• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » Christmas Cake

    Christmas Cake

    Published: December 4, 2019 · Modified: Apr 25, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A moist and richly spiced gingerbread Christmas cake filled with and covered in silky Italian buttercream, faced with a beautiful buttercream Christmas tree.

    A photo of a gingerbread cake with a painted Christmas tree made from butter cream on the front.
    230606 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    three layer christmas cake with hand painted buttercream christmas tree decoration
    piece of three layer christmas cake with hand painted christmas tree decoration
    three layer christmas cake with hand painted buttercream christmas tree decoration
    three layer christmas cake with hand painted christmas tree decoration
    A photo of this spiced Christmas tree cake

    This Christmas tree cake is fluffy, moist and has ALL the holiday spices you could ever desire. I wrapped it in the smoothest buttercream ever and added a whimsical red and white swirl inside. I spiced the red buttercream but you could add spices to the other batches too!

    How to Make a Christmas Cake

    Two photos showing batter for a Christmas cake getting made.

    1. Preheat oven to 350F. Butter and flour three 6″ cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers. Combine boiling water and baking soda in a medium bowl. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.

    2. Using a stand mixer fitted with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes.

    Two photos showing Gingerbread cake batter getting made.

    3. Add the molasses, ginger, baking soda mixture to the bowl and beat on medium for a bit then scrape the bowl down and beat again until relatively uniform.

    4. Add the flour mixture. Beat in the eggs. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 – 20 minutes. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

    Two photos showing Italian meringue buttercream being made in a stand mixer.

    5. Beat the egg whites and ½ cup of sugar until soft peaks form. In a medium saucepan add the remaining 1 cup sugar and 1/3 cup water then place on low heat. Stir until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.

    6. Drizzle the sugar into the mixer immediately. Run mixer until merengue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time. Add the salt and vanilla.  Beat until butter is combined and mixture has reached a silky consistency. Divide buttercream into 3 bowls (largest batch for the white buttercream, smaller amount for the red and smallest for the green.) Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip. 

    Two photos showing gold leaf being applied to a buttercream star and a batch of buttercream getting colored with matcha

    7. Smear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes. Use an sharp knife to cut out a star shape. Remove the excess and freeze again. Add gold leaf to the star and transfer back to the freezer to store until ready to use.

    8. Use the matcha powder, as well as black and brown gel food coloring to get a deep green tree color. Dye a tablespoon of the buttercream with cocoa powder or brown food coloring for the stump of the tree.

    Two photos showing a Chrsitmas cake being assembled with a red and white swirl inside.

    9. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip. Place both bags inside of a third bag fitted with a large round tip or with the tip snipped off. Pipe a red and white swirl between each layer as you assemble the cake. 

    10. Use the leftover red and white buttercream to pipe a thin layer onto the cake and then smooth out. Chill the cake to until the frosting sets before adding the final layer.

    Two photos showing a tree being drawn on a cke that was just smoothed.

    11. Cover in plain white buttercream and smooth with an offset spatula and bench scraper. Chill the cake until the frosting hardens.

    12. Sketch out a tree using a toothpick or skewer.

    Two photos showing a Christmas tree being painted onto a cake with buttercream

    13. Use a palette knife to add layers of green to create a tree. Then chill the cake until the frosting hardens.

    14. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip. Pipe red ornaments on the tree. Dust with confectioners sugar and apply the buttercream star using a small dollop of buttercream as glue.

    A photo of a piece of gingerbread cake being eaten with a gold fork

    Frequently Asked Questions

    How Do You Paint With Buttercream?

    • Using a pallet knife to apply buttercream and create an image with depth and character is actually pretty easy.
    • Chill the cake first. It’s much easier to work on a stable surface.
    • Draw a quick sketch of your tree using a toothpick or skewer to serve as a guide.
    • Practice on a plate first so you can get used to how much buttercream to add you your knife and how to swipe it on to simulate the look of pine tree branches.
    • If you mess up it’s pretty easy to remove mistakes with a small knife and start over.
    • remember to apply the buttercream with the tip of your knife then swipe up to create that depth. there’s a flick of the wrist involved.

