10 Cake Recipes To Make Your Christmas Special

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This the season to be jolly, and when we speak of jolly, we end up thinking about Christmas cakes. What would Christmas be without the brandy fused fruitcake or gingerbread house? But what if we could shake the cake tradition a little? What if we had a Christmas with a twist? Here are 10 cake recipes, which will shake up your Christmas:

Cake Recipes For Christmas

1Gingerbread and Chocolate Cake

Gingerbread Chocolate Cake

Gingerbread is a Christmas must. But so far, we have only been baking gingerbread and decorating a house made of it, what if we brought a chocolaty twist to this Christmas special?

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Process:

  • For Frosting
  1. In a saucepan add the cream and unsalted butter and let it cook at medium temperature. Stir occasionally and take the mixture off heat once it starts simmering.
  2. In a glass bowl, add the crushed chocolate, along with the cream and butter and cover with a tight lid or cling film.
  3. Let the mix stew for 5 minutes.
  4. Remove the lid, and fold the chocolate into the mix gently with the help of a spatula. Continue folding the chocolate in, till a smooth paste is formed.
  5. Cover the frosting again, and let it set in a cool dark place. Do not refrigerate.
  • For Cake
  1. In a bowl add maida, sugar, baking powder, cinnamon, cloves, and brown sugar and mix well.
  2. In a smaller bowl add the eggs, oil, curd, vanilla essence, hot water, jaggery, and ginger water and whisk thoroughly, till all ingredients are mixed.
  3. Now, slowly and gradually add the wet mix to the dry mix, stir continuously. If you have an electric beater, keep the speed to the minimum. If you are doing it manually, it will be better to use a spatula and gradually fold the wet and dry mix, ensuring that all ingredients are well mixed.
  4. Now, oil and dust a cake tin. You can also add parchment or cake butter paper at the base and sides of the mold, it would make cake removal easy.
  5. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 30-35 minutes.
  • Garnishing and Decoration
  1. Once the cake has cooled down, take it out of the mold and place it on a revolving cake table.
  2. Once the cake has completely cooled off, cut it into two parts horizontally. Now spread the frosting on the inside parts of the two halves, spread with the help of a spatula, and join the two halves again. Cover the cake and refrigerate for 15-20 minutes.
  3. Now take the cake out, and place it on the cake table.
  4. Pour the remaining frosting on top of the cake and use a flat cake comb to spread it along the edges, use a spatula to evenly cover the cake sides and then use a cake decorating comb, with thin teeth to create a traditional look.
  5. Decorate with red and green elements like strawberries, or pomegranate, along with thyme sprigs or mint leaves and serve.

2Orange, and Cranberry, and Everything Spice Cake

Even a basic description of this cake may have your taste buds tingling in anticipation. This is a cake which has everything, it has the tartness of the cranberry, balanced by the citrusy punch of the orange, topped with a hint of spice and combined in the sweetness of the different flavours.

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Process:

  • For Frosting
  1. In a bowl add 1 ⅔ cups of sugar, along with egg whites and whisk till the ingredients have been mixed.
  2. Now create a double boiler, that heat water in a pan, add a glass bowl in the pan, and then add the egg and sugar mix to the glass bowl. Stick a candy thermometer and ensure it touches the base of the mixture and whisk till the temperature reaches 160.
  3. Once the temperature of the mix reaches 160, remove the bowl from heat and start whisking again till the mixture becomes stiff and you can see peaks forming. The temperature of the bowl also reduces to room temperature.
  4. Use a spatula to mix continue mixing as you add 2 ½ Cups of butter. Keep folding till all the butter is mixed with the egg white mix.
  5. Add 2 tsp vanilla extract and 2 tbsp orange zest and whip till the mix takes a smooth consistency.
  6. Now, in a double boiled again, add white chocolate and melt it.
  7. Add the molten chocolate to the mix and whisk till you get a smooth consistency.
  • For Cake
  1. In a small bowl mix maida, remaining sugar, baking powder, crushed cloves, and salt. Mix well.
  2. In a separate bowl whisk 1 cup of butter till it becomes smooth.
  3. Add eggs one at a time, while you continue whisking.
  4. Now add vanilla extract.
  5. Add half of the flour mix and fold.
  6. Add curd, and remaining orange zest and mix.
  7. Now, add the remaining flour mix and orange juice and whisk till you get a smooth and consistent paste.
  8. Add the fresh or canned cranberries and mix once.
  9. Now, oil and dust a large cake dish and pour the cake mix in. Smooth down the mix with the help of a spatula to ensure even spread of the mix.
  10. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves and spread evenly with the help of a spatula. Pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. Separate the remaining frosting into two parts and add a few drops of orange and red edible colours to them.
  7. Now, scoop the coloured frosting in a frosting, such that they are joined horizontally.
  8. Decorate the top as well as the base of the cake with colourful shapes, and candied cranberry. Serve.

