12 Festive Cakes For Winter Gatherings

Did you know that nearly 60% of people consider sweets an essential part of their holiday celebrations? If you’re looking to impress your guests this season, our article on 12 Festive Cakes for Winter Gatherings is just what you need! Get ready to dive into a delightful world of seasonal flavors, featuring everything from Peppermint Chocolate Layer Cake to Maple Walnut Cake with Cream Cheese Frosting, ensuring your winter festivities are as sweet as they are memorable!

Peppermint Chocolate Layer Cake

This Peppermint Chocolate Layer Cake is a delightful combination of rich chocolate and refreshing peppermint, making it a perfect treat for the holiday season.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup peppermint extract
4 cups powdered sugar
1 cup unsalted butter, softened
2 tablespoons milk
1 teaspoon peppermint extract (for frosting)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

4. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).

5. Divide the batter evenly between the two prepared cake pans.

6. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. To prepare the frosting, beat the softened butter until creamy, then gradually add in the powdered sugar and milk.

9. Mix in the peppermint extract and continue to beat until light and fluffy.

10. Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.

11. Place the second layer on top and frost the top and sides of the cake as desired.

12. Optionally, decorate with crushed peppermint candies for an extra festive touch.

Tips:

Use high-quality cocoa powder for a richer chocolate flavor.
Make sure the cakes are completely cool before frosting to avoid melting the frosting.
If you want a stronger peppermint flavor, you can increase the amount of peppermint extract in the frosting.

Gingerbread Spice Bundt Cake

This Gingerbread Spice Bundt Cake is special because it perfectly combines the warm flavors of ginger, cinnamon, and molasses, creating a festive treat that delights during the holiday season.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup molasses
1 cup hot water

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.

3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the molasses until combined.

6. Gradually add the dry ingredients to the wet mixture, alternating with the hot water, and mix until just combined.

7. Pour the batter into the prepared Bundt pan and smooth the top.

8. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Tips:

For a richer flavor, pair the cake with a drizzle of cream cheese icing.
Store leftover cake in an airtight container at room temperature for up to three days.
Substitute some of the all-purpose flour with whole wheat flour for added texture and nutrients.

Eggnog Cheesecake Delight

This Eggnog Cheesecake Delight marries the rich flavors of creamy cheesecake with the warm spices of classic eggnog, making it a perfect holiday treat.

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup eggnog
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ cup all-purpose flour
½ cup whipped cream, for topping
Additional ground nutmeg, for garnish

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Instructions:

1. Preheat your oven to 325°F (160°C).

2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined, then press the mixture into the bottom of a 9-inch springform pan to create the crust.

3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the eggnog, vanilla extract, ground nutmeg, ground cinnamon, and flour until just combined.

6. Pour the filling over the crust in the springform pan and smooth the top with a spatula.

7. Bake in the preheated oven for 45-50 minutes or until the center is set and slightly jiggles.

8. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour.

9. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.

10. When ready to serve, top with whipped cream and a sprinkle of ground nutmeg.

Tips:

For added flavor, you can mix in a splash of rum or bourbon in the filling.
Ensure all your ingredients are at room temperature for the best texture.
Gently run a knife around the edges of the cheesecake before releasing the springform to avoid cracks.

Cinnamon Swirl Coffee Cake

This Cinnamon Swirl Coffee Cake is a delightful blend of warm cinnamon and sweet topped goodness, perfect for any coffee lover.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup packed brown sugar
1/2 cup chopped nuts (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, and mix until just combined.

6. In a small bowl, combine the brown sugar, cinnamon, and nuts (if using) to make the filling.

7. Pour half of the batter into the prepared cake pan and sprinkle half of the cinnamon filling over it.

8. Pour the remaining batter on top and finish with the rest of the cinnamon filling.

9. Use a knife to swirl the filling into the batter gently.

10. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

11. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips:

For a richer flavor, use brown sugar in the batter.
Serve warm with a dusting of powdered sugar for an elegant touch.
This coffee cake can be stored in an airtight container for up to 3 days.

Red Velvet Snowflake Cake

This Red Velvet Snowflake Cake is special due to its rich cocoa flavor combined with a delightfully creamy frosting, making it a stunning and delicious centerpiece for any occasion.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon white vinegar
½ teaspoon salt
2 tablespoons unsweetened cocoa powder
4 cups cream cheese frosting (store-bought or homemade)
1 cup powdered sugar (for dusting)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined.

4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.

5. Stir in the vinegar and mix until fully incorporated.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. Once cooled, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

10. Dust the top of the frosted cake with powdered sugar for a snowy effect.

Tips:

For best results, ensure all refrigerated ingredients are at room temperature before mixing.
Consider adding a splash of almond extract for an extra layer of flavor.
Use a serrated knife to level the tops of the cakes for a neat presentation.
Store in an airtight container in the refrigerator for up to 3 days.

Spiced Orange Cranberry Cake

This Spiced Orange Cranberry Cake combines the zesty flavors of orange and the tartness of cranberries, creating a delightful treat for any occasion.

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup fresh cranberries
1 tablespoon orange zest
½ cup orange juice
Powdered sugar for dusting (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, beat the softened butter and sugar until fluffy.

4. Add the eggs, vanilla extract, orange zest, and orange juice to the butter mixture and mix until well combined.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the fresh cranberries gently.

7. Pour the batter into the prepared cake pan and smooth the top.

8. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Dust with powdered sugar before serving if desired.

Tips:

Ensure your ingredients are at room temperature for better mixing.
You can substitute dried cranberries if fresh are unavailable; just adjust the amount to taste.
This cake pairs beautifully with whipped cream or vanilla ice cream.

