Easy Christmas Cake - Recipes For Beginners In The Kitchen

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49

With the festive dinner eaten and the presents unwrapped, it's time to gather around the Christmas dessert table and end the evening on a sweet note. While the little sweets and cookies are very popular, especially with kids snacking on them all over the house, there really is something very special about a pastry whose cutout requires everyone to sit down and enjoy. each delicious bite together. Today we present to you some easy Christmas cake recipes with the preparation of which even a cooking lover will be able to manage. In addition, you will make a very good impression on your guests and leave them with a pleasant and delicious memory.

5 Easy-to-Make Christmas Cake Recipes That Look Like A Confectionary Masterpiece

From gingerbread cakes to chocolate and peppermint treats and fruity cakes, all of these flavors evoke the holiday season and wow our taste buds. If you have to feed a crowd this year, consider swapping out your cookie cutters for a cake pan and try one of our tasty recipes!

Colorful cake of red and white Christmas shades

Everyone should have this cake recipe in their back pocket, that's for sure. With a decadent chocolate flavor and super soft cream cheese frosting, this pastry really makes a difference. Finally, the red color of the sponge cake makes it absolutely unforgettable.

Ingredients

For the cake

• cooking spray
• 1 ½ cup of softened butter
• 1 ½ cup powdered sugar
• 3 large eggs
• 2 teaspoons of pure vanilla extract
• 3 cups all-purpose flour
• ½ cup of cocoa powder
• 2 teaspoons of baking soda
• 2 teaspoons of kosher salt
• 1 ½ cup buttermilk
• 2 tablespoon of vinegar
• 3 tablespoons of red food coloring

For the white icing

• 360g cream cheese, softened
• 1 cup of softened butter
• 6 cups of powdered sugar
• 2 teaspoon of pure vanilla extract
• 1/2 teaspoon kosher salt

Preparation

Preheat the oven to 180 ° C. Line three 8-inch round cake pans with parchment paper and grease with cooking spray. In a large bowl, using a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, season with vanilla.

In another large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add half the dry ingredients to the wet ingredients, stirring until just combined. Pour in the buttermilk, vinegar and red food coloring, stirring well. Add the rest of the dry ingredients.

Divide the batter between the prepared cake pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert onto a wire rack to cool completely.

Meanwhile, make the icing. In a large bowl, using a hand mixer, mix together cream cheese and butter until smooth. Add the powdered sugar as well and beat until light and fluffy. Add the vanilla and salt and mix until well blended. If necessary, you can increase the amount of sugar with 1/4 cup to obtain a thick, spreadable icing.

Assemble Cake: Using a serrated knife, level the tops of the cakes, reserving any leftovers for decoration. Place a sponge cake on a cake stand or serving platter, then cover with a thick layer of frosting and a second layer of cake. Repeat the same process for the third layer. Frost the top and sides of the cake. Crumble the reserved pieces of cake and decorate the pastry. Of course, this cake decoration is optional, you can use fruit as well.

Easy Dried Fruit Christmas Cake Recipe - The Timeless Classic

Dried fruit cake? It may sound a little old fashioned to you but it is indeed the future of Christmas cakes. Plus, this treat is so easy to prepare that even kids can participate.

Ingredients

• 175 g butter and a small amount for greasing
• 500 g of raisins
• 150 g of cocktail cherries
• 150 ml of red liquor
• finely grated zest of an orange
• 175 g brown sugar
• 1 1/2 tablespoon ground cinnamon
• 200 g self-rising flour
• 3 medium eggs, beaten

Preparation

First, preheat the oven to 150 ° C. Grease, then line the base and sides of an 8-inch round cake pan with parchment paper.

Second, put the raisins and cocktail cherries in a very large saucepan with 150 ml of liqueur and the orange zest. Simmer over medium heat, until the dried fruits absorb the alcohol and there is hardly any liquid left in the bottom of the saucepan. After, add the butter, sugar and cinnamon and heat gently to melt, stirring occasionally to help dissolve the sugar. Remove from the heat and let cool for 5 minutes.

Third, stir in flour and beaten eggs until blended. Immediately pour the mixture into the prepared pan and spread evenly. Bake for 1 hour and 45 minutes to 2 hours, until the top of the cake is dry to the touch and a skewer inserted in the center comes out clean. Cover with foil if your easy Christmas cake seems to be browning too quickly.

Lastly, prick the top of the baked cake with a cocktail stick. Distribute 1 tbsp of liqueur evenly. Lightly cover with foil and let the cake cool completely in the pan. Once cooled, unmold and decorate according to your preferences.

Coconut cake - a refined taste to end your festive dinner as it should be

Ingredients

For the cake

• 1/2 cup vegetable oil
• 1/2 cup butter at room temperature
• 1 3/4 cups granulated sugar
• 5 eggs separated at room temperature
• 1 teaspoon of coconut extract
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon kosher salt
• 2 1/4 cups cake flour
• 1 cup of buttermilk
• 1 cup of sweet flaked coconut
• 1/4 teaspoon cream of tartar

For the icing

• 1 1/2 cups butter at room temperature
• 8 cups of powdered sugar
• 1/3 cup of milk
• 1/2 teaspoon of coconut extract
• 1 teaspoon of vanilla extract
• 1 cup sweetened flaked coconut for garnish

Preparation

Preheat the oven to 160 ° C. Coat 3 23cm round cake pans with cooking spray. Cut 3 rounds of parchment paper so that they fit the bottom of the molds. Put the paper in place and coat it again with cooking spray. Set aside.

