Trusted Christmas cake recipes from Betty Crocker. notice straightforward to form recipes and browse photos, reviews, tips and additional.
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Christmas Cake Recipes
Coconut-Pecan Layer Cake
Ingredients
Cake
- 1
- box Betty Crocker™ SuperMoist™ white cake mix
- 1 1/4
- cups canned coconut milk (not cream of coconut)
- 1/3
- cup vegetable oil
- 3
- egg whites
- 1/2
- teaspoon coconut extract
- 1
- cup finely chopped pecans
Filling
- 1
- cup half-and-half
- 1/2
- cup granulated sugar
- 2
- tablespoons cornstarch
- 2
- egg yolks
- 2
- tablespoons butter
- 1/2
- teaspoon vanilla
- 1
- cup flaked coconut
Topping
- 2
- cups whipping cream
- 1/4
- cup powdered sugar
- 1/2
- cup flaked coconut, toasted
- Pecan halves, if desired
Directions
- 1 Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- 2 In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- 4 Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- 5 On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- 6 In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Hot Chocolate Bundt Cake
Ingredients
Cake
- 2
- teaspoons unsweetened baking cocoa
- 1
- cup water
- 3/4
- cup unsalted butter, cut into pieces
- 3/4
- cup canola oil
- 4
- oz bittersweet baking chocolate, finely chopped
- 1 1/2
- cups sugar
- 3
- cups Gold Medal™ all-purpose flour
- 3/4
- cup sweet ground chocolate and cocoa
- 2 1/2
- teaspoons baking soda
- 1/2
- teaspoon salt
- 3
- eggs, at room temperature
- 3/4
- cup buttermilk
- 1
- tablespoon vanilla
Bittersweet Chocolate Ganache
- 1/3
- cup whipping cream
- 2
- tablespoons unsalted butter
- 4
- oz bittersweet baking chocolate, finely chopped
Garnish
- 1
- cup marshmallow creme
- Bittersweet chocolate curls, if desired
Directions
- 1 Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
- 2 In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
- 3 In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
- 4 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- 5 In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
- 6 Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Peppermint Layer Cake
Ingredients
- 1
- box Betty Crocker™ SuperMoist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1/4
- teaspoon mint extract
- 3
- containers Betty Crocker™ Whipped fluffy white frosting
- Red and green paste food color
- 20
- red and green hard round peppermint candies, unwrapped
- 12
- red and green candy canes
Directions
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- 2 Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
- 3 Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
- 4 Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
- 5 Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.