    How do you decorate a cake?

    If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

    When should you make your Christmas cake?

    I suggest making the layers and buttercream a day or two ahead, wrap well and keep in the fridge, then assemble the day before or day of. Allow your cake to come to room temperature before serving and enjoy!

    DON’T let Italian meringue buttercream intimidate you!! It’s so much easier than you think! If you haven’t made it before check out my How to Make Italian Buttercream post. It has a FULL how to video and should answer all of your questions.

    A close up photo of a buttercream Christmas tree painted onto a cake

    Pro Tips for the Best Christmas Cake

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
    • I chose some nice vanilla extract to flavor the buttercream this time but you could add the minced zest of a lemon in for a nice bit of zing or try using a little peppermint extract for a some holiday flair!
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
    • If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a bit more work than some people are used to though.
    • Not a fan of gingerbread? Sub the cake recipe out for my Ultimate Chocolate Cake! You will halve the recipe for 6 inch pans. You can add some cinnamon and other spices to make it more holiday-flavored if desired.

    If you love this recipe try these out!

    • A photo of a christmas tree cake covered in buttercream pine trees and dusted with powdered sugar

      Christmas Tree Cake

    • A photo of Christmas cupcakes on a white marble table

      Christmas Cupcakes

    • A photo of a group of Christmas tree cupcakes surrounded by evergreen branches

      Christmas Tree Cupcakes

    • A photo showing a slice of Candy Cane Sheet Cake on a plate with crushed candy cane sprinkled on top.

      Candy Cane Sheet Cake

    • A Christmas cookie tree made from sugar cookies and buttercream.

      Cookie Tree

    If you’ve tried this Christmas cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

     

    A photo of a gingerbread cake with a painted buttercream pine tree on the front and a piece being removed.
    Print
    5 from 34 votes

    Christmas Cake

    A moist and richly spiced gingerbread cake filled with lemon buttercream, covered in silky Italian buttercream, faced with a beautiful buttercream Christmas tree.
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 10
    Calories 263kcal
    Author John Kanell

    Ingredients

    INGREDIENTS:

      For the Cake

      • 2 cups all-purpose flour 240g
      • 3/4 cup boiling water 177ml
      • 1 tbsp baking soda
      • 1 tbsp baking powder
      • 1 tbsp ground ginger
      • 1/2 cup butter 113g, unsalted, room temperature
      • 2 1/2 tsp ground cinnamon
      • 3/4 tsp ground cloves
      • 3/4 tsp nutmeg
      • 1/4 tsp allspice
      • 1/2 tsp cardamom
      • 3/4 tsp kosher salt
      • 1/2 cup packed light-brown sugar 100g
      • 2/3 cup unsulfured molasses 157ml
      • 1 1/2 tbsp ginger grated (Optional!)
      • 2 eggs medium room temperature

      For the Italian Buttercream

      • 6 egg whites room temperature
      • 2 1/4 cups sugar 425g, divided
      • 2/3 cup water 60ml
      • 1 tsp cardamom
      • 1 tsp cinnamon
      • 1/2 tsp all-spice
      • 1/4 tsp ground cloves
      • 2 cups unsalted butter 454g
      • Red and black food coloring
      • Matcha powder optional

      For the Assembly

      • 1 sheet edible gold leaf
      • 2 tbsp confectioners sugar for dusting

      Instructions

      INSTRUCTIONS:

        For the Cake:

        • Preheat oven to 350F. Butter and flour three 6" cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers.
        • Combine boiling water and baking soda in a medium bowl.
        • Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.
        • Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, ginger, baking soda mixture, and flour mixture. Beat in the eggs.
        • Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 - 20 minutes.
        • Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

        For the Italian Buttercream:

