18 Festive Holiday Cake Recipes for Sweet Celebrations

‘Tis the season for indulgence, and what better way to celebrate than with a showstopping holiday cake? Whether you’re craving a spiced gingerbread masterpiece, a peppermint-chocolate delight, or a fruity yule log, we’ve rounded up 18 festive recipes that’ll make your celebrations extra sweet. From easy bakes to dazzling centerpieces, there’s something here to satisfy every craving—so grab your mixer and let’s get baking!

Classic Gingerbread Cake with Cream Cheese Frosting

This warmly spiced gingerbread cake is a nostalgic treat, topped with a tangy cream cheese frosting that balances the deep molasses flavor perfectly.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup molasses (not blackstrap)
• 1 cup hot water
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. Whisk together 2 cups flour, 1 1/2 tsp baking soda, 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1/2 cup sugar until fluffy. Add 1 egg and mix, then stir in 1 cup molasses.
4. Alternately add dry ingredients and 1 cup hot water to the wet mixture, mixing just until combined.
5. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese, 1/4 cup butter, and 1 tsp vanilla until smooth. Gradually add 2 cups powdered sugar, mixing until creamy. Spread over cooled cake.

The hot water in the batter creates an ultra-moist crumb, while the frosting adds a creamy contrast to the bold spices.

Tip: For extra flair, dust the frosted cake with a pinch of cinnamon or candied ginger.

Peppermint Chocolate Yule Log Cake

This festive peppermint chocolate yule log cake is a showstopper with its rich cocoa sponge, creamy filling, and a hint of cool peppermint—perfect for holiday gatherings!

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup powdered sugar (plus extra for dusting)
• 1 cup heavy whipping cream
• 1/2 tsp peppermint extract
• 1/2 cup semi-sweet chocolate chips, melted
• Crushed candy canes (for garnish)

Instructions:

1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Make the sponge: Beat eggs and granulated sugar for 5 minutes until pale and thick. Fold in cocoa powder, vanilla extract, and salt. Spread evenly in the pan and bake for 12 minutes until springy.
3. Roll the cake: Dust a kitchen towel with powdered sugar. Invert the warm cake onto it, peel off parchment, and roll tightly from the short end. Cool completely.
4. Whip the filling: Beat heavy cream, powdered sugar, and peppermint extract to stiff peaks. Unroll the cake, spread filling evenly, then re-roll.
5. Decorate: Drizzle melted chocolate over the log and sprinkle with crushed candy canes. Chill for 1 hour before slicing.

The contrast of rich chocolate and refreshing peppermint makes this yule log irresistible—plus, the rolled sponge technique feels fancy but is totally doable!

Tip: For clean slices, chill the cake for 30 extra minutes and use a warm knife.

Eggnog Spice Cake with Rum Glaze

This festive cake packs all the cozy flavors of eggnog into a tender, spiced dessert—topped with a boozy glaze that’ll have everyone coming back for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup eggnog
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp rum (or 1 tsp rum extract + 2 tbsp milk)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch bundt pan.
2. Whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a large bowl.
3. In another bowl, mix 1 cup eggnog, melted butter, eggs, and 1 tsp vanilla. Pour wet ingredients into dry, stirring just until combined.
4. Pour batter into prepared pan. Bake 35–40 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a rack.
5. Whisk 1 cup powdered sugar and 2 tbsp rum until smooth. Drizzle over warm cake.

The rum glaze soaks slightly into the cake, creating pockets of rich flavor that balance the warm spices perfectly.

Tip: For extra eggnog flair, sprinkle freshly grated nutmeg over the glaze before serving.

Cranberry Orange Bundt Cake

This moist, citrusy cake is studded with tart cranberries and topped with a glossy orange glaze—perfect for brightening up any brunch or dessert spread.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 2 oranges
• 1 ½ cups fresh cranberries, halved
• 1 cup powdered sugar
• 2 tbsp fresh orange juice

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
2. Whisk together 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter and 1 ¾ cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla and orange zest.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing just until combined. Fold in cranberries.
5. Pour batter into the pan and bake for 50–55 minutes, or until a toothpick comes out clean. Cool for 15 minutes before inverting.
6. Whisk 1 cup powdered sugar and 2 tbsp orange juice for the glaze. Drizzle over cooled cake.

