Santa Hat Cake

There is something about holiday baking that instantly changes the mood of a kitchen, and this cake was born on one of those cozy, twinkly-light afternoons when you want a dessert that feels joyful before you even take a bite. I made this Santa Hat Cake while craving something festive yet elegant, and the result is a soft, tender cake wrapped in creamy frosting and crowned with strawberries that instantly make everyone smile. The benefit for you is a showstopper dessert that feels celebratory, comforting, and surprisingly approachable to make at home.

Why This Recipe Will Be Your New Favorite

This cake brings together playful holiday charm and classic cake comfort in the most irresistible way. Trust me, you’re going to love this, because it looks magical on the table but tastes even better than it looks. This one’s a total game-changer when you want a dessert that feels special, memorable, and guaranteed to spark joy with every slice.

Behind the Recipe

The idea for this cake came from decorating strawberries during the holidays and realizing they already look like tiny Santa hats just waiting to happen. I wanted to turn that simple, nostalgic moment into a full cake that feels whimsical and warm, the kind of dessert you make while music plays softly and the kitchen smells like vanilla and butter. Let me tell you, it’s worth every bite, especially when shared with people you love.

Ingredients You’ll Need

This recipe relies on simple, familiar ingredients that work together to create a moist cake, silky frosting, and fresh, juicy contrast from the strawberries.

1. All-purpose flour: 2 1/2 cups, provides structure while keeping the cake soft and tender.
2. Baking powder: 2 1/2 teaspoons, helps the cake rise evenly with a light crumb.
3. Salt: 1/2 teaspoon, balances sweetness and enhances overall flavor.
4. Unsalted butter: 1 cup softened, adds richness and a melt-in-your-mouth texture.
5. Granulated sugar: 1 3/4 cups, sweetens the cake and helps create a delicate crumb.
6. Large eggs: 4 at room temperature, bind the batter and add moisture.
7. Vanilla extract: 2 teaspoons, brings warmth and classic bakery aroma.
8. Whole milk: 1 cup, keeps the cake moist and smooth.
9. Heavy cream: 2 cups cold, whips into a light and fluffy frosting.
10. Powdered sugar: 1 cup, sweetens and stabilizes the whipped frosting.
11. Fresh strawberries: 2 pounds, create the signature Santa hat decoration.
12. Shredded coconut: 1/2 cup, adds snowy texture for the hat trim.

Time Needed to Make This Recipe

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes

Special Equipment You’ll Need

This cake comes together smoothly with a few helpful tools that make decorating stress-free.

Round cake pans: Used to bake evenly shaped cake layers.
Electric mixer: Makes whipping the frosting light and airy.
Offset spatula: Helps spread frosting smoothly around the cake.
Piping bag with round tip: Creates clean swirls and decorative details.

Step-by-Step Instructions

This process is straightforward and enjoyable, especially when you take your time and enjoy each step.

1. Prepare the oven and pans: Preheat the oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt until evenly combined.
3. Cream the butter and sugar: In a large bowl, beat butter and sugar until light, pale, and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract until smooth.
5. Combine wet and dry: Alternate adding the dry ingredients and milk, mixing gently until just combined.
6. Bake the cakes: Divide batter evenly between pans and bake until golden and a toothpick comes out clean.
7. Cool completely: Let cakes cool in pans briefly, then transfer to a rack until fully cooled.
8. Whip the frosting: Beat heavy cream and powdered sugar until soft, stable peaks form.
9. Assemble the cake: Stack layers with frosting in between, then frost the outside smoothly.
10. Decorate with Santa hats: Place strawberries upside down around the top and sides, add small frosting dots and coconut to complete the look.

Serving Suggestions & Presentation Tips

Serve this cake on a simple white stand to let the bright red strawberries pop against the creamy frosting. The contrast of soft cake, airy cream, and juicy berries looks beautiful when sliced, making it perfect for holiday tables, dessert buffets, or cozy family gatherings. A few extra strawberries scattered around the base add charm and color.

Extra Tips for Best Results

A few small details make this cake truly shine.

• Make sure the cake layers are completely cool before frosting to prevent melting.
• Choose strawberries that are firm and evenly sized for the cleanest Santa hat look.
• Chill the cake briefly after decorating to help the frosting set beautifully.
• Use cold cream straight from the refrigerator for the best whipped texture.

Variations You Can Try

You can easily adapt this cake while keeping its festive spirit.

• Chocolate Cake Base: Swap half a cup of flour for cocoa powder to create a rich chocolate contrast.
• Lemon Cream Version: Add lemon zest to the cake and frosting for a bright, fresh twist.
• Mini Santa Hat Cakes: Bake the batter in cupcake pans and decorate each one individually.
• Berry Mix Decoration: Combine strawberries with raspberries for added color and flavor.
• Vanilla Bean Frosting: Use vanilla bean paste for deeper aroma and visual speckles.

Make Ahead and Storage

This cake can be baked a day ahead and stored unfrosted at room temperature, tightly wrapped to keep it moist. Once frosted and decorated, store it in the refrigerator for up to two days, allowing it to sit at room temperature briefly before serving so the texture stays soft and creamy. Leftover slices keep well when covered, and the flavors remain lovely the next day.

Nutrition Facts

Servings: 12
Calories per serving: 420
Note: These are approximate values.

FAQ’s

1. Can I make this cake the day before serving?

Yes, you can bake the cake layers in advance and frost it the next day for best freshness.

2. Do I need to hull the strawberries?

Yes, removing the tops helps them sit neatly and resemble Santa hats.

3. Can I use a different frosting?

You can use a cream cheese frosting if you prefer a richer, tangier flavor.

4. How do I keep the whipped frosting stable?

Using cold cream and powdered sugar helps the frosting hold its shape longer.

5. Can I freeze the cake layers?

Yes, wrap cooled layers tightly and freeze for up to one month.

6. Is this cake very sweet?

The sweetness is balanced by the fresh strawberries and light frosting.

7. What size pans work best?

Two 8-inch round pans create the perfect height and shape.

8. Can I use low-fat milk?

Whole milk gives the best texture, but low-fat milk can work if needed.

9. How do I transport this cake safely?

Chill it first so the frosting firms up before moving.

10. Can kids help decorate this cake?

Absolutely, adding the strawberry hats is fun and very kid-friendly.

Conclusion

This Santa Hat Cake is one of those desserts that brings instant smiles and cozy holiday feelings to the table. I hope you enjoy making it as much as sharing it, and if you try it, I’d love to hear how it turned out for you.

Print