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What do you put in a non-traditional Christmas cake? This recipes calls for chocolate cake batter baked in 3 cake tins. Then add layers of creamy frosting and cranberry preserves and add candied cranberries and rosemary for cake decoration. Unlike traditional fruit cake, this Christmas cake recipe is always a huge hit with everyone in my family!
Not a Traditional Christmas Cake
We’ve finally arrived at the most wonderful time of the year! With Christmas just 24 days away, it’s time for us to get our holiday dessert game plan ready and set! So I’ve teamed up with my friends at DeLallo to bring you this STUNNING triple layer chocolate espresso cake! Aka, CHRISTMAS CAKE!
Unlike a lot of Christmas cakes which are some version of mixed spice cake stuffed with mixed dried fruit. And covered in a glaze or layers of marzipan. This recipe uses a chocolate cake base, mascarpone frosting, and stunningly delicious cranberry filling.
My reason behind these changes? I wanted/needed to feed the cake to a large crowd of chocolate lovers. And honestly, I think the traditional Christmas cake could use a little makeover. Or, at the very least, a little competition.
What to Put in a Christmas Cake?
- Well, if you’re making this recipe, you’ll put high-quality cocoa powder and espresso powder in the cake base.
- The cake itself is oh-so-moist and loaded with chocolate flavor. Thanks to plenty of cocoa powder and a hearty dose of espresso powder! The espresso powder enhances the chocolate flavor, without adding an overwhelming coffee flavor, so don’t skip it!
- But if you cannot find it, you can use hot coffee instead of the freshly boiled water called for in the recipe.
- If you’re highly sensitive to caffeine or coffee flavor, you might want to omit the espresso. While most people don’t think it makes the cake taste like coffee, you know your taste preferences best.
Chocolate Cake Batter
- Sugars: A combination of brown sugar and granulated sugar (aka white chocolate) makes the cake batter sweet and moist.
- Flour: All-purpose flour will work best. But a gluten free 1 for 1 sub flour might work well. I don’t suggest subbing nut/plant flours. Or whole wheat flour.
- Cocoa Powder: Use high-quality cocoa powder for the best chocolate flavor. And be sure to break the cocoa up and lightly spoon it into the measuring cup to avoid using too much.
- Leavening Agents: Baking soda and baking powder help the cake batter spread and rise in the oven. Ensure your leavening agents are fresh!
- Salt: A small amount of salt balances the sweetness in the cake batter, and enhances the other flavors in it.
- Eggs: Unless otherwise instructed, always use large eggs. Bring your eggs to room temperature before use in the cake batter. This recipe required whole eggs and egg yolks. Save your egg whites for another recipe!
- Milk: For best results, use whole milk. Reduced fat milks will yield a slightly less moist and flavorsome cake.
- Sour Cream: If you cannot find sour cream, full-fat plain Greek yogurt is your best sub.
- Oil: Canola oil, vegetable oil, mild olive oil, and refined melted coconut oil will all technically work here.
- Vanilla Extract: I always suggest using REAL vanilla, not artificial vanilla, which can contribute a bad aftertaste.
- Espresso Powder: I love how espresso powder enriches the chocolate flavor in the cake batter! I don’t suggest skipping it unless you’re especially sensitive to coffee flavor or caffeine.
- Water: If you cannot find espresso powder but still want to enhance the chocolate flavor, sub hot coffee for the freshly boiled water. I don’t suggest using both espresso powder and hot coffee, as the flavor may overwhelm the chocolate. So use one or the other for best results.
Full recipe is in the recipe card at the end of the post! This post may contain affiliate links!
Let’s Talk Christmas Cake Decoration
A chocolate cake in and of itself is delicious, but not ultra Christmas-y. So I had to amp up the festive flavors with the frosting and cake decoration!!! Here’s what I did:
- Instead of a traditional cream cheese frosting or American style buttercream, I made a mascarpone frosting. The mascarpone frosting is not too sweet and perfectly buttery.
- The mascarpone adds a lovely tart flavor that compliments the cranberry filling and chocolate flavor of the cake.
- In a pinch, cream cheese makes a fine substitute for the mascarpone.
- But the real star of the show? That would be my stunning cranberry filling! The cranberry filling is sweet, tart, and just screams Christmas.