The cranberries burst into jammy pockets, balancing the cake’s sweetness, while the orange glaze adds a sunny finish.

Tip: Toss cranberries in 1 tbsp flour before folding in to prevent sinking!

Pumpkin Spice Layer Cake with Maple Buttercream

This showstopping cake is the ultimate fall dessert—moist pumpkin layers spiced just right, hugged by a silky maple buttercream that tastes like autumn in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 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
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt

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, 2 tsp pumpkin pie spice, 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 and 1 tsp vanilla, mixing well.
4. Alternately add dry ingredients and ½ cup buttermilk to the wet mixture, beginning and ending with flour. Divide batter evenly between pans.
5. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1 cup butter until fluffy. Gradually add 3 cups powdered sugar, then mix in ¼ cup maple syrup, 1 tsp vanilla, and a pinch of salt until smooth.
7. Frost cooled cake layers, stacking with buttercream between and over the top. Dust with extra pumpkin spice if desired.

The secret? Using real pumpkin puree (not pie filling) keeps the layers tender without being dense, while the maple buttercream adds a cozy sweetness that’s not too cloying.

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

Winter Wonderland Vanilla Bean Cake

This dreamy vanilla bean cake is like a cozy snow day in dessert form—soft, fragrant, and perfect for holiday gatherings.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla bean paste (or 2 tsp extract)
• 1 cup whole milk
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch bundt pan and dust lightly with flour.
2. Whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1 cup butter and 1 3/4 cups sugar with a mixer until fluffy (3 minutes). Add eggs one at a time, then 1 tbsp vanilla bean paste.
4. Alternate adding the flour mixture and 1 cup milk to the batter, beginning and ending with flour. Mix just until combined.
5. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then invert onto a rack.
6. Dust with 1/2 cup powdered sugar while slightly warm for a snowy finish.

The real magic? That vanilla bean paste creates tiny speckles of flavor in every bite—like edible confetti.

Tip: For extra warmth, add a pinch of cinnamon to the powdered sugar dusting.

Spiced Apple Cider Cake with Caramel Drizzle

This cozy cake packs all the warmth of spiced cider into every bite, topped with a silky caramel drizzle that’ll have you sneaking extra slices.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup reduced apple cider (simmer 1 1/2 cups cider until halved)
• 1/2 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.
2. Whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl.
3. Beat 3/4 cup sugar and 1/2 cup butter until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate adding dry ingredients and 3/4 cup reduced cider, mixing just until combined.
4. Pour batter into the pan. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack.
5. Drizzle warm cake with 1/2 cup caramel sauce just before serving.

The reduced cider gives this cake an extra-intense apple flavor, while the caramel adds a buttery contrast that’s downright irresistible.

Tip: Reduce the cider a day ahead—it thickens as it cools, making it easier to measure.

Festive Red Velvet Cake with Cream Cheese Frosting

This showstopping red velvet cake is a holiday classic—moist, velvety, and topped with tangy cream cheese frosting for the perfect balance of flavors.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid)
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/2 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 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp 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 25–30 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/2 cup butter until fluffy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until smooth.
6. Frost cooled cake layers, then chill for 30 minutes before slicing.

The vinegar reacts with the buttermilk for an ultra-tender crumb, while the cream cheese frosting adds a luscious contrast to the subtle cocoa flavor.

Tip: For neat layers, freeze cakes for 20 minutes before frosting—they’ll hold their shape better!

