why make this recipe
Christmas Chaos Cake is a delightful treat that captures the spirit of the holiday season. This cake is not just about flavor; it’s about fun! With a mix of festive ingredients, like dried cranberries and crushed candy canes, it brings joy to any holiday gathering. It’s a cake that kids and adults alike will love. Plus, the cream cheese frosting adds a creamy touch to every bite, making it perfect for celebrations.
how to make Christmas Chaos Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- ¾ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup mini chocolate chips
- ½ cup chopped dried cranberries
- ¼ cup crushed candy canes (optional)
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons heavy cream (as needed for consistency)
Optional Garnish:
- Extra chopped pecans
- Chocolate drizzle
- Festive sprinkles or crushed candy canes
Directions:
Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round pans) and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
Combine Mixtures: Gradually alternate adding the dry ingredients with buttermilk, mixing just until combined — do not overmix.
Fold in the Fun: Stir in pecans, coconut, chocolate chips, dried cranberries, and crushed candy canes until evenly distributed. This “chaos” mix gives the cake its festive twist.
Bake: Pour the batter into your prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting: Beat together cream cheese and butter until creamy. Add vanilla and gradually beat in powdered sugar. Add heavy cream 1 tablespoon at a time until fluffy and spreadable.
Frost & Decorate: Spread frosting evenly over the cooled cake. Top with sprinkles, chocolate drizzle, or nuts as desired.
how to serve Christmas Chaos Cake
Serve the cake at room temperature, cut into squares or slices. It’s great on its own but pair it with a cup of hot cocoa or coffee for a cozy treat. Add some extra nuts or festive sprinkles to make it even prettier!
how to store Christmas Chaos Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
tips to make Christmas Chaos Cake
- Make sure your butter and eggs are at room temperature for the best texture.
- Don’t skip the “chaos” mix-ins; they make the cake extra special!
- Test the cake for doneness with a toothpick. If it comes out clean, it’s ready.
- Feel free to adjust the spices based on your taste; a little gingerbread spice can also be fun!
variation
You can change up the cake by swapping the mini chocolate chips for white chocolate chips or adding orange zest for a citrus twist. You could also make it a layer cake by using round pans and adding more frosting in between the layers.
FAQs
1. Can I make this cake in advance?
Yes, you can bake the cake a day or two ahead of your event. Just store it in the fridge until you’re ready to frost and serve.
2. Is there a dairy-free option?
Yes, you can replace the butter with a dairy-free alternative, use a dairy-free sour cream, and replace buttermilk with a plant-based milk mixed with a bit of vinegar.
3. Can I use different nuts?
Absolutely! Feel free to swap pecans with walnuts or almonds based on your preference. Just remember to chop them up before mixing into the batter.
Christmas Chaos Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 0.75 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.5 cup buttermilk
- 0.5 cup chopped pecans
- 0.5 cup shredded coconut
- 0.5 cup mini chocolate chips
- 0.5 cup chopped dried cranberries
- 0.25 cup crushed candy canes (optional)
For the Frosting
- 8 oz cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (as needed for consistency)
Optional Garnish
- Extra chopped pecans
- Chocolate drizzle
- Festive sprinkles or crushed candy canes
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round pans) and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
- Gradually alternate adding the dry ingredients with buttermilk, mixing just until combined — do not overmix.
- Stir in pecans, coconut, chocolate chips, dried cranberries, and crushed candy canes until evenly distributed.
Baking
- Pour the batter into your prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- Beat together cream cheese and butter until creamy. Add vanilla and gradually beat in powdered sugar.
- Add heavy cream 1 tablespoon at a time until fluffy and spreadable.
Decoration
- Spread frosting evenly over the cooled cake. Top with sprinkles, chocolate drizzle, or nuts as desired.