- Our final cake decoration is sugared cranberries and rosemary. While these cake decoration options are just that, optional. They do make the cake extra festive and Christmas-y.
Time Saving Christmas Cake Tips!
- Make the Chocolate Cakes: To save time, you can make the cake batter and bake the cakes up to a month before assembly. Simply bake as directed, then cool completely. Wrap the cakes tightly in saran wrap and freeze. Thaw the cakes in the fridge the night before you plan on assembling.
- Make the Cranberry Filling: You can also save time by making this step in advance. Simply follow the directions and cool completely. Then store in an airtight container in the fridge for up to 5 days. Stir well and allow mixture to come to room temperature before use.
- Make Cake Decorations: Follow instructions for the cake decorations, then store in an airtight container in the fridge. You can make the cake decorations up to 3 days before you plan on frosting and decorating the Christmas cake.
- Make the Frosting: I don’t suggest making the frosting more than a few hours in advance. It can seize up and become hard to frost if you chill it too long. So try to make this component the day you’re planning to frost and serve the cake.
The frosting helps preserve the cake and keep it moist for about 3 days! But if you serve a crowd and want the wow factor, this chocolate Christmas cake definitely looks best the day you frost and decorate it.
Trust me when I say this cake will make a memorable holiday dessert! And this cake can double as a conversation piece for your holiday gatherings. Any time I serve this cake people can’t stop raving over it! So if conversation starts to slow… grab this cake and it’ll get things going again.
I actually made this for a small holiday party last weekend. And I STILL have friends texting me to discuss over how good it was. So be ready to hand out this recipe to family and friends. The requests will come rolling in!
More Christmas Cake Recipes:
- White Chocolate Cranberry Bundt Cake
- Gingerbread Cupcakes with Cream Cheese Frosting
- Cranberry Orange Cake
- Peppermint Mocha Cheesecake
- Salted Caramel Eggnog Cheesecake
No matter what cake you bake this season, we’re wishing you joy, happiness, and health! Happy Holidays! Xx Ashley
Chocolate Cranberry Christmas Cake
Featuring three layers of chocolate espresso cake, creamy mascarpone buttercream frosting, and a sweet cranberry filling, this Chocolate Cranberry Christmas Cake is a total showstopper! The perfect holiday dessert to wow your guests this year!
Ingredients
For the Espresso Chocolate Cake:
- 1 and 1/2 cups (298 grams) granulated sugar
- 1 and 1/2 cups (319 grams) light brown sugar packed
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1 and 3/4 cups (149 grams) unsweetened cocoa powder sifted
- 2 teaspoons (12 grams) baking soda
- 1 teaspoon (3 grams) baking powder
- 1 teaspoon (6 grams) salt
- 3 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 cup (227 grams) whole milk at room temperature
- 2/3 cup (151 grams) full-fat sour cream at room temperature
- 3/4 cup (149 grams) vegetable oil
- 2 teaspoons vanilla extract
- 2 and 1/2 teaspoons DeLallo espresso powder
- 1 and 1/2 cups (340 grams) freshly boiled water
For the Cranberry Filling:
- 2 Tablespoons (16 grams) cornstarch
- 1 Tablespoons (14 grams) unsweetened cranberry juice
- 3 cups (298 grams) cranberries fresh or frozen, if using frozen do not thaw
- 3/4 cup (170 grams) water
- 1 cup (198 grams) granulated sugar
- 1/4 teaspoon salt
- 1 and 1/2 Tablespoons (21 grams) orange juice
- 1 and 1/2 teaspoons vanilla extract
For the Mascarpone Frosting:
- 1 and 1/2 cups (340 grams) unsalted butter at room temperature
- 8 ounces (227 grams) mascarpone cheese at room temperature
- 5 cups (567 grams) confectioner's sugar sifted
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 Tablespoons (28 grams) whole milk at room temperature, more if needed
For the Sugared Cranberries and Rosemary:
- 1 and 1/2 cups (299 grams) granulated sugar divided
- 1/2 cup (113 grams) water
- 1 and 1/2 cups (149 grams) cranberries fresh or frozen, if using frozen do not thaw
- 8 sprigs fresh rosemary
Instructions
For the Espresso Chocolate Cake:
- Preheat the oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt. Whisk until ingredients are thoroughly combined, breaking up any large chunks of brown sugar or cocoa powder with your hands or a whisk.