Chocolate Peppermint Crunch Cake

This festive cake combines rich chocolate with cool peppermint for a dessert that’s as stunning as it is delicious—perfect for holiday gatherings or a cozy winter treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup crushed peppermint candies or candy canes, divided
• 1 ½ cups heavy cream
• ¼ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add buttermilk, vegetable oil, eggs, 1 tsp vanilla extract, and ½ tsp peppermint extract. Mix until smooth. Fold in ½ cup crushed peppermint candies.
4. Divide batter evenly between pans. Bake for 25–28 minutes, until a toothpick comes out clean. Cool completely.
5. Whip 1 ½ cups heavy cream and ¼ cup powdered sugar to stiff peaks. Frost cooled cake layers, then sprinkle remaining ½ cup crushed peppermint candies on top.

The contrast of creamy frosting, tender chocolate cake, and crunchy peppermint makes every bite irresistible. It’s a showstopper that’s surprisingly simple to pull off!

Tip: For extra minty flavor, add a drop of peppermint extract to the whipped cream frosting.

Snowflake Coconut Cake with Lemon Curd Filling

This dreamy coconut cake, layered with tangy lemon curd, is like a tropical getaway on a plate—perfect for brightening up any gathering.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup sweetened shredded coconut
• 1 cup store-bought or homemade lemon curd
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Extra shredded coconut for decorating

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 ¼ tsp salt in a bowl.
3. Beat ¾ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing until just combined. Fold in 1 cup shredded coconut.
5. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks.
7. Place one cake layer on a plate, spread with 1 cup lemon curd, then top with half the whipped cream. Add the second layer, cover with remaining cream, and sprinkle with extra coconut.

The magic here? The fluffy coconut layers melt into the zesty lemon curd, creating a sunny contrast that’s impossible to resist.

Tip: Toast the extra coconut for garnish for a nutty crunch!

Eggnog Pound Cake with Nutmeg Glaze

This rich, spiced pound cake tastes like holiday cheer in every bite—thanks to creamy eggnog and a cozy nutmeg glaze.

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
• 1 tsp ground nutmeg
• 1 ½ cups powdered sugar
• 3 tbsp eggnog (for glaze)
• ¼ tsp ground nutmeg (for glaze)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 2 ½ cups granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp nutmeg. Alternate adding dry ingredients and 1 cup eggnog to butter mixture, mixing just until combined. Stir in 1 tsp vanilla.
4. Pour batter into pan. Bake for 60–70 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. For glaze, whisk 1 ½ cups powdered sugar, 3 tbsp eggnog, and ¼ tsp nutmeg until smooth. Drizzle over cooled cake.

The secret? Letting the nutmeg shine twice—in the tender crumb and the sweet, spiced glaze. Perfect for slicing thick and serving with coffee on a snowy morning.

Tip: For extra flavor, brush warm cake with 2 tbsp bourbon before glazing.

White Chocolate Raspberry Holiday Cake

This dreamy cake combines tart raspberries with creamy white chocolate for a festive dessert that’s as stunning as it is delicious.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup white chocolate chips, melted
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

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 ¼ 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. Alternate adding the dry ingredients and ½ cup milk to the batter, mixing just until combined. Fold in melted white chocolate.
5. Divide batter between pans. Scatter 1 cup raspberries evenly over the top (they’ll sink slightly). Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Frost cake layers, then garnish with extra raspberries and white chocolate shavings.

The tart raspberries cut through the rich white chocolate for a perfectly balanced bite—ideal for holiday parties where you want a showstopper without overwhelming sweetness.

Tip: For cleaner slices, freeze the cake for 20 minutes before cutting.

Gingerbread Cheesecake Swirl Cake

This spiced cake marries cozy gingerbread with creamy cheesecake for a showstopping dessert that’s as festive as it is irresistible.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup molasses
• 1 large egg
• ½ cup hot water
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

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 tsp baking soda, 1 ½ tsp ginger, 1 tsp cinnamon, ½ tsp cloves, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and ½ cup sugar until fluffy. Add ½ cup molasses and 1 egg; mix until smooth. Alternate adding dry ingredients and ½ cup hot water, mixing just until combined. Pour batter into the pan.
4. Beat 8 oz cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth. Dollop over batter, then swirl with a knife.
5. Bake for 35–40 minutes until a toothpick inserted comes out clean. Cool completely before slicing.

The tangy cheesecake swirl cuts through the rich gingerbread perfectly, making every bite balanced and decadent.