3Italian ‘Mama Mia’ Cream Cake

Mama Mia

Traditional Italian cream cakes are rustic, down to earth and packed with bold as well as subtle flavours. So, here is a simple version of the Italian cream cake.

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Process:

  • For Frosting
  1. In a bowl add cream cheese and unsalted butter and whisk till the two take a fluffy consistency.
  2. Now add 2 tsp each of vanilla and almond essence and whisk.
  3. Gradually, add about 1 kg of white sugar, leaving behind 1 cup of the sugar. Keep whisking till the sugar is mixed thoroughly in the mix and the frosting is light and slightly off-white in colour.
  • For Cake
  1. In a bowl mix maida, and baking powder.
  2. In another bowl whisk salted butter, and brown as well as white sugars till you get a light mixture. Now add the remaining vanilla and almond extracts, and whisk till you get a smooth mix.
  3. Add eggs one at a time and whisk continuously, you will get a light frothy mixture.
  4. Add half of the maida, and half of the curd and fold till you get a smooth consistency.
  5. Add 2 cups of coconut flakes and 1 cup of toasted almonds and whisk.
  6. Now add the remaining maida and whisk till you get a well-aerated mix.
  7. Dust and oil a cake dish and pour the cake mix into it.
  8. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves and spread evenly with the help of a spatula. Pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. Now mix the remaining coconut flakes and chopped almonds and sprinkle generously all over the cake. Ensure that every bit is covered.
  7. Now, take the remaining frosting in a piping bag, and decorate the cake. Serve.

4Chocolate and Peppermint Cake

A lot of us can openly gush of our love for mint and chocolate chip ice cream, but what if we take this love a step further and make a cake out of our favourite flavour combinations? So, here is a cake-i-licious ode to the mint and chocolate combination.

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Process:

  • For Frosting
  1. In a bowl add both types of butter and whip till they merge and become light, and fluffy.
  2. Now, add ½ tsp vanilla essence, 2 ½ peppermint extract, 3 tbsp cream, and 1 cup sugar and fold till all the ingredients are completely combined.
  3. Now add 3 ¾ cups of sugar and whip till everything is mixed and is light and fluffy. Add the remaining 3 tbsp cream gradually, with ½ tbsp cream at a time without stopping the folding and whipping.
  4. Whip in the cream completely, till everything looks light and fluffy and has a uniform consistency.
  • For Cake
  1. In a large bowl mix maida, 2 cups of sugar, baking soda, baking powder, salt, and cocoa powder. Keep aside.
  2. In another bowl add oil, vanilla essence, peppermint essence, curd, and eggs. Beat till the entire mixture is mixed well and looks well aerated.
  3. Add the maida mixture into this bowl, and fold the dry ingredients in before whisking the entire batter so that it has an even consistency.
  4. Now add the boiling water and fold it in first, before whisking it thoroughly.
  5. Now oil and dust a cake dish and pour in the cake mix, use a spatula to evenly spread the cake mix.
  6. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves and spread evenly with the help of a spatula. Pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. Now use the crushed peppermint candies to decorate the cake.
  7. You can also pipe and create designs on the cake with the remaining frosting.

