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Christmas Reindeer Cake next to a box of Silver Spoon Icing Sugar
130Total Time
40Prep Time
50Bake Time
A challenge

Christmas Reindeer Cake

3 Reviews

  • Nut Free
  • Vegetarian

About the bake

Of course Santa is the star of the show at Christmas, but how would we possibly get all of our presents on time if it wasn't for his trusty steed, Rudolph?

 This year, make him your festive party centrepiece, created with layers of rich chocolate sponge and chocolate buttercream, perfect for if traditional fruit cakes aren't your thing. Decorate with cardboard antlers and ears, and with buttercream swirls to make your very own dashing reindeer at home this Christmas. 

130Total Time
40Prep Time
50Bake Time
A challenge


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line four 8” tins

  2. Step 2:

    Beat together the eggs, flour, baking powder, sugar and butter until light, fluffy and fully combined.

  3. Step 3:

    In a separate bowl mix together the cocoa powder and boiling water to create a paste, then add to the mix.

  4. Step 4:

    Carefully fold the chocolate paste in with the cake batter until the chocolate has been fully mixed in.

  5. Step 5:

    Pour out equal quantities of mixture into each tin then bake for 20-25. You may need to bake these in two batches.

  6. Step 6:

    Once baked throughout, leave to cool for a few minutes in the tin, then transfer onto a wire cooling rack.

  7. Step 7:

    To make the buttercream, blend together the icing sugar and butter, gradually adding the milk to loosen the mix.

  8. Step 8:

    When the cake has cooled, position it in the centre of your cake board. Spread the buttercream between each layer of the cake, the top and the sides. Using a warm pallet knife (you can run this under a warm tap and dry) to create a smooth finish with the buttercream. Save a small amount of the buttercream for decoration purposes.

  9. Step 9:

    Roll out red fondant icing and use a circular cutter to cut out the reindeer nose. Secure onto the buttercream in the centre before the buttercream sets. Cut a thick strip of red icing to make the reindeer collar and secure to the bottom of the cake. 

  10. Step 10:

    Roll out the chocolate fondant icing and cut out two of the larger ear shapes. Repeat the process with the white fondant and cut of two smaller inner ears. Spray the white ears with gold lustre spray and secure to the chocolate ears by brushing the backs with water. Pinch the base of the ears to shape and secure on to the top of the cake using tooth picks. 

  11. Step 11:

    Roll out three small balls of white icing to create the reindeer bells and spray with gold lustre. Once the gold has dried, position the balls at the centre of the red collar. 

  12. Step 12:

    Mix together the icing sugar, water and black food colouring to a thick consistency then fill a piping bag fitted with a nozzle with a small hole. Pipe two eyes on to the buttercream. 

  13. Step 13:

    Using cardboard draw and cut out two antlers, spray these with gold paint or lustre and allow to set. Secure two straws to the back of the antlers for support. Insert two toothpicks into the top of the cake and position the straws over the toothpicks to hold the antlers in place. 

  14. Step 14:

    Pipe the remaining buttercream, using a piping bag fitted with a large star nozzle on to the top of the cake. Decorate the rest of the cake using festive cake decorations such as edible mistletoe. 


  • For the Cake

    • 6 Free range large eggs
    • 350g Allinson's Self Raising Flour
    • 350g Billington's Unrefined Dark Muscovado Sugar
    • 350g Unsalted butter (softened)
    • 3 tsp Baking powder
    • 80g Cocoa powder
    • 10 tbsp Water (boiling)
  • For the Buttercream

    • 1kg Silver Spoon Icing Sugar
    • 320g Unsalted butter (softened)
    • 50g Cocoa powder
    • 100ml Whole milk
  • For the Decoration

    • 100g Red fondant icing
    • 100g Chocolate fondant icing
    • 100g White fondant icing
    • 1 Gold lustre spray
    • 1 Festive cake decorations
  • For the Icing

    • 100g Silver Spoon Icing Sugar
    • 1 Black food colouring


  • 2x Straws
  • Cardboard
  • Toothpicks
  • 12in circular cake board
  • Piping bags
  • Large star nozzle
  • Small hole nozzle

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