Top 5 Most Popular Christmas Desserts You Must Try

Christmas is a time for indulgence, and what better way to celebrate than with some delicious desserts? Here are five must-try recipes that will make your Christmas extra sweet.

1. Sticky Toffee Pudding

Originating from Britain, sticky toffee pudding is a rich and satisfying dessert that’s perfect for the holiday season. It’s a dark, date-filled cake soaked in a thick toffee sauce that will leave you wanting more. This dessert is a classic for a reason, and it’s sure to be a hit at your Christmas dinner.

Ingredients for the pudding:

• ½ lb. pitted dates (about 1½ cups)
• 1 tsp. baking soda
• 1 c. boiling water
• ½ c. unsalted butter, softened, plus more for greasing
• 1½ c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. ground cinnamon
• ¼ tsp. kosher salt
• ⅛ tsp. ground cloves
• 1 c. firmly packed dark brown sugar
• 1 large egg, room temperature
• 1 tsp. vanilla extract

Ingredients for the toffee sauce:

• ½ c. unsalted butter, cubed
• 1 c. firmly packed dark brown sugar
• ¼ tsp. kosher salt
• ¾ c. heavy whipping cream
• 1 tsp. vanilla extract

Instructions for the pudding:

1. Preheat the oven to 350℉/177℃.
2. In a medium bowl, combine the dates, baking soda, and boiling water.
3. Cover and let stand until softened, 15 minutes.
4. Transfer the date mixture to the container of a blender and process until smooth, 30 seconds to 1 minute.
5. Scrape down the slides and bottom of the blender with a rubber spatula to ensure the mixture is smooth.
6. In a large bowl, whisk together the butter and brown sugar until light and fluffy.
7. Add the egg and vanilla; beat until blended.
8. Gradually beat in the flour mixture.
9. Add the date mixture to the batter and fold until blended with a rubber spatula.
10. Pour into a greased 12-cup muffin tin, ramekins, or an 8’’ baking dish.
11. Bake until pudding is set and firm on top, about 18 –20 minutes.
12. Serve cakes flat-side up, with warm toffee sauce on top.

Instructions for the toffee sauce:

1. Combine heavy whipping cream, butter, brown sugar, and salt in a saucepan.
2. Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened.
3. Remove from heat and stir in vanilla.
4. Serve warm over sticky toffee pudding or enjoy as is!

This recipe is adapted from [Tastes Better from Scratch]

2. Chocolate Bûche de Noël

This French pastry is as beautiful as it is delicious. The Chocolate Bûche de Noël, or yule log, is a giant log of chocolate cake covered with chocolate buttercream and decorated with candies. It’s an elegant and festive dessert that’s sure to impress your guests.

Ingredients for the cake:

• ½ lb. unsalted butter, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• ¼ cup cocoa powder

Ingredients for the chocolate ganache:

• 12 oz. semisweet chocolate, chopped
• ¾ cup heavy cream

Ingredients for the decoration:

• Chocolate shavings or curls (optional)
• Candied cranberries or cherries (optional)
• Fresh rosemary sprigs (optional)

Instructions for the cake:

1. Preheat oven to 350℉/177℃ and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
3. Add the egg and vanilla and beat well.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
6. Fold in the cocoa powder.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack.

Instructions for the ganache:

1. Place chocolate in a heatproof bowl over a pot of simmering water or in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each interval, until melted and smooth.
2. Whisk in heavy cream until well combined.
3. Let it cool slightly until thickened enough to spread, about 15 minutes.

Instructions for assembly:

1. Place one end of a long strip of parchment paper on your work surface and place half of the cake on top of it.
2. Spread half of the ganache evenly over the cake, leaving some space around the edges.
3. Roll up the parchment paper around the cake from one end to seal it tightly.
4. Place another long strip of parchment paper on top of it and press down gently to smooth out any air bubbles or wrinkles.
5. Wrap tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight to set.

Instructions for decoration:

1. When ready to serve, unwrap one end of the log slightly to reveal some of it.
2. Use a sharp knife to cut off about 3 inches from one end at an angle.
3. Place some chocolate shavings or curls over one side of this piece if desired. You can also use candied cranberries or cherries as decorations if you like.
4. Finally, you can insert some fresh rosemary sprigs into small holes made with toothpicks along one side of this piece for extra flavor and color.
5. Enjoy your Chocolate Bûche de Noël!

3. Christmas Spiced Victoria Sponge Cake

Another British favorite, the Christmas Spiced Victoria Sponge Cake is a light and fluffy dessert that’s bursting with flavor. It features layers of sponge cake filled with fruit preserves and whipped cream, all flavored with warm spices like cinnamon, nutmeg, and ginger. It’s a delightful treat that’s perfect for the holiday season.

