Christmas Cake Recipes – Raspberry Cream Cake


It is a beautiful cake that is perfect for the holidays.

1 package yellow cake mix

Raspberry garnish

Chocolate icing


Prepare the wrapped cake mix according to the instructions for two 9-inch rounds of cake. Let the cake cool for 10 minutes, then remove from the molds and place on wire racks or plates; cool completely.

Raspberry garnish

2 tablespoons all-purpose flour

2/3 cup milk

6 tablespoons of softened butter

1/3 cup shortening

2/3 cup sugar

3/4 teaspoon vanilla extract

2 cups of fresh raspberries, divided


In a small saucepan, combine the flour and milk; mix until smooth. Bring to a boil, stirring constantly, for 1 to 2 minutes or until thickened. Let cool to room temperature.

In a small bowl, cream together the butter, shortening, sugar and vanilla. Stir in the milk mixture until the sugar has dissolved (about 5 minutes).

Place bottom layer of cake on a serving platter. Spread 1 cup of the filling on the cake. Place the rest of the filling in a pastry bag with a star tip (or use a resealable plastic bag and poke a hole in the corner). Fill the pipe around the outside edges of the cake.

Sprinkle 1 3/4 cups of fresh raspberries over the filling. Put the remaining layer on top. Chill the cake in the refrigerator. Top with chocolate frosting.

Chocolate icing

1 cup semi-sweet chocolate chips

3 tablespoons of half and half cream

2 tablespoons of butter

2 tablespoons of light corn syrup

White chocolate filling and pearl dragees (optional)


In a saucepan, combine the chocolate chips, cream, butter and corn syrup. Cook over low heat until the chocolate is melted; stirring occasionally. Remove the pan from the heat; stir until smooth.

Spread enough frosting on top of the cake to completely cover. Return the cake to the refrigerator and let cool for 10 minutes. Take the cake out of the fridge and pour it over the rest of the frosting; let the frosting drip down the sides. Cool the cake for 1 hour. Decorate the top of the cake with fresh raspberries, a white chocolate filling and dragees of pearls.

Makes 10-12 servings.

Christmas Cake Recipes: Gingerbread Cake

A delicious gingerbread cake with cream cheese frosting.

3/4 cup butter, softened

3/4 cup sugar

2 eggs

1 cup of molasses

3 cups all-purpose flour

3 teaspoons of ground ginger

2 teaspoons of baking soda

1 1/2 teaspoon ground cinnamon

3/4 teaspoon of salt

1 cup of milk

Cheese Icing Cream


Preheat the oven to 350 degrees.

Line three 9-inch cake pans with waxed paper. Spray paper with non-stick cooking spray and sprinkle with flour. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat the molasses.

In another bowl, combine the flour, ginger, baking soda, cinnamon and salt; add to creamy mixture, alternating with milk. Pour the batter into the prepared molds. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let the cake cool for 10 minutes then place on wire racks; let cool completely.

Cheese Icing Cream

1 pkg. (8 oz.) Cream cheese, softened

1/4 cup butter, softened

2 teaspoons grated lemon zest

3-3 / 4 cups icing sugar


In a small bowl, beat together cream cheese and butter. Add the lemon zest. Gradually incorporate the icing sugar; mix well.

Place bottom layer of cake on a serving platter. Spread a layer of frosting (about 2/3 cup). Put the second layer on top and spread the same amount of frosting on top. Repeat with the top layer. Refrigerate the cake until ready to serve.

Makes 10-12 servings.


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