This chocolate and vanilla Christmas cake is one of those cakes that seem difficult but that can not be easier and resultant.

I bring it in the form of a nice Christmas cake but as a cake it is 10 served alone or accompanied by this chocolate cream that is simply perfect.

The auction? Decorate it with cookies in the form of a Christmas tree that makes it as special as this. You have the recipe for cookie dough and frosting that will serve as glue here.


For vanilla sponge cake

  • 120g butter at room temperature
  • 200 g sugar
  • 2 large eggs and a white at room temperature
  • 120 ml of milk
  • 1 teaspoon pure vanilla extract
  • 210 g pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch of salt

Chocolate cake dough:

  • 120g butter at room temperature
  • 200 g sugar
  • 2 large eggs and a white at room temperature
  • 120 ml of milk
  • 1 teaspoon pure vanilla extract
  • 165 g pastry flour
  • 35 cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch of salt

For chocolate cream

  • 120 ml cream
  • 220 g unsalted butter
  • 1 teaspoon of soluble coffee (I always use decaffeinated and I promise you that this does not flavor coffee, but it increases the intense flavor of chocolate)
  • 1 pinch of salt
  • 450 g chopped dark chocolate
  • 200 g icing sugar

For decorating the cake


Preheat the oven to 175 º C. Grease three molds of 20 cm and place a circle of baking paper in the background.

We prepare the mixture of the two doughs in the same way but separately.

For the vanilla cake, beat the butter for a couple of minutes in an electric mixer. Add the sugar and continue beating a couple of more minutes until it is soft and fluffy, scraping the bottom of the bowl with the help of a spatula. Lower the speed and add the eggs, one each time beating well before adding the next one and finish with the white.

Mix the milk and vanilla in a cup.

In a bowl, mix the dry ingredients: flour, baking powder and salt.

We begin to add them to the butter mixture, alternating with the milk mixture and scrape the bowl as needed.

For the chocolate cake we will do the same but in the dry ingredients we also add the cocoa powder and baking soda.

With the help of a ladle we fill the molds with the cake doughs: we put a ladle of vanilla dough in the center of each prepared mold. On the vanilla dough, we put a ladle of the chocolate dough. We always repeat by putting the dough in the center of the molds so that in the end they will look like concentric circles. Repeat until finish with all the dough.

For the cream

To make the chocolate cream, heat the cream with the butter, soluble coffee, salt and vanilla in a saucepan. In a bowl put the chopped chocolate with a knife. When the cream begins to boil, pour it over the chocolate and wait 5 minutes without touching it.

Mix with a spatula until there are no pieces of chocolate left and we have a smooth and soft cream. Add the vanilla, butter and salt and mix.

Let cool for about 20 minutes until the chocolate has lost heat and thickened.

We put it in a blender bowl and beat with electric rods until the cream is soft and fluffy adding little by little the icing sugar.

We put the cream in a pastry bag. We put a smooth nozzle first on the sleeve of one and a half cm. If we do not have, cut the tip leaving a cut of approximately 1 and a half cm.

Using a pastry sleeve to fill, we make sure all layers are the same thickness. So it's easier than then, besides rich, it's pretty.

We put as a base a cake and with the help of a brush paint with a little milk. This will make the cake stay juicy.

With the help of the sleeve, we put a layer of cream forming circles around the cake. Put another cake on top and repeat until finished. With the rest of the cream completely cover the cake with a very thin layer. let stand in the fridge for a few hours. decorate with the cookie trees and some rosemary branches and get our Christmas cake ready this year!

Tips and Tricks

  • You can prepare it in advance and freeze it already stuffed or unfilled.
  • Change the chocolate cream for this cinnamon one if you don't like the intense flavor of chocolate
  • Difficulty: easy
  • Preparation time: 1 hour and a half
  • Servings: 14

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest