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Sharing my most festive holiday cake yet, the North Pole Cake. Three layers of buttery chocolate cake, layered with sweet chocolate ganache, and frosted generously with a browned butter vanilla frosting. Finish the cake off with a frosting dipped candy cane “north pole” and you’ll have the cutest holiday cake, that’s beyond delicious too.
{This post is sponsored by Land O’Lakes}
I couldn’t let December pass by without sharing a festive holiday cake that’s both cute and delicious. As you can tell by now, I really like to do it up with the Christmas recipes. I have so much fun playing around with whimsical desserts.
Enter the layer cake, one of my favorite cake recipes to date.
I had two goals for this cake.
First, make the flavor amazing. Chocolatey on the inside, but with a nutty vanilla frosting on the outside.
Second, make the cake feel as though you’ve entered the North Pole. Meaning, create a winter wonderland cake that’s just as fun to make as it is to eat.
For the base of the cake I actually tried a few different recipes before landing on a more simple chocolate cake. I really wanted my cake to be moist, chocolate filled, and have hints of sweet Land O Lakes® Butter. There’s nothing worse than a dry cake, so I love using Land O Lakes® Butter to keep my cakes extra light, moist, and flavorful.
I baked my cake into three (6-inch) layer cakes. If you don’t own a 6-inch cake pan, you can also bake the cake in two (8-inch) cake layers. This works just as well, but you’ll have a shorter and wider cake, versus tall and skinny.
For the filling, I debated on whether to simply frost the entire cake with frosting or to add a chocolate filling. Since it’s December, and this is a Christmas cake, I went with the chocolate filling! When in doubt, always add more chocolate…
I made a lusciously smooth chocolate ganache with semi-sweet chocolate and a touch of cream to spread between the cake layers. When you look at the cake, you’d never guess there’s so much chocolate inside, but when you cut the first slice, you’re pleasantly surprised to find multiple layers of chocolate deliciousness. I love this little surprise hidden inside…so fun!
And then there’s the frosting.
Oh, this frosting, it’s become my new go-to. Browned butter, a touch of mascarpone cheese, powdered sugar, and a splash of vanilla.
Simple ingredients, but put them together and they make something incredibly delicious. This frosting is smooth, creamy, a little nutty from the browned butter, and perfectly sweet. Honestly, it doesn’t get any better.
It’s important for me to make recipes that not only look good, but taste just as delicious, if not better. And trust me, there’s so much to love about this cake. It is a chocolate lover’s dream cake. But it’s also very much a cake for anyone who loves vanilla.
To make the “North Pole” I just used a thick candy cane. I broke the rounded tip off, and then dipped it through a little of the frosting to make the top of the pole. I added some pearl sugar for a snowy effect, and pushed it directly into the top of the cake.
Nothing fancy, but so special and cute.
If you’d like to take the decorations a step further, you can make sugar cookie cut outs. I made reindeer sugar cookies. I sprinkled them with cinnamon sugar, and used a little melted white chocolate for their eyes and tail. It was important to me to keep the scene simple though, so that the cake would be the star.
If you’re looking for a fun Christmassy weekend project, or need a Pinterest worthy cake for your next holiday party, this is definitely that cake! I’ll be making it for my family’s Christmas Eve and I’m already so excited. Be sure to store in an airtight container!
If you make this North Pole Cake please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
North Pole Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) Land O Lakes® Salted Butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 3 tablespoons coffee flavored liquor , (optional)
- 1 tablespoon vanilla extract
- 1/2 cup hot water
Ganache
- 1/3 cup heavy cream
- 1 tablespoon Land O Lakes® Salted Butter, melted
- 6 ounces semi-sweet chocolate, chopped
Buttercream
- 2 sticks (1 cup) sticks Land O Lakes® Salted Butter, at room temperature
- 2 ounces mascarpone or cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- large candy cane and pearl sugar, for decorating
Instructions
- 1. Preheat the oven to 350 degrees F. Butter 3 (6-inch) round cake pans or 2 (8 inch) round cake pans. Line with parchment paper, then butter.2. In a medium size bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs, one at a time, until incorporated. Add the buttermilk, coffee flavored liquor (if using) and vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low until just combined. Beat in the hot water. 4. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
5. To make the ganache. In a microwave safe bowl, combine the heavy cream, butter, and chocolate. Microwave on power lever high for 30 second intervals, stirring after each interval until melted and smooth. Let the ganache cool 5-10 minutes.6. To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp.7. Add the remaining stick of butter, mascarpone, and powdered sugar. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and beat until combined.8. To assemble. Place 1st cake layer on a serving plate. Spread 1/2 of the ganache over the cake. Add the 2nd cake layer and spread with the remaining ganache. Add the 3rd layer. Frost the outside of the cake with a thin layer of buttercream. Chill 30 minutes and then frost the cake generously with the remaining buttercream. 7. Break the rounded tip off of the candy cane. Dip 1 end of the candy in buttercream to act as the tip of the "pole". Sprinkle the buttercream with pearl sugar. Insert the candy cane off-center on the top of the cake. Sprinkle with pearl sugar for "snow". Decorate as desired. Serve, or store in the fridge for up to 3 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Is it possible to make any components of this cake ahead of time? Looking forward to trying this recipe!
