12 Christmas Cakes That Will Give You A Taste Of The Holiday Spirit

November and December are months infamous for overindulgence. And it's not hard to find plenty of tempting treats, from eggnog lattes to gingerbread cookies and chocolate Advent calendars. No wonder New Year's resolutions are top of mind come January 1! Fortunately, there's still time to savor delectable treats and sweets before the party-cramping arrival of the new year.

While many chefs focus on cookies, candies, and hot toddies during the Yuletide, don't forget to leave room for Christmas-inspired cakes. And we're not talking about rock-hard fruit cakes impervious to long trips via the postal service, either. Instead, we've wrangled a wide variety of delectable recipes sure to give you a festive taste of the holiday season. Some are renowned this time of year, like the yule log and panettone. And others are deeply rooted in tradition, including plum cake and black cake.

Here are 12 of our favorite cakes for spreading holiday cheer. These recipes produce moist, tasty desserts, sure to inspire the warm and cozy feelings you expect during the most wonderful time of the year.

The French excel at just about everything food-related, so take their lead this Christmas by baking the nation's iconic holiday treat: bûche de Noël. Translated as "Christmas log," this delightful dessert dates to 1870s Paris (via Paris for Dreamers).

More specifically, the city's pastry chefs invented the holiday treat, inspired by the ancient Celtic tradition of throwing a "yule log" in the fireplace on Christmas Eve. By the 1870s, the ancient wood-burning practice had fallen out of favor. But traditionally minded pastry chefs decided to revive it via their craft. Of course, these yule logs got devoured by people rather than flames.

Countless variations of the yule log exist today, and if you're lucky enough to visit the "City of Lights" during December, you'll scope out incredible creations in pastry shop windows. But these masterpieces aren't necessarily practical for DIY bakers. Instead, give this chocolate and vanilla yule log a try. It incorporates contemporary touches, including a sophisticated black-and-white esthetic, promising plenty of milk and white chocolate decadence within. Best of all, it's a fait accompli in just over two hours!

If you're a fan of the "Shrek" movies, you're no doubt familiar with the iconic gingerbread man, Gingy. The character with the high-pitched voice brings hilarious awareness to the plight of animated cookies on the silver screen. And he also infuses the fairy tale quote, "Run, run, as fast as you can. You can't catch me, I'm the gingerbread man!" with new meaning (via PBS).

Of course, there's little sympathy for actual gingerbread cookies when the holidays roll around. Most of us devour them without a second thought. And there's a good reason for this. When it comes to creating a cozy holiday ambiance, it's hard to beat the spicy and sweet nostalgia of gingerbread cookies. Of course, this truism extends to all things gingerbread, including gumdrop- and frosting-covered houses and flavored lattes. For a mouthwatering take on an old favorite, bake a decadent gingerbread-inspired cake this year.

This gingerbread cake recipe produces a moist and flavorful dessert that'll have you raiding the cake plate instead of the cookie jar. The ultimate holiday fix, it's versatile enough to conclude a multiple-course holiday meal or provide a self-indulgent breakfast paired with coffee or tea. (It also goes without saying its snack potential is through the roof.)

"'Twas the Night Before Christmas" is one of the most iconic poems of the holiday season, and it contains the intriguing line, "Visions of sugar plums danc'd in their heads," per HuffPost. If you've ever wondered what "sugar plums" are, you're far from alone. The Atlantic describes them as a sugary candy sometimes molded to resemble plums but in no other way associated with the purple produce.

More specifically, some people link sugar plums to confits, a type of candy comprised of many saccharine layers surrounding a hard center of almonds or seeds. Almost like the predecessors of jawbreakers. Although plenty of food historians have debunked sugar plums as having little to do with fruit, that doesn't negate the associations between plums and the Yuletide. After all, they're a rich and sugary fruit that pairs well with festive spices.

Instead of sugar plums, bake this delicious plum cake. Not only will it be a hit at the holiday table, but it may inspire mouthwatering visions. Don't let the simplicity of the title or the recipe fool you. The finished product proves so delish, you'll want to leave a slice out for the Jolly Old Elf. (There's no better way to avoid coal this year!)

Over the years, the incredible preservation of fruitcakes has contributed to plenty of jokes, per HuffPost. Commercial versions are soaked in alcohol and dusted with powdered sugar as mold deterrents, which means they remain "edible" for up to a quarter century. (We use the term "edible" loosely here.) No wonder the cake has attracted its fair share of detractors over the years.

