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These homemade Fancy Christmas Cakes (Mini Holiday Ding Dongs) are an easy recipe that creates vibrant, festive treats perfect for holiday celebrations. Featuring layers of colorful cake, creamy buttercream, and a glossy chocolate coating, these mini cakes combine stunning presentation with delicious flavor for a showstopping holiday dessert.
Why You'll Love These Holiday Cakes
These festive mini cakes offer the perfect blend of visual appeal and delicious taste. The vibrant red and green layers create a stunning holiday presentation, while the combination of tender cake, creamy filling, and chocolate coating provides delightful texture in every bite. They're ideal for holiday parties, gift-giving, or creating special memories with family.
Ingredients for Christmas Cakes
- For the Cake Layers:
- 1 box white or vanilla cake mix
- 1-ounce red food coloring
- 1-ounce green food coloring
- 1 teaspoon vanilla extract
- Water, oil, and eggs (as called for on box)
- For the Filling:
- 2 cups buttercream frosting
- 1/4 teaspoon peppermint extract (optional)
- For the Coating:
- 16 ounces Candyquick Chocolate
- 2 tablespoons shortening (if using regular chocolate)
- Equipment Needed:
- Two 9x13 baking pans
- Parchment paper
- 2 1/2-inch round cookie cutter
- Cooling rack
- Offset spatula
Step-by-Step Instructions
- Prepare the Cake Layers
- Preheat oven to 350°F. Line pans with parchment paper and spray with baker's spray. Mix cake batter according to package. Divide evenly between two bowls. Add red coloring to one, green to other.
- Bake the Cakes
- Pour colored batters into prepared pans. Bake 12-15 minutes, tapping pans at 6-minute mark. Cool completely on wire racks.
- Create the Layers
- Spread buttercream evenly over green cake layer. Top with red layer. Chill until firm, about 30 minutes.
- Cut and Prepare
- Use round cutter to cut mini cakes. Place on wire rack over parchment-lined sheet.
- Add Chocolate Coating
- Melt chocolate according to package directions. Pour over cakes, ensuring complete coverage. Let set until firm.
Pro Tips for Success
Use gel food coloring for vibrant colors without affecting batter consistency. Ensure cakes are completely cool before layering. Chill thoroughly between steps for clean cuts. Keep chocolate at proper temperature for smooth coating. Work quickly when coating to prevent chocolate from setting too soon.
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Serving Suggestions
Present on a festive holiday platter with fresh mint leaves for garnish. Create a dessert table centerpiece by arranging at varying heights. Serve alongside hot cocoa or coffee for holiday gatherings. Package individually in clear gift boxes for beautiful holiday gifts. Consider adding seasonal sprinkles before chocolate sets for extra decoration.
Storage and Make-Ahead Tips
Store finished cakes in airtight container at room temperature up to 3 days. Refrigerate for up to one week. Cake layers can be made ahead and frozen for up to 1 month. Thaw completely before assembling. Avoid storing in very warm areas as chocolate coating may soften.
Frequently Asked Questions
- → How long should I whip the frosting?
- Whip for at least 3 minutes on medium-high to high speed, though it can be whipped for up to 7 minutes for extra lightness.
- → Can I make this ahead?
- Yes, the filling can be stored in the refrigerator for up to 2 weeks. Just rewhip before using.
- → What if my filling is too thick?
- Gradually beat in additional milk until you reach the desired spreading consistency.
- → What kind of cake should I use?
- The recipe suggests using their white cake recipe for from-scratch cakes, though the filling would work with any cake base.
- → Why sift the confectioners' sugar?
- Sifting removes lumps and ensures a smooth, creamy filling texture.