This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you’ll know how easy it is to make!
Chocolate Christmas Celebration Cake
- Prep Time 60 min
- Total 4 hr 40 min
- Servings 12
- Ingredients 12
Ingredients
Sugared Cranberries
- 1 1/4 cups granulated sugar
- 3/4 cup water
- 1 cup frozen cranberries, thawed
Cake
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
Frosting
- 2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars)
- 1 1/4 cups butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
- 3 1/4 cups powdered sugar
Decoration
- Fresh rosemary sprigs
Instructions
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Step1In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
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Step2Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
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Step3Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
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Step4In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
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Step5Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
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Step6In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
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Step7Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
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Step8Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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