20 Cozy Winter Cake Recipes Deliciously Festive

Dive into the heart of winter with our collection of 20 Cozy Winter Cake Recipes Deliciously Festive, where every slice promises warmth and joy. Perfect for home cooks looking to spice up their seasonal baking, these cakes are your ticket to turning chilly days into sweet celebrations. Ready to bake your way through winter? Let’s get started on these irresistible treats that are sure to delight!

Spiced Gingerbread Layer Cake with Cream Cheese Frosting

Holiday gatherings call for a show-stopping dessert, and this spiced gingerbread layer cake delivers. Moist layers infused with warm spices, topped with tangy cream cheese frosting, make it irresistible.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 tsp baking soda (ensure it’s fresh for best rise)
– 1.5 tsp ground ginger (adjust for more kick)
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 cup unsalted butter, softened (room temperature blends easier)
– 1/2 cup brown sugar, packed
– 1 large egg
– 1/2 cup molasses (use robust for deeper flavor)
– 1 cup hot water (helps dissolve molasses)
– 8 oz cream cheese, softened (for smooth frosting)
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. Whisk flour, baking soda, ginger, cinnamon, and cloves in a bowl. Tip: Sifting dry ingredients prevents lumps.
3. Beat 1/2 cup butter and brown sugar until fluffy. Add egg; beat well.
4. Mix in molasses. Gradually add dry ingredients, alternating with hot water. Tip: Start and end with dry ingredients for even mixing.
5. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
7. For frosting, beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and vanilla.
8. Once cakes are cool, frost the top of one layer, stack the second, and frost the top and sides.
Melt-in-your-mouth texture meets bold spices in every bite. Serve with a dusting of cinnamon or candied ginger for extra flair.

Peppermint Chocolate Yule Log Cake

Dessert lovers, rejoice. This Peppermint Chocolate Yule Log Cake combines rich chocolate with refreshing peppermint for a festive treat. Perfect for holiday gatherings or a cozy night in.

Ingredients

– 1 cup all-purpose flour (sifted for lightness)
– 1/2 cup cocoa powder (use dark for deeper flavor)
– 1 tsp baking powder (ensure it’s fresh for best rise)
– 1/4 tsp salt (balances sweetness)
– 4 large eggs (room temperature for easier mixing)
– 3/4 cup granulated sugar (adjust to taste)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 cup heavy cream (chilled for whipping)
– 1/4 cup powdered sugar (for cream filling)
– 1/2 tsp peppermint extract (adjust to taste)
– 1 cup dark chocolate chips (melted for glaze)
– Crushed candy canes (for garnish, optional)

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat eggs and granulated sugar until light and fluffy, about 5 minutes.
4. Fold in vanilla extract and dry ingredients until just combined.
5. Spread batter evenly in prepared pan. Bake for 12-15 minutes, until cake springs back when touched.
6. Immediately invert cake onto a clean towel dusted with powdered sugar. Roll cake and towel together from the short end. Cool completely.
7. For filling, whip heavy cream, powdered sugar, and peppermint extract to stiff peaks.
8. Unroll cake, spread filling evenly, then re-roll without towel.
9. Cover with melted chocolate glaze and garnish with crushed candy canes if desired.
10. Chill for at least 1 hour before serving.

Creamy peppermint filling contrasts beautifully with the rich chocolate cake. Serve slices with a dusting of powdered sugar for extra elegance.

Warm Apple Cinnamon Bundt Cake

This Warm Apple Cinnamon Bundt Cake is a cozy, spiced dessert perfect for any occasion. Tender apples and warm cinnamon blend beautifully in every bite.

Ingredients

– 2 cups all-purpose flour (spooned and leveled) – 1 tsp baking soda – 1 tsp ground cinnamon (plus extra for dusting) – 1/2 tsp salt – 1/2 cup unsalted butter, softened (or margarine) – 1 cup granulated sugar – 2 large eggs (room temperature) – 1 tsp vanilla extract – 2 cups diced apples (peeled, any variety) – 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 10-inch Bundt pan thoroughly. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside. 3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. 4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 6. Fold in diced apples and walnuts (if using) until evenly distributed. 7. Pour batter into prepared pan, smoothing the top with a spatula. 8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. 9. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely. 10. Dust with cinnamon before serving. Here’s a cake that’s moist and fragrant, with chunks of apple adding a delightful texture. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Eggnog Pound Cake with Rum Glaze

Craving a festive dessert that’s rich and moist? This eggnog pound cake with rum glaze delivers holiday flavors in every bite.

Ingredients

• 3 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup unsalted butter, softened (room temperature for easy mixing)
• 2 cups granulated sugar (adjust to taste)
• 4 large eggs (room temperature blends better)
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup dark rum (for the glaze, adjust to taste)
• 1 cup powdered sugar (sifted to avoid lumps in glaze)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar on medium speed until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Alternately add flour mixture and eggnog to the butter mixture, starting and ending with flour. Mix until just combined.
7. Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick comes out clean.
8. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, whisk rum and powdered sugar until smooth. Drizzle over cooled cake.

Nowhere does holiday cheer shine brighter than in this cake’s tender crumb and boozy glaze. Serve slices with a dollop of whipped cream for extra indulgence.

Cranberry Orange Winter Spice Cake

You’ll love this Cranberry Orange Winter Spice Cake for its vibrant flavors and cozy spices. Perfect for chilly days, it’s a breeze to make with simple ingredients.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
– 1/2 cup unsalted butter, softened (or margarine for dairy-free)
– 1 cup fresh cranberries (frozen work too, no need to thaw)
– Zest of 1 orange (about 1 tbsp, for bright flavor)
– 1/2 cup orange juice (freshly squeezed preferred)
– 2 tsp baking powder (ensure it’s fresh for best rise)
– 1 tsp ground cinnamon (add more for extra spice)
– 1/2 tsp ground nutmeg (freshly grated tastes best)
– 2 large eggs (room temperature blends easier)
– 1/2 cup milk (any type, adjust consistency as needed)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in orange zest and juice.
4. Whisk together flour, baking powder, cinnamon, and nutmeg in a separate bowl.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.
6. Gently fold in cranberries to distribute evenly without overmixing.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Bake for 35-40 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Out of the oven, this cake boasts a moist crumb with bursts of tart cranberry and warm spices. Serve slightly warm with a dollop of whipped cream or a dusting of powdered sugar for extra delight.

Dark Chocolate Peppermint Crunch Cake

Perfect for holiday gatherings, this cake combines rich dark chocolate with refreshing peppermint for a festive treat.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1 cup unsweetened cocoa powder (use high-quality for best flavor)
• 1 1/2 cups granulated sugar (adjust to taste)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or milk with 1 tbsp vinegar added)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 2 tsp peppermint extract
• 1 cup crushed peppermint candies (for crunch)
• 1/2 cup dark chocolate chips (melted for drizzle)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Add buttermilk, oil, eggs, and peppermint extract to dry ingredients. Mix until just combined.
4. Fold in 1/2 cup crushed peppermint candies gently.
5. Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
6. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Drizzle melted dark chocolate over the cooled cake. Sprinkle remaining crushed peppermint on top.

Great texture contrasts between the moist cake and crunchy peppermint. The dark chocolate drizzle adds a glossy finish. Serve chilled for a refreshing twist.

Caramel Pear Upside-Down Cake

Perfect for fall, this caramel pear upside-down cake combines ripe pears with a buttery caramel topping. It’s a simple yet impressive dessert that’s sure to delight.

Ingredients

• 3 ripe pears, peeled and sliced (use firm pears for best results)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 cup packed brown sugar (light or dark)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 2 tsp baking powder (ensure it’s fresh)
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup whole milk (or any milk you prefer)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. Arrange pear slices in the bottom of the pan in a single layer. Set aside.
3. In a small bowl, mix melted butter and brown sugar until combined. Pour over pears, spreading evenly.
4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
5. In a large bowl, beat granulated sugar and eggs until light and fluffy, about 2 minutes. Mix in vanilla.
6. Alternately add flour mixture and milk to egg mixture, beginning and ending with flour. Mix until just combined.
7. Pour batter over pears and caramel, spreading evenly. Tap pan on counter to remove air bubbles.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cake cool in pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

A moist and tender cake with a sticky caramel topping, this dessert pairs wonderfully with vanilla ice cream. For an extra touch, drizzle with additional caramel sauce before serving.

Hot Cocoa Fudge Cake with Marshmallow Frosting

Every winter needs a showstopping dessert, and this one delivers. Rich chocolate meets fluffy marshmallow in a cake that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour (sifted for lighter texture)
• 1/2 cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/4 tsp salt (fine sea salt blends evenly)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1 cup granulated sugar (can reduce by 2 tbsp if preferred less sweet)
• 2 large eggs (room temperature for smoother batter)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup whole milk (or any milk percentage)
• 1 cup mini marshmallows (plus extra for garnish)
• 1/2 cup heavy cream (for frosting, chilled)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape bowl sides to ensure even mixing.
4. Add eggs one at a time to butter mixture, beating well after each. Mix in vanilla.
5. Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
6. Fold in mini marshmallows gently. Tip: Coat marshmallows in a bit of flour to prevent sinking.
7. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For frosting, whip heavy cream until stiff peaks form. Spread over cooled cake and garnish with extra marshmallows.

Outrageously moist with pockets of melted marshmallow, this cake is a chocolate lover’s dream. Serve slightly warm for a gooey center, or chill for a firmer frosting.

Pumpkin Spice Latte Cake with Whipped Cream

Oftentimes, the best desserts are those that transform your favorite drinks into something you can eat. This Pumpkin Spice Latte Cake with Whipped Cream does just that, blending the cozy flavors of a PSL into a moist, decadent cake.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (adjust to taste)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup strong brewed coffee, cooled (or espresso for a deeper flavor)
• 1/4 cup milk (whole milk recommended)
• 1 cup heavy cream (for whipped cream)
• 2 tbsp powdered sugar (for whipped cream)
• 1/2 tsp vanilla extract (for whipped cream)

Instructions

1. Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla.
5. Alternately add the dry ingredients and the pumpkin puree to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the cooled coffee and milk until the batter is smooth. Tip: Do not overmix to keep the cake tender.
7. Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for faster whipping.
10. Spread the whipped cream over the cooled cake. Serve immediately or refrigerate until ready to serve. Tip: Garnish with a sprinkle of pumpkin pie spice for extra flavor and presentation.

Not only does this cake capture the essence of a pumpkin spice latte, but its moist crumb and fluffy whipped cream topping make it irresistibly light. Try serving it with a side of espresso for the full café experience.

Maple Walnut Coffee Cake

Never underestimate the comfort of a warm slice of Maple Walnut Coffee Cake. Perfect for breakfast or a midday treat, this cake combines the rich flavors of maple and the crunch of walnuts in every bite.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, melted (or any neutral oil)
– 1/2 cup milk (whole preferred)
– 1/4 cup pure maple syrup (adjust to taste)
– 1 large egg
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chopped walnuts (toast for extra flavor)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, milk, maple syrup, egg, and vanilla extract until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
5. Fold in chopped walnuts gently.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Lightly sweet and moist, this cake boasts a tender crumb with a delightful crunch from the walnuts. Serve it warm with a drizzle of maple syrup for an extra indulgent touch.

Chai-Spiced Honey Cake

Aromatic and warmly spiced, this Chai-Spiced Honey Cake brings a cozy twist to your baking repertoire. Perfect for afternoon tea or a sweet breakfast treat, it’s effortlessly delicious.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp chai spice mix (or make your own with cinnamon, cardamom, ginger, cloves, and black pepper)
– 1/2 cup unsalted butter, softened (or any neutral oil)
– 3/4 cup honey (adjust to taste)
– 2 large eggs, room temperature
– 1/2 cup whole milk, room temperature
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chai spice mix. Set aside.
3. In a large bowl, beat butter and honey together until light and fluffy, about 3 minutes. Tip: Ensure butter is properly softened to avoid lumps.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
5. Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unbelievably moist and fragrant, this cake pairs wonderfully with a dollop of whipped cream or a drizzle of extra honey. Serve it slightly warm to fully appreciate its spiced aroma.

White Chocolate Raspberry Winter Cake

Nothing beats the combination of white chocolate and raspberry in a decadent winter cake. This recipe is straightforward, delivering rich flavors and a moist texture every time.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup white chocolate chips (melted)
• 1 cup fresh raspberries (frozen can be used if fresh are unavailable)
• 1/2 cup heavy cream (for ganache)
• 1 tsp baking powder (ensure it’s fresh for rise)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Gradually add sifted flour and baking powder to the wet ingredients, mixing until just combined.
5. Fold in melted white chocolate and raspberries gently to avoid breaking the berries.
6. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. While cake cools, heat heavy cream until just boiling. Pour over remaining white chocolate chips to make ganache.
8. Once cake is cool, drizzle ganache over the top. Let set before serving.

Fluffy and rich, this cake pairs perfectly with a hot beverage. For an extra touch, garnish with fresh raspberries and a dusting of powdered sugar.