Some have even declared it "the most hated cake in the existence of baking." And others joke that fruit cake is passed down from year to year rather than baked fresh each season (via the Tasting Table). But it's time to reconsider this traditional treat. When you take the time to craft a fruitcake with the finest ingredients and reinvigorated culinary care, the results can be downright surprising and quite tasty. The right recipe transforms fruit cake from a dreaded postal package into an after-dinner masterpiece your holiday guests will savor.

For example, this fruit cake with rum and ginger has the power to singlehandedly polish fruit cake's tarnished reputation. It's got everything you can ask for from a holiday cake. We're talking a hefty dose of rum combined with a sophisticated collection of ginger, cherries, walnuts, and orange peel. Not only will you go back for a second (or third) slice, but you'll be impressed by the attractive allure of this revamped Christmas delight.

For discerning chefs looking for a little more challenge (and elegance) this season, gingerbread pecan pear cake will delight your guests. Not only does it embrace the uber-Christmas-y gingerbread vibe, but it's also a fun (and truly appetizing) take on traditional fruitcake. Like the previous recipe, don't expect this version to last for 20+ years. But that's a decent trade-off for the forkfuls of decadence you'll enjoy. And trust us, this recipe will disappear faster than Santa can clear a plate of cookies and a glass of eggnog.

Paired with a high-end vanilla bean ice cream or gelato, we guarantee it'll be the mic drop at your next holiday gathering. Best of all, you'll pay homage to what fruit cake was always meant to be. PBS explains that the ingredients used to season fruit cake — nutmeg, cloves, and cinnamon — were once respected as "symbols of culinary sophistication."

While proto-versions of fruitcake came in the form of ancient Roman "energy bars," created to sustain and satisfy soldiers, by the Middle Ages fruit-studded and spice-filled cakes were markers of festive celebration. It's high-time fruit cake made its next evolutionary step from kitschy holiday treat to chic winter dessert. This recipe represents one giant leap.

Although everyone's favorite Italian holiday cake dates to the Middle Ages, the demand for this light, rich, and fruity delight has never waned. But what you may not know about this popular Italian treat is that it comes with a fascinating, multicultural history, according to Smithsonian Magazine.

Once relegated to a medieval feast day, panettone has always been prized in Northern Italy for its exotic ingredients, including candied citron and orange peel. These items were imported from hundreds of miles away, making it a truly special dessert. Although these ingredients are much easier to come by today, there's been controversy in recent years about what constitutes authentic panettone.

That said, the cake's multicultural origins may negate the need for authenticity. Food Scholar Stanislao Porzio points out, "Panettone was not born as a homemade cake, nor has it ever been. It was never important that the place of provenance of the ingredients be near the place of preparation." So, give yourself a break when making this delish panettone recipe. You don't have to go crazy securing ingredients from Italy, and your oven doesn't have to be located there, either. But one thing's for sure, this homemade version will be a showstopper at your next seasonal gathering.

Like cake in its most general sense, red velvet traces its roots back to early European history. According to the Sunflour Baking Company, the first cakes appeared in the 13^th century, although these pioneering desserts would have been nearly unrecognizable by today's standards. Finely ground flours had yet to be invented and sugar wasn't a thing, so medieval recipes relied on dried fruits and nuts to satiate a person's sweet tooth. This resulted in rough, rustic cakes that had to be choked down.

Fortunately, hundreds of years of culinary advancement have gifted us with the many moist and delicious versions of cake we enjoy today. Chief among these is red velvet cake. But how did this flavor come into being? Its origins can be traced back to the Victorian era when bakers dabbled in adding cocoa powder to "luxury cakes" or "velvet cakes." This development resulted in rich, smooth-textured desserts that Victorians downed with less-than-decorous glee.

Although red velvet may not be the first thing that comes to mind when you think of Christmas cake flavors, it's time to expand your horizons. Nothing says Merry Christmas like vivid shades of red doused in folds of fluffy white frosting. The whole thing exudes a giant candy cane vibe, which makes this red velvet cake recipe a serious contender for festive favorite. Remember to embellish it with crushed candy canes instead of fresh berries for added Christmas appeal.

If you're looking for a light and fluffy riff on fruitcake, nothing beats mini Christmas cakes. These two-tiered treats contain the perfect amount of dried fruit and spice to evoke seasonal nostalgia without getting weighted down like more traditional (and long-lived) versions, per It's a Southern Thing. There's also something to be said for individual cakes that lend themselves just as readily to fancy dinners as grab-and-go leftovers.

These small cake sandwiches couldn't be more esthetically pleasing. And they're a fun departure from other versions of tiny cakes, like cupcakes and petits fours. Despite their diminutive size and appealing look, mini cakes don't require expensive equipment or hours of painstaking care to craft.