5Honey, and Almond Cake, and Strawberry Frosting

Strawberry Frosting

Honey and Almond together give a unique and rather delicious flavour profile. However, when they are in the season, adding a few fresh strawberries to the mix gives the combination a lift as far as flavours are concerned as strawberry brings with itself, its own brand of sweetness, tartness and the necessary fruity flavour to cut through the sweetness and crunch of honey and almonds.

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Process:

  • For Frosting
  1. In a bowl add all the cream and beat till you could see soft peaks in the cream mix.
  2. Add 2 tbsp powdered sugar and fold and beat till the sugar is completely mixed with the cream.
  3. In a separate bowl add ¼ cup of honey, ½ cup of powdered sugar, and 2 tbsp almond milk and whisk together.
  • For Cake
  1. In a bowl whisk together maida, almond flour, salt, baking soda, and keep aside.
  2. Now in another bowl, add ¼ cup of honey, lemon zest, butter, vanilla essence, ½ cup almond milk, and brown sugar and beat till you get a consistent batter.
  3. Add eggs one at a time and beat till each egg is completely mixed with the batter.
  4. Now slowly pour in the maida mix and fold the dry contents with the help of a spatula before beat the entire batter once more.
  5. Now grease and dust a cake pan and pour the batter into it. Use a spatula to evenly spread the cake batter.
  6. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, pour the honey, almond milk and sugar mix on the cake and spread evenly, letting it pour down the side of the cake.
  3. Now, sprinkle the toasted and chopped almonds on the cake.
  4. Now, lightly whisk the chopped strawberries in the frosting.
  5. Add the frosting in a piping bag, use a slightly wider nozzle and use it to create ripples on top of the cake.
  6. You can also use this ripple to cover the bottom sides of the cake.
  7. Sprinkle some strawberries on top and serve.

6Red Velvet Cake

Red Velvet Cake

Red velvet cake is another crowd favourite dessert which does not require chocolate. In recent years, red velvet has made quite an impact in the Indian dessert market. So, here is an easy recipe for red velvet cake.

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Process:

  • For Frosting
  1. In a bowl add half the butter and all of the cream cheese and beat till they blend together and look smooth.
  2. Now gradually add 4 cups for powdered sugar and keep on folding on whisking as you add. Once all the sugar has been folded, whisk the mix, till you get a smooth and fluffy finish.
  • For Cake
  1. In a bowl mix maida, baking soda, and cocoa powder and keep aside.
  2. Now in another bowl, add the remaining butter, brown sugar, and white sugar and fold with the help of a spatula till the ingredients are evenly mixed. Then beat the mix till you get a light and fluffy consistency.
  3. Add the vanilla essence and beat.
  4. Now add the eggs and the egg yolk one at a time beating well after every addition.
  5. Add the red colour as well as apple cider vinegar and beat till you get a smooth finish.
  6. Now gradually add and fold the maida mix, keep folding with the help of a spatula till the maida is completely incorporated.
  7. Then beat the mix to ensure a consistent batter.
  8. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves and spread evenly with the help of a spatula. Pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. You can shear off the top thin layer of the cake and crumble it and dust it on top of the cake.

7Ferrero Rocher Cake

Ferrero Rocher Cake

Who doesn’t love Ferrero Rocher? Now, imagine bringing all that goodness of a Ferrero Rocher and combining it with a chocolate cake. The taste is what Christmas dreams are made of and here is a recipe, to bring this dreaminess to your home:

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Process:

  • For Frosting
  1. In a bowl beat butter till it has a fluffy consistency.
  2. Now, add Nutella and fold till the nutella is mixed, before beating the mix for a few minutes.
  3. In a double boiler (a glass bowl placed on a pan with heating water), melt the chocolate. Stir occasionally, till you get a smooth paste.
  4. Once you get a smooth paste, take the glass bowl off the heat and continue whisking the chocolate, till it comes down to room temperature. It is always better to use a candy thermometer, and take the chocolate off heat as soon as the temperature rise to 160. Don’t worry if the chocolate hasn’t melted completely, beating it to bring down to room temperature will help melt everything. But, if the chocolate is hated beyond 160, it might become lumpy.
  5. Once, the chocolate has been brought down to the room temperature, pour it into the butter- Nutella bowl and fold the chocolate with the help of a spatula. Once the chocolate has been completely folded and mixed, beat the mix to ensure consistency.
  • For Cake
  1. In a bowl mix maida, hazelnut flour, cocoa, baking powder, salt, and sugar and keep aside.
  2. Now, in a separate bowl, add oil and beat eggs into it one at a time, till you have added all the eggs and you get a light and frothy mix.
  3. Now, slowly and gradually, pour in the dry ingredients, and fold and beat between each part of adding the dry ingredients.
  4. Whisk the mix thoroughly till you get a consistent batter.
  5. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves, and spread evenly with the help of a spatula. Sprinkle ½ cup of crushed wafers on top of the frosting and pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. Now sprinkle the remaining crushed wafers on the sides of the cake.
  7. Pipe the remaining frosting and make designs around which you can place the Ferrero Rocher pieces. Serve.

8Eggnog Cake

This cake has been designed to warm your fingertips while giving your tongue the fluffy texture of a well-baked cake. So, without further ado:

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Process:

  • For Frosting

The frosting for an eggnog cake is made of three parts, one is the actual frosting, while the other two include syrup and ganache.

Rum Syrup

  1. Add sugar and water in a saucepan and set the pan on heat. Simmer or boil the water till all of the sugar is dissolved.
  2. Remove the saucepan from heat and add rum.
  3. Set aside to cool down before being used on the cake.

Frosting

  1. Add 1 cup of butter and cream cheese in a bowl and whisk till it becomes fluffy.
  2. Add the powdered ½ cup at a time, fold the sugar in with the help of a spatula and then beat.
  3. Once the sugar has been blended into the buttercream, add 1 tsp vanilla essence and beat it in.

White Chocolate Ganache

  1. In a double boiler, add the white chocolate and cream. Stir continuously, till you get a smooth texture. Use a candy thermometer monitor the temperature, remove the bowl from heat as soon as the temperature reaches 160.
  2. Set aside to cool and thicken before using it on the cake.
  • For Cake
  1. In a bowl mix maida, baking powder, cinnamon, nutmeg, and salt and keep aside.
  2. Now, in a bowl add the remaining butter, and beat until it is smooth and fluffy.
  3. Add brown sugar and white sugar and beat, till it has a pale, fluffy look.
  4. Add the eggs, one at a time, beating and mixing the egg thoroughly into the mix. Add vanilla essence.
  5. Split the maida mix into three parts, and eggnog into two parts. Add ⅓ maida first, fold with the help of a spatula and beat to thoroughly mix the dry ingredients. Then pour in half the eggnog and beat till you get a smooth batter. Repeat the process with adding the maida first, then eggnog, ending with adding maida in the end. Ensure that each element is completely assimilated before adding the next one.
  6. Oil and dust a cake dish and pour in the cake batter.
  7. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Brush the top of each part with the rum syrup.
  4. Spread about one cup of frosting on the cut up center of the cake halves and spread evenly with the help of a spatula. Pile the two halves on top of each other.
  5. With the help of a spatula cover the exterior of the cake with a thin layer of frosting.
  6. Now, drizzle the white chocolate ganache on the cake, starting from the top and letting it pour on the sides.
  7. Cover and refrigerate the cake for 15 minutes. Serve.

9Coconut and Chocolate Cake

Coconut Chocolate Cake

Chocolate and coconut balance each other very well, where one brings with itself the tropical warmth and exotic taste, the other brings with itself the tropical cool, calm and sweetness.