Tip: For clean slices, chill the cake for 1 hour before serving.

Spiced Pear and Almond Cake

This warmly spiced cake is studded with juicy pears and topped with crunchy almonds—a cozy dessert that feels just as special as it is simple to make.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 2 ripe pears, peeled and diced (about 1 ½ cups)
• ¼ cup sliced almonds

Instructions

1. Preheat oven to 350°F. Grease a 9-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 almond flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp cardamom.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined. Fold in the diced pears.
5. Pour batter into the prepared pan. Sprinkle ¼ cup sliced almonds evenly over the top.
6. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The cardamom adds a subtle floral note that makes this cake stand out, while the almonds give every bite a satisfying crunch.

Tip: For extra moisture, drizzle warm slices with honey before serving.

Eggnog Layer Cake with Bourbon Buttercream

This festive cake is like holiday cheer in dessert form—rich eggnog sponge meets boozy bourbon buttercream for a showstopping treat.

Ingredients:

• Cake: 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp nutmeg, 1 cup unsalted butter (softened), 1 1/2 cups granulated sugar, 4 large eggs, 1 tsp vanilla extract, 1 cup eggnog
• Buttercream: 1 cup unsalted butter (softened), 4 cups powdered sugar, 3 tbsp bourbon, 2 tbsp eggnog, pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Make the cake: Whisk together 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp nutmeg. In another bowl, beat 1 cup butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and 1 cup eggnog until just combined.
3. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
4. Make the buttercream: Beat 1 cup butter until smooth. Gradually add 4 cups powdered sugar, then 3 tbsp bourbon, 2 tbsp eggnog, and a pinch of salt. Whip until light and fluffy.
5. Frost cooled cake layers, stacking as you go. Dust with nutmeg if desired.

The bourbon buttercream’s warmth balances the cake’s spiced sweetness—perfect for slicing into cozy gatherings.

Tip: For cleaner layers, chill cakes for 30 minutes before frosting.

Festive Candy Cane Pound Cake

This peppermint-kissed pound cake is a holiday showstopper—moist, buttery, and swirled with festive red streaks for a merry bite every time.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ tsp peppermint extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup sour cream
• 2 tbsp crushed candy canes, plus extra for garnish
• 1 tbsp red food gel (not liquid)

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and 1 ½ cups sugar on medium speed until fluffy, 3 minutes. Add eggs one at a time, then mix in 2 tsp vanilla and ½ tsp peppermint extract.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and ½ cup sour cream to the batter, mixing just until combined.
4. Transfer 1 cup batter to a bowl; stir in 1 tbsp red food gel. Layer plain and red batter in the pan, then swirl gently with a knife. Sprinkle 2 tbsp crushed candy canes on top.
5. Bake 60–70 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to a rack.

The secret? Sour cream keeps it extra tender, while the gel dye gives bold stripes without watering down the batter. Perfect for gifting—if you can resist slicing into it first!

Tip: For clean slices, chill the cake 30 minutes before cutting.

Chai Spiced Holiday Cake with Vanilla Glaze

This warmly spiced cake is like a hug in dessert form—perfect for cozy gatherings or a quiet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup whole milk
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg in a bowl.
3. In another bowl, beat sugar and butter until fluffy. Add eggs one at a time, then 1 tsp vanilla extract.
4. Alternately add dry ingredients and 3/4 cup milk to the butter mixture, mixing just until combined.
5. Pour batter into the pan. Bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. For the glaze, whisk powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over the cake.

The blend of chai spices shines against the sweet vanilla glaze, creating a dessert that’s festive but not overpowering.

Tip: For extra warmth, steep a chai tea bag in the milk for 10 minutes before using—just strain and cool it first!

Conclusion

With 18 delightful holiday cake recipes, there’s something here to sweeten every celebration! Whether you’re baking for a crowd or a cozy night in, these treats are sure to spread joy. Give them a try, then let us know which one was your favorite—and don’t forget to share the love (and this article) on Pinterest. Happy baking and happy holidays!