4-Layer Christmas Cake
Published
Published
If you’re looking for a show-stopping holiday dessert (that doesn’t require any special skills!), look no further than this 4-Layer Christmas Cake! Moist vanilla cakes are dyed red and green then layered with homemade frosting, and finished with shredded coconut for texture and flavor. It’s delicious, festive, and the perfect way to end your Christmas meal.
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This cake is not only pretty and delicious, but I love how easy it is to make. Yes, it does take a bit of time, only because the cake layers need to cool completely before assembling, but there are no special tools or techniques required. I often bake the cake layers a day in advance and then assemble in the morning to keep things extra easy. The red, green, and white colors literally couldn’t be more perfect to serve for Christmas!
What’s in this Christmas Cake Recipe?
One of the great things about this Christmas layer cake recipe is that it’s made entirely with basic baking ingredients. You can find the exact measurements in the recipe card below.
- Flour – Simple all purpose flour is used for this cake. Make sure to spoon & level the flour, don’t scoop, for accurate measuring.
- Baking soda – Ensures the cakes rise in the oven and helps provide a tender texture.
- Salt – Helps to balance out the sweet flavors.
- Granulated sugar – For sweetness, of course!
- Vegetable oil – Adds necessary moisture to the cakes.
- Eggs – Provides structure to the batter. Use large eggs at room temperature.
- Vanilla – For flavor.
- Buttermilk – I like to use buttermilk because it adds a slight flavor to the cake and creates a more tender crumb.
- Food coloring – I recommend gel coloring for the best color without diluting the batter.
- Frosting – Room temperature unsalted butter and room temperature heavy whipping cream, powdered sugar, vanilla, and salt are needed for the buttercream frosting. I prefer using unsalted butter and adding in extra salt to control the flavor, but you can use salted butter and just omit the extra salt, if preferred.
- Decorations – You’ll need unsweetened shredded coconut and red and green food coloring.
Tips for Success
- Level the cakes. If you notice that any of your cakes have domes after they’ve cooled, you can use a serrated knife to cut off the mounds. It’s important that the cakes are flat before you start assembling them.
- Cool before frosting. Make sure the cakes are completely cooled before you try to add the frosting and layer them. If they are still warm, the frosting will melt and the layers will slide.
- Use room temperature ingredients. This is especially true for the frosting. The butter and heavy cream both need to be at room temperature to achieve the appropriate consistency.
- Only use as much heavy cream as needed. The heavy whipping cream is added primarily to thin out the frosting. You may only need 4 tablespoons and the exact consistency will depend on if you want to spread or pipe it.
How To Store This Layered Christmas Cake
- Room temperature. Your 4-layer Christmas cake can be stored in an airtight container, such as a cake carrier, or covered with plastic wrap, for up to 24 hours on the counter, away from light or moisture.
- Fridge. You can also store the cake in the fridge up to 4 days. Just be sure to keep it well covered. Then let it warm up on the counter for a bit before serving.
- Freezer. Unfrosted cake layers can be wrapped in plastic wrap and again in foil, then frozen for up to 3 months. Thaw to room temperature then frost and assemble the cake. You can also freeze slices of the assembled cake. Flash freeze until the frosting is solid then wrap tightly in plastic wrap and foil.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
4-Layer Christmas Cake
Ingredients
FOR THE CAKE
- 3 & 3/4 cups all-purpose flour, , spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 & 1/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- red and green food coloring gel
FOR THE FROSTING
- 2 cups unsalted butter, , softened to room temperature
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 8 cups powdered sugar
- 4-8 tablespoons heavy whipping cream, , room temperature
FOR FINISHING
- 7 ounces unsweetened shredded coconut, , divided into thirds
- red and green food coloring
Instructions
- Preheat oven to 350 degrees F. Position rack in the lower third position. Butter 4, 9-inch-round cake pans and line the bottoms with the parchment paper. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium-high until thick and creamy, about 3 minutes.
- Add in the eggs, one at a time, and then the vanilla; beat on high until the batter is light and fluffy; about 2 minutes. Turn the mixer down to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, starting and ending with the flour. Beat until the batter is smooth, about 2 minutes.
- Evenly divide the batter among four bowls. Leave two bowls white and tint the 3rd one red and the 4th one green (shades may vary depending on whether you use food dye or gel, and the manufacturer.) Pour batter into the 4 greased pans. Bake 2 pans at a time until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pans for 15 minutes, then invert onto racks to cool completely. Gently remove parchment if it sticks to the cake. (If your cake layers are not flat, take a serrated knife and gently cut off any mound that developed during baking.)
- Make the frosting: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add vanilla extract and salt, until combined and smooth. Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
- Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. Frosting should be light and fluffy, and easily spreadable, but hold its shape if spreading, or a little stiffer and does not fall if piping.
- To assemble the cake: place green color cake layer on cake plate, then spread about 1 & 1/2 cups frosting on top. Repeat this process with a white cake, then red, finishing with white. Cover the outside of cake with remaining frosting.
- Place shredded coconut in 3 separate plastic bags. Leave one bag white and add green food coloring to the 2nd bag and red food coloring to the 3rd bag, shaking until fully incorporated. Pat green color around base of cake, working your way up with the red color, and topping it off with the white coconut.
- Slice, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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