Best of all, the ingredients required for these delights are highly accessible, from candied cherries to powdered sugar and sprigs of rosemary. But what if you're not a huge fan of buttercream frosting? Never fear! These gorgeous little cakes are tied together with a sinfully delicious white cream cheese frosting, resulting in a complex and balanced flavor that'll satiate even the most discerning cake connoisseurs.

If your Christmas celebration includes a requisite dose of Charles Dickens, then black cake is your ticket (via Mashed). Originating in the Caribbean (where it remains popular), the cake takes full advantage of the best ingredients the islands have to offer, namely rich rum, decadent molasses, and dried fruit. In its most authentic form, black cake takes months of "seasoning" before it's ready to eat. As a result, few gifts outperform it as a symbol of tender loving care.

Those familiar with British Christmas traditions may recognize black pudding as an exotic take on plum pudding. NPR supports this comparison noting how the first Brits to colonize the Caribbean transported their favorite recipes with them. Among these was plum pudding, providing clear inspiration for black cake. Today's black cake takes nearly 12 months to make. It's chock full of sweet ingredients, including prunes, raisins, currants, and cherries. But you'll also find citrus peels, a multitude of spices, and exotic ingredients like kola nuts and tonka beans, contributing to a one-of-a-kind flavor.

If you're wondering what gives the cake its black color, the answer proves twofold: molasses and the "browning" process. "Browning" involves pouring sugar on the cake's surface right before it enters the oven. This results in a layer of burnt sugar over the final masterpiece. Fortunately, you don't have to dedicate a year of your life to making a table-worthy dessert. Instead, give this yummy black cake hack, inspired by Emily Dickinson, a try.

Some people may feel tantalized by the concept of Caribbean black cake but not so hot about fruit-filled Christmas treats. Fortunately, they can get their fill of the best cakes the islands have to offer without digging into dried cherries and grapes.

The answer is Jamaican rum cake, a basic yellow bundt cake soaked in rum to create a "rich and dense" treat that's entirely fruit-free. While the original recipe contains a layer of chopped nuts, they're an optional topping you can easily forego without impacting the flavor. Tasting Table provides everything you need to know to make this heavenly Jamaican rum cake.

Jamaican rum cake is just as good after dinner with a dollop of heavy whipping cream as it is during a lazy Sunday brunch with a cup of coffee. Far from labor intensive, this sweet treat is a cinch to make. But remember to set aside a couple of extra hours so that it has a chance to fully absorb the full-bodied rum syrup that crowns it. And don't forget to pick up a box of instant vanilla pudding mix. This cooking hack transforms the box cake mix into the decadent and moist bundt cake of your dreams.

According to the Culture Trip, Christmas stollen began as an attempt to represent baby Jesus in a baked good. A rather unrealistic and bizarre goal, German bakers must've given up completely at some point, because today's stollen comes in icing-smattered bricks that look nothing like manger-born babes. Despite a total fail on the part of early bakers, the actual cake they created is surprisingly good. And for people raised in this tradition, there's no other dessert more evocative of the Yuletide.

If you're unfamiliar with this Dresden-based treat, there's no better time to get onboard than the present. Despite its sugary appearance, the cake navigates a fine line between sweet and savory that many bakers find compelling. Some even liken it to a mix between hot cross buns and fruitcake.

This simple Christmas stollen recipe is an excellent introduction to the Teutonic tradition. Surprising ingredients like ricotta cheese ensure a moist texture and slightly savory flavor, the perfect contrast to candied fruit and raisins. It also makes for an eye-catching cake that'll add variety to your Christmas treat table.

The holiday season ushers in familiar carols, including "The 12 Days of Christmas." If you've ever puzzled over the meaning behind this iconic song, you're not alone (via Good Housekeeping). Interestingly, the French galette des rois provides some answers. This traditional recipe is whipped up to commemorate Twelvetide, a Christian holiday marking the arrival of the Three Wise Men to see Baby Jesus on January 6, 12 days after his birth on December 25.

During the holiday known as Epiphany, families devour the galette des rois following a multi-course meal. The dessert is made with almond filling (frangipane) covered in a flaky outer crust. After giving this delectable treat a try, you may start celebrating Epiphany, too. According to Connexion France, the galette des rois dates to Roman times, and whoever finds the tiny toy or porcelain fève baked into the frangipane gets to be "king for a day."

If you're feeling adventurous and would like to lengthen your holiday celebrations, whipping up your own galette des rois is ... well, a piece of cake. This galette des rois recipe includes just six ingredients (not counting the fève) and bakes in under an hour. Give this new tradition a try to brighten up January and extend the holiday season a little longer.