How to Make a Christmas Brownie Cake for Your Holiday Table That Steals the Show

If your holiday dessert table needs a guaranteed crowd-pleaser, a Christmas brownie cake is your golden ticket. It’s part fudgy brownie, part festive centerpiece, and 100% the first thing people ask seconds for. I’ve got five wildly delicious ways to build your brownie cake—each one showy, cozy, and ridiculously doable.

You’ll find a classic base, a peppermint-swirled showstopper, a spiced gingerbread version, a gluten-free almond beauty, and a no-bake icebox twist. Pick one for your holiday party or mix and match—your call. Ready to turn cocoa into applause?

1. Classic Fudgy Brownie Cake With Silky Ganache (Your Reliable Showpiece)

This is the foundation. Deeply chocolatey, extra moist, and crowned with a shiny ganache that sets like a glossy ribbon. It slices cleanly, travels well, and makes your kitchen smell like a chocolate shop. Bake it the morning of, glaze it by noon, and it’s party-ready by dinner.

Ingredients:

• 1 cup (225 g) unsalted butter, plus extra for pan
• 8 oz (225 g) bittersweet chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) Dutch-process cocoa powder
• 1 tsp fine sea salt
• 1/2 tsp baking powder
• 1/2 cup (90 g) mini chocolate chips (optional, for extra fudginess)

Ganache:

• 8 oz (225 g) semisweet chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment. Butter the parchment, too—this is a stick-to-your-ribs kind of batter.
2. In a heatproof bowl over barely simmering water, melt butter and chopped chocolate, stirring until smooth. Remove from heat and whisk in granulated and brown sugar until glossy.
3. Whisk in eggs one at a time, then vanilla, until the batter turns thick and shiny.
4. Sift in flour, cocoa, salt, and baking powder. Fold gently until no streaks remain. Stir in mini chips, if using.
5. Pour into pan and smooth the top. Bake 28–32 minutes until the edges are set and a toothpick comes out with a few moist crumbs. Do not overbake.
6. Cool 20 minutes, then release the springform and cool completely.
7. Make ganache: Heat cream just to a simmer. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add butter, vanilla, and a pinch of salt.
8. Pour ganache over the cooled cake, coaxing it to the edges. Let set 45–60 minutes at room temp or 20 minutes in the fridge.

Serve with sugared cranberries or a tumble of pomegranate seeds for sparkle. Want extra flair? Add a whisper of orange zest to the ganache. Pro tip: For ultra-clean slices, warm your knife under hot water, wipe dry, then slice.

2. Peppermint Bark Brownie Cake With Candy Cane Crunch (Holiday Party Starter)

Think peppermint bark, but thicker, fudgier, and dramatically sliceable. This one practically sings carols. The white chocolate swirl and candy cane crunch make it look bakery-level fancy with minimal effort—great for office parties or cookie swaps.

Ingredients:

• 1 cup (225 g) unsalted butter
• 8 oz (225 g) dark chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) natural cocoa powder
• 3/4 tsp fine sea salt
• 1/2 cup (90 g) chocolate chunks or chips

Peppermint Topping:

• 6 oz (170 g) white chocolate, melted
• 1 tbsp neutral oil (for smooth melting)
• 1/2 cup (75 g) crushed candy canes or peppermint candies

Instructions:

1. Heat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease.
2. Melt butter and dark chocolate together using a double boiler or short microwave bursts. Whisk in sugar until thick and glossy.
3. Whisk in eggs, one by one, then vanilla and peppermint extracts.
4. Fold in flour, cocoa, and salt. Stir in chocolate chunks.
5. Bake 25–28 minutes until set at the edges with a faint jiggle in the center. Cool in pan 15 minutes, then turn out onto a plate and cool completely.
6. Stir melted white chocolate with oil until smooth. Spoon over the cooled cake and swirl with the back of a spoon.
7. Immediately shower with crushed candy canes. Let set 20–30 minutes.

Serve this with hot cocoa or spiked peppermint mochas. Variation: Replace half the candy cane with crushed chocolate wafer cookies for a striped “bark” vibe. Tip: Add a few drops of green gel coloring to half the white chocolate, then marble it—festive and fun, trust me.

3. Gingerbread-Spiced Brownie Cake With Maple Cream Cheese Frosting (Cozy Crowd Favorite)

Brownie meets gingerbread in a warm, spiced hug. You get molasses depth, cinnamon warmth, and just enough cocoa to keep it rich and brownie-like. The maple cream cheese frosting is tangy-sweet and spreads like a dream.

Ingredients:

• 3/4 cup (170 g) unsalted butter
• 6 oz (170 g) semisweet chocolate, chopped
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) dark brown sugar
• 3 large eggs
• 1/4 cup (80 g) unsulfured molasses
• 2 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/3 cup (35 g) Dutch-process cocoa powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 tsp baking powder
• 3/4 tsp fine sea salt

Maple Cream Cheese Frosting:

• 6 oz (170 g) cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar, sifted
• 2–3 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Grease and line a 9-inch springform or square pan.
2. Melt butter and chocolate together until smooth. Whisk in granulated and brown sugars.
3. Whisk in eggs, then molasses and vanilla.
4. In a separate bowl, whisk flour, cocoa, cinnamon, ginger, cloves, baking powder, and salt. Fold into the wet ingredients just until combined.
5. Spread into the pan and bake 25–30 minutes until a toothpick shows a few moist crumbs. Cool completely.
6. Beat cream cheese and butter until fluffy. Add powdered sugar, maple syrup, vanilla, and salt; beat until smooth and spreadable.
7. Frost the cooled cake in swoops. If you want to be extra, dust with cinnamon sugar or add sugared cranberries on top.