Molasses Spice Cake with Brown Butter Icing

A molasses spice cake with brown butter icing is a timeless treat that combines deep, warm flavors with a rich, creamy topping. Perfect for cozy gatherings or a sweet afternoon pick-me-up, this cake is as satisfying to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened (plus extra for pan)
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup molasses (not blackstrap)
• 1/2 cup hot water
• 1/2 cup unsalted butter (for icing)
• 1 1/2 cups powdered sugar (sifted)
• 2 tbsp milk (adjust for consistency)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Butter an 8-inch square baking pan.
2. Whisk flour, baking soda, salt, cinnamon, ginger, and cloves in a bowl. Tip: Sifting the flour can prevent lumps.
3. Beat 1/2 cup butter and granulated sugar until light and fluffy. Add egg; beat well.
4. Mix in molasses. The batter will look separated; that’s okay.
5. Alternately add flour mixture and hot water to butter mixture, beginning and ending with flour. Mix until just combined.
6. Pour batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean. Tip: Rotate pan halfway for even baking.
7. Cool cake in pan on a wire rack for 10 minutes. Then, invert onto rack to cool completely.
8. For icing, melt 1/2 cup butter over medium heat. Cook, stirring, until golden brown, about 5 minutes. Tip: Watch closely to prevent burning.
9. Transfer brown butter to a bowl. Gradually beat in powdered sugar, milk, and vanilla until smooth.
10. Spread icing over cooled cake. Let set before slicing.

Oozing with warmth and spice, this cake pairs wonderfully with a dollop of whipped cream or a hot cup of coffee. The brown butter icing adds a nutty depth that elevates the classic molasses flavor.

Almond Amaretto Snowflake Cake

Whisk together a dreamy dessert that’s as festive as it is flavorful. This cake blends almond and amaretto for a winter-ready treat.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (or substitute with coconut sugar)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 3 large eggs (bring to room temperature for better incorporation)
• 1/2 cup almond milk (or any dairy-free alternative)
• 1/4 cup amaretto liqueur (adjust to taste)
• 1 tsp almond extract (pure for best flavor)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Scrape the bowl to ensure even mixing.
4. Mix in almond extract and amaretto until combined.
5. Alternately add flour mixture and almond milk to the butter mixture, starting and ending with flour. Tip: Do not overmix to keep the cake tender.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the moist, almond-infused layers with a hint of amaretto warmth. Serve dusted with powdered sugar for a snowy effect or alongside a scoop of vanilla ice cream.

Toasted Coconut Rum Cake

Very few desserts strike the perfect balance between tropical and comforting like this one. It’s a must-try for anyone who loves a boozy, sweet treat with a crunchy twist.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup toasted coconut flakes (plus extra for garnish)
• 1/2 cup dark rum (for a deeper flavor)
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
4. Beat in eggs one at a time, then stir in vanilla.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Tip: Mix just until combined to avoid a tough cake.
6. Fold in toasted coconut and rum.
7. Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Check at 30 minutes to prevent overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack.

Rich with a moist crumb and a hint of rum, this cake is best served warm. Sprinkle extra toasted coconut on top for added texture and presentation.

Black Forest Winter Cake with Cherry Filling

Delight in the rich flavors of this Black Forest Winter Cake, a perfect blend of chocolate and cherry for the colder months.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 3/4 cups sugar (adjust to sweetness preference)
• 3/4 cup cocoa powder (use high-quality for deeper flavor)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs (room temperature for better mixing)
• 1 cup milk (whole milk recommended for richness)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract
• 1 cup boiling water (enhances chocolate flavor)
• 1 can cherry pie filling (21 oz, or homemade for fresher taste)
• 2 cups whipped cream (chilled for better peaks)
• 1/2 cup chocolate shavings (for garnish)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Gradually stir in boiling water. The batter will be thin; this is normal.
5. Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, spread cherry filling over the first cake layer. Top with the second layer.
8. Frost the entire cake with whipped cream. Garnish with chocolate shavings.
9. Chill for at least 1 hour before serving to set the layers.

Unwrap the layers of flavor with each bite, where the moist chocolate cake meets the tart cherry filling. Serve chilled with a dusting of cocoa powder for an extra chocolatey touch.

Brown Sugar Cinnamon Streusel Cake

Kickstart your morning with this irresistible Brown Sugar Cinnamon Streusel Cake, a perfect blend of sweet and spice that’s sure to delight.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, cold and cubed (or margarine for a dairy-free option)
• 1/2 cup milk (whole milk recommended for richness)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Tip: Ensure butter is cold for a flakier streusel.
4. Add egg, milk, and vanilla extract to the butter mixture. Mix until just combined.
5. Gradually add dry ingredients to wet ingredients, stirring until a smooth batter forms.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. In a small bowl, mix 1/4 cup brown sugar and cinnamon. Sprinkle evenly over batter. Tip: For extra crunch, add chopped nuts to the streusel.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate pan halfway through for even baking.
9. Let cool in pan for 10 minutes before serving.

This cake boasts a moist crumb with a crispy, cinnamon-sugar topping. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Vanilla Bean Snowcap Cake with Cranberry Compote

Every baker needs a showstopper dessert, and this vanilla bean snowcap cake with cranberry compote is just that. It’s a perfect blend of sweet and tart, with a moist crumb that’s irresistible.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or use margarine for a dairy-free option)
• 2 large eggs (room temperature for better mixing)
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 1/2 cup whole milk (any milk works, but whole gives richness)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup fresh cranberries (frozen works too, no need to thaw)
• 1/4 cup water (for the compote)
• 1/4 cup brown sugar (for a deeper compote flavor)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
2. In a large bowl, cream butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla bean seeds.
4. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
5. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. While cake bakes, combine cranberries, water, and brown sugar in a small saucepan. Simmer over medium heat until cranberries burst and mixture thickens, about 10 minutes.
7. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve cake slices topped with warm cranberry compote.

You’ll love the contrast between the soft, vanilla-scented cake and the vibrant, tangy compote. Try serving it with a dollop of whipped cream for extra indulgence.

Cardamom Pear Cake with Vanilla Glaze

Just when you thought pears couldn’t get any better, this cake proves otherwise. Juicy pears meet warm cardamom, all under a sweet vanilla glaze.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cardamom (freshly ground for best flavor)
• 1/2 cup unsalted butter, softened (or margarine)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
• 2 medium pears, peeled and diced (about 1 1/2 cups)
• 1 cup powdered sugar
• 2 tbsp milk (adjust for desired glaze thickness)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk flour, baking powder, baking soda, salt, and cardamom in a bowl. Set aside.
3. Beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape bowl sides for even mixing.
4. Add eggs one at a time, then vanilla, beating well after each.
5. Alternately add flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
6. Fold in diced pears. Tip: Coat pears in a bit of flour to prevent sinking.
7. Pour batter into pan. Bake for 35-40 minutes until a toothpick comes out clean.
8. Cool cake in pan for 10 minutes, then transfer to a wire rack.
9. Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake. Tip: Glaze thickens as it sets.

This cake boasts a moist crumb with bursts of pear in every bite. The cardamom adds a warm spice, balanced by the sweet vanilla glaze. Serve slightly warm with a dollop of whipped cream for an extra treat.

Spiced Persimmon Pudding Cake

Now is the perfect time to embrace the cozy flavors of fall with this Spiced Persimmon Pudding Cake. Its rich, moist texture and warm spices make it a standout dessert for any occasion.

Ingredients

• 2 cups pureed persimmon (use very ripe persimmons for best flavor)
• 1 cup all-purpose flour (sifted for a lighter cake)
• 1/2 cup brown sugar (packed, adjust sweetness to preference)
• 1/4 cup melted butter (or any neutral oil)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1 tsp cinnamon (add more for extra spice)
• 1/2 tsp nutmeg (freshly grated preferred)
• 1/4 tsp salt (balances the sweetness)
• 1 egg (room temperature for even mixing)
• 1/2 cup milk (whole milk recommended for richness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish lightly.
2. In a large bowl, whisk together pureed persimmon, brown sugar, melted butter, and egg until smooth.
3. Sift in flour, baking soda, cinnamon, nutmeg, and salt. Stir just until combined to avoid overmixing.
4. Gradually add milk, stirring until the batter is uniform. The batter will be thick but pourable.
5. Pour batter into the prepared dish. Smooth the top with a spatula for even baking.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the dish for 10 minutes before serving to allow the cake to set.

Moist and fragrant, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The persimmon gives it a unique sweetness, while the spices add depth, making it a memorable dessert.

Summary

Whether you’re looking to sweeten up a chilly evening or add a festive touch to your gatherings, our roundup of 20 Cozy Winter Cake Recipes offers something for every baker. From rich chocolate delights to light citrus sponges, these cakes are sure to warm hearts and homes. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!