Introduction
Bring magic to your holiday table with The Christmas Showstopper, a festive, elegant dessert that captures the joy and warmth of the season. With layers of spiced sponge cake, cranberry compote, whipped mascarpone cream, and a dusting of snowy sugar, this dessert is designed to dazzle your guests — both in flavor and presentation. Whether you’re hosting a big holiday feast or an intimate celebration, this showstopper will take center stage.
Ingredients
For the Cake Layers
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the Cranberry Compote
2 cups fresh or frozen cranberries
½ cup orange juice
½ cup sugar
Zest of 1 orange
For the Mascarpone Cream
1 cup heavy whipping cream
1 cup mascarpone cheese
⅓ cup powdered sugar
1 tsp vanilla extract
Decorations (optional)
Sugared cranberries
Fresh rosemary sprigs
White chocolate curls or shards
Powdered sugar (for dusting)
Instructions
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
Alternate adding dry ingredients and buttermilk, starting and ending with the flour mixture. Mix until just combined.
Divide batter evenly between pans. Bake for 22–25 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cranberry Compote:
Combine cranberries, orange juice, sugar, and zest in a saucepan.
Simmer over medium heat for 10–12 minutes, until cranberries burst and mixture thickens.
Let cool completely.
Make the Mascarpone Cream:
In a bowl, beat heavy cream until soft peaks form.
In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
Fold whipped cream into the mascarpone until fully combined.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of mascarpone cream, then a spoonful of cranberry compote.
Repeat with the second layer.
Top with the final layer, frost the top and sides with remaining mascarpone cream.
Decorate with sugared cranberries, rosemary, and a light dusting of powdered sugar.
Description
The Christmas Showstopper is a rich yet balanced dessert, blending warm holiday spices with tart cranberry and creamy mascarpone. The layers look beautiful when sliced, revealing festive red and creamy white stripes. It’s a perfect blend of comfort and elegance.
Tips
Make components ahead: Bake the cake layers a day in advance, and refrigerate the compote and cream separately.
Chill the bowl and beaters before whipping cream for best results.
Use a serrated knife to level cake layers for even stacking.
Variations
Chocolate Twist: Replace ½ cup of flour with cocoa powder and add chocolate ganache between layers.
Nutty Option: Add chopped toasted pecans or walnuts to the batter for extra crunch.
Boozy Boost: Brush cake layers lightly with orange liqueur or spiced rum before layering.
Correction
If your mascarpone cream turns runny, it may be overmixed or the mascarpone was too warm. Make sure to use cold mascarpone and gently fold in the whipped cream.
Enjoy!
Slice and serve your Christmas Showstopper to “oohs” and “aahs.” Pair it with a glass of bubbly or spiced cider, and savor the flavors of the season. Whether you’re with friends, family, or just treating yourself — this dessert is a holiday celebration all by itself.