Martha Stewart Christmas Cake

This Martha Stewart Christmas Cake is a festive and decadent layered chocolate cake, which uses Dutch process cocoa and mascarpone whipped cream. It’s a show-stopping holiday dessert, ready in about 1 hour and 10 minutes.

Martha Stewart Christmas Cake Ingredients

Chocolate Cake:

• 3/4 cup (98g) all-purpose flour
• 1/3 cup (38g) Dutch process cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Mascarpone Whipped Cream Filling:

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cups (86g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 8 oz (226g) mascarpone cheese, softened but still chilled

Whipped White Chocolate Ganache:

• 8 oz white chocolate, finely chopped
• 1 cup heavy whipping cream

Optional Decorations:

• Sugared cranberries
• Sugared rosemary

How To Make Martha Stewart Christmas Cake

1. Prep the oven and pans: Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
3. Mix wet ingredients: In a large bowl, whisk together egg yolks and sugar. Add sour cream, melted butter, and vanilla, mixing well.
4. Combine wet and dry: Add dry ingredients to the wet mixture and gently whisk until combined. Set aside.
5. Whip egg whites: Beat egg whites in a large bowl until stiff peaks form. Fold 1/3 into the batter to loosen, then fold in remaining whites until fully combined.
6. Bake the cakes: Divide batter evenly into prepared pans. Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.
7. Make the filling: Beat cold cream, powdered sugar, vanilla, and salt until soft peaks form. Add mascarpone and whip to stiff peaks.
8. Assemble the cake: Place one cooled cake layer on a plate. Spread mascarpone filling over the top. Add second layer and gently press. Chill for 30 minutes.
9. Make the ganache: Pour hot cream over chopped white chocolate and let sit for a few minutes. Whisk until smooth. Cool to room temperature, then whip until light and fluffy.
10. Frost and decorate: Spread white chocolate ganache over the top and sides of the cake. Decorate with sugared cranberries and rosemary if desired. Refrigerate until serving.

Recipe Tips

• How to prevent dry cake layers: Do not overbake and use sour cream for added moisture.
• Can I make this ahead of time? Yes, fully assembled cake can be stored in the fridge for up to 2 days.
• How to make sugared cranberries and rosemary: Dip in simple syrup, then roll in sugar and let dry.
• Can I freeze this cake? Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
• Why use mascarpone in the filling? It adds rich, creamy texture without being too sweet.

What To Serve With Christmas Cake

This festive chocolate cake pairs beautifully with:

• Hot cocoa or coffee
• Peppermint ice cream
• Fresh berries
• Mulled wine or eggnog

How To Store Christmas Cake

Refrigerate: Store covered in the fridge for up to 4 days. Bring to room temperature before serving.

Freeze: Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw in the fridge.

Christmas Cake Nutrition Facts

• Calories: 502 per slice
• Sugar: 38.7g
• Sodium: 462.6mg
• Fat: 31.9g
• Carbohydrates: 50.5g
• Protein: 8.3g
• Cholesterol: 142.1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use cream cheese instead of mascarpone?
Yes, but it will have a slightly tangier taste and firmer texture.

Can I make this as cupcakes instead?
Yes, fill cupcake liners and bake for about 16–18 minutes.

What’s the best way to frost the cake?
Use an offset spatula to spread the ganache smoothly.

Can I add flavor to the mascarpone filling?
Yes, try almond or peppermint extract for a holiday twist.

Try More Recipes:

• Martha Stewart Chocolate Zucchini Cake
• Martha Stewart Chocolate Truffle Cake
• Martha Stewart Chocolate Sponge Cake