Skip to Content
Menu

Chocolate Christmas Celebration Cake

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 4, 2017
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Sugared Cranberries

  • 1 1/4 cups granulated sugar
  • 3/4 cup water
  • 1 cup frozen cranberries, thawed

Cake

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

  • Step 
    1
    In 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.
  • Step 
    2
    Remove 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.
  • Step 
    3
    Meanwhile, 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.
  • Step 
    4
    In 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.
  • Step 
    5
    Bake 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.
  • Step 
    6
    In 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.
  • Step 
    7
    Place 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.
  • Step 
    8
    Place 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

  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved