Easy Homemade Christmas Cake Recipies Ideas

3. Santa Claus Cake Recipe

Serves: 12-16
Prep Time: 2-3 hour
Bake Time: 30-35 minutes

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk

For the Buttercream Frosting:

• 2 cups (450g) unsalted butter, softened
• 6 cups (720g) powdered sugar, sifted
• 2 tsp vanilla extract
• 3-4 tbsp heavy cream or milk
• Red gel food coloring
• Green gel food coloring

For Decorations:

• White fondant
• Black fondant (for eyes and mustache details)
• Red fondant (for Santa’s hat details)
• Edible gold glitter or small edible ornaments
• Pink edible blush (optional, for Santa’s cheeks)
• Piping bag with star tips (#21 or #32 for swirls)

Instructions

1. Bake the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
5. Divide the batter evenly among the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

2. Prepare the Buttercream Frosting

1. Beat the butter in a large bowl until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing on low speed.
3. Add vanilla and heavy cream/milk, then beat on high speed until fluffy.
4. Separate the frosting into bowls:
   • Leave the majority white for Santa’s beard and base.
   • Tint some red for Santa’s hat.
   • Optional: Tint a small amount green for accents.

3. Assemble the Cake

1. Level the cake layers if needed. Spread a layer of white buttercream between each cake layer and stack them evenly.
2. Apply a crumb coat of frosting (a thin layer) over the entire cake to seal crumbs. Chill for 30 minutes.

4. Decorate Santa’s Face

1. Base Frosting: Frost the entire cake with a smooth coat of white buttercream for the face.
2. Santa’s Hat:
   • Roll out red fondant to create the top of the hat. Drape it over the top of the cake, leaving space for the face. Add a white fondant trim and pom-pom.
   • Use red buttercream to pipe swirls for the rest of the hat if needed.
3. Beard and Mustache:
   • Using a piping bag with a star tip, pipe swirls of white buttercream for Santa’s beard and mustache around the bottom half of the cake.
4. Eyes and Cheeks:
   • Roll out black fondant to form round eyes. Optionally, add pink edible blush for rosy cheeks.
5. Finishing Touches:
   • Add holly leaves and ornaments (using green fondant and edible glitter) around Santa’s hat for extra flair.

Tips for Success

• Chilling the Cake: After assembling, chill the cake periodically to make decorating easier.
• Fondant Details: Use edible glue or water to attach fondant decorations securely.
• Customize Colors: Adjust the colors as desired to match your holiday theme.

This Santa Claus cake is perfect for your Christmas party or as a holiday centerpiece. Enjoy crafting it and sharing it with loved ones! 🎅🎄

4. Merry Christmas Wreath Cake Recipe

Serves: 12-16
Prep Time: 2-3 hours
Bake Time: 30-40 minutes

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 ½ cups (360ml) whole milk

For the Buttercream Frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar, sifted
• 2 tsp vanilla extract
• 3-4 tbsp heavy cream or milk
• Green and red gel food coloring

For Decoration:

• White fondant (enough to cover the cake)
• Gold edible paint or gold luster dust
• Edible gold and red ornaments (sprinkles, sugar pearls, etc.)
• Gingerbread cookies, candy canes, and fondant snowflakes (for embellishments)
• Red plaid ribbon bow (optional, edible fondant or real)

Instructions

1. Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Add the dry ingredients in three additions, alternating with the milk. Mix until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before decorating.

2. Prepare the Buttercream Frosting

1. Beat the butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed.
2. Add vanilla and heavy cream, then beat on high until fluffy.
3. Divide the frosting into two bowls. Leave one portion white for piping and the crumb coat. Tint the other portion green for the wreath.

3. Assemble and Frost the Cake

1. Crumb Coat: Trim the cake to make it level if needed. Apply a thin crumb coat of white buttercream over the entire cake and chill for 20 minutes.
2. Fondant Covering: Roll out white fondant to about ⅛-inch thickness. Drape it over the cake and smooth it out with a fondant smoother. Trim any excess.

