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–+ servings
Christmas Chaos Cake

Delight in the Magic of Christmas Chaos Cake at Home

Indulge in the Christmas Chaos Cake, a delightful dessert that combines chocolate, cookie bits, and cranberries, creating a festive treat full of surprises.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Use gluten-free blend for a gluten-free version.
  • 2 teaspoons Baking powder Essential leavening agent.
  • 1 teaspoon Baking soda Enhances rise.
  • 1 teaspoon Salt Balances sweetness.
  • 1 teaspoon Cinnamon Warm spice for aroma.
  • 0.5 teaspoon Nutmeg Adds holiday flavor.
  • 1 cup Granulated sugar Can substitute with brown sugar.
  • 0.5 cup Unsalted butter Softened for best texture.
  • 3 large Eggs Room temperature for smooth mixing.
  • 2 teaspoons Vanilla extract Depth of flavor.
  • 1 cup Sour cream Can substitute with Greek yogurt.
  • 0.5 cup Whole milk Contributes moisture.
For the Mix-ins
  • 1 cup Chopped pecans or walnuts Adds crunch.
  • 1 cup Chopped dried cranberries Offers tartness and color.
  • 1 cup Mini chocolate chips Melts into pockets of sweetness.
For the Cream Cheese Swirl & Frosting
  • 8 oz Cream cheese Adds richness.
  • 1 cup Powdered sugar Sweetening agent for frosting.
Optional Toppings
  • 1 cup Sprinkles For decoration.
  • 1 cup Candied cherries For sweeter decoration.
  • 1 cup White chocolate drizzle Enhances presentation.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • Hand Mixer or Stand Mixer
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan lined with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the butter with granulated sugar and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then incorporating the vanilla extract.
  5. Gradually alternate adding the dry mixture and sour cream to the butter mixture, mixing just until smooth.
  6. Gently fold in the chopped pecans, dried cranberries, and mini chocolate chips.
  7. In a separate bowl, blend the cream cheese, powdered sugar, and an egg until smooth; swirl into the cake batter.
  8. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
  9. Allow the cake to cool completely before frosting with the cream cheese mixture and adding toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for better incorporation. Don't overmix to maintain fluffiness. Store unfrosted cake at room temperature, and frosted cake in the fridge for longer freshness.

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