Christmas Chaos Cake
A delightful holiday cake filled with festive ingredients like cranberries and candy canes, topped with creamy frosting that's perfect for any celebration.
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 9x13-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.
Notes
Serve at room temperature, cut into squares or slices. Great on its own but pairs well with cocoa or coffee. Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze for up to 3 months.