4. Decorate the Wreath

1. Wreath Border:
   • Using a piping bag fitted with a star tip, pipe green buttercream rosettes and leaves in a circular pattern around the top edge of the cake to form the wreath.
2. Add Decorations:
   • Place edible gold balls, red sugar pearls, fondant snowflakes, and gingerbread cookies onto the wreath as ornaments.
   • Add a fondant or real plaid bow to the bottom of the wreath for a festive touch.

5. Write ‘Merry Christmas’

1. Use edible gold paint or luster dust mixed with a small amount of clear alcohol or lemon extract to write “Merry Christmas” in the center of the cake. Alternatively, use gold fondant cutouts or piped buttercream for the text.

6. Finishing Touches

1. Pipe small white buttercream stars or swirls around the base of the cake for additional decoration.
2. Optionally, use gold luster dust to paint elegant swirls on the sides of the fondant for added flair.

Tips for Success

• Fondant Work: Dust your work surface with powdered sugar or cornstarch to prevent the fondant from sticking.
• Custom Decorations: Use pre-made edible Christmas decorations like candy canes or mini gingerbread houses for added detail.
• Storage: Store the cake in the refrigerator in an airtight container. Bring it to room temperature before serving.

This festive Christmas cake will be the centerpiece of your holiday celebration! 🎄✨

5. Christmas Lights and Tree Cake Recipe

Serves: 12-16
Prep Time: 2-3 hours
Bake Time: 30-35 minutes
Assembly Time: 1 hour

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) whole milk or buttermilk

For the Buttercream Frosting:

• 2 cups (450g) unsalted butter, softened
• 6 cups (720g) powdered sugar, sifted
• 3-4 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Red gel food coloring
• Green gel food coloring

For Decorations:

• Yellow fondant or candy stars (for tree toppers)
• Edible colored sprinkles (for tree decorations)
• Black fondant (for string lights)
• Colored fondant or candy (for light bulbs)
• Piping bag with star tip and round tip

Instructions

1. Bake the Cake

1. Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.

2. Prepare the Buttercream Frosting

1. Cream the Butter: Beat the butter in a large bowl until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed.
3. Add Cream and Vanilla: Add heavy cream and vanilla extract, then beat on high until fluffy.
4. Color the Frosting: Tint a large portion of the frosting red and set aside. Tint a smaller portion green for the trees. Leave some frosting white for accents.

3. Assemble and Frost the Cake

1. Layer the Cake: Level the cake layers if needed. Spread a thin layer of red buttercream between the layers and stack them.
2. Crumb Coat: Apply a thin crumb coat of red buttercream over the entire cake to seal in crumbs. Chill for 20-30 minutes.
3. Final Frosting: Spread a smooth, even layer of red buttercream over the entire cake.

4. Decorate the Cake

Piped Trees and Rosettes:

1. Piped Christmas Trees:
   • Fit a piping bag with a star tip and fill it with green buttercream.
   • Pipe cone-shaped trees by piping smaller layers on top of each other, starting from the base and moving upward.
   • Decorate the trees with colored sprinkles and place a yellow fondant star on top.
2. Rosettes:
   • Using a star tip, pipe red buttercream swirls between the trees.

Edible Lights:

1. String the Lights: Roll thin strips of black fondant to create the string for the lights. Gently wrap it around the base and sides of the cake.
2. Add Light Bulbs:
   • Shape small pieces of colored fondant (red, green, yellow, blue) into teardrop shapes to mimic light bulbs.
   • Attach the bulbs to the fondant string using a small amount of water or edible glue. Space them evenly for a festive touch.

Finishing Touches:

1. Sprinkle edible glitter or sanding sugar over the cake for a sparkling holiday effect.
2. Add a light dusting of powdered sugar for a snowy look, if desired.

Tips for Success

• Chilling the Cake: Chill the cake between frosting and decorating steps to keep it sturdy and easy to work with.
• Fondant Work: Use cornstarch or powdered sugar to prevent sticking when working with fondant.
• Practice Piping: Test your buttercream piping on parchment paper before decorating the cake to perfect your trees and rosettes.

Serve and Enjoy

This festive Christmas Lights and Tree Cake will dazzle your holiday table! It’s as delicious as it is beautiful, with its moist cake base and creamy buttercream. Perfect for sharing with family and friends. 🎄✨