This pairs beautifully with chai or mulled wine. For a stronger ginger kick, fold in 2 tablespoons finely chopped crystallized ginger. Seriously, that bit of chew is magic.

4. Flourless Almond Brownie Cake With Cherry Glaze (Gluten-Free And Gorgeous)

Rich, dense, and naturally gluten-free, this stunner has almond meal for body and a whisper of almond extract for aroma. It’s elegant without trying—top with a ruby cherry glaze and it looks like it came from a pastry boutique.

Ingredients:

• 8 oz (225 g) dark chocolate, finely chopped
• 3/4 cup (170 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 3/4 cups (175 g) almond flour (superfine)
• 1/4 cup (25 g) cocoa powder
• 3/4 tsp fine sea salt

Cherry Glaze:

• 1 cup (300 g) cherry preserves (seedless if possible)
• 1 tbsp lemon juice
• 1 tbsp kirsch or brandy (optional)
• Fresh cherries or slivered almonds, for garnish

Instructions:

1. Heat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and grease the sides.
2. Melt chocolate and butter together until smooth. Whisk in both sugars.
3. Whisk in eggs one by one until glossy, then add vanilla and almond extracts.
4. Fold in almond flour, cocoa, and salt until just combined. Batter will be thick and luscious.
5. Spread into pan and smooth the top. Bake 25–30 minutes until the center is just set. Cool completely.
6. Warm preserves with lemon juice (and kirsch, if using) over low heat until pourable. Strain if you want ultra-smooth.
7. Glaze the cooled cake and garnish with fresh cherries or slivered almonds.

Serve with softly whipped cream. Variation: Swap cherry glaze for raspberry and add a snowy dusting of powdered sugar. Tip: Almond flour can brown quickly—tent with foil in the last 5 minutes if needed.

5. No-Bake Peppermint Mocha Icebox Brownie Cake (Freezer-Friendly Festivity)

When the oven’s full of turkey and sides, this chilly beauty saves the day. It layers brownie bites with peppermint-mocha cream and sets in the fridge or freezer. Slice it like a cake, and watch everyone’s eyes light up.

Ingredients:

• 18–20 oz (510–570 g) brownie bites or brownies cut into 1-inch cubes (store-bought works!)
• 2 cups (480 ml) heavy cream, cold
• 8 oz (225 g) mascarpone or cream cheese, softened
• 3/4 cup (90 g) powdered sugar, sifted
• 2 tbsp cocoa powder
• 2 tsp instant espresso powder
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• Pinch of salt
• 1/2 cup (75 g) crushed chocolate-covered espresso beans or mini chocolate chips
• 1/3 cup (50 g) crushed candy canes

Topping:

• 1 cup (240 ml) heavy cream
• 2 tbsp powdered sugar
• Chocolate shavings and extra candy cane for garnish

Instructions:

1. Line a 9-inch springform pan with parchment. Scatter half the brownie cubes across the base.
2. Beat mascarpone with powdered sugar, cocoa, espresso powder, vanilla, peppermint, and salt until smooth.
3. Whip 2 cups cream to medium peaks and fold into the mascarpone mixture. Stir in espresso beans or mini chips.
4. Spread half the cream over the brownies, add remaining brownie cubes, then the rest of the cream. Smooth the top.
5. Chill at least 6 hours (or freeze 3–4 hours) until firm. For topping, whip 1 cup cream with 2 tbsp powdered sugar to soft peaks and swoop onto the cake.
6. Finish with chocolate shavings and crushed candy cane. Release the springform and slice with a warm knife.

Keep this in the freezer up to two weeks—decorate the day you serve. Variation: Use chocolate graham crackers in place of brownies for a tiramisu vibe. Pro tip: Lightly dip brownie cubes in cooled coffee for extra mocha oomph.

How To Pick Your Perfect Christmas Brownie Cake

– Want a universal crowd-pleaser? Go Classic Fudgy with Ganache.

– Need maximum holiday energy? Peppermint Bark is your move.

– Craving cozy spices with cocoa? Gingerbread-Spiced wins.

– Serving gluten-free guests? Flourless Almond to the rescue.

– No oven space or time? No-Bake Peppermint Mocha saves the day.

Make-Ahead And Storage Tips

– Brownie bases keep well: Wrap tightly and store at room temp up to 2 days or freeze up to 2 months.

– Ganache and frosting: Apply the day of serving for best sheen and texture.

– Toppings like candy cane: Add right before serving to keep the crunch.

Decoration Ideas That Look Pro

– Sugared cranberries and rosemary sprigs for a snowy wreath vibe.

– Gold sprinkles or edible glitter for extra sparkle.

– Stencil cocoa or powdered sugar snowflakes on top—instant wow.

There you have it: five festive ways to make a Christmas brownie cake for your holiday table. Pick the one that speaks to your chocolate-loving heart, and don’t overthink it. Your guests will be too busy asking for the recipe (and a second slice) to notice anything else. Happy baking and merry munching!