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These festive holiday cakes can be decorated and flavored to fit any special occasion and are perfect for feeding a crowd!
Reasons We Love Holiday Cakes!
There’s just something special about baking during the holidays, isn’t there? The smell of cinnamon, vanilla, and sugar wafting through the kitchen instantly makes everything feel cozy and bright. Whether it’s Thanksgiving, Christmas, or Easter, a homemade cake always takes center stage on the dessert table.
Cakes are versatile and can be altered for different holidays with sprinkles and food coloring. A homemade cake can be a showstopper and perfect for feeding a large group. Many of these recipes are easy enough for beginner bakers but impressive enough to earn a spot at any holiday feast. Whether you’re whipping up a Pumpkin Cheesecake for Thanksgiving, a Yule Log cake for Christmas, or a Lemon Pound Cake for Easter brunch, these cakes are sure to make your holidays a little sweeter.
PRO TIP: Pin or bookmark this list so you’re ready with the perfect cake for every holiday celebration.
Top 10 Most Loved Holiday Cakes
Whether you need a classic Chirstmas cake or another unique, festive creation, you’ll find a recipe that fits your holiday occasion.
1 Yule Log Recipe
Yule Log Recipe
Total Time: 3 hourshours40 minutesminutes
This yule log recipe is a traditional holiday dessert made from a chocolate cake rolled with a chocolate filling. It's beautifully tasty!
Oreo crust, two layers of cheesecake (one plain and one with pumpkin puree), whipped cream, and chocolate ganache! Everything about this chocolate pumpkin cheesecake is heavenly.
Red Velvet Cheesecake Cake is filled with a delicious cream cheese layer in the center and topped with a homemade cream cheese frosting making it a delicious dessert to enjoy all year long.
Strawberries and Cream Angel Food Cake – a sweet and delicious dessert filled with a creamy layer and topped with strawberries. It’s so simple and so delicious!
This white sheet cake is moist, and is topped with an amazing frosting with hints of almond throughout. It also feeds a ton, making it great for parties and get together.
These festive holiday cakes can be decorated and flavored to fit any special occasion and are perfect for feeding a crowd!
Servings: 10
Prep: 30 minutesmins
Cook: 10 minutesmins
Chill time: 3 hourshrs
Total: 3 hourshrs40 minutesmins
Video
Ingredients
for the filling:
½cupbuttersoftened
1â…”cupspowdered sugar
1½tablespoonscocoa powder
pinchsalt
2tablespoonsmilk
1teaspoonvanilla extract
â…“cupmascarpone cheese
for the cake:
½cupcocoa powder
½teaspoonsalt
2tablespoonsall-purpose flour
5large eggsat room temperature
â…”cupsugar
1teaspoonvanilla extract
ÂĽcuppowdered sugar
for the ganache:
Âľcupheavy whipping cream
1cupsemi-sweet chocolate chips
Instructions
Buttercream Filling
To make the filling, beat the butter in a large bowl until light and fluffy. Add the powdered sugar, cocoa powder, salt, milk, and vanilla, and mix until well combined. Increase the mixer speed to high and beat until light and fluffy. Fold in the mascarpone using a rubber spatula. Cover and refrigerate until ready to use.
Chocolate Sponge Cake
To make the cake, preheat the oven to 400°F. Spray a 13 x 18 baking sheet with cooking spray, then line with parchment paper. Spray the parchment paper with cooking spray and set aside.
In a small bowl, whisk together the cocoa powder, salt, and flour.
In a large bowl or the bowl of a stand mixer, beat the eggs and sugar together until they are light in color, fluffy, and slightly thickened (about 5-8 minutes). Add the vanilla and half of the cocoa powder mixture, and mix until combined. Add the remaining cocoa powder, and mix until combined.
Pour the cake batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove any large air bubbles. Bake the cake 8-10 minutes, until a toothpick inserted in the middle comes out clean, and the edges of the cake pull away from the sides of the pan.
Dust a clean kitchen towel evenly with powdered sugar, then invert the cake onto the towel. Remove the parchment paper and sprinkle the cake with powdered sugar. Roll the cake up into a spiral, starting from the long edge, wrapping the towel inside the cake. Cool 15-20 minutes.
After the cake has cooled, gently unroll the cake and spread the filling evenly across the cake, reserving about 1/2 cup of filling. Gently roll up the cake, being careful not to roll so tightly the filling squishes out. Wrap the cake in plastic wrap and refrigerate at least two hours.
After the cake has chilled, trim 1/2 inch from both ends of the log to display the spiral pattern. Make a diagonal cut about 3 inches from one end of the cake, then attach the cut piece on one side of the log with the remaining filling. Fill in any gaps with the filling.
Chocolate Ganache
To make the ganache, heat the heavy cream to boiling in a microwave safe bowl or measuring cup, about 2 minutes. Place the chocolate chips in a medium bowl. Pour the cream over the chocolate chips and let sit for one minute, then stir until the ganache is smooth and the chocolate chips are completely melted.
Let the ganache cool 10-15 minutes, until slightly thickened. Spoon the ganache over the yule log, covering all surfaces except the cut ends of the cake. Refrigerate 15 minutes, then make a swirl pattern in the ganache using the back of a spoon to resemble tree bark. Refrigerate at least one hour, until set. When ready to serve, move the cake to a serving platter and sprinkle with powdered sugar.
Notes
Optional garnish. Meringue mushrooms, sprigs of rosemary and sugared cranberries, pine cones, a dusting of powdered sugar to resemble snowPrep ahead of time.
Option 1. The sponge cake and filling can be made 1-2 days in advance. Store the filling in an airtight container in the fridge. Once the cake has cooled in the towel, remove the towel, place a piece of wax paper over the top, and reroll it. Wrap it with plastic wrap until you’re ready to assemble.Â
Option 2. Apply the filling, roll the cake wrap, and store in the fridge for 1-2 days, or wrap in aluminum foil and keep in the freezer for up to 3 months.
Store the finished Christmas cake, or any leftovers, in the fridge. Cover with plastic wrap, or place in an airtight container and store for 3-4 days, or place in a freezer-safe container and keep it frozen for about 4-6 weeks.Â
Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!