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Process:

  • For Frosting
  1. In a double boiler, add the 6 egg whites along with 1 ½ cups of sugar. Stir every 15-20 seconds, and keep stirring for 5-8 minutes, by which time, the center will start getting warm.
  2. Now, take the bowl off the heat and transfer the contents to another bowl which is at room temperature. Whisk the mix till you get a thick and glossy mixture.
  3. Now continue beating, till the sides of the bowl cool down which indicates that the sugar mixture has also cooled down.
  4. Once the sugar mixture cools down, gradually add the butter and continue beating till you get a smooth, fluffy and creamy consistency.
  5. Once you get the consistency, add the 2 tsp vanilla essence, coconut milk, and ¼ tsp salt and whip till all the ingredients are mixed into a consistent buttercream.
  • For Cake
  1. In a bowl add maida, cocoa powder, 2 cups of sugar, baking powder, and salt. Set aside.
  2. In a separate bowl, whisk oil, coffee, vanilla essence, and curd. Keep whisking till you get a consistent, well-aerated batter.
  3. Now, gradually add one egg at a time and beat the mixture well between each egg.
  4. Slowly, add and fold the dry ingredients into the mix and beat thoroughly to get a consistent batter.
  5. Now, grease and dust a cake dish, pour the batter into the dish and spread evenly with the help of a spatula.
  6. Now, if you have a preset cake option in your oven then select the same and cook for 30-35 minutes, keep testing the cake after it has cooked for 20 minutes, once the toothpick comes clean, switch off the oven and let the cake set for 10 minutes. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 35-40 minutes.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Once the cake is cooled completely, cut it horizontally.
  3. Spread about one cup of frosting on the cut up center of the cake halves, and spread evenly with the help of a spatula. Sprinkle ½ cup of crushed wafers on top of the frosting and pile the two halves on top of each other.
  4. Cover the cake and refrigerate for 15 minutes.
  5. Take the cake out and coat the top of the cake as well as the sides with the frosting and spread evenly.
  6. Sprinkle the coconut flakes on the cake.
  7. Pipe the extra frost and you can make designs on the cake.
  8. Sprinkle the cake with colourful sprinkles, and serve.

10The Classic Fruit Cake

Christmas can never be complete without the traditional Christmas Fruit Cake. So here, is a recipe for the traditional fruitcake.

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Process:

  • For Cake
  1. Sift maida and baking powder together and keep aside.
  2. In a bowl add butter and sugar and beat till you get a light and fluffy consistency.
  3. Alternatively, add one egg, followed by one part of the maida mix. Fold and beat the mixture thoroughly before adding the next ingredient. Continue the process till all the eggs and maida are used and incorporated and you get a smooth and consistent batter.
  4. Now, add the molten jaggery, vanilla essence, brandy, lemon juice, and nutmeg and whisk till all ingredients are incorporated.
  5. Now, add the drained dry fruit, almonds, orange peel, and cherries and mix. This time just stir the batter gently.
  6. Now grease and dust a cake dish, and pour the batter into it.
  7. Now, if you have a preset cake option in your oven then select the same and cook for 2- 2 ½ hours, the time for cooking is dependent on the temperature, if you have a higher temperature, check constantly, and stop baking once the test toothpick comes back clean, as well as the crust of the cake takes a dark brown colour. Alternatively, preheat the oven at 350, add the cake dish in the oven and cook for 2-2 ½ minutes, the same principle of temperature and test applies here.
  • Garnishing and Decoration
  1. Once your cake has been allowed to cool down in the oven for 10 minutes, take it out of the mold and let it cool on a metal rack.
  2. Place the cake on a cake table, and put up fresh thyme sprigs on the base of the cake like a wreath.
  3. Sprinkle pomegranate seeds on the thyme sprigs to give it a Christmas wreath look.
  4. Serve.

So, here are ten cake recipes we have curated for you so that you could shine as the expert baker and chef at your Christmas Party. Since this is the season of spreading joy, please do share this article, and leave your comments behind. Merry Christmas!

 

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