        • Beat the egg whites until foamy then add in a 1/4 tsp cream or tartar and slowly add ½ cup of sugar while the mixer is running. Increase speed to medium-high and beat until soft peaks form. 
        • In a medium saucepan add the remaining 1 3/4 cup sugar and 1/2 cup water then place on low heat.
        • Stir until sugar melts and becomes clear.
        • Maintain at medium high heat until temperature reads 235-240F.
        • Drizzle the sugar into the mixer immediately.
        • Run mixer until merengue is cool/tepid.
        • Add room temperature butter into running mixer one tablespoon piece at a time.
        • Add the salt and vanilla if using
        • Beat until butter is combined and mixture has reached a silky consistency.
        • Divide buttercream into three bowls. one for the white, one smaller batch for the red swirl and the smallest batch for the green tree
        • Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.
        • Use the matcha powder, black and brown to get a deep green tree color. Dye some with cocoa powder or brown food coloring for the stump of the christmas tree.

        For the Assembly:

        • Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip.
        • Pipe a red and white swirl between each layer.
        • Cover in plain white buttercream and smooth with an offset spatula and bench scraper.
        • Use a palette knife to add layers of green to create a christmas tree.
        • Transfer the rest of the red food coloring to a piping bag fitted with a small round tip.
        • Pipe red ornaments on the tree.
        • Schmear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes.
        • Use an exacto knife to cut out a star shape. Free again.
        • Add gold leaf to the star and transfer to the top of the tree.
        • Dust with confectioners sugar.

        Video

        Notes

        How Do You Paint With Buttercream?

        • Using a pallet knife to apply buttercream and create an image with depth and character is actually pretty easy.
        • Chill the cake first. It's much easier to work on a stable surface.
        • Draw a quick sketch of your tree using a toothpick or skewer to serve as a guide.
        • Practice on a plate first so you can get used to how much buttercream to add you your knife and how to swipe it on to simulate the look of pine tree branches.
        • If you mess up it's pretty easy to remove mistakes with a small knife and start over.
        • remember to apply the buttercream with the tip of your knife then swipe up to create that depth. there's a flick of the wrist involved.

        Nutrition

        Serving: 1g | Calories: 263kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 325mg | Sugar: 15g | Vitamin A: 50IU | Calcium: 50mg | Iron: 2.2mg
        *Nutrition Disclaimer
        Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
        « Christmas Tree Cupcakes
        Rum Balls »

        Primary Sidebar

        Welcome to Preppy Kitchen!

        Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

        Search

        Follow Us On

        • Facebook
        • Instagram
        • Pinterest
        • Twitter
        • YouTube

        Preppy Kitchen Newsletter

        Sign up to receive recipes, recommendations and tips straight to your inbox!

        Buy My Book

        Preppy Kitchen Cookbook

        As Seen On

        As seen on Elle Décor, People, Food Network and more

        Top recipes This Month

        • A stack of peanut butter cookies on a small wooden board

          Peanut Butter Cookies Recipe

        • An Oatmeal Chocolate Chip cookie next to a glass of milk

          Oatmeal Chocolate Chip Cookies

        • Lemon bars dusted with powdered sugar on a green and white plate.

          Lemon Bars

        • A group of pink macarons on a serving tray next to flowers

          Macaron Recipe

        • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

          Buttercream Frosting

        • A plate with multiple cake pops on it with one with a bite taken out.

          Cake Pops

        • A group of shortbread cookies. some are stacked while others are on crumpled paper.

          Shortbread Cookies Recipe

        • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

          Red Velvet Cake

        • A slice of vanilla cake on a plate in front of the cake on a cake stand.

          Vanilla Cake Recipe

        • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

          Lemon Cake

        Footer

        As Seen On:

        Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

        The Brand

        • About John
        • Press

        Preppy Kitchen Logo

        Dessert Recipes

        • Cakes
        • Cookies
        • Cupcakes
        • Pies
        • All Desserts

        Main Course Recipes

        • Main Dishes
        • Side Dishes
        • Casseroles
        • InstantPot
        • Soups
        • Salads

        COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

        230606 shares