\nClassic Christmas Fruitcake Recipe<\/p>\n
It’s that time of year again – the season of joy, giving, and indulging in delicious treats with loved ones. What better way to celebrate than with a show-stopping holiday cake? Whether you’re hosting a festive gathering or just want to treat yourself (no judgments!), we’ve got you covered with our collection of 20 mouthwatering holiday cake recipes.<\/p>\n
From classic fruitcakes to creative twists on traditional flavors, these sweet treats are sure to impress your friends and family. Get cozy with us as we dive into the world of festive baking and discover the perfect recipe for your holiday celebrations.<\/p>\n
\nClassic Christmas Fruitcake Recipe<\/p>\n
A traditional holiday treat that’s perfect for gift-giving or serving at your festive gatherings, this classic fruitcake recipe is a staple of the season. With its rich, buttery flavor and sweet, fruity aroma, it’s sure to become a family favorite.<\/p>\n
Ingredients:<\/p>\n
– 1 cup (2 sticks) unsalted butter, softened
\n– 1 cup brown sugar
\n– 4 large eggs
\n– 2 teaspoons baking powder
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 2 cups all-purpose flour
\n– 1 cup chopped pecans or walnuts
\n– 1 cup dried fruit (cranberries, raisins, cherries)
\n– 1\/2 cup brandy or dark rum (optional)<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 275\u00b0F (135\u00b0C). Grease and flour a 10-inch tube pan or Bundt pan.
\n2. In a large mixing bowl, cream butter and brown sugar until light and fluffy.
\n3. Beat in eggs one at a time, then stir in baking powder, cinnamon, nutmeg, and salt.
\n4. Gradually add flour, nuts, and dried fruit; mix well.
\n5. Pour batter into prepared pan and smooth top.
\n6. Bake for 2-1\/2 hours or until a toothpick inserted comes out clean.
\n7. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.<\/p>\n
Cooking Time:<\/strong> 2-1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) unsalted butter, at room temperature Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Prepare a 10×15-inch (25x38cm) jelly roll pan. Cooking Time:<\/strong> Approximately 1 hour (cake baking) + 30 minutes (assembly and refrigeration)<\/p>\n Ingredients:<\/strong><\/p>\n For the cake: For the frosting: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease two 9-inch round cake pans. Frosting:<\/strong><\/p>\n 1. Beat cream cheese until smooth. Add butter and vanilla extract; beat until combined. Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Grease a 9×5-inch loaf pan. Rum Glaze:<\/strong><\/p>\n – 1\/2 cup powdered sugar Whisk together powdered sugar and butter until smooth. Add rum extract and whisk until combined. Drizzle over cooled pound cake.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 12-cup bundt pan and set aside. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×13-inch baking dish. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the cake:<\/p>\n – 2 cups all-purpose flour For the frosting:<\/p>\n – 8 ounces semisweet chocolate chips Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease and flour three 8-inch round cake pans. Cooking Time:<\/strong> Approximately 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch (23cm) round cake pans. Cooking Time:<\/strong> 50-60 minutes (including cooling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch round cake pans. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease and flour two 8-inch round cake pans. Cooking Time:<\/strong> 50-60 minutes (including cooling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×13-inch baking dish. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease and flour two 9-inch round cake pans. Hot Cocoa Buttercream Frosting:<\/strong><\/p>\n – 1 cup unsalted butter, softened Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×5-inch loaf pan and set aside. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch (23cm) round cake pans. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/p>\n – 2 cups all-purpose flour Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×13-inch baking dish. Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch round cake pans. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 45-50 minutes<\/p>\n Get ready to deck the halls with these 20 festive holiday cake recipes! From classic Christmas fruitcake to peppermint chocolate yule log and gingerbread spice cake, there’s something for everyone. Indulge in eggnog pound cake with rum glaze or cranberry orange bundt cake. Try snowflake vanilla bean cake or spiced apple cider cake for a sweet and cozy treat. Or go all out with peppermint mocha layer cake or white chocolate raspberry cake. Whatever your taste, these holiday cakes are sure to bring joy and cheer to your gatherings.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s that time of year again – the season of joy, giving, and indulging in delicious treats with loved ones. What better way to celebrate than with a show-stopping holiday cake? Whether you’re hosting a festive gathering or just want to treat yourself (no judgments!), we’ve got you covered with our collection of 20 mouthwatering … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":6405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-6688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=6688"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6688\/revisions"}],"predecessor-version":[{"id":6689,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6688\/revisions\/6689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/6405"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=6688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=6688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=6688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Peppermint Chocolate Yule Log<\/h2>\n
\nCelebrate the holiday season with this decadent Peppermint Chocolate Yule Log, perfect for impressing your friends and family. This show-stopping dessert combines rich chocolate cake, peppermint-infused buttercream, and crushed candy canes for a festive touch.<\/p>\n
\n– 2 cups (250g) confectioners’ sugar
\n– 2 teaspoons peppermint extract
\n– 2 ounces (60g) high-quality dark chocolate chips
\n– 1 cup (120g) crushed candy canes
\n– 1 cup (240ml) heavy cream<\/p>\n
\n2. Bake and cool the cake according to package instructions or your favorite recipe.