In a large bowl, combine the oil, butter and sugar using a mixer fitted with a paddle attachment. Add the egg yolks, one at a time, until blended and smooth, scraping the sides of the bowl if necessary. Likewise add the coconut extract, vanilla extract, baking powder, baking soda and salt and mix for another 30 seconds or until combined.

Turn the mixer on low and add the flour and buttermilk alternately, starting and ending with the flour. Mix until well blended and smooth, scraping the sides of the bowl if necessary. Stir in the coconut. Reserve the dough.

In a large bowl, combine the egg whites and cream of tartar. Using the whisk of your blender, beat for 6 to 7 minutes at medium speed until stiff peaks form. Then stir into the cake batter until they are evenly combined. Divide the dough between the 3 cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then transfer the sponge cake to a wire rack to cool completely.

To make the frosting, combine the butter and powdered sugar in a large bowl. Blend on low power for 30 seconds. Add the milk, coconut extract and vanilla extract. Turn the mixer to medium speed and beat for 1 to 2 minutes until the mixture is creamy, scraping the sides of the bowl if necessary. Add more milk (1 tbsp at a time) if a creamier consistency is desired.

To assemble your easy yet delicious Christmas cake, place a sponge cake on a cake plate. Top with about 1 1/2 cups frosting and spread evenly with a spatula. Top with another layer of cake and repeat the process. Finally, frost the top and sides of the cake with the remaining cream. Sprinkle with coconut flakes to decorate.

Easy Pear Gingerbread Cake Recipe

Ingredients

For garnish

• 4 medium firm pears
• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/8 teaspoon ground cinnamon

For the cake

• 2 cups all-purpose flour
• 1 teaspoon of baking soda
• 1 and 1/2 teaspoon ground ginger
• 1 and 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon of salt
• 3/4 cup unsulfurized molasses
• 3/4 cup hot water (around 38 ° C)
• 1/2 cup unsalted butter, softened at room temperature
• 1/3 cup light brown sugar
• 1 large egg at room temperature
• 1 teaspoon of pure vanilla extract
• to serve: whipped cream or vanilla ice cream

Preparation

To prepare the filling, first lightly grease a 23 cm square baking sheet. Then, peel, seed and slice the pears into pieces 0.3 cm thick. Firmly layer the pears in the prepared dish. Set aside.

Whisking constantly, heat the butter, brown sugar and cinnamon together in a small saucepan over medium heat. Once the butter has melted, whisk vigorously to make sure it does not separate from the brown sugar. Once it comes together, pour evenly over the pears.

Preheat the oven to 180 ° C and start preparing the cake. To do this, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside. Also whisk the molasses and hot water together. Book.

Using a hand or stand mixer fitted with a paddle attachment, beat butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula if necessary. Stir in egg and vanilla extract on high speed until blended, about 1 minute. Scrape the sides and bottom of the bowl if necessary. Turn off the blender and add the dry ingredients and molasses / water. Turn on the blender and blend until combined. The resulting dough will be a little thicker.

Pour and gently spread the dough over the pears. Bake for about 35 to 45 minutes or until the cake is cooked through. To test for doneness, insert a toothpick in the center. If it comes out clean, it's done. If you notice the edges or top browning too quickly, cover the cake with foil.

Remove from the oven and let cool in the pan for 10 to 15 minutes, then invert the cake onto a serving plate. Serve hot or at room temperature with whipped cream or ice cream.

Easy Christmas Honey Almond Cake topped with Strawberry Cream

Ingredients

For the cake

• 12 tbsp unsalted butter, softened
• 1/4 cup light brown sugar
• 1/2 cup of honey
• 2 teaspoons of lemon zest
• 1 1/2 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 cup of almond flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup + 3 tablespoons of almond milk
• 1/2 cup powdered sugar
• 1/2 cup toasted flaked almonds

For the strawberry cream

• 1/2 cup heavy cream
• 120 g fresh cream
• 2 tablespoons of powdered sugar
• 1 cup diced fresh strawberries + a few for garnish

Preparation

Preheat the oven to 160 ° C. Grease a 20 cm round cake pan. Line with parchment paper, then butter again with cooking spray.

In a large bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Then add the eggs, one at a time, beating after each until incorporated. Also add the flour and beat until blended. Add the almond flour, baking soda and salt, stirring until combined and smooth. Pour in 1/2 cup + 2 tablespoons of almond milk and beat until blended and smooth. The dough should be thick. Pour it into the prepared mold.

Bake for 25 to 30 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Remove from oven and use a fork to punch about 12 holes all over the cake. Pour the rest of the honey over it and let cool for at least 20 minutes.

To prepare the cream, add the heavy cream and the crème fraîche to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Stir in the powdered sugar until everything is combined. Stir in the strawberries at the end.

Flip the cake onto a serving plate. In a bowl, combine 1/2 cup powdered sugar with 1 tablespoon of honey and almond milk until blended. Drizzle frosting on the cake, then drizzle with a little honey. Sprinkle with toasted almonds. Now spread the cream on the cake and garnish with fresh strawberries. Enjoy with more honey.

* Sources: delish.com

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sallysbakingaddiction.com

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