Toasted Coconut Cream Cake

This Toasted Coconut Cream Cake is a delightful dessert that features rich coconut flavors paired with a light, fluffy texture, perfect for any occasion.

Ingredients:

1 cup unsweetened shredded coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup coconut milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for the cream)
Toasted coconut flakes for garnish

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a skillet, toast the shredded coconut over medium heat until golden brown, stirring frequently. Set aside.

3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

6. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

7. Gently fold in the toasted coconut.

8. Divide the batter evenly between the prepared cake pans and smooth the tops.

9. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

11. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

12. Once the cakes are cool, spread whipped cream between the layers and on top of the cake. Garnish with toasted coconut flakes.

Tips:

For extra coconut flavor, consider adding a hint of coconut extract to the batter.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Make sure to toast enough coconut for both the recipe and garnish to achieve the desired presentation.

Pecan Pie Cake with Bourbon Glaze

This Pecan Pie Cake with Bourbon Glaze combines the rich flavors of pecan pie and the indulgence of cake, creating a delightful dessert perfect for any occasion.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup heavy cream
1/4 cup bourbon
1 cup powdered sugar

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the chopped pecans and pour the batter into the prepared baking pan.

7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake is baking, prepare the bourbon glaze by whisking together the bourbon, heavy cream, and powdered sugar in a small bowl until smooth.

9. Once the cake is done, let it cool for 10 minutes in the pan before transferring it to a wire rack.

10. Drizzle the bourbon glaze over the cooled cake before serving.

Tips:

For a richer flavor, toast the pecans before adding them to the batter.
Serve with a dollop of whipped cream for extra indulgence.
Store leftovers in an airtight container at room temperature for up to 3 days.

Rum Cake with Holiday Fruit

This Rum Cake with Holiday Fruit recipe is a delightful blend of rich rum flavor and vibrant seasonal fruits, making it a perfect festive treat.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup dark rum
1 cup mixed holiday dried fruits (like cranberries, apricots, and raisins)
1/4 cup chopped walnuts (optional)
1/2 cup powdered sugar for glaze
2 tablespoons milk for glaze

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 80 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and dark rum.

5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

6. Fold in the mixed holiday dried fruits and walnuts, if using.

7. Pour the batter into the prepared bundt pan and smooth the top.

8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

10. For the glaze, mix the powdered sugar and milk together until smooth, then drizzle over the cooled cake.

Tips:

For added flavor, soak the dried fruits in rum overnight before using.
Make sure the bundt pan is well-greased to prevent sticking.
Serve with whipped cream or ice cream for an extra special dessert.

Chocolate Hazelnut Yule Log

This Chocolate Hazelnut Yule Log is a festive delight, combining rich chocolate and nutty hazelnut flavors for a truly decadent holiday treat.

Ingredients:

4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup heavy cream
1/2 cup chocolate hazelnut spread
1/2 cup finely chopped hazelnuts
1 tablespoon powdered sugar (for dusting)

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.

2. In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.

3. Stir in the vanilla extract, then gently fold in the flour, cocoa powder, and salt until just combined.

4. Pour the batter into the prepared pan, spreading it evenly.

5. Bake for about 15 minutes, or until the cake springs back when touched.

6. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes.

7. Turn the cake out onto a clean kitchen towel dusted with powdered sugar and carefully roll it up while it’s still warm. Let it cool completely.

8. For the filling, whip the heavy cream until soft peaks form, then gently fold in the chocolate hazelnut spread.

9. Unroll the cooled cake, spread the filling evenly over the surface, and sprinkle chopped hazelnuts on top.

10. Carefully re-roll the cake and place it seam-side down on a serving platter.

11. Dust the top with powdered sugar before serving.

Tips:

Ensure your eggs are at room temperature for better volume when whipped.
Use a spatula to spread the filling evenly for a beautiful presentation.
For added decoration, pipe extra whipped cream and hazelnuts on top.

Rustic Apple Cinnamon Cake

This Rustic Apple Cinnamon Cake is special for its warm, comforting flavors of sweet apples and fragrant cinnamon that evoke nostalgic memories.

Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peeled and chopped apples (such as Granny Smith)
½ cup chopped walnuts (optional)

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.

6. Fold in the chopped apples and walnuts, if using.

7. Pour the batter into the prepared baking pan, smoothing the top.

8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

For extra flavor, sprinkle a little cinnamon sugar on top before baking.
Store leftovers in an airtight container at room temperature for up to 3 days.
You can substitute the apples with pears or a mix of your favorite fruits.

Maple Walnut Cake with Cream Cheese Frosting

This Maple Walnut Cake with Cream Cheese Frosting is a delightful blend of rich flavors that create a moist and irresistible dessert perfect for any occasion.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
1 cup unsalted butter, softened
4 large eggs
1 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup walnuts, chopped
8 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract (for frosting)

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the maple syrup and vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the chopped walnuts.

7. Divide the batter evenly between the prepared cake pans and smooth the tops.

8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

10. For the frosting, beat the softened cream cheese in a bowl until smooth, then gradually add the powdered sugar and milk, mixing until creamy. Stir in the vanilla extract.

11. Once the cakes are cool, spread a layer of frosting on top of one cake, place the other cake on top, and frost the top and sides of the cake.

12. Garnish with additional chopped walnuts if desired, and serve.

Tips:

For extra flavor, toast the walnuts lightly before adding them to the batter.
Make sure the cream cheese is at room temperature for a smooth frosting.
You can store the cake in an airtight container for up to three days at room temperature.