Poinsettias have always felt so festive to me. I love their vibrant colors and how synonymous they are with the holidays. In fact, I enjoy them so much I decided to make this poinsettia cake!
It’s made with colorful vanilla layers, decadent buttercream frosting and beautiful piped buttercream poinsettias.
Substitutions and Swaps
While I love making this poinsettia cake following the recipe below, I know you might not have all these ingredients.
Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this recipe.
- All-Purpose Flour – This recipe works best with all-purpose flour, but you can use cake flour or gluten flour if needed.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar. It will change the texture of the cake layers!
- Unsalted Butter – If you only have salted butter on hand, use it in place of the salted butter and omit the salt. You can also use vegan butter in its place!
- Egg Whites – You can also use 4 whole large eggs.
- Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Heavy Cream – You can also use whipping cream or coconut cream.
- Peppermint Extract – This is totally optional, but I enjoy flavoring the buttercream with peppermint extract to make it more festive. You can use different extracts like almond or coconut or omit the additional extract all together.
Making This Poinsettia Cake in Different Sizes
This recipe can also be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!
You can make four 6″ cake layers with one batch of batter. Bake the cake layers at 350F for 34-36 minutes or until a toothpick comes out with a few moist crumbs.
One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 325 F for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly.
You can also use this recipe to make a Bundt cake! Bake time can vary based on the size and type of pan you use and can take anywhere from 45-75 minutes.
I recommend using a toothpick to test for doneness. Check on it every 5-10 minutes once it’s been in the oven for 45 minutes.
The final variation of this recipe is cupcakes!! This recipe makes about 36 regular sized cupcakes. Fill cupcake liners 3/4 full. Bake for 17-19 minutes or until a toothpick comes out with a few moist crumbs.
Tips for Making the Best Poinsettia Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t level your cake layers until they are completely cooled.
- If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.
- Make sure your buttercream is the right consistency before frosting your cake and piping the poinsettias. This will help give your cake proper structure and make it easier to decorate.
- If you’re having a hard time getting your frosting a deep shade of red, check out my tutorial on how to make super red buttercream frosting.
- If you want to make a cool checkerboard pattern inside the cake, follow the steps outlined in this cake recipe.
Making This Poinsettia Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think
If you make this poinsettia cake, please tag me @chelsweets and use the #chelsweets so I can see your beautiful creations!!
And don’t forget to leave a comment and rating below 🙂
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Poinsettia Cake
This poinsettia cake is just as festive as it is delicious! One batch makes 3, 8-inch cake layers that are frosted with delicious peppermint buttercream frosting.
Ingredients
Vanilla Cake Recipe
- 3 cups all-purpose flour (375g)
- 3 cups granulated sugar (600g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup or 2 sticks unsalted butter, room temperature (226g)
- 1 cup pasteurized egg whites from a carton or about 7 egg whites, room temperature (235g)
- 1 1/2 cups sour cream, room temperature (380g)
- 2 Tbsp canola oil (28g)
- 2 tsp vanilla extract (8g)
- gel food coloring (if desired)
Peppermint Buttercream Frosting
- 3 cups unsalted butter, room temperature (678g)
- 2 tsp vanilla extract (8g)
- 2 tsp peppermint extract - optional (8g)
- 1 tsp fine salt (6g)
- 10 cups powdered sugar (1250g)
- 1/2 cup heavy cream or whipping cream (120g)
- gel food coloring (if desired)
Instructions
Vanilla Cake Layers:
- Preheat oven to 350°F/175°C. Line three 8" pans with parchment rounds and grease with non-stick baking spray.
- Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups sour cream in two additions on a low speed.
- Add in 2 Tbsp canola oil and 2 tsp of vanilla extract. Mix on a low speed until incorporated. If you want to color your cake layers, add in the gel food coloring with the vanilla.
- Scrape down the sides of the bowl with a rubber spatula, then mix on a low speed for a few more seconds to make sure everything is properly mixed together.
- Divide the batter evenly between your prepared pans.
- Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Peppermint Buttercream Frosting:
- While the cake layers bake and cool, make the buttercream frosting.
- Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in 2 tsp of vanilla extract, 2 tsp of peppermint extract (if desired) and 1 tsp salt on a low speed.
- Slowly add in 10 cups of powdered sugar, 2 cups at a time. Alternate with small splashes of 1/2 cup of cream.
- Continue to mix on low speed for a few minutes, until the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Color 1 cup of frosting red with gel food coloring and place in a small piping bag fit with a small leaf tip.
- Color 1/2 cup of frosting green with gel food coloring and place in a small piping bag fit with a small leaf tip.
- Color 1/4 cup of frosting yellow with gel food coloring and place in a small piping bag fit with a small round piping tip.
- Cover the remaining uncolored frosting with plastic wrap to prevent crusting and set aside.
Assembling this Poinsettia Cake:
- Pipe about 30 small poinsettias on parchment squares using a flower nail. Place the piped poinsettias on a baking tray and chill in the freezer.
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer with a large offset spatula.
- Add a thin coat of frosting around the cake, fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Use leftover buttercream to carefully stick the frozen poinsettias around the chilled cake. Then cut in and enjoy!
Notes
Tips for Making the Best Poinsettia Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don't level your cake layers until they are completely cooled.
- Make sure your buttercream is the right consistency before frosting your cake and piping the poinsettias. This will help give your cake proper structure and make it easier to decorate.
- If you're having a hard time getting your frosting a deep shade of red, check out my tutorial on how to make super red buttercream frosting.
- If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might've gone awry.
- If you want to make a cool checkerboard pattern inside the cake, follow the steps outlined in this cake recipe.
Making this Cake in Advance
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 676Total Fat 37gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 13gCholesterol 97mgSodium 289mgCarbohydrates 84gFiber 0gSugar 71gProtein 5g