2 medium apples)
- ½ cup sour cream
- 1 tbsp lemon juice
For the glaze:
- 1 cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
- Gently fold in the chopped apples and lemon juice.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
The Apple Cinnamon Bundt Cake is a delightful and comforting dessert that’s perfect for the holiday season. Its tender crumb, aromatic cinnamon-spiced flavor, and sweet apple chunks make it a hit at any holiday gathering. The glaze adds a sweet finishing touch, giving the cake an elegant appearance. Serve it as a centerpiece dessert or slice it up for guests to enjoy during festive coffee breaks—either way, it will be a favorite!
Spiced Orange Pound Cake
The Spiced Orange Pound Cake is a fragrant and flavorful dessert that combines the bright citrus notes of orange with the warmth of cinnamon, nutmeg, and cloves. The dense, buttery cake is moist and tender, while the zesty glaze adds a perfect finishing touch. This cake captures the essence of the holiday season, with its bold spices and citrusy freshness, making it an excellent choice for any occasion.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup freshly squeezed orange juice
- Zest of 2 oranges
For the glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed orange juice
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake before serving.
The Spiced Orange Pound Cake is an exquisite holiday dessert that combines the best of both worlds: the zesty brightness of orange and the cozy warmth of winter spices. This cake offers a perfect balance of flavors, with a tender crumb and refreshing glaze. Whether served as a breakfast treat or a festive dessert, this cake will surely brighten up any holiday table with its vibrant citrus flavor and aromatic spices.
Note: More recipes are coming soon!
