20 Cozy Winter Cake Recipes Perfect for Holidays

Winter is the season for bundling up, sipping cocoa, and indulging in rich, comforting desserts. Whether you’re hosting a holiday gathering or just craving something sweet, these 20 cozy winter cake recipes are sure to warm your heart (and your kitchen!). From spiced gingerbread to decadent chocolate layers, there’s a slice of happiness for every baker. Ready to bake your way through the season? Let’s dive in!

Spiced Gingerbread Cake with Cream Cheese Frosting

This warmly spiced gingerbread cake is a hug in dessert form—moist, fragrant, and topped with a tangy cream cheese frosting that balances the sweetness perfectly.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup molasses
• 1 large egg
• ½ cup hot water
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp ginger, 1 tsp cinnamon, and ½ tsp cloves in a bowl.
3. In a separate bowl, beat ½ cup butter and ½ cup sugar until fluffy. Mix in ½ cup molasses and the egg until smooth.
4. Alternately add the dry ingredients and ½ cup hot water to the wet mixture, mixing just until combined.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and ½ tsp vanilla until smooth. Spread over cooled cake.

The secret? Hot water keeps the cake ultra-tender, while molasses and spices create deep, cozy flavor layers.

Tip: For extra flair, sprinkle with candied ginger or a dusting of cinnamon before serving.

Warm Cinnamon Apple Upside-Down Cake

This cozy dessert flips the classic upside-down cake into a spiced apple dream, with caramelized fruit and a tender crumb that’s impossible to resist.

Ingredients

• 3 medium apples (Honeycrisp or Granny Smith), peeled and thinly sliced
• ½ cup (1 stick) unsalted butter, divided
• ¾ cup packed light brown sugar, divided
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

Instructions

1. Preheat oven to 350°F. Melt ¼ cup (½ stick) butter in a 10-inch ovenproof skillet over medium heat. Stir in ¼ cup brown sugar, 1 tsp cinnamon, and ¼ tsp nutmeg. Cook 2 minutes until bubbly. Remove from heat and arrange apples in a tight spiral over the mixture.
2. Whisk together flour, baking powder, and ¼ tsp salt in a bowl. In another bowl, beat remaining ¼ cup butter and ¾ cup granulated sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in flour mixture and ½ cup milk until just combined.
3. Spread batter evenly over apples. Bake 35–40 minutes until a toothpick inserted comes out clean. Cool 5 minutes, then invert onto a plate. Serve warm.

The magic here? The apples caramelize into a glossy, spiced topping while the cake bakes—no flipping anxiety, just perfection.

Tip: For extra flair, drizzle with salted caramel or serve with vanilla ice cream while still warm.

Rich Chocolate Peppermint Bundt Cake

This decadent bundt cake combines deep chocolate flavor with a refreshing hint of peppermint—perfect for holiday gatherings or anytime you crave a festive treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 tsp pure peppermint extract
• 1 cup crushed peppermint candies (plus extra for garnish)
• 1/2 cup semi-sweet chocolate chips, melted (for drizzle)

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. In a large bowl, beat 1 cup butter and 1 3/4 cups sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Whisk together flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl.
4. Alternately add dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in 2 tsp peppermint extract and 1 cup crushed candies.
5. Pour batter into the pan and bake for 45–50 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
6. Drizzle melted chocolate over the cooled cake and sprinkle with extra crushed candies.

The crackly peppermint crust and moist chocolate crumb make this cake as stunning as it is indulgent. Tip: For extra minty flavor, swap 1/4 cup buttermilk for peppermint schnapps!

Classic Eggnog Pound Cake with Nutmeg Glaze

This rich, buttery pound cake gets a festive twist from creamy eggnog and a spiced glaze—perfect for holiday gatherings or cozy winter mornings.

Ingredients

• 1 ½ cups unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup eggnog
• 1 tsp vanilla extract
• ½ tsp ground nutmeg
• For the glaze: 1 cup powdered sugar, 3 tbsp eggnog, ¼ tsp ground nutmeg

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat butter and granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, baking powder, salt, and ½ tsp nutmeg. Alternate adding the dry ingredients and 1 cup eggnog to the butter mixture, starting and ending with flour. Stir in vanilla.
4. Pour batter into the pan and bake for 65–75 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
5. Make the glaze: Whisk powdered sugar, 3 tbsp eggnog, and ¼ tsp nutmeg until smooth. Drizzle over the cooled cake.

The glaze soaks slightly into the cake, creating a tender crumb with pockets of spiced sweetness. Serve with coffee for a decadent breakfast treat!

Tip: For extra flavor, brush the warm cake with a tablespoon of bourbon before glazing.

