Introduction

Jessica’s magical Christmas cake is a show-stopping, multi-tiered festive treat combining rich chocolate, zesty lemon, and fresh blueberry flavors. This layered delight is beautifully decorated with intricate sugar paste designs, perfect for holiday celebrations.

Jessica’s Magical Christmas Cake Recipe - Recipe Image

Ingredients

500g unsalted butter, softened, plus extra for the tins
700g light muscovado sugar
10 medium eggs
400g dark chocolate, melted and cooled
1 tbsp vanilla extract
340g plain flour
2 tbsp smooth apricot jam
750g sky blue sugar paste or fondant icing
200g unsalted butter, softened
200g golden caster sugar
4 medium eggs
200g self-raising flour, sifted
½ tsp baking powder
5 lemons, zested and juiced (4 juiced for recipes)
1 tbsp raspberry jam
Pink and red food colourings
100g unsalted butter, softened
100g golden caster sugar
2 medium eggs
100g self-raising flour, sifted
¼ tsp baking powder
2 tbsp milk
120g blueberries, tossed in a little plain flour
1-2 tbsp lemon curd
Dark and light blue food colourings
200g dark chocolate (at least 70% cocoa solids), chopped
100g double cream
800g unsalted butter, softened
1.6kg icing sugar, plus extra for dusting
2 tbsp vanilla extract
2 rice crispy squares
150g white sugar paste, plus extra for the clouds
Black, green, brown, orange and other coloured sugar pastes
Black edible writing pen
Edible glue
150g yellow sugar paste, plus extra for the stars
Edible silver balls (optional)
2 chocolate-coated biscuit sticks
26cm, 18cm and 10cm cake drums
Cocktail sticks
8-10 cake dowels
Cloud-shaped cutters and star-shaped cutters in different sizes

Instructions

Step 1: Preheat oven to 170C/150C fan/gas 3. Butter three 26cm loose-bottomed cake tins and line with baking parchment. Beat 500g softened butter, 700g muscovado sugar and a pinch of salt for 7 minutes until pale and fluffy.
Step 2: Add 10 eggs one at a time, beating well after each. Fold in melted dark chocolate (400g) and 1 tbsp vanilla, then 340g plain flour. Divide batter into tins. Bake 40 minutes until brownie crust forms and centre is set. Cool completely in tins.
Step 3: Increase oven to 200C/180C fan/gas 6. For the middle tier, butter and line two 18cm tins. Beat 200g softened butter, 200g golden caster sugar and a pinch of salt for 7 minutes. Add 4 eggs one at a time, beating well.
Step 4: Fold in 200g self-raising flour, ½ tsp baking powder, zest of 2 lemons and ¼ lemon juice. Spoon into tins. Bake 25-30 minutes until lightly golden and firm. Cool 5 minutes in tins, then on wire rack completely.
Step 5: For the blueberry tier, butter and line two 10cm tins. Beat 100g softened butter, 100g golden caster sugar and a pinch of salt for 7 minutes. Add 2 eggs one at a time, beating well.
Step 6: Fold in 100g self-raising flour, ¼ tsp baking powder, 2 tbsp milk and 120g floured blueberries. Bake 20-25 minutes until golden and firm. Cool 5 minutes in tins, then on wire rack.
Step 7: For ganache, place 200g chopped dark chocolate in bowl. Bring 100g double cream to boil, pour over chocolate, whisk until smooth. Cool slightly.
Step 8: For buttercream, beat 800g softened butter, 1.6kg icing sugar and 2 tbsp vanilla for 10-12 minutes until pale and fluffy.
Step 9: Reserve 850g buttercream, beat in ganache to make chocolate buttercream. Spread small dollop onto 26cm cake drum. Layer brownie sponges with 2-3 tbsp chocolate buttercream between each. Cover top and sides with remaining chocolate buttercream. Chill 1 hour.
Step 10: Stir remaining lemon zest and juice into plain buttercream. Spread small dollop of lemon buttercream on 18cm drum. Layer lemon sponge with 2 tbsp lemon buttercream and 1 tbsp raspberry jam inside. Cover cake with 400g lemon buttercream. Chill 1 hour.
Step 11: On 10cm drum, spread lemon buttercream, layer blueberry sponge with 1-2 tbsp lemon curd and 1 tbsp lemon buttercream. Cover with 200g lemon buttercream. Chill 1 hour.
Step 12: Dye 250g buttercream deep grey/blue with blue colourings. Spread over blueberry tier. Chill 1 hour. Dye remaining buttercream deep red with pink and red colourings. Spread over lemon tier. Chill 1 hour.
Step 13: Warm 2 tbsp apricot jam and brush over brownie tier. Roll out sky blue sugar paste on dusted parchment to 40cm diameter and 5mm thick. Cover brownie tier, smooth sides. Chill overnight.
Step 14: For decorations, roll 1 rice crispy square into large ball, two-thirds of second into medium ball, rest into small ball. Cover with white sugar paste, smooth. Create hat from black and green sugar pastes, arms from brown sugar paste on cocktail sticks. Set 1 hour.
Step 15: Draw face with black edible pen; shape carrot nose from orange paste. Assemble snowman, attach arms, hat, nose with edible glue. Draw buttons with pen.
Step 16: To stack cake, cut 5 dowels to height of bottom tier and 3-4 for middle tier. Insert dowels centrally to support tiers above. Stack from largest to smallest carefully.
Step 17: Use coloured sugar pastes to cut stars and clouds. Affix rainbow stars and clouds to bottom tier with edible glue. Add yellow stars to middle tier. Make green sugar paste tree with brown stand and silver balls. Create flags with writing on biscuit sticks.
Step 18: Insert flags into middle tier. Place snowman on top tier, secure with cocktail stick. Best eaten within a day of decorating. Keeps up to five days.

