This Christmas Chaos Cake is a festive explosion of flavor and color! Loaded with crushed cookies, candies, and chocolate chips, it’s a soft, moist cake that captures all the fun of the holiday season in every bite. Easy to make and impossible to resist, this cheerful dessert is perfect for Christmas parties, potlucks, or a cozy night of holiday baking with the family!
PREP TIME: 45 Minutes
COOK TIME: 30 Minutes
SERVINGS: 12
INGREDIENTS:
FOR CAKE:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup granulated sugar
½ cup light brown sugar packed
¾ cup unsalted butter softened
3 large eggs room temperature
1 teaspoon vanilla extract
½ cup sour cream
½ cup buttermilk
½ cup chopped pecans
½ cup shredded coconut
½ cup mini chocolate chips
½ cup chopped dried cranberries
¼ cup crushed candy canes optional
FOR FROSTING:
8 oz cream cheese softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 –2 tablespoons heavy cream as needed for consistency
OPTIONAL GARNISH:
Extra chopped pecans
Chocolate drizzle
Festive sprinkles or crushed candy canes
INSTRUCTIONS:
Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round pans) and set aside.
MIX DRY INGREDIENTS:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
CREAM BUTTER & SUGARS
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
ADD WET INGREDIENTS:
Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
COMBINE MIXTURES
Gradually alternate adding the dry ingredients with buttermilk, mixing just until combined — do not overmix.
FOLD In The FUN:
Stir in pecans, coconut, chocolate chips, dried cranberries, and crushed candy canes until evenly distributed. This “chaos” mix gives the cake its festive twist.
BAKE:
Pour the batter into your prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
COOL IN PAN for 15 minutes, then transfer to a wire rack to cool completely before frosting.
MAKE The FROSTING
Beat together cream cheese and butter until creamy. Add vanilla and gradually beat in powdered sugar.
ADD heavy cream 1 tablespoon at a time until fluffy and spreadable.
FROST & DECORATE:
Spread frosting evenly over the cooled cake. Top with sprinkles, chocolate drizzle, or nuts as desired.
ENJOY!