\n3. In a large bowl, whip butter and confectioners’ sugar until light and fluffy. Add peppermint extract; mix well.
\n4. Melt dark chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval.
\n5. Assemble the log by spreading whipped buttercream on the cooled cake, then drizzle with melted chocolate. Top with crushed candy canes.
\n6. Refrigerate for at least 2 hours before serving.<\/p>\nGingerbread Spice Cake with Cream Cheese Frosting<\/h2>\n
\nGet ready to cozy up with this moist and aromatic gingerbread spice cake, perfectly balanced by the tangy cream cheese frosting.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 cup brown sugar
\n– 1 teaspoon baking soda
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract<\/p>\n
\n– 8 ounces cream cheese, softened
\n– 1\/2 cup unsalted butter, softened
\n– 1 teaspoon vanilla extract
\n– 2 cups powdered sugar<\/p>\n
\n2. In a medium bowl, whisk together flour, brown sugar, baking soda, cinnamon, nutmeg, and ginger.
\n3. In a large bowl, beat butter until creamy. Add eggs one at a time; beat well after each addition.
\n4. Gradually add dry ingredients to wet mixture, alternating with vanilla extract, beginning and ending with dry ingredients.
\n5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
\n6. Allow cakes to cool completely before frosting.<\/p>\n
\n2. Gradually add powdered sugar, beating until smooth and creamy.<\/p>\nEggnog Pound Cake with Rum Glaze<\/h2>\n
\nThis moist and flavorful pound cake is infused with the warm spices of eggnog, while a rum glaze adds a sweet and sophisticated touch. Perfect for serving at your next holiday gathering.<\/p>\n
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup eggnog
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– Rum glaze (see below)<\/p>\n
\n2. Whisk together flour, sugar, and salt.
\n3. Beat in butter until light and fluffy. Add eggnog, eggs, vanilla extract, nutmeg, and whisk until smooth.
\n4. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
\n5. Let cool completely before glazing with Rum Glaze (see below).<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 1 tablespoon rum extract<\/p>\nCranberry Orange Bundt Cake<\/h2>\n
\nBrighten up your winter gatherings with this moist and flavorful Cranberry Orange Bundt Cake. The combination of sweet cranberries, tangy orange zest, and hint of spice will leave your guests asking for seconds.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 cup whole milk
\n– 1 cup fresh or frozen cranberries
\n– 2 tablespoons orange zest
\n– 2 tablespoons orange juice
\n– 1\/4 teaspoon ground cinnamon<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine butter, eggs, milk, cranberries, orange zest, and orange juice. Whisk until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Pour the batter into the prepared pan and smooth the top.
\n6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n7. Let cool in the pan for 10 minutes before transferring to a wire rack.<\/p>\nSnowflake Vanilla Bean Cake<\/h2>\n
\nCreate a show-stopping cake that’s as delicate as a snowflake with this recipe for Snowflake Vanilla Bean Cake. This moist and flavorful dessert is perfect for any occasion, whether it’s a special celebration or just a sweet treat.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1 cup whole milk
\n– 1\/4 cup snowflake-shaped sprinkles (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, whisk together butter, eggs, vanilla extract, and milk until smooth.
\n4. Gradually add dry ingredients to wet ingredients and mix until just combined.
\n5. Divide batter evenly between prepared pans and smooth tops.
\n6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
\n7. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.<\/p>\nSpiced Apple Cider Cake<\/h2>\n
\nThis moist and aromatic cake is infused with the comforting flavors of apple cider, cinnamon, and nutmeg, making it perfect for a chilly fall or winter evening.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp salt
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 cup apple cider
\n– 1 tsp ground cinnamon
\n– 1\/4 tsp ground nutmeg
\n– 1\/4 tsp ground cloves<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt.
\n3. In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time.
\n4. Stir in apple cider, cinnamon, nutmeg, and cloves.
\n5. Gradually add the flour mixture to the wet ingredients; mix until just combined.
\n6. Pour batter into prepared baking dish and smooth top.
\n7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.<\/p>\nPeppermint Mocha Layer Cake<\/h2>\n
\nA refreshing twist on a classic mocha cake, this Peppermint Mocha Layer Cake combines the flavors of rich chocolate, cool peppermint, and creamy whipped cream. Perfect for a holiday gathering or special occasion.<\/p>\n
\n– 1 cup granulated sugar
\n– 3\/4 cup unsweetened cocoa powder
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1 cup whole milk, at room temperature
\n– 2 large eggs
\n– 1 teaspoon peppermint extract<\/p>\n
\n– 1 cup heavy cream
\n– 2 tablespoons unsalted butter, softened
\n– 1 teaspoon peppermint extract
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Whisk together dry ingredients in a medium bowl.
\n3. In a large bowl, whisk together milk, eggs, and peppermint extract.
\n4. Gradually add dry ingredients to wet ingredients; stir until smooth.
\n5. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
\n6. Allow cakes to cool completely before frosting with chocolate whipped cream.<\/p>\nPumpkin Spice Latte Cake<\/h2>\n
\nA moist and flavorful cake that captures the essence of fall, perfect for a cozy night in or as a treat to share with friends.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup whole milk
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, pumpkin puree, cinnamon, nutmeg, and salt.
\n3. In a large bowl, whisk together butter, eggs, and vanilla extract.
\n4. Add dry ingredients to wet ingredients; whisk until smooth.
\n5. Divide batter evenly between prepared pans; smooth tops.
\n6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
\n7. Let cool completely before dusting with confectioners’ sugar and serving.<\/p>\nWhite Chocolate Raspberry Cake<\/h2>\n
\nMoist white chocolate cake infused with the sweetness of raspberries and topped with a tangy whipped cream makes for an unforgettable dessert experience. This recipe is perfect for special occasions or just because.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1 cup white chocolate chips
\n– 1 cup fresh raspberries
\n– Whipped cream and additional raspberries for topping (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, beat butter and eggs until light and fluffy. Add vanilla extract.
\n4. Melt white chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
\n5. Alternate adding dry ingredients and melted white chocolate to the wet ingredients, beating just until combined.
\n6. Fold in raspberries. Divide batter evenly between prepared pans.
\n7. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.<\/p>\nCandy Cane Red Velvet Cake<\/h2>\n
\nBrighten up your holiday season with this festive Candy Cane Red Velvet Cake! Moist and flavorful, this cake is infused with the classic red velvet flavor and a hint of peppermint from crushed candy canes.<\/p>\n
\n– 1 cup unsalted butter, softened
\n– 1 3\/4 cups granulated sugar
\n– 2 large eggs
\n– 2 teaspoons red food coloring
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup crushed candy canes
\n– 1 cup buttermilk<\/p>\n
\n2. In a medium bowl, whisk together flour and baking powder.
\n3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
\n4. Add red food coloring, crushed candy canes, and buttermilk; mix until combined.
\n5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
\n6. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.<\/p>\nChocolate Peanut Butter Reindeer Cake<\/h2>\n
\nGet ready to impress your holiday party guests with this show-stopping cake that combines rich chocolate, creamy peanut butter, and adorable reindeer decorations!<\/p>\n
\n– 1 cup unsweetened cocoa powder
\n– 1 tsp baking powder
\n– 1\/2 tsp salt
\n– 1 cup granulated sugar
\n– 1\/2 cup creamy peanut butter
\n– 2 large eggs
\n– 1 cup whole milk, at room temperature
\n– 1 tsp vanilla extract
\n– Confectioners’ sugar, for dusting
\n– Reindeer decorations (e.g., chocolate chips, sprinkles, or edible markers)<\/p>\n
\n2. Whisk together flour, cocoa powder, baking powder, and salt.
\n3. In a separate bowl, whisk together sugar, peanut butter, eggs, milk, and vanilla extract.
\n4. Combine wet and dry ingredients; mix until smooth.
\n5. Divide batter evenly between prepared pans.
\n6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
\n7. Allow cakes to cool before assembling and decorating.<\/p>\nCaramel Pecan Sticky Toffee Cake<\/h2>\n
\nA moist and decadent cake filled with the sweet and nutty flavors of caramel and pecans, topped with a sticky toffee sauce.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup packed light brown sugar
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup chopped pecans
\n– 1 cup caramel sauce (homemade or store-bought)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
\n4. Stir in vanilla extract and chopped pecans.
\n5. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
\n6. Pour batter into prepared baking dish and smooth top.
\n7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
\n8. While cake is still warm, drizzle with caramel sauce.<\/p>\nHot Cocoa Fudge Cake<\/h2>\n
\nThis rich and decadent cake combines the cozy flavors of hot cocoa with the deepness of fudge, making it a perfect treat for any time of year. Moist chocolate cake is smothered in a velvety hot cocoa buttercream frosting and topped with a sprinkle of sea salt.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsweetened cocoa powder
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup whole milk, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– Hot cocoa buttercream frosting (recipe below)
\n– Sea salt, for garnish<\/p>\n
\n2. Whisk together dry ingredients. In a separate bowl, whisk together milk, eggs, and vanilla extract.