Ingredients:

• 3 large eggs
• 1½ cup (300 grams) superfine sugar
• 1¾ cups (225 grams) self-rising flour
• 2 teaspoons baking powder
• 7 ounces (14 tablespoons/200 grams) unsalted butter, softened
• 6 tablespoons cold water
• 3 cloves
• ½ teaspoon ground cinnamon
• 4 allspice berries
• 1 teaspoon mixed spice
• 1 (12-ounce) jar raspberry jam
• 1 cup (240 milliliters) whipping cream, lightly whipped
• ¼ cup confectioners’ sugar

Instructions:

1. Gather the ingredients and preheat the oven to 350℉/180℃
2. Lightly grease two 8-inch/20 cm sandwich tins with a little butter and line the bottom with lightly-greased baking parchment.
3. Using a stand mixer or electric hand mixer, beat the eggs, 1 cup/225 g of the sugar, flour, baking powder, and butter together until thoroughly combined and has a soft, dropping consistency.
4. Evenly divide the cake batter between the two tins.
5. Smooth the surface of the cake very lightly with a palette knife and bake on the middle shelf of the oven for 25 minutes or until the cakes are well risen and golden brown on the surface.
6. Once risen and brown, you can open the door to check by gently pressing the center of the cake and it should spring back quickly.
7. If so, remove the cakes from the oven and place on a cooling rack for 5 minutes.
8. Once shrinking away from the sides of the tins, remove the cakes and leave to cool completely on the cooling rack.
9. While the cakes are cooling, place the remaining sugar into a large saucepan with the water.
10. Add all the spices and bring to a gentle boil. Continue to cook and reduce the mixture by a half.
11. Remove from the stove and leave to cool.
12. Turn the cooled cakes cooked side down and using a pastry brush, brush on the syrup a little at a time, allowing the cakes to absorb the syrup before adding more.

This recipe is adapted from [The Spruce Eats]

4. Pecan Pie Cheesecake

This unique dessert combines the textures and tastes of pecan pie and cheesecake into one irresistible treat. It features a crunchy pecan crust, a creamy cheesecake filling, and a crunchy pecan topping. It’s a sweet and nutty dessert that’s sure to be a crowd-pleaser.

Ingredients or the cheesecake:

• 3 (8-oz.) blocks cream cheese, softened
• 1 c. packed brown sugar
• 3 large eggs
• ¼ c. sour cream
• 2 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• ¼ tsp. kosher salt

Ingredients for the crust:

• 1 sleeve graham crackers, finely crushed

Ingredients for the pecan pie topping:

• 4 tbsp. butter
• ½ c. packed brown sugar
• ½ tsp. ground cinnamon
• ¼ c. heavy cream
• 1 ¾ c. whole or chopped pecans
• Pinch of kosher salt

Instructions:

1. Preheat your oven to 325℉/165℃.
2. Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
3. Pour the mixture into a pie pan on top of the graham cracker crust.
4. Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
5. For the pecan pie topping, combine butter, brown sugar, cinnamon, heavy cream, pecans, and a pinch of kosher salt in a saucepan.
6. Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened.
7. Let it cool slightly until thickened enough to spread, about 15 minutes.
8. Spread the pecan pie topping over the cooled cheesecake.
9. The cheesecake itself needs to be refrigerated for an hour up to overnight after baking and cooling, so you can prep the night before you’re ready to serve.

This recipe is adapted from [Delish], [Simple Sweet Recipes]

5. Chocolate Candy Cane Cake

This impressive dessert is perfect for those who love chocolate and mint. The chocolate candy cane cake features three moist layers of chocolate cake filled with candy cane-studded buttercream and frosted with chocolate-mint icing. It’s decorated with chocolate curls and mini candy canes for extra fun and festivity.

Ingredients for the cake:

• 2 cups sugar
• 1¾ cups all-purpose flour
• ¾ cup cocoa powder plus 2 tablespoons for flouring the pan
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup milk
• ½ cup light flavored olive oil
• 1½ teaspoons vanilla extract
• ½ teaspoon peppermint extract (optional)
• 1 cup hot coffee or boiling water

Ingredients for the icing:

• 2 cups powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon peppermint extract
• ¼ cup crushed candy canes for topping

Instructions:

1. Preheat your oven to 325℉/165℃.
2. In a large mixing bowl, beat together the sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, milk, oil, and vanilla extract until evenly blended.
3. If you’re using the peppermint extract, add it to the mixture.
4. Gradually add the hot coffee or boiling water to the mixture.
5. Pour the batter into a cake pan that has been lightly floured with the additional cocoa powder.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is cooling, mix together the powdered sugar, milk, and peppermint extract to make the icing.
8. Once the cake has cooled, spread the icing over the top of the cake.
9. Sprinkle the crushed candy canes over the icing for a festive touch.

This recipe is adapted from [Barefeet in the Kitchen]

So there you have it, five must-try Christmas desserts. Whether you’re a fan of traditional British puddings, French pastries, or unique dessert combinations, there’s something here for everyone. Happy baking and merry Christmas!