Hi there! You could definitely make the cake ahead of time and freeze it or refrigerate it! xT
Any advice on getting the frosting paler? Everything tastes delicious but the frosting is pretty beige in color. I’d love a snowier look. Would dye work?
Hi Margot,
Thanks for trying this recipe! Sure, you could use any food dye you want. My guess is your vanilla was pretty dark, you could try adding more powdered sugar. I hope this helps! xx
I made this for a Christmas party. It was a big hit! I only had the 8-inch cake pans, but the recipe worked fine for that. I’ll try three layers once I have 6-inch pans. I added grand marnier and orange zest rather than coffee liqueur, to give it an orange-chocolate taste.
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
Is it possible to make cake layered with ganache ahead of time and freeze? Then thaw and ice with buttercream before serving? Or should you wait to do the ganache?
Hi Sam! I would probably wait to add the ganache, but you can definitely freeze the cake! xT
Can I make the cake rounds ahead of time and freeze?
Yes, that should work well! xT
Hi, can gluten free flour be used instead, to make a gluten free cake?
thanks!
Hi Colleen,
Yes, an equal amount of gluten free flour will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
This is my go-to chocolate cake! Everyone always love when I make it.
It’s even delicious without the ganache layer, I just did buttercream between my layers.
Hey Ashley,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
How early can you make the cake in advance and then assemble later with icing/ganache, or if you make it early, do you also frost it early?
Hey Katie,
You could make the entire cake a day or two in advance and keep in the fridge. I hope this recipe turns out well for you, please let me know if you give it a try! xT
When do you recommend making this if I’m planning to serve Christmas Eve? The day before or day of?
Hey Vanessa,
Either will be just fine for this cake! Let me know how it turns out, I hope it’s a hit! Happy Holidays! xx
I made this for our Christmas dinner dessert. It was delicious – the icing was unbelievably wonderful. Great presentation and everyone enjoyed it.
Question – how do you store it? I opted for the 6 ” layers and the cake was so tall my husband had to construct a carrier for it. It was more than 10″ high without the North Pole addition.
Hey Wendy,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! I store in an airtight container on the counter. Happy Thursday❄️ xxT
What is the history of the North Pole Cake please?
Hi Peri,
I just wanted to create a fun, festive cake:) Let me know if you give it a try! xTieghan
How is this different from your blackout chocolate cake in your cook book!? Wanting to make one and they asked for dark chocolate cake with white frosting. Can’t decide between the two! Could I add white butt r cream to the blackout recipe?! What about the coffee if I don’t have instant?
Hi Brooke,
The blackout cake is definitely a stronger chocolate flavor, but I love them both. You could certainly do a white buttercream and then just skip the instant coffee. I hope you love the recipe! xTieghan
Can I use cake flour for this recipe? And if so, is the measurement different than regular AP flour?
Thanks!
Hi Elizabeth,
I’ve not tested this, but I would use an equal amount of cake flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
recipe for the cookies shown? Is it a soft cookie?
Thank you
Hey Nancy,
Here you go:
https://www.halfbakedharvest.com/chai-gingerbread-cookies/
Please let me know if you have any other questions! xTieghan
Do you use Belgian or Swedish pearl sugar?
Hi Hannah,
It’s just for decorating, so either one will work:) I hope you love the recipe! xTieghan