Toasted Almond and Cranberry Winter Cake

This cozy, nutty cake is studded with tart cranberries and topped with a golden almond crunch—perfect for snowy mornings or holiday gatherings.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh or frozen cranberries
• 1/3 cup sliced almonds, toasted
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately fold the dry ingredients and 1/2 cup whole milk into the butter mixture until just combined. Gently fold in cranberries.
5. Spread batter into the pan. Sprinkle with 1/3 cup toasted almonds and 1 tbsp turbinado sugar. Bake for 40–45 minutes until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The toasted almonds add a buttery crunch that contrasts beautifully with the juicy bursts of cranberry—no frosting needed!

Tip: For extra warmth, add 1/4 tsp cinnamon to the dry ingredients.

Decadent Dark Chocolate Orange Cake

This rich, citrus-kissed chocolate cake is a showstopper—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp finely grated orange zest
• ¾ cup freshly squeezed orange juice
• ½ cup boiling water

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 cup sugar in a large bowl.
3. Add 2 eggs, ½ cup vegetable oil, 1 tsp vanilla extract, and 1 tbsp orange zest. Mix until just combined.
4. Gradually stir in ¾ cup orange juice, then carefully fold in ½ cup boiling water (batter will be thin).
5. Pour into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The bold pairing of dark chocolate and bright orange zest creates a sophisticated flavor balance—moist crumb included!

Tip: For extra flair, dust with powdered sugar or drizzle with melted dark chocolate before serving.

Fluffy Vanilla Snowflake Cake with Buttercream Icing

This dreamy vanilla cake is as light as freshly fallen snow, topped with silky buttercream that melts in your mouth—perfect for winter celebrations or anytime you crave a little sweetness.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk
• 3 cups powdered sugar
• ½ cup unsalted butter, softened (for icing)
• 2 tbsp heavy cream
• 1 tsp vanilla extract (for icing)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 2 ½ cups flour, 2 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter and 2 cups sugar with a mixer until fluffy (~3 minutes). Add eggs one at a time, then mix in 1 tbsp vanilla.
4. Alternately add dry ingredients and 1 cup milk to the batter, mixing just until combined.
5. Divide batter evenly between pans. Bake for 25–28 minutes, until a toothpick comes out clean. Cool completely.
6. For icing, beat ½ cup butter until smooth. Gradually add 3 cups powdered sugar, 2 tbsp heavy cream, and 1 tsp vanilla. Whip for 2 minutes until airy.
7. Frost cooled cake layers, then dust with extra powdered sugar for a snowy finish.

The secret? A touch of extra vanilla in the batter and icing creates a warm, aromatic flavor that balances the cake’s cloud-like crumb.

Tip: For clean slices, chill the frosted cake for 20 minutes before serving.

Spiced Pumpkin Spice Layer Cake with Maple Frosting

This warmly spiced pumpkin cake is stacked high with velvety maple frosting—perfect for when you want a showstopper dessert that tastes like autumn in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup pumpkin puree (not pie filling)
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 2 cups flour, 1 ½ tsp baking powder, 1 tsp baking soda, 1 ½ tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp salt in a bowl.
3. In another bowl, beat 1 cup granulated sugar, ½ cup brown sugar, pumpkin puree, and ½ cup oil until smooth. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the wet mixture, beginning and ending with flour. Divide batter evenly between pans.
5. Bake for 28–32 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese and ½ cup butter until fluffy. Gradually add 3 cups powdered sugar, then 3 tbsp maple syrup and 1 tsp vanilla. Frost cooled cake layers.

The secret here? Brown sugar in the batter deepens the caramel notes, while the maple frosting adds a cozy, not-too-sweet finish.

Tip: For clean slices, chill the frosted cake for 30 minutes before serving.

Festive Cranberry Orange Loaf Cake

This Cranberry Orange Loaf Cake is a holiday showstopper—bright, citrusy, and studded with ruby-red cranberries for a festive touch.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1 cup fresh cranberries, halved

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, 1 tbsp orange zest, and ¼ cup orange juice.
4. Fold dry ingredients into wet until just combined. Gently stir in cranberries.
5. Pour batter into prepared pan. Bake for 50–55 minutes, until a toothpick comes out clean.

The tart cranberries and sunny orange zest create a perfect balance—every slice is moist, fragrant, and packed with holiday cheer.

Tip: For extra sparkle, brush the warm loaf with an orange glaze (1/2 cup powdered sugar + 1 tbsp orange juice).

Moist Carrot Cake with Cream Cheese Frosting

This carrot cake is impossibly tender, packed with warm spices, and topped with a tangy cream cheese frosting that balances every bite.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 4 medium)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• Frosting: 8 oz cream cheese (softened), 1/2 cup unsalted butter (softened), 3 cups powdered sugar, 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13″ baking pan.
2. Whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt in a large bowl.
3. Beat in eggs, vegetable oil, and 2 tsp vanilla until smooth. Fold in carrots, pineapple, and walnuts (if using).
4. Pour batter into pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.
5. Frosting: Beat 8 oz cream cheese and 1/2 cup butter until fluffy. Gradually add 3 cups powdered sugar and 1 tsp vanilla. Spread over cooled cake.

The secret? Crushed pineapple keeps the crumb ultra-moist without making it soggy—no one will guess it’s there!

Tip: For neat slices, chill the frosted cake for 30 minutes before cutting.

Warm Chai Spice Cake with Honey Drizzle

This cozy cake wraps you in aromatic chai spices and a sweet honey finish—perfect with a cup of tea on a lazy afternoon.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup honey

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, 1 tsp ginger, ½ tsp cardamom, and ¼ tsp cloves in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
6. Cool for 10 minutes, then drizzle with ¼ cup honey while still warm.

The honey soaks into the cake slightly, creating pockets of sticky sweetness that balance the warm spices beautifully.

Tip: For extra fragrance, steep a chai tea bag in the milk for 10 minutes before using.

Sweet Cherry and Almond Winter Cake

This tender, buttery cake is studded with juicy cherries and topped with a crunchy almond streusel—perfect for cozy mornings with coffee or as a simple dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup frozen sweet cherries, thawed and patted dry
• ¼ cup sliced almonds
• 2 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ tsp baking powder, and ¼ tsp salt.
3. Beat ½ cup softened butter with a mixer until creamy. Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, mixing just until combined.
5. Fold in the cherries, then spread the batter into the prepared pan. Sprinkle with ¼ cup sliced almonds and 2 tbsp turbinado sugar.
6. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes before slicing.

The almond streusel adds a delightful crunch against the soft, fruity crumb—making it feel extra special without fussy techniques.

Tip: For easier slicing, freeze the cake for 20 minutes before cutting with a serrated knife.

Rich Red Velvet Cake with Cream Cheese Frosting

This classic red velvet cake is impossibly moist, with a hint of cocoa and that iconic tangy cream cheese frosting—perfect for birthdays or just because.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder in a large bowl.
3. In another bowl, beat vegetable oil, buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar until smooth. Gradually mix into dry ingredients until just combined.
4. Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
5. For frosting, beat 8 oz cream cheese and ½ cup butter until fluffy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until smooth.
6. Frost cooled cake layers, stacking as you go. Chill for 30 minutes before slicing.

The vinegar reacts with the buttermilk for an ultra-tender crumb, while the cream cheese frosting balances the cake’s subtle cocoa richness.

Tip: For extra vibrancy, add an extra ½ tbsp food coloring—the color deepens as it bakes!

Spiced Pear and Walnut Cake with Caramel Glaze

This warmly spiced cake is studded with juicy pears and crunchy walnuts, then draped in a silky caramel glaze—perfect for cozy gatherings or a sweet afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 2 ripe pears, peeled and diced (about 1 ½ cups)
• ½ cup chopped walnuts
• ½ cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately fold the dry ingredients and ½ cup buttermilk into the butter mixture until just combined. Gently fold in pears and ½ cup walnuts.
5. Spread batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes, then transfer to a wire rack.
6. Drizzle warm ½ cup caramel sauce over the cake just before serving.

The caramel glaze seeps into the cake slightly, creating pockets of gooey sweetness that pair perfectly with the spiced crumb.

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Decadent White Chocolate Raspberry Cake

This dreamy cake layers moist vanilla sponge with tart raspberry jam and a silky white chocolate frosting—perfect for impressing guests or treating yourself.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¾ cup seedless raspberry jam
• 8 oz white chocolate, chopped
• 1 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ¾ cup butter and 1 cup sugar until fluffy. Add 3 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing just until combined.
5. Divide batter between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. Spread ¾ cup raspberry jam evenly over one cake layer. Top with the second layer.
7. Heat 1 cup heavy cream until steaming. Pour over 8 oz white chocolate, let sit 2 minutes, then stir until smooth. Chill 30 minutes until thick, then whip to frosting consistency. Frost cake.

The contrast of sweet white chocolate and tangy raspberry jam makes every bite irresistible—plus, the whipped ganache frosting is surprisingly simple!

Tip: For clean slices, chill the frosted cake for 20 minutes before serving.