\n3. Pour wet ingredients into dry ingredients and stir until just combined.
\n4. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
\n5. Allow cakes to cool completely before frosting with hot cocoa buttercream and sprinkling with sea salt.<\/p>\n
\n– 2 cups powdered sugar
\n– 1\/4 cup unsweetened cocoa powder
\n– 2 tablespoons milk or heavy cream<\/p>\nWinter Wonderland Coconut Cake<\/h2>\n
\nEscape to a winter wonderland with this moist and flavorful coconut cake, perfect for the holiday season.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsweetened shredded coconut
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon salt<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and unsweetened shredded coconut.
\n3. In a large bowl, combine softened butter, eggs, vanilla extract, and salt. Beat until smooth.
\n4. Gradually add dry ingredients to wet ingredients, beating until just combined.
\n5. Pour batter into prepared pan and smooth the top.
\n6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.<\/p>\nMaple Walnut Spice Cake<\/h2>\n
\nWarm up with a moist and aromatic cake infused with the sweetness of maple syrup and the crunch of walnuts.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp ground cinnamon
\n– 1\/2 tsp ground nutmeg
\n– 1\/4 tsp ground cloves
\n– 1\/2 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup pure maple syrup
\n– 2 large eggs
\n– 1\/2 cup chopped walnuts
\n– Salt to taste<\/p>\n
\n2. Whisk together flour, baking powder, cinnamon, nutmeg, and cloves in a medium bowl.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in maple syrup and eggs.
\n4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
\n5. Fold in chopped walnuts.
\n6. Pour batter into prepared loaf pan and smooth top.
\n7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.<\/p>\nCherry Almond Holiday Cake<\/h2>\n
\nThis moist and flavorful cake is perfect for the holiday season. With the combination of sweet cherries, crunchy almonds, and a hint of citrus, it’s sure to be a hit at any gathering.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 4 large eggs
\n– 2 teaspoons almond extract
\n– 1 teaspoon vanilla extract
\n– 1 cup pitted cherries, chopped
\n– 1\/2 cup sliced almonds
\n– 1 tablespoon orange zest<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and baking powder.
\n3. In a large bowl, whisk together butter, eggs, almond extract, and vanilla extract.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Fold in cherries and almonds.
\n6. Divide batter evenly between prepared pans and smooth tops.
\n7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.<\/p>\nChai-Spiced Honey Cake<\/h2>\n
\nWarm up with a slice of our Chai-Spiced Honey Cake, infused with the comforting aromas of Indian spices and drizzled with golden honey.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup honey
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1\/2 tsp ground cinnamon
\n– 1\/4 tsp ground cardamom
\n– 1\/4 tsp ground ginger
\n– 1\/4 tsp ground cloves<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Add honey and beat until combined.
\n4. Beat in eggs one at a time, then stir in vanilla extract.
\n5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
\n6. Stir in cinnamon, cardamom, ginger, and cloves.
\n7. Pour batter into prepared baking dish and smooth top.
\n8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.<\/p>\nGlazed Lemon Poppy Seed Cake<\/h2>\n
\nThis moist and flavorful cake is infused with the sweetness of lemon and the crunch of poppy seeds, topped off with a tangy glaze. Perfect for springtime gatherings or as a sweet treat any time of year.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon poppy seeds
\n– Glaze: powdered sugar, lemon juice, and water<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and whisk until combined.
\n3. Beat in eggs and lemon juice. Stir in poppy seeds.
\n4. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
\n5. Allow cakes to cool completely before glazing with powdered sugar, lemon juice, and water mixture.<\/p>\nDark Chocolate Chestnut Cake<\/h2>\n
\nElevate your dessert game with this rich and decadent Dark Chocolate Chestnut Cake, featuring the warm, comforting flavors of chestnuts and the deep luxury of dark chocolate.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 6 ounces dark chocolate chips (at least 70% cocoa)
\n– 1\/2 cup roasted chestnuts, finely chopped
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract<\/p>\n
\n1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9-inch springform pan.
\n2. In a medium bowl, whisk together flour, sugar, and baking powder.
\n3. Melt chocolate in a double boiler or microwave-safe bowl. Let cool slightly.
\n4. Whisk together milk, eggs, and vanilla extract.
\n5. Add chopped chestnuts to the dry ingredients; stir to combine.
\n6. Pour melted chocolate into the dry mixture; whisk until just combined.
\n7. Pour in wet ingredients; whisk until smooth.
\n8. Pour batter into prepared pan and smooth top.
\n9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.<\/p>\nSummary<\/h2>\n