- In a separate large bowl, combine the eggs, egg yolks, milk, sour cream, oil, and vanilla extract, mix until completely combined.
- Pour this mixture into the dry ingredients and, using a rubber spatula, mix until evenly combined. Don’t over mix here.
- In a large liquid measuring cup, combine the espresso powder and hot water. Allow the mixture to sit for 30 seconds, then whisk until the two ingredients are evenly combined. Fold into the cake batter, mixing until the batter is evenly combined; about 30 seconds. The batter will be quite thin.
- Divide batter evenly among prepared the three prepared pans (approximately 725 grams of cake batter per pan).
- Bake on the middle rack of the preheated oven for 27 to 30 minutes (check at 27), or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.
For the Cranberry Filling:
- In a small bowl combine the cornstarch and cranberry juice, whisk well until completely combined. Set aside until needed.
- In a medium-saucepan, combine the cranberries, water, sugar, and salt. Bring to a simmer over medium-heat, stirring occasionally, and cook until the sugar has dissolved, about 5 minutes. Continue cooking until the cranberries soften and some have begun to burst, about 5 more minutes.
- Pour in the cornstarch slurry, and mix well to combine. Continue cooking, stirring constantly with a wooden spoon or silicone spatula, until the mixture has thickened, about 4 to 5 more minutes.
- Remove from heat and stir in the orange juice and vanilla extract.
- Scrape into a bowl and cool completely before using.
For the Mascarpone Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and mascarpone cheese on medium-speed, until smooth and creamy, stopping the mixer occasionally to scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low, and gradually add in the confectioners’ sugar, beating each addition well before adding the next. Once all of the sugar has been added, beat in the salt, vanilla, and milk.
- Increase the mixer speed to medium-high and beat for 2 to 3 minutes, or until light and fluffy. If the frosting appears too stiff to spread, add more milk, a teaspoon at a time, until desired texture is achieved.
For the Sugared Cranberries and Rosemary:
- In a medium-saucepan, combine 1⁄2 cup of the granulated sugar and the water. Bring the mixture to a rolling boil over medium-high heat, and cook, stirring frequently, until the sugar has completely dissolved.
- Add in the cranberries and bring mixture back to a boil, then reduce the heat to a simmer and cook for 1 minute. Using a slotted spoon, remove the cranberries and transfer them to a wire cooling rack.
- Add the rosemary into sugar syrup and cook for 1 minutes, then use a slotted spoon to transfer to the wire cooling rack.
- Allow cranberries and rosemary to sit at room temperature for 10 minutes, or until still slightly tacky to the touch.
- Add remaining granulated sugar to a wide, shallow bowl. Add a few cranberries at a time, and roll them in the sugar until they’re completely coated on all sides. Transfer the cranberries back to the wire rack. Repeat with all the cranberries and rosemary sprigs.
- Leave to dry at room temperature for 2 hours before using.
Assembly:
- Using a long serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. This will only be a thin layer, as the cakes don’t rise too much in the oven.
- Carefully transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, aiming for it to be 1⁄4” in thickness, then top with half of the cranberry filling. Top with another cake layer, and repeat, adding the same ratio of frosting and cranberry filling.
- Top with the final cake layer, then use the remaining frosting to cover the top and sides of the cake. Aim for a 1⁄4” thickness of frosting on top, then spread whatever is left around the edges. This is a semi-naked cake, so don’t be alarmed if the sides aren’t totally covered with frosting.
- Decorate the cake with sugared cranberries and rosemary. Allow cake to set at room temperature for at least 1 hour before slicing and serving.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
I found this recipe from your Instagram and decided it was too gorgeous not to try! I’m a pretty novice baker but this was delicious and gorgeous. Did it take me two full days? Yes. Was it worth it? YES!!!
This cake is amazing! I’ve made it five times and it’s perfect every time. I made it at Christmas and friend asked to have it for her birthday in July. So delicious 🤗
BEST CAKE I’VE EVER MADE…. WONDERFUL!!!
This cake really is a showstopper in both presentation AND deliciousness! I made it last year and again this year. Now my grown daughter is requesting it for her birthday cake. We love it!
I made 3 layers using 8” pans.
Made this for a party! Such a hit! Delicious!
I will make it in smaller pans next time. Had to have neighbors over to help finish!