Stocking Cake Recipe
Stocking Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cut out of a sheet cake, this yummy stocking from our Test Kitchen is easy to create and makes a festive Christmas centerpiece. It's easier to achieve the bright red color if you tint the frosting with pink food coloring first.
MAKES:
14 servings
TOTAL TIME:
Prep: 55 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 55 min. Bake: 40 min. + cooling

Ingredients

  • 2-1/4 cups butter, softened
  • 12 ounces cream cheese, softened
  • 4-1/2 cups sugar
  • 12 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups cake flour
  • FROSTING:
  • 1/2 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • Red paste food coloring
  • FINISHING TOUCHES:
  • Red colored sugar
  • White edible glitter
  • Assorted cookies and candies

Directions

Line a greased and floured 18-in. x 12-in. baking pan with waxed paper; grease and flour the paper. Set aside.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan.
Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board.
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy.
Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter.
Fill stocking with cookies and candies. Yield: 14 servings.
Originally published as Stocking Cake in Country Woman Christmas 2011 , p71

Nutritional Facts

1 piece (calculated without finishing touches): 684 calories, 41g fat (25g saturated fat), 193mg cholesterol, 318mg sodium, 75g carbohydrate (55g sugars, 0 fiber), 7g protein.

  • 2-1/4 cups butter, softened
  • 12 ounces cream cheese, softened
  • 4-1/2 cups sugar
  • 12 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups cake flour
  • FROSTING:
  • 1/2 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • Red paste food coloring
  • FINISHING TOUCHES:
  • Red colored sugar
  • White edible glitter
  • Assorted cookies and candies
  1. Line a greased and floured 18-in. x 12-in. baking pan with waxed paper; grease and flour the paper. Set aside.
  2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan.
  3. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
  5. Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board.
  6. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy.
  7. Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter.
  8. Fill stocking with cookies and candies. Yield: 14 servings.
Originally published as Stocking Cake in Country Woman Christmas 2011 , p71

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