Christmas Chaos Cake

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Christmas Chaos Cake

Serves: 12 | Prep time: 45 mins | Bake time: 30-45 mins

Ingredients

For the Spiced Cake Base:

  • 2 cups All-purpose flour

  • 1 ½ tsp Baking powder & ½ tsp Baking soda

  • ½ tsp Salt

  • 1 tsp Cinnamon & ½ tsp Nutmeg

  • 1 cup Granulated sugar & ½ cup Light brown sugar (packed)

  • ¾ cup Unsalted butter (softened)

  • 3 large Eggs (room temperature)

  • 1 tsp Vanilla extract

  • ½ cup Sour cream & ½ cup Buttermilk

The “Chaos” Mix-ins:

  • ½ cup each: Chopped pecans, shredded coconut, mini chocolate chips, and chopped dried cranberries

  • ¼ cup Crushed candy canes (optional)

  • Optional: Red and green gel food coloring for a marbled look.

For the Cream Cheese Frosting:

  • 8 oz Cream cheese (softened)

  • ½ cup Unsalted butter (softened)

  • 3 cups Powdered sugar

  • 1 tsp Vanilla extract

  • 1–2 tbsp Heavy cream (for consistency)

Step-by-Step Instructions

1. Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan for a sheet cake or two 9-inch round pans for a layered look.

2. Mix Dry and Wet Bases

  • Dry: Whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg.

  • Creaming: In a large bowl, beat the butter and both sugars until light and fluffy (about 2–3 minutes).

  • Wet: Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.

3. Combine and Fold

Gradually add the dry ingredients and the buttermilk to the butter mixture, alternating between them. Mix just until combined—do not overmix. Fold in the pecans, coconut, chocolate chips, cranberries, and candy canes.

  • Pro Tip: If you want the marbled look mentioned in the story, divide the batter before adding mix-ins and tint portions with red and green gel coloring.

4. Bake and Cool

Pour the batter into your prepared pan. Bake for 40–45 minutes (for a 9×13 pan) or until a toothpick comes out clean. Let it cool in the pan for 15 minutes, then move to a wire rack to cool completely.

5. Frost and Decorate

Beat the cream cheese and butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream until fluffy. Spread generously over the cooled cake. Top with extra sprinkles, chocolate drizzle, or more crushed candy canes to lean into the “chaos”.

Chef’s Storage & Serving Tips

  • Make-Ahead: You can bake the cake layers 1–2 days in advance; just wrap them tightly in plastic at room temperature until you are ready to frost.

  • Storage: Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

  • Pairing: This festive dessert pairs beautifully with hot cocoa, eggnog, or a peppermint latte.

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