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Santa Claus Cake

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  • Prep 50 min
  • Total 2 hr 15 min
  • Servings 12
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Try this cake recipe from Betty Crocker.
Created Feb 26, 2015
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  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

  • 1 large marshmallow
  • 1 tub Betty Crocker* Creamy Deluxe* French Vanilla Frosting
  • 1/2 cup (125 mL) flaked coconut
  • 1 to 2 tbsp (15 to 25 mL) red sugar
  • 1 tsp (5 mL) red edible glitter
  • 1 large green gumdrop, halved
  • 1 miniature marshmallow
  • 3 strands pull-apart red licorice twists


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 2
    Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 45 minutes.
  • 3
    Cover 22x12-inch piece of heavy cardboard with foil. Cut and assemble cake pieces on foil-covered cardboard as shown in diagram.
  • 4
    Frost large marshmallow with vanilla frosting; dip in coconut. Set aside. Frost assembled cake with remaining vanilla frosting. Sprinkle red sugar on cake for top of hat; sprinkle red edible glitter on top of red sugar. Sprinkle coconut on cake for border of hat and beard.
  • 5
    Place large coconut-coated marshmallow on top of hat for tassel. Place gumdrop halves, sugar-side-up, on cake for eyes, mini marshmallow for nose and red licorice twists for mouth. Sprinkle red sugar on cake for cheeks.

Expert Tips

  • Tip 1
    Tip: Express your own "Santa artistry" by using minature marshmallows instead of coconut for the hat border and beard- or try something completely different.

Nutrition Information

No nutrition information available for this recipe
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