Fluffy Coconut Snowball Cake with Vanilla Glaze

This dreamy cake is like biting into a cloud—light, coconutty, and topped with a sweet vanilla drizzle that ties it all together.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup coconut milk (full-fat)
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp whole milk
• ½ tsp vanilla extract (for glaze)
• Extra shredded coconut (for garnish)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp salt, and ½ cup shredded coconut.
3. In another bowl, mix ¾ cup coconut milk, ⅓ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean. Let cool completely.
5. For the glaze, whisk 1 cup powdered sugar, 2 tbsp whole milk, and ½ tsp vanilla extract until smooth. Drizzle over the cooled cake and sprinkle with extra shredded coconut.

The magic here? The coconut milk keeps the crumb ultra-tender while the glaze adds just the right touch of sweetness without overpowering.

Tip: Toast the shredded coconut garnish for 2–3 minutes in a dry skillet for extra nutty flavor.

Warm Mulled Wine Spice Cake with Brandy Glaze

This cozy cake wraps all the spiced, wine-kissed flavors of mulled wine into a tender crumb, topped with a glossy brandy glaze that’s pure comfort.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• ½ cup dry red wine (like Cabernet or Merlot)
• ¼ cup whole milk
• 1 tsp vanilla extract
• For the glaze: 1 cup powdered sugar + 2 tbsp brandy + 1 tbsp melted butter

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl.
3. Beat butter and brown sugar until fluffy, 2 minutes. Add eggs one at a time, then mix in vanilla.
4. Alternately add dry ingredients and wine/milk mixture (starting and ending with dry ingredients), mixing just until combined.
5. Pour batter into pan. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
6. Whisk powdered sugar, brandy, and melted butter for the glaze. Drizzle over warm cake.

The brandy glaze soaks slightly into the cake, amplifying the wine’s depth while keeping the crumb luxuriously moist. Serve it warm for the best aroma.

Tip: Swap the wine for apple cider if you prefer a non-alcoholic version—just add an extra ½ tsp cinnamon.

Classic Winter Wonderland Layer Cake

This dreamy, snow-dusted cake is a showstopper for holiday gatherings, with tender vanilla layers and a fluffy whipped cream frosting that melts in your mouth.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk
• 3 cups heavy whipping cream
• 1/4 cup powdered sugar
• Edible silver dragees or snowflake sprinkles (for decoration)

Instructions:

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
2. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1 cup butter and 2 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp vanilla.
4. Alternate adding dry ingredients and 1 cup milk to the batter, mixing just until combined.
5. Divide batter evenly among pans. Bake for 22–25 minutes until a toothpick comes out clean. Cool completely.
6. Whip 3 cups heavy cream and 1/4 cup powdered sugar to stiff peaks. Frost cooled layers, then decorate with dragees.

The secret? A touch of extra vanilla in the batter gives this cake its nostalgic, bakery-style flavor—perfect for slicing into snowy layers.

Tip: Chill your mixing bowl before whipping the cream for extra volume and stability.

Moist Banana Nut Cake with Cinnamon Frosting

This banana nut cake is ultra-moist, packed with toasted walnuts, and topped with a cozy cinnamon frosting—perfect for using up those overripe bananas!

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 3/4 cup chopped walnuts, toasted
• Frosting: 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tsp cinnamon; 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well. Stir in mashed bananas.
4. Alternate adding the flour mixture and 1/2 cup buttermilk to the batter, mixing just until combined. Fold in 3/4 cup toasted walnuts.
5. Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. Frosting: Beat 4 oz cream cheese and 1/4 cup butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 tsp cinnamon, and 1/2 tsp vanilla. Spread over cooled cake.

The cinnamon frosting adds a warm, spiced contrast to the sweet banana cake, while the toasted walnuts give every bite a satisfying crunch.

Tip: For extra flavor, drizzle the cake with caramel sauce before serving!

Festive Eggnog and Rum Cake with Whipped Cream

This rich, boozy cake is like holiday cheer in dessert form—eggnog-infused sponge meets a fluffy whipped cream topping for the ultimate festive treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• ¼ cup dark rum
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Freshly grated nutmeg (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1 cup eggnog to the batter, mixing just until combined. Stir in ¼ cup rum.
5. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the cooled cake and dust with nutmeg.

The rum’s warmth and eggnog’s custardy sweetness make this cake irresistibly moist—no frosting required, just that cloud-like whipped cream.

Tip: For extra rum flavor, brush the warm cake with an extra 1–2 tbsp rum before adding the whipped cream.

Conclusion

There you have it—20 cozy winter cake recipes to sweeten your holidays! Whether you’re baking for a crowd or treating yourself, these cakes are sure to bring warmth and joy. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest. Happy baking!