Tips & Variations

Ensure butter and eggs are at room temperature for best cake texture.
Toss blueberries in plain flour to prevent sinking in batter.
Use gel food colourings for more vibrant colours without thinning buttercream.
For a simpler finish, skip the sugar paste decorations and dust the cake with icing sugar.
Allow cakes to cool completely before icing to prevent buttercream from melting.

Storage

Store the assembled and decorated cake in a cool, dry place or fridge for up to five days. If refrigerated, allow the cake to come to room temperature before serving for best flavor and texture. Leftover cake can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake tiers in advance?

Yes, the cake sponges can be baked and stored in an airtight container for up to 2 days before assembling. For longer storage, freeze the sponges well wrapped for up to a month.

What if I don’t have cake dowels?

You can use sturdy drinking straws or wooden skewers as alternatives to cake dowels to support the tiers. Just ensure they are cut to the right height and clean before inserting.

Jessica’s Magical Christmas Cake Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

Jessica’s magical Christmas cake is an impressive multi-tiered celebration cake featuring a rich dark chocolate brownie base, a zesty lemon middle tier, and a fruity blueberry top tier. Each tier is layered with complementary buttercreams and decorated with colorful sugar pastes and charming handmade sugar decorations, including a snowman and festive stars. This show-stopping cake combines multiple baking techniques, detailed decoration, and layers of flavor perfect for the festive season.

Author: Dylan
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 3 hours 15 minutes plus chilling and decorating time
Yield: Serves approximately 31 (15 from bottom tier, 10 from middle tier, 6 from top tier) 1x
Category: Cake
Method: Baking
Cuisine: British

Ingredients

Scale

Brownie Tier

500g unsalted butter, softened, plus extra for the tins
700g light muscovado sugar
10 medium eggs
400g dark chocolate, melted and cooled
1 tbsp vanilla extract
340g plain flour
2 tbsp smooth apricot jam

Middle Lemon Tier

200g unsalted butter, softened
200g golden caster sugar
4 medium eggs
200g self-raising flour, sifted
½ tsp baking powder
Zest of 5 lemons
Juice of 4 lemons
1 tbsp raspberry jam
Pink and red food colourings

Blueberry Tier

100g unsalted butter, softened
100g golden caster sugar
2 medium eggs
100g self-raising flour, sifted
¼ tsp baking powder
2 tbsp milk
120g blueberries, tossed in a little plain flour
1–2 tbsp lemon curd
Dark and light blue food colourings

Ganache & Buttercream

200g dark chocolate (at least 70% cocoa solids), chopped
100g double cream
800g unsalted butter, softened
1.6kg icing sugar, plus extra for dusting
2 tbsp vanilla extract

Decorations & Assembly

2 rice crispy squares
150g white sugar paste, plus extra for clouds
Black, green, brown, orange and other coloured sugar pastes
Black edible writing pen
Edible glue
150g yellow sugar paste, plus extra for stars
Edible silver balls (optional)
2 chocolate-coated biscuit sticks
26cm, 18cm and 10cm cake drums
Cocktail sticks
8–10 cake dowels
Cloud-shaped cutters and star-shaped cutters in different sizes

Instructions

Prepare Brownie Tier: Preheat oven to 170C/150C fan/gas 3. Butter and line three 26cm loose-bottomed cake tins with baking parchment. Beat 500g softened butter, 700g light muscovado sugar, and a pinch of salt for 7 minutes until pale and fluffy. Add 10 eggs one at a time, beating well after each. Fold in 400g melted cooled dark chocolate and 1 tbsp vanilla extract, then 340g plain flour. Spoon batter into tins and bake 40 minutes until edges have a brownie crust and center is set with no wet crumbs. Cool completely in tins.
Prepare Middle Lemon Tier: Increase oven to 200C/180C fan/gas 6. Butter and line two 18cm loose-bottomed cake tins. Beat 200g softened butter, 200g golden caster sugar, and a pinch of salt for 7 minutes until light and fluffy. Add 4 eggs one at a time, beating well after each. Fold in 200g sifted self-raising flour, ½ tsp baking powder, zest of 2 lemons, and a quarter of the lemon juice. Divide batter into tins and bake 25-30 minutes until lightly golden and firm to touch. Cool 5 minutes in tins, then transfer to wire racks to cool completely.
Prepare Blueberry Tier: Butter and line two 10cm round cake tins. Beat 100g softened butter, 100g golden caster sugar, and a pinch of salt for 7 minutes until pale and fluffy. Add 2 eggs one at a time, beating well after each. Fold in 100g sifted self-raising flour, ¼ tsp baking powder, 2 tbsp milk, and 120g blueberries tossed in plain flour. Divide batter into tins and bake 20-25 minutes until light golden and firm. Cool 5 minutes in tins, then transfer to wire racks to cool.
Make Ganache: Place 200g chopped dark chocolate in a heatproof bowl. Bring 100g double cream to boil over medium heat, pour over chocolate and whisk until smooth. Cool slightly.
Make Buttercream: Beat 800g softened butter, 1.6kg icing sugar, and 2 tbsp vanilla extract for 10-12 minutes until pale and fluffy. Set aside 850g buttercream and fold in ganache to make chocolate buttercream.
Assemble Brownie Tier: Spread a small blob of chocolate buttercream onto the 26cm cake drum. Place one brownie sponge on top, spread 2-3 tbsp chocolate buttercream over it, then add second sponge. Repeat with third sponge. Cover top and sides with remaining chocolate buttercream using a palette knife, then chill for at least 1 hour.
Assemble Lemon Tier: Mix remaining lemon zest and juice into plain buttercream. Spread a small blob on the 18cm cake drum. Place one lemon sponge, spread with 2 tbsp lemon buttercream and 1 tbsp raspberry jam, then add second sponge. Cover top and sides with 400g lemon buttercream. Chill for 1 hour.
Assemble Blueberry Tier: Spread a small blob of lemon buttercream on the 10cm cake drum. Place one blueberry sponge, spread with lemon curd and 1 tbsp lemon buttercream, then second sponge. Cover top and sides with 200g lemon buttercream. Chill for 1 hour.
Finish Blueberry Tier: Dye 250g of remaining buttercream deep grey/blue using blue food colourings. Spread evenly over blueberry tier and chill for 1 hour.
Finish Lemon Tier: Dye remaining buttercream deep red with pink and red food colourings. Spread over lemon tier and chill for 1 hour.
Cover Brownie Tier with Fondant: Warm apricot jam, cool slightly and brush over brownie tier top and sides. Roll out 750g sky blue sugar paste on icing sugar-dusted parchment to 40cm diameter at 5mm thickness, cover cake smoothing sides. Chill overnight.
Make Snowman Decoration: Roll one rice crispy square into a large ball, two-thirds of second square into medium ball, remainder into small ball. Cover each with rolled white sugar paste, smoothing by hand. Fashion a hat from black and green sugar pastes. Shape twig arms with cocktail sticks and brown sugar paste. Let set 1 hour at room temperature. Draw face with black edible pen; create carrot nose from orange sugar paste. Assemble snowman and fix parts with edible glue and cocktail sticks. Add buttons with edible pen.
Stack Cake: Measure and cut cake dowels for bottom and middle tiers to their respective heights. Insert dowels into centers for support. Carefully stack tiers largest to smallest.
Decorate Cake: Cut stars from colored sugar pastes, clouds from white sugar paste. Attach stars in rainbow pattern to bottom tier using edible glue if needed; affix clouds to sides. Attach yellow sugar paste stars to middle tier. Shape a green sugar paste tree with brown stand, decorate with sugar paste off-cuts and optional edible silver balls. Make two small flags from sugar paste, wrap around chocolate biscuit sticks, write messages with edible pen, insert into middle tier. Top cake with snowman, securing with cocktail stick.
Storage and Serving: Best eaten within a day of decorating. Will keep for up to five days when stored properly.

Notes

Ensure all butter is softened for smoother mixing and better texture.
Use loose-bottomed cake tins for easier removal of delicate layers.
Cool cakes completely before applying buttercream or fondant to prevent melting.
Dice blueberries lightly coated with flour prevent them from sinking in the batter.
Chilling between coatings helps set layers and makes stacking easier.
Use food coloring sparingly, adding gradually to achieve desired shades.
Allow adequate setting time for sugar paste decorations to prevent damage during assembly.
Supports provided by dowels are essential for tiered cake stability.
Store cake in a cool place, but avoid refrigeration once fondant is applied to prevent sweating.

Keywords: Christmas cake, multi-tiered cake, chocolate brownie, lemon cake, blueberry cake, buttercream, ganache, fondant decoration, festive cake